Chicken Pot Pie

December 8, 2011 · 17 comments

in chicken/poultry

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

Filling is an original recipe; pie crust is adapted from Gourmet, via Pink Parsley
Makes about 4 pies, depending on baking dish size
print Printer Friendly Recipe

Pie Crust:

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

Filing:

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.

 

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{ 17 comments… read them below or add one }

Rachel @Balance and Blueberries December 8, 2011 at 7:50 am

I can’t wait to try this! They look so tasty :)

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Blog is the New Black December 8, 2011 at 7:51 am

Love chx pot pie! :)

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Sarah December 8, 2011 at 8:41 am

This looks great! But, flour is a bit hard to melt. ;) butter might be easier. :p

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elly December 8, 2011 at 8:58 am

Haha, thanks for catching that. Fixed now. :)

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Jaida December 8, 2011 at 10:06 am

I love chicken pot pie, and this one looks delicious! Perfect for Winter weather…thanks for sharing this!

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Ann P. December 8, 2011 at 2:18 pm

I love pot pies and could probably eat them every day! this version sounds so tasty! :) awesome post.

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ErinsFoodFiles December 8, 2011 at 8:12 pm

I have some individual baking containers I got as a wedding gift I was like “WTF will I use this for?” I think they might be perfect for chicken pot pie! This looks great!

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Joanne December 9, 2011 at 5:30 am

I grew up on the oh-so-bad but oh-so-good frozen pot pies but since I started making my own, I can’t ever go back. Usually I don’t do a whole crust, just the top part, to save some calories. I love the sound of this, though! A definite comfort food need-to-try!

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Peter December 9, 2011 at 9:03 am

I love a good meat pie and I’m eager to try the pie crust too! Thanks for sharing, Elly.

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Kelsey December 9, 2011 at 2:34 pm

Chicken pot pie is some serious comfort food. I don’t think I’ve had one in forever. I need to fix that!

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Jessica December 10, 2011 at 1:19 pm

My sister took a ceramics class and made a fabulous set of oven-proof individual sized baking dishes. I think this recipe would be *ideal* for breaking them in! YUM!

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Pam December 11, 2011 at 11:39 am

Chicken pot pie has never been a favorite of mine. That said, I have tasted wonderful homemade pot pie that has made me change my mind. This recipe sounds like one of those. Thanks.

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Peter G | Souvlaki For The Soul December 11, 2011 at 3:20 pm

Wow! The pot pie looks delicious Elly. Love the pie crust and the very hearty filling. It may seem like a lot of effort but I bet it was worth it!

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Urban Wife December 13, 2011 at 12:44 pm

Nothing beats a steaming pot pie! This is great because it certainly is better for you than that processed stuff.

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ashley December 14, 2011 at 11:39 am

i’ve never had homemade pot pie. i had a frozen one once… gross. i really need to try making my own!!

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Lisa January 2, 2012 at 6:46 pm

What is AP flour?

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elly January 2, 2012 at 8:05 pm

all purpose flour

Reply

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