Photo: Chicken Potpie With Cheddar Crust Recipe
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine salt
- Freshly ground pepper
- 1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 6 tablespoons cold vegetable shortening
For the filling:
- 1 3 1/2-to-4-pound roasted or rotisserie chicken
- 3 cups low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1 onion, chopped
- 5 teaspoons chopped fresh thyme
- 6 stalks celery, chopped
- 6 carrots, chopped
- Kosher salt
- 1/2 pound shiitake mushrooms, stems removed, caps sliced
- 1/2 pound cremini mushrooms, sliced
- 7 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2/3 cup heavy cream, plus more for brushing
- 1/2 cup chopped fresh parsley
- Freshly ground pepper
Directions
Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.
Photograph by Con Poulos
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By BountifulLiving
Cedar Park, TX
on April 29, 2013
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I've made this 3 times now and it is the most delicious pie I've ever tasted! The prep time does take about 3 hours with deboning the chicken and all the chopping. I usually do that the night before and everything is ready to throw in the pot the next day. I have also split this recipe and made two pies so I can share with a neighbor who just had a baby or is ill. It always turns out amazing!
By CaraShe
Melbourne, FL
on February 22, 2013
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The crust is what makes this! The filling is delicious and a joy to make, I also added in some peas. I messed up my crust (I halved the recipe and when I read to add the water in the middle of the recipe, I forgot t half it- oops! I added some more flour to soak up the extra water and it still came out really good but probably not as good as it should have haha but an excellent chicken pot pie recipe!
By buffyswanson_12...
Jackson, NJ
on February 16, 2013
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For my fabulous gluten-free version: Prepare the filling just as directed, swapping out rice flour for the wheat flour. For the topping, combine 1-1/2 cups Bisquick gluten-free baking mix, 1 cup milk, 2 eggs, 4 tablespoons melted butter and 1-1/2 cups shredded sharp white cheddar; blend those ingredients with a fork. Transfer the filling to an ungreased 13x9 baking dish, drop the topping mixture by small spoonfuls over the chicken mixture, and sprinkle with a tablespoon of chopped parsley. Bake at 350 degrees for 25-30 minutes. Just wonderful! Steeping the discarded chicken bones in the broth truly enhances the flavor so don't skip that step! I also used baby portabellas instead of the criminis and shitakes as that's what my market had. Will be making this again -- soon!
Read all 26 reviews