CLASSIC CHICKEN POT PIE
Printable Recipe
Filling
1. In a food processor, pulse flour, salt, & pepper. Pulse in butter & shortening until mixture is in small pieces.
3. Turn dough out onto lightly floured counter top, knead until it comes together. Shape into a somewhat flat rectangle, wrap in plastic or foil & chill.
2. Melt butter with oil in a large skillet over medium heat. Add potatoes, onion, carrots, & celery, sprinkle with 2 teaspoons salt & 1 teaspoon pepper & stir well. Cover & cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
4. Add 2 cups of chicken broth & add milk, increase heat to high and bring to a boil, stirring constantly. Reduce heat to medium & cook, stirring for 3 minutes.
5. Stir in peas, chicken, & thyme. If mixture is very thick, thin with some additional chicken broth. Season with salt & pepper, if desired.
6.. Transfer the mixture into a greased baking dish or ramekins. Brush some beaten egg whites around the edge of baking dish.
7. Roll out dough between two pieces of wax paper or plastic, cut shape & size according to dish, lay dough across dish & press the pastry to the edges, trim of necessary. Brush a small amount of egg white across the top of the pastry & cut a few slits in the top to allow steam to escape.
8. Place on baking sheet & bake until top is golden brown & filling is bubbly. Approximately 50 - 60 minutes. Let rest for 10 minutes before serving.
Pastry Crust
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 tablespoons unsalted butter, chilled & cubed
- 10 tablespoons vegetable shortening, chilled & cubed
Filling- 2 lbs cooked chicken breast, shredded
- 2 cups low-sodium chicken broth
- 6 tablespoons unsalted butter
- 1 tablespoon canola oil or olive oil
- 1 large red potato, diced
- 1 large onion, chopped
- 2 ribs celery, sliced
- 3 carrots, sliced
- salt & pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup frozen peas, thawed
- 1 tablespoon fresh thyme
- 1 large egg, whites only, beaten
Make Crust
1. In a food processor, pulse flour, salt, & pepper. Pulse in butter & shortening until mixture is in small pieces.
2. With processor running, add 6 tablespoons cold water, process just until dough forms a ball, adding more water if needed.
3. Turn dough out onto lightly floured counter top, knead until it comes together. Shape into a somewhat flat rectangle, wrap in plastic or foil & chill.
Make Filling
1.
Fully cook chicken breasts in boiling water over medium-high heat for
15-20 minutes or use precooked chicken or rotisserie chicken. Shred
chicken into small pieces. Preheat oven to 375 degrees. Line a baking
sheet with foil. Spray 9x13 baking dish or individual ramekins with
cooking spray.
2. Melt butter with oil in a large skillet over medium heat. Add potatoes, onion, carrots, & celery, sprinkle with 2 teaspoons salt & 1 teaspoon pepper & stir well. Cover & cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
3.
Sprinkle flour over the vegetable mixture. Cook, stirring for 3
minutes.
4. Add 2 cups of chicken broth & add milk, increase heat to high and bring to a boil, stirring constantly. Reduce heat to medium & cook, stirring for 3 minutes.
5. Stir in peas, chicken, & thyme. If mixture is very thick, thin with some additional chicken broth. Season with salt & pepper, if desired.
6.. Transfer the mixture into a greased baking dish or ramekins. Brush some beaten egg whites around the edge of baking dish.
7. Roll out dough between two pieces of wax paper or plastic, cut shape & size according to dish, lay dough across dish & press the pastry to the edges, trim of necessary. Brush a small amount of egg white across the top of the pastry & cut a few slits in the top to allow steam to escape.
8. Place on baking sheet & bake until top is golden brown & filling is bubbly. Approximately 50 - 60 minutes. Let rest for 10 minutes before serving.
Plate Finished Product
STORY BEHIND THE DISH
Chicken Pot Pie is one of my favorite comfort foods. It is a fun dish to make & is something that can be created to anyone's preference. I used a few different recipes I was give by family friends to create a dish to my liking.
MODIFICATIONS
You
can put just about anything in a pot pie, but I prefer the traditional way. I wanted to lighten up this classic dish a bit by using a 2% milk in place of whole milk & I cut down the butter a bit. It is no low cal dish by any means, but making small individual portions makes this cup of comfort worth every bite!
