Chicken pot pie is one of my favorite comfort foods, along with rice pudding, and baked macaroni and cheese. I’ve been wanting to make this for a while, but didn’t have individual oven proof bowls, then it occured to me to just make a pie. It was a great way to use up the leftover roasted chicken I had in the fridge, along with a bowl of uneaten carrots from the previous night’s dinner. It seems like a lot of steps, but it’s pretty easy to make and so much better than the ones you buy in the store!
For the pie crust:
- 2 2/3 cups of all purpose flour
- 2 sticks of very cold butter, cut up into small pieces
- 1 teaspoon salt
- 1/2 cup ice water
Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal. Add ice water until the dough begins to clump together. Divide into three discs and place in separate plastic bags, and work dough into a flat disc. Refrigerate for an hour. (This recipe make 3 – 9″ pie shells, two for the pie and one for the freezer.)
For the filling:
- 2 carrots, sliced
- 2 Idaho potatoes, peeled and diced into 1/2″ cubes
- 5 tablespoons butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 celery ribs, sliced
- 6 tablespoons flour
- 1 – 14.5 ounce can of chicken broth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon poultry seasoning
- 1/2 cup + 2 tablespoons milk
- 1/2 cup frozen peas
- 2 to 2 1/2 cups cooked chicken, cut into cubes
1. Preheat oven to 425º. In a pot of boiling water, cook carrots and potatoes until tender.
2. In a medium, sized skillet, saute the onion in the butter for a few minutes, and add the garlic and celery. Stir frequently so the garlic doesn’t burn, cook until the celery begins to soften.
3. Add the flour and whisk to avoid lumps.
4. Pour in the chicken stock and stir.
5. Whisk in the milk and cook until the mixture thickens.
6. Add carrots, potatoes, chicken, and frozen peas to the pan. Roll out dough, line a 9″ pie pan, and spoon in the filling. Add the top crust, crimp the edges, and cut a hole in the crust to allow steam to escape. Bake for 50 to 60 minutes, until the pie is golden brown.