A Word From The Cook
“Chicken Pot Pie is the ultimate crowd pleasing comfort food!”
1.5 Hours If making your own crust, add an hour.
- For Pie Crust
- 1 1/4 Cups flour
- 1/2 Cup butter
- 1/3 Cup sour cream
- For Chicken Filling
- 4 Boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
- 2 Bay leaves
- 5 Peppercorns
- 4 Tablespoons butter
- 1 Diced onion
- 3 Celery stalks, diced
- 3 Medium carrots, diced
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon poultry seasoning
- 1/2 Teaspoon tried thyme
- 2 Teaspoons fresh thyme, finely chopped
- 1 Small package frozen peas
- 2 1/2 Cups chicken stock
Step 1 – Prepare Crust
Directions are for a homemade crust, but you can use a prepared crust if you prefer.
Combine flour and butter in food processor. Pulse until crumbs form. Add sour cream and process until dough forms a ball.
Wrap dough in plastic and chill for a couple hours.
(Crust may be made up to 3 days in advance)
Step 2 – Boil Chicken and Prepare Filling
Place boneless, skinless chicken breasts into boiling water with a pinch of salt, two bay leaves and 5 pepper corns.
Cook for approximately 20 minutes, until chicken is no longer pink on the inside. (To test, pull a piece out of the water and cut into it through to the thickest area. Chicken should not look pink or “rare” in the middle.)
Once cooked, remove chicken from water, let cool, remove bay leaves and peppercorns.
Reserve 2 1/2 cups cooking liquid or use chicken stock.
Cut chicken into bite-sized pieces and set aside.
In a large saucepan, sauté butter, onions and celery over medium heat until softened (about 10 mins.).
Sprinkle flour, salt, pepper, and dried seasonings over sauté and cook for about 5 minutes to create a roux.
Slowly pour heated liquid or chicken stock into center of the saucepan, stirring constantly until a thick gravy develops – another 5-8 minutes.
Add chicken pieces, peas, sliced carrots, fresh thyme and combine. Taste to ensure spicing is right before assembly.
Step 3 – Assemble in a 9-Inch Deep Dish and Bake
Spoon chicken filling into a 9-inch deep dish pie or casserole dish.
Roll out pie dough on a lightly floured surface to a 10 inch diameter.
Note: If desired, use a small leaf cookie cutter to cut out decorative “air-holes” in the crust before placing dough over the chicken mixture. Place the leaf shapes onto top of pie crust, adjacent to the cut outs. Otherwise, simply pierce a few times with a fork in the middle of the pie crust.
Cover chicken filling with pie crust, crimping pie dough around the edges.
Place on a cookie sheet and into hot oven at 350 degrees for 45 minutes, until crust is golden brown and filling is bubbling.
Let the pot pie rest for about 10 minutes before serving.