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    You are in: Home / Recipes / Chicken Pot Pie Recipe
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    Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    50 mins

    50 mins

    sugarpea's Note:

    No pot pie tastes better than a homemade pot pie made with freshly cooked chicken and vegetables, and a savory homemade crust topping it all off. If you've got the time, it's worth the effort. Time for making the rich stock is included.

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    Serves: 3-4


    9x9 inc ...

    Units: US | Metric

    Rich Stock

    Savory Dough



    1. 1
      Rich Stock: Combine all ingredients in a pot; add water to cover if needed, and bring to a boil; reduce heat and simmer, uncovered, for 1 hour.
    2. 2
      Savory Dough: In a food processor, combine flour, salt and thyme; add butter and pulse until mixture resembles corn meal; with machine running, add ice water and egg yolk; process just until dough holds together.
    3. 3
      Place dough on plastic wrap; flatten into a disk and wrap well; refrigerate at least 1 hour.
    4. 4
      Filling: Remove chicken from stock; cool, discard skin and bones, and shred or cut chicken into bite-sized pieces; strain stock, discarding solids and set aside 2 cups; refrigerate or freeze remaining stock for another use.
    5. 5
      Preheat oven to 375°; fry bacon in a large skillet until crisp; remove and drain on paper towels, leaving 2 T drippings in skillet; set bacon aside.
    6. 6
      In the same skillet, over medium-high heat, saute onions and potatoes until potatoes begin to turn golden, 4-5 minutes; add leeks, carrots, and mushrooms and saute another 4-5 minutes.
    7. 7
      Knead butter and flour together; add to skillet and cook, stirring, until melted and smooth; stir in wine, stock and milk and simmer, stirring constantly, until thick and bubbly, 2-3 minutes.
    8. 8
      Add hot pepper sauce, Worcestershire, thyme, parsley, salt, pepper and lemon zest; taste and adjust seasoning; stir in chicken, bacon and hard-boiled eggs; pour into a 9" x 9" baking dish or other casserole; set aside.
    9. 9
      Roll out dough to 1/4" thickness and transfer to a baking sheet; chill 15 minutes; whisk egg yolk and cream together; working quickly, place dough over top of filling and cut 1" larger than rim of dish; tuck extra 1" of dough inside around the edges.
    10. 10
      Vent, brush with egg wash and bake on baking sheet 35-40 minutes, or until crust is golden.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on December 25, 2007


      A bit of work but well worth it. It came out quite nice in the end. Although I may just dice the potatos next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2003



    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (855 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1485.5
    Calories from Fat 786
    Total Fat 87.3 g
    Saturated Fat 42.4 g
    Cholesterol 543.3 mg
    Sodium 1868.1 mg
    Total Carbohydrate 107.7 g
    Dietary Fiber 8.2 g
    Sugars 13.8 g
    Protein 59.7 g

    The following items or measurements are not included:

    fresh thyme


    lemons, zest of

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