Chicken Pot Pie

"I developed this recipe for one of my favorite dishes ever since I was a kid. NOTE: You could purchase 2 ready made pie crusts, one for the bottom & one for the top. This would eliminate the making of the dough."
 
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Ready In:
1hr 25mins
Ingredients:
22
Yields:
1 large pot pie
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ingredients

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directions

  • Cut 1 carrot& 1 rib of celery into large dices,& peel& quarter 1 yellow onion.
  • In a large stockpot, place the chicken, diced carrot& celery, the 1 quartered onion, 1 bay leaf,& the peppercorns.
  • Cover with water& bring to a boil over high heat… Lower heat to a simmer& cook the chicken 15 to 20 minutes until tender.
  • Skim off the foam that may form on the surface.
  • Remove the chicken from the pot& allow to cool.
  • Strain the stock into a clean stockpot& reduce over high heat to 3 cups& then allow to cool.
  • Skin& bone the chicken, discarding the skin& bones.
  • Cut the meat into 1” pieces& set aside.
  • Make the pie dough by combining the flour& salt in a medium bowl.
  • Add the butter& work with your hands until the mixture resembles coarse crumbs.
  • Using the tines of a fork, stir in the water 1 tablespoon at a time,& work with your hands until a smooth ball forms, being careful not to overwork the dough.
  • Wrap in plastic& refrigerate for 20 minutes.
  • Note that you are setting aside the 1 egg beaten with 1 tablespoon of water to be used later as an egg wash.
  • Peel& dice the remaining 2 carrots, onion,& the remaining 2 stalks of celery.
  • In a medium pot, blanch the carrots& peas in boiling water for about 2 minutes, until just cooked through.
  • Drain& set aside.
  • Preheat oven to 400 degrees.
  • In a large skillet or pot, melt the butter over medium-high heat.
  • Sautè the onions& celery about 3 minutes until soft.
  • Add the garlic& mushrooms to the skillet or pot& continue cooking until the mushrooms are soft& give off their liquid, which should take about 5 minutes.
  • Sprinkle the 1/4 cup of flour into the vegetable to make a roux, cooking for 2 to 3 minutes to slightly thicken.
  • Add the wine, cream& cold stock, stirring well.
  • Add the chicken& parsley& season to taste with salt& pepper.
  • Remove from heat& set aside.
  • Remove the dough from the refrigerator& place onto a floured surface.
  • Roll out the dough more than twice as large as the baking dish or pan that you intend to use.
  • Spray the entire inside of the baking dish with Pam to prevent the crust from sticking.
  • Gently transfer the dough to the baking dish placing half of the dough into the dish with the other half hanging over, which will cover the top of the pie.
  • Pour the entire chicken mix into the dish.
  • Take the overhanging dough& cover the pie, crimping around the entire pie with your fingers.
  • Brush the top of the pastry with the egg wash (1 egg beaten with 1 tablespoon of water).
  • With either a fork or a knife, make small slits over the top of the crust.
  • Bake until the crust is a light golden brown& the contents are hot& bubbly, which should take about 10 to 15 minutes.

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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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