Chicken Pot Pie

chick_pot_pieWhat is it about chicken that no matter how good it tastes on day one, it’s always ‘eh’ on day two and downright inedible by day three?  I’ve learned over time that if I’m making slow cooker chicken during the week, it makes great sense to have a leftover plan.  Pot pie works beautifully in this scenario because I’ve already got the chicken stock AND chicken I need.  I may be pushing the season just a tad by breaking out the pot pie in August, but it’s been a loooong week.  And I really haven’t eaten much butter in the past 6 months.  I deserved it.

I usually have puff pastry in the freezer for days like these, but today I didn’t–and since I deserved pot pie, I probably deserved actual pie crust as well.  Here’s my issue with most of the pie crust recipes I come across though.  They include shortening.  Shiver. If I’m being totally honest, I do have it in my pantry sometimes around the holidays because there are a few cookie recipes I need it for.  But I never feel good about it.  And I definitely don’t use it for anything else.  I always thought this precluded me from making a perfect pie crust, so I never really tried.  It turns out I shouldn’t have given up so easily.  Would I win a bake-off against someone who uses a recipe with shortening?  I don’t care.  It was darn good without it and you can’t make me bake with that nasty stuff.   And in the whole four minutes it took me to make the dough, I realized I will never buy another store bought crust again.

Chicken Pot Pie
Prep time
Cook time
Total time
Serves: 6
Pie Crust
  • 1¼ cup AP flour
  • ¼ tsp salt
  • ½ cup unsalted butter, diced
  • ¼ cup ice water
Pie Filling
  • 4 tbsp unsalted butter
  • 1 medium onion, diced (about 1 cup)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, chopped
  • 2 cups cooked chicken, in 1-inch cubes
  • ¼ cup AP flour
  • 2 cups chicken or vegetable stock, heated
  • ½ tsp salt (adjust based on how salty your stock is)
  • ½ tsp black pepper
  • ¼ tsp dried thyme
  • ½ tsp dried tarragon
  • 1 egg, beaten
  • 1 tbsp water
Pie Crust
  1. Mix together flour and salt
  2. Add cubed butter and, using a pastry knife, work the butter into the flour until the mixture resembles coarse crumbs
  3. Stir the ice water in a little at a time until the mixture just holds together
  4. Handling it as little as possible, shape it into a disc, wrap it in plastic wrap, and refrigerate from 30 minutes until overnight as needed
Pie Filling
  1. Preheat the oven to 375 degrees F
  2. Melt the butter in a large pan or dutch oven
  3. Add the onions, carrots, celery and garlic to the pan and sauté until onions and celery begin to soften, several minutes
  4. Meanwhile, heat the stock in the microwave on high for 2-3 minutes
  5. Add the chicken and stir to combine
  6. Add the flour to the pan and stir, cooking for about a minute
  7. Add the warm stock and bring to simmer
  8. Add salt, pepper, thyme and tarragon and adjust seasoning as necessary
  9. Pour mixture into a pie or baking dish
  10. Remove pie crust from refrigerator and, on a floured surface, roll out to just larger than your pie pan or baking dish
  11. Place the pie crust over the baking dish and pinch or crimp edges, depending on your preference
  12. Using a sharp knife, cut two vents in the center of the pie
  13. Beat one egg with 1 tbsp water and brush over the top and edges of the pie crust
  14. Bake for 30-40 minutes or until pie crust is golden and filling is bubbly