🥧 Classic Comfort 🐓
When you want to indulge in something really over the top satisfying, warm and completely comforting, there’s nothing better than Chicken Pot Pie! A creamy, buttery filling with lots of chicken and veggies, topped with a savory and flaky pie crust. Oh my, yes, this is the dish to warm you up this winter. It’s also the way to bake your way into the hearts 💕 of those you care about most. Guess, what? It’s super easy too.
You can follow my all homemade version (which uses frozen and already cut veggies), or make it super simple with a store bought frozen pie dough. This is the easiest recipe with the most mouth watering results, easy as PIE! So, put your stretchy pants on, you’re going to want seconds!
Every now and again, my husband wants a Chicken Pot Pie and I am happy to oblige! That’s when I get to baking. Well, it’s as easy as making a simple sauce, adding frozen vegetables, chicken then topping with a crust. You can make your crust from scratch, or just buy a pre-made frozen crust from the store. I think it’s Ina Garten that says “Life is too short to spend making homemade pie crust”. Well, I don’t actually agree with that, but I think what ever makes things easier, by all means, take it. This is one of those recipes that even if you don’t really enjoy cooking, you can make something pretty darn wonderful with very little effort.
For another delicious comfort dish, try my favorite recipe for Turkey (or Chicken) and Dumplings! Here’s the link: https://wp.me/p9KEfL-1×6
Chicken Pot Pie 🥧
Preheat oven to 375°
For the Crust:
Into the bowl of your food processor, combine the flour, 1/4 teaspoon of salt, and baking powder.
Pulse to combine all the ingredients, then add cold butter and shortening till crumbly, leaving some pea-sized lumps.
Mix the vinegar with 4 tablespoons of ice water. Add a few tablespoons of the mixture into the food processor and pulse about 5 times to combine. Once the dough comes together, it is done. If it’s too dry, add some more liquid until it just comes together and holds without crumbling.
Shape the dough into a flattened round disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
For the Filling
Let’s face it, this filling is basically a very thick and creamy soup! If you’re vegetarian, just leave out the chicken and use vegetable stock instead of chicken.
Heat 6 tablespoons of unsalted the butter over medium heat. Once melted, then stir in the flour. Let the roux cook about 3 minutes, stirring constantly. Slowly add in the stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes.
I like to add a few tablespoons of brandy or cognac to add flavor. This is optional, but adds a bit of richness. Add the brandy and let simmer about 1-2 more minutes. You can also add 1/2 teaspoon of turmeric powder. This adds a richness to the color, which I like, but it’s totally optional.
Add 1 16 ounce bag of frozen peas and carrots. Add 1 14 ounce bag of frozen pearl onions. You can substitute any of your favorite vegetables into a pot pie. If you’re using fresh veggies, just steam until tender before adding to the sauce. Stir to combine.
Next, add shredded cooked chicken. I use 2 large boneless skinless breasts. It’s easy to use left over chicken or turkey in this recipe. If I don’t have any pre-cooked meat, I braise the chicken in 2 cups of chicken broth over low flame for about 20 minutes. Then, let it cool and shred with a fork. Use any of the left over broth as part of the 2 1/2 cups of broth required for the sauce.
Stir in the chicken and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spoon the filling into a 11 inch round, deep dish pie or 9″ x 13″ (2- to 3-quart, or similar size) deep casserole dish. You can also make this in individual ramekins or other oven proof sized bowls.
Put It Together!
Roll the crust out slightly larger than the dish. Place it on top of the filling and seal the edges over the rim of the dish. Crimp the edges decoratively, or, if you’re like me and can’t seem to do that, just use a fork to press to the rim. Cut several vent holes. Brush lightly with a bit of cream or milk. Scatter a good pinch of coarse salt over the top and a bit of pepper too. I can’t resist using my “Pie Birds” anytime I bake a pie of any kind. They utterly amuse me! I actually look for pies to bake just so that I can use them. Bake this on a baking dish because it will bubble over onto the oven.
Bake the pie for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.
Let the pie cool for about 15-20 minutes before serving.
Enjoy!
Ingredients
For the crust
- 1 1/2 cups Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon baking powder
- 1/4 cup butter
- 1/4 cup vegetable shortening
- 1 teaspoon white or cider vinegar
- 4 to 5 tablespoons ice water
- (Or substitute 1 frozen pie crust)
- 1-2 tablespoon milk or cream
- Optional: Coarse salt and Ground Pepper for the top of the crust
For the Filling
- 2 1/2 cups chicken stock
- 6 tablespoons unsalted butter
- 2 tablespoons brandy or cognac (optional)
- 1/2 teaspoon turmeric powder
- 2 chicken breasts, (about 6 cups, shredded)
- 6 tablespoons Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1 16-ounce bag frozen peas and carrots
- 1 14-ounce bag frozen pearl onions
Instructions
Preheat oven to 375 degrees F.
For the crust:
- Into the bowl of your food processor, combine the flour, 1/4 teaspoon of salt, and baking powder
- Pulse to combine
- Add cold butter and shortening till crumbly, leaving some pea-sized lumps.
- Mix the vinegar with 4 tablespoons of the water.
- Add a few teaspoons of the mixture into the food processor and pulse about 5 times to combine. Once the dough comes together, it is done.
- If it's too dry, add some more liquid until it just comes together and holds without crumbling.
- Shape the dough into a flattened round disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
For the filling:
- Heat the butter till melted, then stir in the flour.
- Gradually pour in the stock, whisking constantly.
- Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes.
- Add 2 tablespoons of brandy or cognac and 1/2 teaspoon turmeric, if using. Simmer another minute.
- Stir in the vegetables chicken. Season with 1/4 teaspoon salt and 1/4 teaspoon ground pepper.
- Adjust seasoning to taste as needed.
- Spoon the filling into a 11 inch deep pie dish or 9" x 13" (2- to 3-quart, or similar size) deep casserole dish. You can also make individual servings in ramekins or similar oven proof dishes.
- Roll the crust out slightly larger than the dish. Place it on top of the filling. Crimp the edges with your fingers, or use a fork to press to seal the edges.
- Cut several vent holes.
- Lightly brush the tops with cream or milk, then sprinkle with coarse salt and ground black pepper.
- Set the pie on a foil lined baking sheet.
- Bake the pie for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.
- Let the pie sit for about 15 minutes before cutting.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
