chicken pot pie

How To Make chicken pot pie

• 1

  Whisk together the flour and salt in a medium bowl. Shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Stir the water and cider vinegar together. Add the water mixture 1 tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. If needed use your hands to gently finish mixing the dough together. Form into a disk and wrap in plastic. Refrigerate for at least 2 hours up to overnight.
• 2

  Melt the butter in a Dutch oven or heavy pot. over medium low heat. Add the onions, carrots, and celery. Cook until the onions and celery are soft. Add the potatoes cooking for 2 minutes. Sprinkle the flour in and continue cooking for 2 minutes while stirring frequently. Stir in the chicken broth and thyme.
• 3

  Cook until the mixture thickens and the potatoes are almost fork tender. Add the chicken to the pot and season with salt and pepper to taste. Pour the chicken mixture into a casserole dish or deep dish pie plate.
• 4

  Preheat oven to 350 degrees.
• 5

  After the dough has thoroughly chilled gently roll out the disk to a shape that fits your casserole dish. Roll it out on a well floured surface leaving about a 1 inch overhang. Fold the piecrust or roll it around your rolling pin to move it to the dish. Lay it over the chicken mixture tucking it in along the edge.
• 6

  Using a fork gently beat together the egg and water. Brush gently over the crust. Cut 3-4 vent holes in the crust. Bake for 40 minutes or until golden brown and bubbly. Finally let the pot pie cool for about 20 minutes before serving.
• 7

  NOTES Pro-tip – make the piecrust the night before, shape into a disk, wrap in plastic and refrigerate. It gives the gluten strands in the dough time to relax and makes it so much easier to roll out and limits quite a bit of shrinkage. Work on a well yet evenly floured surface so your crust does not stick. You can always use a fine dry pastry brush to remove excess flour. Shred the butter using the large end of a box grater. Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it. If the chicken mixture becomes too thick simply add 1/4 cup chicken broth at a time till desired thickness. The recipe calls for rotisserie chicken but you can use any cooked chicken including but not limited to baked, poached, roasted, pan fried, or even grilled. This recipe calls for a single crust that is double thick on the top of the casserole. It is much easier than a crust on the bottom and on the top. It also tastes so much better and is ideal for a pot pie. If you are sweet pea fan add 2/3 cup frozen peas to the pot at the same time as the chicken. Let the chicken pot pie cool for 15-20 minutes before dishing it out. Store leftovers in an airtight container in the refrigerator for up to 3 days provided that the rotisserie chicken was fresh when made. Freeze for up to 2 months in a sturdy freezer container. Thaw in the fridge overnight and reheat in the microwave at a reduced power.
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