Chicken Pot Pie

Recipe courtesy Reggie Southerland

Show: The Next Food Network StarEpisode: TV Guide Press Conference

Rated: 4 stars out of 5Rate itRead users' reviews (34)

RECIPE
COMMENTS & REVIEWS(34)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 45 min
Inactive Prep: 45 min
Cook: 1 hr 20 min
Total:: 2 hr 50 min

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Ingredients

Crust:

3 cups all-purpose flour
2 teaspoons salt
3 sticks frozen unsalted butter, cut into small bits
1/2 cup ice water mixed with 2 tablespoons white vinegar

Sauce:

1/2 stick unsalted butter
1/3 cup all-purpose flour
2 tablespoons chicken base (recommended: Knorr brand)
2 cups chicken stock
1 cup heavy cream
1 cup milk
1 tablespoon ground sage
1 teaspoon ground nutmeg
Salt
Freshly ground black pepper

Filling:

1 (8-ounce) box frozen green peas
3 cups sauteed button mushrooms
2 cups cooked, diced carrots
4 medium potatoes, parboiled and diced, with the skin on
1 (8-ounce) box frozen pearl onions
4 (7-ounce) boneless, skinless chicken breasts, poached and diced
Nonstick cooking spray

Glaze:

2 egg yolks
2 tablespoons cream
1 teaspoon water

Directions

To make the crust: In a food processor, add the flour, salt and butter. Mix until the ingredients are combined. With the motor running, slowly add the water-vinegar mixture and mix until the dough begins to gather on itself.

Dump out the dough and form 2 balls. Wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

In a large saucepan, heat the butter until foamy. Add the flour, and chicken base, whisking constantly until golden brown, 5 to 8 minutes. Remove from the heat and whisk in the stock, cream and milk.

Put the pan back on low heat until the mixture has thickened (if the sauce is too thick, add more stock.) Taste for saltiness. Whisk in sage, nutmeg, salt (if necessary), and pepper. Remove from the heat, and in a large bowl, combine with the vegetables and chicken. Set aside.

Spray a 9 by-13 cast iron dish with nonstick cooking spray.

Roll out the first ball of dough slightly larger than the pan. Lay the bottom crust in the pan, letting the edges hang over. Fill with the chicken and sauce mixture.

Roll out the second crust slightly larger than the pan and place on top of the pie. Wet the edges with some water and crimp the edges of the 2 crusts together. Roll the extra over and tuck into the pan.

Mix the egg yolks, cream and water to form a glaze and brush on the top of the pie. Cut a slit in the top to vent the steam and refrigerate for 15 minutes to set.

After setting, place in the oven and immediately turn the temperature down to 250 degrees F. After 45 minutes, increase the heat to 350 degrees F and bake for 15 more minutes or until bubbly.

Let pie rest for 15 minutes before serving.

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Comments & Reviews

recipe Chicken Pot Pie
alexis san diego, CA 03-23-2009
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Really good!
Rated: 4 stars out of 5

The first time it felt lengthly, but by the second it was absolutely amazing. It went so smoothly and tasted absolutely... amazing!! My boyfriend went back for thirds.Read more
recipe Chicken Pot Pie
Jennifer Boerne, TX 12-22-2008
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Still talking about it the next day!!
Rated: 5 stars out of 5

This is my first EVER review of a recipe, but felt compelled to write about this too good to be true recipe. I tweaked it... some for our taste, but the sauce make it all incredible. I make chicken pot pie often, but never felt it was my best until now. Thank you so much. I will be looking for more great recipes from you, Reggie. Read more
recipe Chicken Pot Pie
RoSon Detroit, MI 09-02-2008
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Delicious
Rated: 5 stars out of 5

I love this recipe. I modified the sauce and glaze portion of this recipe. I had my own version of chicken pot pie so I... followed that. But my usual sauce was getting boring. The chicken base, butter, cream and milk gave my pot pie the extra kick it needed. I omitted the nutmeg and used poultry seasoning instead of the sage. I must say this was a winner. For the crust, I used store bought but made the glaze and it was very pretty and tasty.Read more
recipe Chicken Pot Pie
Kathy Indianapolis, IN 08-05-2008
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It's Worth the time
Rated: 5 stars out of 5

Great Crust, creamy and filling. I omit the potatoes because of the crust and I grill my chicken instead of poaching.
recipe Chicken Pot Pie
Stephanie Soddy Daisy, TN 11-02-2007
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Lengthy, but worth it!
Rated: 4 stars out of 5

Although this recipe calls for some organization and time, I had rave reviews on it. I upped the quantities about a third... and cooked about 4 different sized pot pies. I fed 6 adults and had leftovers to send home. Everyone asked for a copy of the recipe or requested that I make it again :)Read more
recipe Chicken Pot Pie
Anonymous 03-22-2007
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pretty f#@*'n good
Rated: 4 stars out of 5

best chicken pot pie ever.