This recipe is by far my favorite Chicken Pot Pie recipe. This is some serious comfort food and has remedied many a sick day for me. It is good for any occasion and can be thrown together as a last minute dinner. It saves well and makes good leftovers as well.
- 1 pie crust (1/2 of pie crust recipe – at bottom)
- 1/2 stick butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cups cooked chicken (or rotisserie chicken – can both dark and white meat)
- 1/4 cup flour
- 2 cups low-sodium chicken or turkey broth
- 1 cup heavy cream
- 1/4 cup frozen peas (optional)
- 1 piece of fresh thyme, chopped
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes)
- Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
- Pour in chicken or turkey broth, stirring constantly. Pour in cream. Add frozen peas at this point if you’d like.
- Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and thyme. Do one final taste at the end and add what it needs.
- Pour mixture into a casserole dish or deep pie pan.
- Roll out crust so that it’s about 1 inch larger than the pan you’re using.
- Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
- Bake for 30 to 45 minutes or until very golden and bubbly.
- Allow to cool for a little bit before serving. Serve with a large spoon.
For Pie Crust
- 1-1/2 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
- In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
- Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
- When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
- With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.