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chicken pot pie
Deb Attinella

Best Chicken Pot Pie

This easy + delicious recipe will have people asking for more!
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups flour
  • 1 tsp salt
  • 3/4 cup shortening
  • 4-5 tbsp ice water
Filling
  • 3 cups boneless chicken cubed (rotisserie chicken works great)
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/4 cup chopped onion
  • 1/3 cup flour
  • 1/2 tsp black pepper
  • 1/4 tsp celery seed
  • 1-3/4 cup chicken broth ( 1- 14.5 oz can)
  • 2/3 cup milk

Method
 

Crust
  1. Use a pastry cutter to cut shortening into flour until it looks coarse. 
    Add ice water 1 Tbs at a time until the mix is moist enough to form into a ball.  Separate dough into 2 balls and roll out to fit a 9” pie plate.
    OR - use a frozen dough pie crust from Trader Joe’s! (That’s what I use -- they are easy and so delicious)
Filling
  1. Preheat oven to 425
  2. Combine chicken, carrots, peas, and celery in a saucepan and add water just until the mixture is covered.
  3. Bring to boil and cook for 15 minutes, drain, set aside. If using rotisserie chicken skip this step
  4. Bring to boil and cook for 15 minutes, drain, set aside.
  5. In a separate pan, cook onions in butter until translucent
  6. Add flour and seasonings.  Slowly stir in chicken broth and milk (making a roux).
  7. Simmer on med-low heat until thick then remove from heat.  
  8. Add cooked veggies and chicken (or rotisserie chicken) to mixture.
  9. Pour mixture in pie crust and top with the second crust.  Seal edges well.  Mix one egg yolk with 1 Tbs water to wash the crust.
  10. Bake until golden brown, about 25-30 minutes.  Let cool 10 minutes

Notes

Original recipe found at Cooking on the Front Burners