Chicken Pot Pie
I finally found the biscuit-style chicken pot pie of my dreams. Basic in flavor, but delicious in taste. A perfect family favorite comfort food right here.
Ingredients
For Filling:
- 5 tablespoons butter
- 1 ½ cups white or yellow onion diced, about 1 small onion
- 1 ½ cups carrots diced, about 4-5 large
- 1 cup celery diced, about 2-3 stalks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup peeled diced potatoes about 1 medium/large
- 2 ½ cups chicken broth see note
- ½ teaspoon thyme
- 1 pound boneless, skinless chicken breasts cut into ½ to 1-inch pieces and seasoned with salt and pepper, about 2 large, see note
- 2 cups milk see note
- ½ cup all-purpose flour
- 1 ½ cups frozen peas
- salt & pepper to taste
For Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup grated sharp cheddar cheese
- 11 tablespoons cold butter
- 1 egg
- 3 tablespoons cold water
- ½ teaspoon white vinegar
Egg wash (optional):
- 1 egg white
- 1 tablespoon water
Instructions
For Filling:
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In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, celery, 1 teaspoon salt, and 1 teaspoon pepper. Cook for 5 to 8 minutes, stirring often, until the vegetables start to soften.
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Add the diced potatoes, chicken broth, thyme and diced, seasoned chicken breasts. Cover pot, turn up heat to bring to a simmer, and cook for 10-15 minutes (adjust heat if needed to maintain a gentle simmer) until chicken is cooked through and veggies are tender.
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In a medium bowl or liquid measuring jar, combine the 2 cups milk/cream and ½ cup flour and whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot filling and stir until well combined and starts to thicken. Stir in the frozen peas. Pour in the bottom of 9x13-inch baking dish (see note).
For Crust:
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While filling is simmering, prepare the crust. Preheat oven to 400 degrees F.
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In a medium bowl, combine the flour, salt and sharp cheddar cheese. Stir together with a fork. Then cut in the butter with two knives or a pastry cutter (or alternately you can grate it with the large holes of a box grater).
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In a small bowl whisk together the egg, cold water, and vinegar. Add to the dry ingredients and stir gently until combined and dough starts to come together in a ball. If dough still seems too dry add a little more water (about 1 to 1 ½ teaspoons), as needed.
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Roll out dough on a floured counter to a 9x13-inch rectangle. Carefully place dough on top of filling, rolling under edges or leaving an overhang, if needed. Make an egg wash by mixing 1 egg white whisked together with 1 tablespoon water and brush over crust to help with browning, if desired.
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Bake pot pie in preheated 400 degree oven for 25-35 minutes or until filling is bubbly and crust is cooked through. Let pot pie cool for about 15-20 minutes before serving.
Recipe Notes
1. For the chicken, I have also used boneless, skinless chicken thighs. You can also used leftover cooked chicken or turkey in this recipe. If using using cooked meats, add them with the frozen peas.
2. For the chicken broth I often use 2 ½ cups water + 2 teaspoons chicken bouillon substitute.
3. For a richer sauce, I like to use half and half or part cream/part milk in place of the milk.
4. You can also use ramekins to make individual servings of this dish. I use 8 6-oz. ramekins + 2 4-oz. ramekins and that works out to be just right for this recipe. To cut the crust for the ramekins, just use the ramekin itself and press it in the rolled out crust.