1 hr 50 mins
Roxygirl in Colorado's Note:
My son's favorite food is pot pie and "complains" he does not get enough of it. Couple that reason with my in-law's visiting and needing an impressive dish, I used my leftover turkey from Thanksgiving and made this BIG pot pie. This definitely was a "wow" dish. The crust is downright beautiful, with its many deep layers that resemble puff pastry. It cuts beautifully and best of all you can make it in advance. Don't let the long instructions deter you. I make a lot of pot-pies and it really didn't take too much longer and the amount it makes is worth it.I did do a few shortcuts and it made it simpler and not as daunting.
My Private Note
Units: US | Metric
- 4 1/2 cups all-purpose flour, plus
- more all-purpose flour, for dusting
- 1 tablespoon salt
- 2 cups unsalted butter, cold and cut into small chunks
- 3/4 cup ice water, plus
- more ice water, if needed
Meat and Broth
- 8 cups chicken broth or 8 cups turkey broth
- 8 cups leftover cooked turkey or 8 cups cooked chicken, cut in small chunks
- sea salt
- fresh ground black pepper
- 4 boiled carrots, cut in 1/2 inch circles (I cooked carrots and onions separately and added defrosted corn.)
- 1 cup sweet peas, defrosted
- 1 garlic clove, chopped
- 1 teaspoon dried thyme
- 1/2 lemon, juice of
- 1 egg, mixed with
- 3 tablespoons water, for egg wash for top of pastry
- 1Note: I used my leftover turkey stock and just added pepper.
- 2I didn't use any of the herbs or lemon.
- 3To make the pastry:.
- 4Food Processor method: Pulse the butter, salt, flour in processor until size of small peas. Add water and do slow pulses until just combined.
- 5Or use Tyler's from scratch method:.
- 6Combine the flour and salt in a very large mixing bowl.
- 7Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
- 8Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
- 9Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
- 10Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.).
- 11To make the pot pie filling.
- 12Use a large stockpot and heat over medium-low heat.
- 13Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
- 14This is a roux, which will act as a thickener.
- 15Cook and stir the roux for one minute, to cook the raw flour taste out, stirring constantly.
- 16Now, gradually pour in chicken broth, whisking the entire time to prevent lumps.
- 17Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.
- 18Season the mixture with salt and pepper.
- 19Stir in the shredded chicken, veggies, lemon juice, thyme, salt and pepper to taste until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.
- 20Preheat the oven to 400 degrees F.
- 21Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.
- 22Sprinkle the counter and a rolling pin lightly with flour.
- 23Roll the dough out into a big 14 by 20-inch rectangle.
- 24(Dough is pliable. I made my dough 2 days in advance and chilled in refrigerator in plastic bag. Let sit out about 10 minutes to soften up before rolling out.).
- 25Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end.
- 26(Make sure your dough FITS on your pan and in the oven before going any further!).
- 27Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides.
- 28Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border.
- 29Fold the"free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow.
- 30Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape.
- 31Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden.
- 32Let the chicken pie rest for 10 minutes before moving it.
- 33Run a spatula underneath the pot pie to loosen it from the pizza stone.
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Nutritional Facts for Family-Style Chicken Pot-Pie (Tyler Florence)
Serving Size: 1 (509 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 886.0
- Calories from Fat 485
- Total Fat 53.9 g
- Saturated Fat 31.5 g
- Cholesterol 228.2 mg
- Sodium 1419.2 mg
- Total Carbohydrate 53.3 g
- Dietary Fiber 3.1 g
- Sugars 2.7 g
- Protein 45.3 g