100 minutes
A comforting and hearty chicken pot pie with a flaky golden crust, filled with tender chicken and vegetables in a creamy sauce.
Unbleached All-Purpose Flour
cups
teaspoons
Unsalted Butter, chilled and cut into 1/4-inch pieces
tablespoons
Vegetable Shortening, chilled
tablespoons
Boneless Skinless Chicken Breasts Or Thighs
0 lb
Low-Sodium Chicken Broth, with water added to equal 2 cups
cups
tablespoons
Large Onion, chopped fine
each
Medium carrots, peeled and cut crosswise 1/4-inch thick
each
Small Ribs Celery, cut crosswise 1/4-inch thick
each
to taste
to taste
Unsalted Butter, melted
tablespoons
Unbleached All-Purpose Flour
cups
cups
teaspoons
tablespoons
Frozen Peas, thawed
cups
Minced Fresh Parsley Leaves
tablespoons
1. Prepare the Dough
In a food processor, mix together the flour and salt. Add the chilled butter and shortening, and pulse until the mixture resembles coarse cornmeal with small pea-sized bits of butter. Add ice-cold water, a tablespoon at a time, and pulse until the dough begins to come together. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Cook the Chicken
While the dough chills, place the chicken in a small Dutch oven or soup kettle. Add the chicken broth (and water if needed) to cover the chicken. Bring to a simmer over medium heat and cook gently for 8-10 minutes, or until the chicken is just done. Remove the chicken, let it cool slightly, and then shred it into bite-sized pieces.
3. Sauté the Vegetables
In a pan over medium heat, heat the vegetable oil. Add the chopped onion, carrots, and celery, and season with a pinch of salt and pepper. Sauté for about 5 minutes, or until the vegetables are just tender.
4. Make the Sauce
In a large skillet, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the chicken broth, milk, and the juices from the chicken, and bring to a simmer. Add the thyme, salt, pepper, and sherry, and cook until the sauce thickens, about 1 minute.
5. Combine the Filling
Stir the shredded chicken, sautéed vegetables, peas, and parsley into the sauce. Adjust the seasoning with salt and pepper to taste. If you prefer, you can refrigerate the filling overnight at this stage.
6. Assemble the Pie
Preheat your oven to 400 degrees Fahrenheit. On a floured surface, roll out the chilled dough to about 1/8-inch thick. Pour the chicken mixture into a 13-by-9-inch baking dish or a similar pan. Lay the rolled dough over the filling, trim the edges, tuck them in, and flute them as desired. Cut a few slits in the top to allow steam to escape.
7. Bake the Pie
Bake the pot pie in the preheated oven for about 30 minutes, or until the pastry is golden brown and the filling is bubbling. If you're making smaller pies, bake them for 20-25 minutes.
Use leftover roasted turkey instead of chicken, and consider adding a bit of cranberry sauce to the filling for a Thanksgiving-flavored twist.
Instead of a traditional pie crust, try using puff pastry for a flakier topping. You can also add cheese or herbs into the pastry dough itself for an extra hint of flavor.
Add some diced and rendered bacon or pancetta to the filling for a smokey, savory element.
Swap chicken for beef chunks, use beef broth instead of chicken broth, and add a dash of Worcestershire sauce for a deeper flavor.
Incorporate a small amount of grated cheese into the sauce. A sharp cheddar, smoky Gouda, or even a bit of blue cheese can enhance the richness of the filling.
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