Chicken Pot Pie
We’ve had friends in town for the week, and we’ve been very busy doing a bunch of fun things around Portland, like going to the zoo, checking out Mt. Hood, and heading to the coast twice. After a long day wandering around the zoo, I picked up a roasted chicken at the store to use in a pot pie–it was too hot to roast my own. I adapted the filling recipe from a Cooking Light magazine and got the crust recipe from my dear friend Currié. This homemade chicken pot pie was really easy to make and tasted fantastic! My friends, who had only had frozen pot pies, loved this homemade version, and we all thought it paired really well with a loaded garden salad and some crusty bread.
Chicken Pot Pie
Crust:
- 2 cups of flour
- 1 tsp salt
- 2/3 cup of shortening
- 5-7 tbsp ice-cold water
Filling:
- 4 cups of chicken broth, divided
- 4-5 red potatoes, diced
- 2 carrots, sliced
- 1 tbsp butter
- ½ yellow onion, diced
- 8 oz of button mushrooms, sliced
- 1 clove of garlic, minced
- ¼-½ tsp thyme, to taste
- Sea salt and freshly cracked pepper, to taste
- 4 tbsp cornstarch
- 2 cups roasted chicken meat, chopped
- ½ cup of frozen peas, thawed
How to Make a Chicken Pot Pie:
Preheat the oven to 350 degrees. Coat a large baking dish with olive oil cooking spray.
Make the crust by placing the flour in a bowl. Add a teaspoon of salt and mix. Add 5-7 tablespoons of ice water. Cut in the shortening with a pastry blender until the mixture resembles a coarse meal. Gently press mixture into a circle, cover with plastic wrap, and refrigerate until ready to use.
Make the pot pie filling by placing 3 cups of chicken broth along with the carrots and potatoes in a large saucepan over medium-high heat for 8-10 minutes, until fork-tender.
Heat butter in a large skillet over medium heat, add onions and cook, stirring often, for 3 minutes
Add the mushrooms and cook for an additional 4-5 minutes, stirring often, or until softened. Add the minced garlic, stirring constantly for 60 seconds. Season with thyme, sea salt, and freshly cracked black pepper to taste.
Add the roasted chicken to the skillet of mushrooms and onions, along with the carrots, potatoes, broth, and peas; bring to a boil.
Make a slurry by mixing the cornstarch with the remaining cup of COLD broth and mix thoroughly.
Once the filling is boiling, stir in the well-mixed cornstarch slurry and stir it well. Taste the filling and re-season if needed. Remove from heat.
Pour filling into the prepared large baking dish.
Remove the dough from the refrigerator, and roll it out.
Place dough on top of the filling, pressing to the edge of the dish. Cut 4-5 slits in the top of the crust to allow steam to escape.
Cover the edges of the crust with foil to prevent burning.
Bake the pot pie for 45 minutes or until the crust is golden brown.
Let stand for 10 minutes before serving. Enjoy.
Ingredients
Crust:
- 2 cups of flour
- 1 tsp salt
- â…” cup of shortening
- 5-7 tbsp ice-cold water
Filling:
- 4 cups of chicken broth divided
- 4-5 red potatoes diced
- 2 carrots sliced
- 1 tbsp butter
- ½ yellow onion diced
- 8 oz of button mushrooms sliced
- 1 clove of garlic minced
- ¼-½ tsp thyme to taste
- Sea salt and freshly cracked pepper to taste
- 4 tbsp cornstarch
- 2 cups roasted chicken meat chopped
- ½ cup of frozen peas thawed
Instructions
- Preheat the oven to 350 degrees. Coat a large baking dish with olive oil cooking spray.
- Make the crust by placing the flour in a bowl. Add a teaspoon of salt and mix. Add 5-7 tablespoons of ice water. Cut in the shortening with a pastry blender until the mixture resembles a coarse meal. Gently press mixture into a circle, cover with plastic wrap, and refrigerate until ready to use.
- Make the pot pie filling by placing 3 cups of chicken broth along with the carrots and potatoes in a large saucepan over medium-high heat for 8-10 minutes, until fork-tender.
- Heat butter in a large skillet over medium heat, add onions, and cook, stirring often, for 3 minutes
- Add the mushrooms and cook for an additional 4-5 minutes, stirring often, or until softened. Add the minced garlic, stirring constantly for 60 seconds. Season with thyme, sea salt, and freshly cracked black pepper to taste.
- Add the roasted chicken to the skillet of mushrooms and onions, along with the carrots, potatoes, broth, and peas; bring to a boil.
- Make a slurry by mixing the cornstarch with the remaining cup of COLD broth and mixing thoroughly.
- Once the filling is boiling, stir in the well-mixed cornstarch slurry and stir it well. Taste the filling and re-season if needed. Remove from heat.
- Pour filling into the prepared large baking dish.
- Remove the dough from the refrigerator and roll it out.
- Place dough on top of the filling, pressing to the edge of the dish. Cut 4-5 slits in the top of the crust to allow steam to escape.
- Cover the edges of the crust with foil to prevent burning.
- Bake the pot pie for 45 minutes or until the crust is golden brown.
- Let stand for 10 minutes before serving. Enjoy.
I am making this recipe for about the zillionth time tonight. I’m surprised I don’t have it memorized yet. I probably do, but it’s just easier to pull up your site than to think too hard. I use coconut oil instead of shortening, I don’t use the mushrooms (one of my kids won’t eat mushrooms), and I’ve never used garlic (though I think I will tonight). I add green beans and sometimes garbanzo beans, if I have them on hand. I wanted to stop by and thank you for this recipe that has made my family so happy for years. Also, do you mind if I post about my version on my blog while linking back to you and giving you the credit? Thanks, again, for the recipe!
Heather,
Of course you can use the recipe on your site. All I ask is that I am given credit for the original recipe and a link is provided to my recipe.
I’ll have to give coconut oil a try instead of shortening. YUM.
Thanks,
Pam
Absolutely, Pam. I am still experimenting with the coconut oil. I was using Palm Shortening and that worked great, but I have since run out. I think that I need to use less of the coconut oil. I am going to cut it in half next time.
Will be trying the pot pie tonight but i will be using left over pork instead, sounds like a great dish for any cooked meat. Happy Thanksgiving Diane