Family-Style Chicken Pot-Pie (Tyler Florence)

READY IN: 1hr 50mins




  • Note: I used my leftover turkey stock and just added pepper.
  • I didn't use any of the herbs or lemon.
  • To make the pastry:
  • Food Processor method: Pulse the butter, salt, flour in processor until size of small peas. Add water and do slow pulses until just combined.
  • Or use Tyler's from scratch method:
  • Combine the flour and salt in a very large mixing bowl.
  • Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
  • Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
  • Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
  • Wrap 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.).
  • To make the pot pie filling.
  • Use a large stockpot and heat over medium-low heat.
  • Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
  • This is a roux, which will act as a thickener.
  • Cook and stir the roux for one minute, to cook the raw flour taste out, stirring constantly.
  • Now, gradually pour in chicken broth, whisking the entire time to prevent lumps.
  • Whisk 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.
  • Season the mixture with salt and pepper.
  • Stir 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.
  • Preheat the oven to 400 degrees F.
  • Take 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.
  • Sprinkle the counter and a rolling pin lightly with flour.
  • Roll the dough out into a big 14 by 20-inch rectangle.
  • (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.).
  • Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end.
  • (Make sure your dough FITS on your pan and in the oven before going any further!).
  • Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides.
  • Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border.
  • Fold 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.
  • Brush 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.
  • Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden.
  • Let the chicken pie rest for 10 minutes before moving it.
  • Run a spatula underneath the pot pie to loosen it from the pizza stone.