Chicken Pot Pie

5 from 4 votes

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.

Prep Time40

Cook Time1 10

Total Time1 50

Course: Dinner

Cuisine: American

Keyword: chicken, chicken pot pie, pot pie

Servings: -12 servings

Calories: 499kcal

Author: Tara Noland

Equipment

Stainless Steel X-Large Serving Spoons (2-Pack), Serving Utensil, Buffet & Banquet Style Serving Spoons-(2 Spoons)
Crock Pot 112008.01 Artisan 13 Inch Enameled Cast Iron Lasagna Pan, Teal Ombre
KitchenAid KFP0718ER 7-Cup Food Processor Chop, Puree, Shred and Slice - Empire Red

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. Add the roux to the chicken vegetable mixture and gently stir to combine.
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.

Nutrition