daily meal

Monday, January 5, 2015

Classic Chicken Pot Pie

Happy New Year! It's been a cold and wet start to 2015 here in New England, so although many of you may be starting your resolutions to eat more light and healthy, I decided to bring you a warm and comforting classic: Chicken Pot Pie!

It may not be the lightest thing you can make for dinner, but sometimes you just need comfort food to help you get through the winter days.  Plus, I've been really sick (boo), so I have been craving nothing but comfort foods!

Although it looks like a lot goes into this recipe, it is really simple and easy and is great for leftovers too!

Classic Chicken Pot Pie


-One 2-3 pound whole chicken, skinned and shredded
-4 tablespoons (1/2 a stick) butter, unsalted
-1 onion, chopped
-1 cup diced carrots
-1 cup frozen green peas
-1/2 teaspoon salt
-1/4 teaspoon black pepper 
-1/3 cup all-purpose flour
-2 cups chicken broth
-1 chicken bouillon cube
-1 cup milk (or you can use 1 cup heavy cream or 1/2 cup milk and 1/2 cup cream)
-1/2 cup minced fresh parsley leaves
-Optional - a little sprinkle of thyme for added flavor

Dough (Please note, you can buy pre-made pie dough if you do not want to make your own):
**For a prefect pie crust, make sure all of the ingredients are very cold**
-3 cups all-purpose flour
-12 tablespoons unsalted butter (1 1/2 sticks), diced
-1 teaspoon salt
-1/3 cup shortening 
-1/2 cup ice water

Preheat the oven to 400 degrees F. 

Prepare your pie crust if making.  Place the flour and salt in a bowl (or food processor using steel 
blade).  Add the butter and shortening and use a fork or pastry cutter to mix into the flour.  The butter 
and shortening will create little clumps with the flour.  Pour in the ice water a tablespoon at a time until 
the dough begins to form a ball.  You may not need to use all of the water, so it is important that you 
use just a little at a time.  Turn the dough out and form into a rounded disk, wrap with plastic wrap, and 
refrigerate for at least 30 minutes. 

Meanwhile, take your chicken and begin to pull it apart.  As you do so, peel off the skin and make sure 
you do not have any bones in the meat.  The chicken will naturally start to break up on you and "shred" 
as you pull it apart.  Once you have removed all of the meat, give it one final chop and set aside. 

In a medium sized skillet, melt the butter.  Add the onions and saute for a couple of minutes.  Toss in 
the carrots and peas and season with salt and pepper and thyme if using. Mix in the flour.  Then, add 
the chicken, chicken broth, and bouillon cube.  The flour will start to mix with the broth to create a nice 
gravy.  Mix in the milk and then sprinkle in the parsley.  Set aside. 

Pour your chicken filling into a medium sized casserole (the photos show multiple small ramekin dishes, so you can divide this recipe up if you wish).  Roll out your dough and place on top of your 
casserole dish.  Crimp the edges so that they seal to the edge of the dish.  Using a knife, create a few 
slits in the center of the pie crust to allow steam to release while cooking.  Place your casserole dish on 
a pan so that when the pie is cooking, the juices that will ooze out will spill into the pan and not your 

Bake for 30 minutes, or until the crust is golden and the filling is bubbling.  Although it will be difficult 
to do, cool for at least 10 minutes before digging in! Enjoy!

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