Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Black pepper; 355 milliliters (3 sticks) cold butter; 4 Tbsps (1/2 stick) butter; 3 mediums carrots, peeled; 3 celery stalks; 907 grams chicken fryer, cut up; 1 chicken bouillon cube; 1 egg; 59 milliliters all-purpose flour; 710 milliliters all-purpose flour; 2 sprigs fresh thyme; 1 sprig fresh thyme leaves; 237 milliliters heavy cream; 1 teaspoon kosher salt, or more as needed; 473 milliliters low-sodium chicken broth or stock; 118 milliliters frozen peas; 1 teaspoon salt; 5 Tbsps cold water; 1 Tbsp distilled white vinegar; 59 milliliters white wine, optional; 1 large yellow onion

You can never have too many main course recipes, so give Chicken Pot Pie a try. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 1249 calories, 40g of protein, and 93g of fat. This recipe serves 6. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. If you have celery stalks, salt, flour, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Watch how to make this recipe.

For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Pot

Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes.

Ingredients you will need

Whole Chicken

Stock

Equipment you will use

Pot

Remove the bones from the pot and discard.

Equipment you will use

Pot

For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.

Ingredients you will need

Thyme

Equipment you will use

Oven

Pot

Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.

Ingredients you will need

Celery Rib

Vegetable

Carrot

Onion

Melt the butter in a large pot or Dutch oven over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add the onion, carrots and celery.

Ingredients you will need

Carrot

Celery

Onion

Saute until the vegetables start to turn translucent, a couple of minutes.

Ingredients you will need

Vegetable

Add 2 cups of the shredded chicken and stir to combine.

Ingredients you will need

Shredded Chicken

Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Ingredients you will need

Vegetable

Whole Chicken

All Purpose Flour

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.

Ingredients you will need

Bouillon Cube

Chicken Broth

Whole Chicken

All Purpose Flour

Gravy

Peas

Wine

Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!

Ingredients you will need

Salt And Pepper

Seasoning

Cream

Thyme

Pour the chicken mixture into a deep pie pan or small casserole dish.

Ingredients you will need

Whole Chicken

Equipment you will use

Casserole Dish

Pie Form

Roll out the pastryso that it's 1 inch larger than the pan.

Ingredients you will need

Roll

Equipment you will use

Frying Pan

Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.

Ingredients you will need

Whole Chicken

Crust

Equipment you will use

Pot

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.

Ingredients you will need

Crust

Equipment you will use

Oven

To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.

Ingredients you will need

Crust

Wrap

Equipment you will use

Aluminum Foil

Plastic Wrap

Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.

Ingredients you will need

Cream

Water

Egg

Equipment you will use

Oven

Pot

Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Ingredients you will need

Butter

All Purpose Flour

Salt

Equipment you will use

Pastry Cutter

Bowl

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)

Ingredients you will need

Pie Crust

Vinegar

Crust

Dough

Water

Egg

Equipment you will use

Bowl

Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.

Ingredients you will need

Crust

Roll

Equipment you will use

Ziploc Bags

Rolling Pin

Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.

Ingredients you will need

Pie Crust

Crust

Dough

Equipment you will use

Ziploc Bags

For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.

Ingredients you will need

Dough

Equipment you will use

Rolling Pin

Pot

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.

Ingredients you will need

All Purpose Flour

Roll

Equipment you will use

Spatula

Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Pie Form

Spatula

Frying Pan

Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!

Ingredients you will need

Dough

Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

Ingredients you will need

Pinto Beans