My husband has been begging to make Chicken Pot Pie for months now, but I just couldn’t bring myself to make it during the hot summer months. This past Sunday the skies were grey and the air was cold. It seemed like the perfect day to finally make this delicious comfort food. And believe me it did not disappoint, he hasn’t stopped talking about how delicious it was!
Now I know Chicken Pot Pie can be a big intimidating since you have to make the crust, but really just remember to keep your dough cold and I promise you will be fine. Check out my tips for pie in this post.
This recipe would also be perfect to make use of Thanksgiving leftovers. Canadian Thanksgiving is coming up this weekend and using all your leftover turkey in the pot pie would be delicious! It actually might be better then your turkey dinner.
This dish is also perfect when you need to bring someone a homemade meal. It’s perfect to bring a new mom ore someone who needs a little extra love. It’s warm and comforting and bring everyone a bit of joy. I hope you and your family enjoy it too.
Chicken Pot Pie
Yields: 1 9 inch Pie
- 2 2/3 cups All Purpose Flour
- 1 teaspoon salt
- 1/2 cup Vegetable Shortening, cold
- 1/2 cup Unsalted Butter, cold
- 8 to 12 tablespoons ice water
- Egg, beaten
- 3 Chicken Breasts
- 1 Cup Carrots, sliced (2 large carrots)
- 1/2 Cup Celery, sliced (2 stalks)
- 1/3 Cup Butter
- 1/2 Large Onion, chopped
- 1 Large Garlic Clove, minced
- 1/4 Cup All Purpose Flour
- 1 3/4 Cup Chicken Broth
- 2/3 Cup Milk (I used 2%, but any kind will work)
- 1 Cup Frozen Peas
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Tsp Fresh Thyme, chopped
In a large bowl mix the flour and salt. Add the cold butter and shortening. Cut the butter and shortening into the flour mixture using a pastry cutter or two forks until the chunks of butter and shortening are the size of small peas.
Drizzle in the ice water and stir the mixture to bring the dough together. Continue to add water until the dough starts to clump and form a ball. Form the dough into a ball. Cut dough in half and form each half into discs. Wrap each disc tightly in plastic wrap, and chill in the fridge for at least 1 hour.
Preheat your oven to 450°F. Place the chicken breasts on a baking sheet and bake in the oven for 20 minutes or until the internal temperature of the chicken reaches 165°F. Set aside to cool.
In a large sauté pan melt the butter over medium low heat. Add the onions and garlic to the butter and cook for 2-3 minutes. Season onions and garlic with salt and pepper. Add carrots and celery, cook for 4-5 minutes.
Add flour to the pan to create a roux. Cook the flour for 2-3 minutes to prevent the filling from having a floury taste. Slowly add chicken broth to the roux, stirring constantly to prevent lumps. Once fully combined add the milk to the pan. Simmer the sauce until it become thick and coats the back of the spoon, about 5 minutes.
Chop the cooled chicken breasts. Add the chicken, frozen peas and thyme to the sauce and stir to combine. Set mixture aside.
Preheat the oven to 425°F. Remove your dough from the fridge. Roll out the pie dough into two discs. Carefully line your pie plate with one of the rolled out halves of dough. Pour the filling into the pie plate. Carefully place the top layer of dough on the filling. Using a fork or your fingers seal the edges of the pie dough. Cut a few slits in the top crust to allow steam to escape. Brush the top of the pie with the beaten egg.
Bake the pie for 30-40 minutes until the crust is golden brown. Set the pie aside to cool for 15 minutes before serving.
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