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Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie with chicken, vegetables and scratch gravy encircled in a savory pie pastry.

The Sauce: Chicken Gravy – Scratch gravy seasoned with spices reminiscent of Thanksgiving stuffing; sage and poultry seasoning plus a surprise, nutmeg.

‘Great Sauces Transform Good Food into Gourmet’ 

Secret savory pastry

Carla Shirtz and I met over thirty years ago at Plattsburgh AFB in New York. She and her husband Ron became instant friends. Sharing frequent get-togethers and outings increased the sting of parting. My family was subsequently assigned to Kadena AFB, Okinawa, Japan…so far away. Carla prepared and delivered a fabulous chicken pot pie

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for our dinner the day before we left.

Chicken Pot PieOne taste and I knew it was special. I called Carla and asked her how she made the dish a clear notch above any other scratch pot pie I’d made or tasted. She said, “It’s all in the pastry crust. You start with a savory chicken pie filling, but it’s the pastry crust that has the secret ingredient, a dash of poultry seasoning.” So you be the judge. Maybe you’ll be like me and love that it has a bottom and top crust enveloping the tender chicken and vegetable filling.

You may also enjoy Meyer Lemon Thyme Roast Chicken, Cinchy Chicken Fricassee, Chicken with Apple Cider and Bacon, Chicken Fried Chicken, Chicken Provence, Chicken Alfredo Campanelle, Chicken Fajitas, Creamy Chicken with Green Chilies, Perfect Pie Pastry and Corn Muffins.

2012 AniversaRecipe – Parmesan Gougeres
2011 AniversaRecipe – Ciabatta and Mushroom Dressing

Recipe: Chicken Pot

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Prep Time: 35 Minutes | Inactive Time: 10 Minutes | Cook Time: 45 Minutes | Yield: 6-8 Servings | Level: Moderate

pastry doughChicken Pie Pastry
2 cups flour
1 tsp salt
1/2 tsp poultry seasoning
1/2 cup shortening
4 Tbsp cold butter
1/4 cup cold water
1 egg yolk
1/2 Tbsp vinegar
1 egg white
1/2 Tbsp milk

Chicken Pie Filling
chicken and veggies2 boneless chicken breasts
freshly ground black pepper
2 Tbsp canola oil
1/2 medium onion, finely diced
1 medium carrot, diced
2 Tbsp butter
3 Tbsp flour
1/4 tsp poultry seasoning
1/4 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
2 cups chicken stock
1 cup frozen peas

Special Equipment – medium, 9-inch pie dish and large skillet

Chicken Pie Pastry
1 Combine flour, salt and 1/2 teaspoon poultry seasoning in a medium bowl with a pastry blender or a fork. Cut in the shortening and cold butter.

2 In small bowl combine cold water, egg yolk and vinegar. Add to the flour mixture and stir just until it comes together. Don’t over mix.

3 Divide dough in half and place each half on a piece of plastic and wrap forming both into disks. Place in the fridge to chill while making the filling.

Slice Chicken HorizontallyChicken Pie Filling
4 Slice chicken breasts horizontally, then season with salt and pepper.

5 Place canola oil in a large skillet on medium high heat. Brown chicken for 3 minutes on each side, then remove to a plate.

6 Reduce heat to medium and add onion and carrot to the pan. Cook for 6-8 minutes until onion is transparent and beginning to become golden and carrots are almost tender. Remove onion and carrot to the plate with the chicken.

add chicken and vegetables7 Meanwhile adjust bottom rack of the oven to the lowest position and preheat to 400 degrees. Take the peas out of the freezer.

8 With the skillet back on the heat, melt butter. Add flour, 1/4 teaspoon poultry seasoning, nutmeg and black pepper stirring into a roux. Cook for 1 minute. Remove the pan from the heat and slowly whisk in the chicken stock. Place back on the heat and cook until it boils and thickens. Turn off the heat.

add filling9 Cut the chicken into bite size pieces and stir into the sauce along with the peas, onion and carrots.

10 Roll out one disk of pastry dough and line a 9-inch pie dish. Pour the chicken filling into the crust. Roll out the other dough disk and place over the top of the pie. Trim, crimp the edges and cut venting slits in the dough. Combine the egg white, milk and brush lightly over the dough.

Slice of chicken pot pie11 Bake pie for 45 minutes on the bottom rack until golden. Place on a cooling rack for 10 minutes before serving. Cut in wedges.

Make this richer by exchanging 1/2 cup chicken stock for half & half or cream.

Use 2- 2 1/2 cups rotisserie or leftover chicken in place of the chicken breasts or use leftover turkey.

Baking the pie on the lowest oven shelf browns the bottom pastry and helps prevents a doughy crust.

This is a family style chicken pot pie. You can also bake it in 3-4 single serving dishes such as ramekins or oven proof bakeware or mugs. Increase the pie pastry by half again or double depending on the size of the bakeware.

I love sautéing chicken breasts because they caramelize when browned and add more flavor to the filling. You could even use chicken thighs.

If you have leftover chicken, this pie is a gourmet way to repurpose it and a wonderful way to serve Thanksgiving turkey leftovers.

Dish Designer

  • Exchange chicken breasts for 2 1/2 cups rotisserie or leftover chicken or turkey.
  • Exchange 1/2 cup chicken stock for 1/2 cup half & half or cream for a richer pie filling.

golden pie crustInspiration – Carla Shirtz
Cook with Sauces
Chicken Pot Pie
Written by
Photography and Styling by Helen Horton

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