Recipe courtesy of Hilo Bay Cafe

Chicken Pot Pie

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  • Level: Easy
  • Total: 10 hr 35 min (includes brining time)
  • Active: 35 min
  • Yield: 4 servings


Roasted Chicken (see Cook's Note):


Curry Filling:


  1. For the roasted chicken: Combine the salt, sugar, rosemary, garlic, onion, peppercorns, bay leaves and 1 gallon cold water in a large pot. Bring to a boil; boil for 5 minutes, then turn off the heat and add enough ice to chill the brine.
  2. Rinse the chicken and spatchcock it (remove the backbone). Submerge the chicken in the brine, cover and refrigerate overnight.
  3. Preheat the oven to 400 degrees F.
  4. Remove the chicken from the brine, rinse and place skin-side up on a wire rack. Roast until the internal temperature reaches 165 degrees F, about 1 hour 30 minutes. Let the chicken cool enough to shred by hand. Pull the meat from the bones and set aside.
  5. For the crust: Combine the flour, vegetable shortening and salt in a large bowl. Mix with your hands until marble-sized chunks (diameter of a quarter) form. Add the ice water and slowly mix with your hands until the mixture just binds. Chill the dough for at least 1 hour or up to overnight.
  6. Remove the chilled dough, dust a surface with flour and roll out to 1/2 inch thick with a rolling pin. Fold the dough into thirds and roll out 1/4 inch thick. Cut the dough into the desired shape and chill for 1 hour.
  7. For the curry filling: In a large pot, add the carrots, onions, celery, mushrooms, butter, salt and pepper. Cook on medium heat until just tender. Add the flour and curry powder, then slowly whisk in the stock. Cook until thickened. Turn off the heat and add the cream and green peas.
  8. Preheat the oven to 450 degrees F.
  9. To build the pot pies, arrange four 12-ounce baking dishes on a sheet pan, fill two-thirds to the top with the curry filling, then add the shredded chicken and top with the crust. Bake until the crust is golden brown, about 20 minutes.

Cook’s Note

If you don’t want to brine and cook your own chicken, a store-bought rotisserie chicken will do. To make a large family-sized pot pie, place the curry filling and roasted shredded chicken into a 9-by-13-inch pan, top with the crust and bake at 425 degrees F until the crust is golden brown, about 40 minutes. Serve with your favorite salad or side of vegetables.