Chicken Pot Pie

TOP CRUST

• Flour
• Baking powder
• Butter
• Kosher salt
• Ice water

FILLING

• Rotisserie chicken
• Leek
• Butter
• Mixed frozen vegetables
• Button mushrooms
• Little potatoes
• Flour 
• Chicken stock
• Thyme
• Rosemary
• Egg
• Sea salt
• Cooking spray

Pie Crust

Before even starting the filling you will need to make the pie crust; this has to be refrigerated for at least two hours or can be refrigerated overnight.

First off, mix the flour, salt, and baking powder together in a food processor. Add the cubed butter and blend until it is a coarse meal. Have the machine running and add about ¼ cup of ice water slowly, a splash at a time until a dough forms, adding more or less water as needed.

Remove and shape into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.

Pot Pie Filling

Now start to assemble the filling. Add the chicken that has been cubed up into a large bowl. Saute the leek in 1 Tbsp. butter until transparent in a medium sauté pan over medium-low heat. Remove from heat and place into a large bowl.

In the same pan, sauté the mushrooms in the other 1 Tbsp. of butter. Place into the large bowl with the leeks.

Bring a medium pot of salted water to a boil, blanch the frozen mixed vegetables and then remove them with a slotted spoon or wire ladle to the large bowl with the chicken/mushrooms. Add potatoes to the same water and cook for 6-8 min. until just tender.

Remove to the bowl. Adjust seasoning now to the chicken and vegetables with salt and pepper.

Flour Roux

And here is your finished pot pie ready for the oven. This recipe does take some time to put together, but it is still simple too, and, as I mentioned, feeds a crowd in a delicious way!!

Why Do They Call It Chicken Pot Pie?

A pot pie is a pie consisting of some sort of meat with a top crust. It can also have a bottom crust too. It can be made on the top of the stove in a pot or baked in the oven. The pot pie is believed to have originated in Greece. 

The Greeks cooked meats with other ingredients in open pasty shells.  In 1951, the first frozen pot pie was created by the C.A. Swanson company and was made with chicken. These pot pies became widely popular for their convenience and are still popular to this day. 

Today, there are many variations to the pot pie and you can have different toppings too like tater tots, biscuits, puff pastry, or dumplings. You can also have many different fillings like a lamb, lobster, turkey, beef, or even make a chicken pot pie soup with great crust dunkers!!

We have made a lot of individual pot pies in the past but have never shown you this family-sized pot pie before and one that we have made for so many years. 

What to Serve With Chicken Pot Pie?

Chicken Pot Pie is really a meal onto itself. You have lots of vegetables like carrots, corn, peas, potato, and leeks. Plus protein and lots of carbs so what else would you like to add?

For me, I like to have a big fresh crunchy salad with our delicious homemade Thousand Island Dressing. Now that is a complete meal in my eyes. 

You could also serve it up with a fresh fruit salad or green beans, asparagus, or broccoli. Anything that is not already in the pot pie would be welcome I am sure. Even nice corn on the cob would be lovely with this meal in the summertime. 

If you left out the potatoes you could serve them as a side dish in the form of mashed potato, potato salad, roast potatoes, or sweet potatoes. 

A Big Homey Bite of Comfort Food

Look at how fantastic this is!!

Tips for Homemade Pot Pie

1. Do you have leftover turkey, my goodness use that instead of chicken for a fabulous pie. 
2. Don’t have time to make the pie crust. I have used a store-bought frozen pie crust in a pinch and even though they are round you can alter them to fit pretty nicely on top of a 9×13″ pan. 
3. Want to make this ahead of time? Sure, it freezes well. Just bake, cool, and freeze. Heat from frozen in a slow oven at 325F covered and cook until heated through; be prepared to add about 25-30 min. to the cook time though. 
4. Leftovers can also be frozen for another meal and then reheated as above. 

Pin it HERE!

Pin it HERE! 

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Chicken Pot Pie

Yield: 10-12 servings

Prep Time: 40 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 50 minutes

This classic Chicken Pot Pie is pure comfort food and great at any time of the year. It feeds a crowd but is also great as leftovers too.

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Ingredients

Top Crust

• 3 cups AP flour
• 2 1/2 tsp. baking powder
• 1 cup very cold salted butter cut into ½ cubes
• Pinch of Kosher salt
• Ice water

Filling

• 1 rotisserie chicken, skinned, deboned and cut into small chunks
• 1 leek
• 2 Tbsp. butter, divided
• 2 cups mixed frozen vegetables
• 1 ½ cups button mushrooms, sliced
• 2 cups new potatoes, assorted colors, cut into bite-size chunks
• ½ cup butter
• ¾ cup flour (this makes a thick filling, use less if you like a runnier filling and adjust chicken stock also)
• 4 cups chicken stock
• 1 tsp. dried thyme and 1 tsp. rosemary
• 1 egg, beaten with 1 tsp. water
• Sea salt
• Cooking spray

Instructions

For the Crust

Mix the flour, salt, and baking powder together in a food processor. Add the cubed butter and blend until it is a coarse meal. Have the machine running and add about ¼ cup of ice water slowly, a splash at a time until a dough forms, adding more or less water as needed.

Remove and shape into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.

For the Filling

Using only the white and light green parts of the leek, slice horizontally, and rinse between the layers to make sure it is very clean, then slice. Saute the leek in 1 Tbsp. butter until transparent in a medium sauté pan over medium-low heat.

Place into a large bowl. In the same pan, sauté the mushrooms in the other 1 Tbsp. of butter. Place into the large bowl with the leeks.

Once the chicken is cleaned and chopped place it also into the bowl with the leeks and the mushroom.

Bring a medium pot of salted water to a boil, blanch the frozen mixed vegetables and then remove them with a slotted spoon or wire ladle to the large bowl with the chicken/mushrooms. Add potatoes to the same water and cook for 6-8 min. until just tender.

Remove to the bowl. Adjust seasoning now to the chicken and vegetables with salt and pepper.

Roux

Meanwhile, in a large heavy saucepan, melt butter and add flour. Cook stirring for 2 min. Add the thyme and rosemary. Slowly add in the chicken broth, now whisking, adding more if you find it too thick. It will thicken more in the pan with the crust.

Continue cooking for 10 min., whisking occasionally to keep it smooth and not burning to the bottom of the pan. Add salt and pepper to taste.

Preheat oven to 400F.  Spray a 9x13” pan with cooking spray. Add the filling and smooth out. Remove the crust from the fridge and roll out to 10x14” on a floured surface. Transfer carefully using the wooden rolling pin to cover the filling. Trim just to fit inside the pan. Brush the top with the beaten egg and water. Cut three 1 1/2” vents in the center of the pastry for steam. Sprinkle with sea salt.

Bake for 40-50 min. until pastry is golden and the filling is bubbling. Let rest for 5 min. and then serve.

Notes

Tip: In a hurry and don’t feel like making pie crust. Use two slightly thawed (10-15 min.) frozen pie crusts to top the chicken mixture instead. They don’t fit perfectly but are doable in a pinch.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 499Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 108mgSodium: 582mgCarbohydrates: 45gFiber: 4gSugar: 3gProtein: 16g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.