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Chicken Pot Pie
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Chicken Pot Pie

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large Baking Dish
  • Large saucepan
  • Large skillet

Ingredients

Crust:

  • 2 cups of flour
  • 1 tsp salt
  • ⅔ 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.