Chicken Pot Pie is one of my favorite comfort foods. I love the creaminess and different textures of veggies, with big chunks of tender, salty chicken and a flaky golden crust. Mmm…
I went scouting the internet for a good homemade recipe, and was disappointed that the majority of the recipes I found were semi-homemade. Not that there’s anything wrong with buying a prepared crust, they’re great if you’re in a hurry, but they’re not as good as crust from scratch.
I finally found a promising recipe from Fine Cooking, so I set out to make it (and made a few modifications in the process).
Chicken Pot Pie
It’s a little involved, and takes some time, but you’ll feel so accomplished by the end results!
I say it serves 6, but it depends on how hungry your eaters are. My hubby ate 2.5 ramekins. I think that’s a good sign. 🙂
- 2 cups flour
- 3/4 tsp salt
- 12 tbsp. cold butter, cut into 10 pieces
- 1/2 cup cold water
- 4 tbsp. olive oil, divided
- 1 1/2 lb. boneless, skinless chicken breasts, cut into 1″ cubes
- salt and ground pepper
- 1 large onion, chopped
- 1-2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 4 tbsp. butter
- 2/3 cup flour
- 3 cups chicken broth
- 2 cups milk
- 3 large potatoes, peeled and diced
- 1/2 cup corn kernels
- 1/2 cup peas
- 2 tsp ground thyme
- Pulse flour and salt in a food processor until mixed. Add butter and pulse 10-12 times until butter is the size of peas. Drizzle water over flour and pulse until dough forms moist crumbs and is starting to bind together, about 8-9 pulses.
- Turn dough onto a large piece of plastic wrap. Using your hands, shape the dough into a 4-inch square and wrap tightly with plastic, and refrigerate for at least 2 hours, and up to 24 hours.
- Heat 2 tbsp. olive oil in a large pot over medium-high heat. Generously salt and pepper chicken, then add to the pot and cook until brown, 7-8 minutes. Transfer chicken to a large bowl.
- Reduce heat to medium and add 2 tbsp. olive oil to same pot and add the onions and carrots. Cook, stirring occasionally, until veggies are starting to soften, about 8-10 minutes. Add the garlic, and stir constantly until fragrant, about 30 more seconds. Scrape the veggies into the bowl of chicken.
- Position a rack in the center of the oven, then preheat to 425 degrees, and remove the dough from the refrigerator.
- Melt butter in same pot over low heat. Add the flour and cook, whisking constantly, until flour and butter are incorporated. Slowly whisk in chicken broth and milk, adding a little at a time, and whisking until well mixed after each addition. Whisk all of the clumps out, until you have a smooth texture. Bring to a boil, then add chicken and veggie mixture, potatoes, and corn. Add a generous pinch of salt and pepper. Reduce heat to medium and simmer gently, stirring occasionally until the potatoes and carrots are tender, 15-18 minutes. Stir in peas and thyme.
- Turn dough onto a lightly floured surface and roll the dough into a 1/8″ thick rectangle. Place a ramekin or bowl face down onto the dough as a stencil, then use a knife to cut out a circle in the dough, which will be slightly larger than the diameter of the ramekin or bowl. Repeat until you have 6 dough circles. Cut one small X in the center of each circle.
- Distribute filling evenly among six ovenproof bowls or ramekins that are 2-3″ deep and hold at least 2 cups.
- Top each bowl of stew with a dough circle. Using your fingertips, gently press the dough down into the edge of the stew.
- Place pot pies on a foil-lined rimmed baking sheet (this is important, because it will most likely boil over, and you don’t want a stinky mess in your oven). Bake until the filling is bubbling and the crust is deep golden-brown, about 30-35 minutes. Cool on a rack 20-30 minutes before serving (if you can wait that long!)