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Side view of chicken pot pie in pie plate.

Chicken Pot Pie

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  • Author: Sandra Flegg
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings

Description

This comforting chicken pot pie features tender rotisserie chicken, a rich homemade filling, and a flaky, buttery crust made from scratch. It’s the perfect cozy meal for any night of the week, combining convenience with classic, from-scratch flavor. Great with leftover turkey too!

Ingredients

PASTRY

3 Cups All Purpose Flour

1 teaspoon Salt

3/4 Cup Unsalted Butter

1/4 Cup Vegetable Shortening

5 Tablespoons Ice Water

FILLING

1/2 Cup Butter

1 Medium Sweet Onion, diced

2 Medium Carrots, peeled and diced

1 Rib Celery, diced

1/2 Cup All Purpose Flour

3 Cups Chicken Broth

2 Cups Rotisserie Chicken, cut into cubes

1 Cup Frozen Peas

1/4 Cup Fresh Parsley, chopped

1 Tablespoon Fresh Thyme, chopped

2 teaspoons Spicy Brown Mustard

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 Cup Sour Cream

1 Tablespoon Heavy Cream

Instructions

  1. In a large bowl add the flour and salt and mix with a fork. Then add the butter and shortening and cut into the flour with a pastry cutter (or use your fingers and thumbs and rub into the flour until it resembles bread crumbs).
  2. Add the iced water. Add a little more if you feel 5 tablespoons is not quite enough. Knead the dough that has formed until it has all come together.
  3. Half this dough, create a disc and wrap in plastic wrap. Refrigerate for 2 hours.
  4. While the dough is chilling, prepare the filling for the pie.
  5. Add the butter to a large Dutch Oven, or heavy bottomed pot. Apply medium-high heat.
  6. Add the diced onions, celery and carrots and cook in the butter until soft.
  7. Add the flour and mix into the vegetables, cook for another 2 minutes.
  8. Slowly pour in the chicken broth, stirring all the time.
  9. Add the chicken, peas, mustards, parsley, thyme, salt and pepper and simmer for about 10 minutes.
  10. Add the sour cream, stir in until all mixed and simmer for another 5 minutes. Remove from the heat.
  11. Heat oven to 400°F.
  12. Take one disc of pastry and roll it out on a clean, lightly floured surface until about ¼” thick.
  13. Lay over the top of a 9” deep pie dish. Press in and allow the edges to hang over the sides.
  14. Fill the pie with the pie filling.
  15. Take the second disc and roll out the same as the first.
  16. Lay over the top of the pie filling then fold the outside edges under the other edges, then crimp all the way around the pie, using your fingers and thumbs.
  17. Using a pastry brush, brush the cream all over the top and edges of the pastry.
  18. Using a sharp knife, cut a few vent holes to allow steam to escape.
  19. Bake in the oven for 25-30 minutes.
  20. Remove when the pie is a nice golden brown, allow to rest for 20 minutes before cutting into the pie.

Notes

Storage Instructions: Once the chicken pot pie has cooled completely, cover with foil or plastic wrap and store in the refrigerator for up to 4 days.

  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: American

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Find it online: https://shesnotcookin.com/chicken-pot-pie/