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Chicken Pot Pie in dish, ready to be eaten
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5 from 1 vote

"Special Occasion" Chicken Pot Pie

Servings: 8
Author: Pamela, adapted from The Loaves and Fishes Cookbook (the original recipe called for 1 1/2 sticks of butter and 3/4 cup flour in the filling, but I reduced it and the filling isn't quite as thick as the original, but still excellent)

Ingredients

  • PASTRY
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 12 Tablespoons 1 ½ sticks unsalted butter, cut into pieces
  • 1 Tablespoon fresh lemon juice
  • ¼ cup ice water
  • FILLING
  • 3 pounds boneless skinless chicken breasts (or equivalent amount of cooked chicken, shredded or chopped into bite-size pieces)
  • ½ cup 1 stick unsalted butter
  • 2 medium onions peeled and chopped
  • 3 carrots peeled and diced
  • ½ cup unbleached all-purpose flour
  • 1 ½ teaspoons sea salt
  • 1 teaspoon paprika
  • 4 cups chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1 10- ounce package frozen peas thawed
  • ½ cup chopped fresh parsley
  • 1 egg yolk
  • 1 Tablespoons heavy cream or whole milk

Instructions

  • To make the pastry, place the flour, salt, pepper and butter in the bowl of a food processor fitted with the metal blade. Pulse 5 times. Add the lemon juice and water and turn on the machine for 3 seconds. Using your hands, scrape the dough onto a floured surface and work it together into a smooth ball. Cover with parchment paper or plastic wrap and chill for 30 minutes.
  • Preheat the oven to 375 degrees.
  • To cook chicken: bring a large pot of water to a boil and add chicken breasts. Simmer for 7-8 minutes. Drain. Save the pot for later use. When chicken is cool enough to handle, cut into bite-size pieces and add back to pot. It is fine if the chicken is not cooked all the way through. Set aside.
  • Heat butter in a large skillet over medium heat. Add onion and carrot and sauté until onion is translucent. Add the flour and sauté for 3 minutes over medium-low heat, stirring constantly. Add the salt and paprika. Mix well. Add the chicken stock gradually while stirring and bring to a boil. Stir in the Worcestershire sauce. Taste the mixture for seasoning and add extra salt and pepper if needed.
  • Add peas, parsley and onion-carrot mixture to chicken in the pot and combine well. Transfer to a 13 x 9–inch casserole dish.
  • Roll out the pastry dough 1-inch larger than the area of the casserole dish. Cut hearts from the dough with cookie cutter, if desired, otherwise make a few small slits in the dough for steam to escape. Place the dough on top of the filling and crimp the edges.
  • Beat the egg yolk with the cream and brush the top of the pastry with the mixture. Place dish on top of a baking sheet and bake for 50-60 minutes or until golden brown.

Notes

You can cut this recipe in half and bake it in an 8 x 8-inch pan. You can also make individual pot pies in oven-proof bowls or large ramekins.