Chicken pot pie was one of the first things I ever learned to make. I even remember it being my “thing” in college, because I would make it semi-frequently and everyone loved it. Of course, a few years prior I had discovered the magic of Campbell’s cream of ___ soups (before then, those cans never passed the plane of our door), and Pillsbury assisted in the making of that particular pot pie.
There’s certainly nothing wrong with that, and I definitely liked the pot pie well enough. But as I started cooking more and more, I started using fewer and fewer processed ingredients. Eventually I made my own filling, but still used a store-bought pie crust. I then moved to Trader Joe’s multigrain baking mix, and finally, to my own pie crust.
I’ve posted chicken pot pie before, but it was in the early stages of the blog, with the TJ’s mix, and with an atrocious picture. So, I’ve decided to update the ol’ blog files with a from-scratch chicken pot pie with a homemade pie dough.
I first came across this dough on Josie’s blog, and it seemed like the perfect topping for pot pie, since it was biscuit-like. The added bonus was that it had less butter than a standard pie crust and, while no means “healthy,” every little tablespoon of butter you take away helps, right? I also added some whole wheat flour to boost the nutritional content a bit.
I don’t use a lot of butter and flour when making roux of replacements for cream of soups, generally, because I feel like I can get away with it and it’s thick enough for me. Of course, you can use more butter/flour if you choose.
This does take a little time, since you have to make the dough, filling, and then assemble, but each step is really easy. Give it a try! If you’d rather make a whole pie, you will need to use the original recipe for the pie dough, since I used 2/3 of the recipe.
Individual Chicken Pot Pies
3/4 cup whole wheat flour
3/4 cup AP flour
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. cold unsalted butter, cut into 1/2″ cubes
1/2 cup buttermilk
2 Tbsp. butter, divided
1 small onion or leek, diced
1 small russet potato, diced into small cubes
1 carrot, sliced
1 celery rib, sliced
2 cloves garlic, minced
1 bay leaf
2 tsp. minced thyme
4 oz. mushrooms, sliced
2 Tbsp. flour
1.5 cups chicken broth, warmed
1/2 cup milk or cream, at room temperature
1 cup cooked chicken, diced or shredded (I like using a mix of white and dark meat)
1/3 cup peas
1 egg, lightly beaten
To make the crust: Whisk together flour, baking powder, and salt in a bowl, or pulse a few times in your food processor. Blend in the butter with your fingertips or a pastry blender (or pulse with the food processor) until it resembles coarse meal. Add the buttermilk, stirring until mixture just forms a dough, then gather into a ball and pat into a disc. Cover in plastic wrap and refrigerate until ready to use.
To make the filling: Melt 1 Tbsp. butter in a deep saute pan. Add the onion, potato, carrot, and celery and cook until tender. Stir in the garlic, bay leaf, mushrooms, and thyme, and cook until mushrooms have given up their juices.
Add the remaining 1 Tbsp. of butter to the pan to melt. Sprinkle in the flour and cook about 1-2 minutes until combined and no longer raw. Slowly stir in the warmed chicken broth, followed by the milk to cream. Continue simmering over medium low, stirring, until thickened. Turn off the heat and stir in the chicken and peas. Season to taste with salt and pepper.
Preheat the oven to 375.
Place the baking dishes on a sheet pan, and pour the filling into them.
Roll out your pie dough on a floured surface and cut 4 circles that are about 1/2″ bigger than the tops of the baking dishes you are using. Place each circle over the baking dish and press the sides to adhere. Brush the beaten egg on top of the dough, and then cut a slit into each dough round, for steam to escape.
Bake for about 25-30 minutes, until pie crust is golden.