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Chicken Pot Pie (The Best)
Chicken Pot Pie (The Best)
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Chicken Pot Pie (The Best)

5 stars (436) Rate this recipe
Preparation
25 MIN
Cooking
1 H 5 MIN
Chilling
30 MIN
Servings
4 to 5
Freezes
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Ingredients

Filling

Pastry

Preparation

Filling

  1. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.
  2. In a second bowl, dissolve the cornstarch in the milk. Set aside.
  3. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in the chicken and peas. Cover with plastic wrap directly on the surface of the filling. Let cool while preparing the pastry.

Pastry

  1. In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
  2. With the rack in the lowest position, preheat the oven to 400°F (200°C).
  3. On a floured work surface, roll out the two discs of dough and line a 23-cm (9-inch) pie plate with one of them. Make incisions in the second crust. Spoon the chicken filling into the crust. Brush around the dough with milk and cover with the second sheet of dough. Crimp the edges and brush with milk.
  4. Bake for 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.

Comments

  1. Just made this. Delicious. I did double up on the vegetables and I didn’t have any celery, but it still turned out great. Used my own sour cream pastry recipe. Will definitely be my recipe for chicken pot pie.

  2. Delicious and easy to make. Excellent instructions. and thank you for putting the weights in as I rarely cups

  3. Very tasty pot pie, lovely texture. Hubby had 3 servings which is huge because he is not a big eater. I did cheat and used a prepared crust.

  4. Absolutely amazing pot pie. Made it several times. With 2 small children at home, time is limited so I’ve only made it with storebought crusts. Can’t wait to try it with my own piecrust. It’s a great use of the chicken from Ricardo’s slow cooker chicken broth recipe.

  5. I have made this chicken pot pie several times, it is one of the best,thanks.

  6. First time making pot pie and it was the best I ever ate! People I shared it with agreed. I did make my crust from my usual recipe though I am sure the one in the recipe would be good as well.

  7. I make chicken pot pie always in the winter. Just made this one today! It's the BEST yet! I used Jiffy pie crust mix and it was great.

  8. This by far is the best chicken pot pie recipe ever. I cheated and bought the crust but made the inside ingredients. Perhaps it’s so good because of all that butter in the recipe - lol.

  9. This recipe is absolutely delicious!!! It's a keeper. I will try it a few more times and then start experimenting with different vegetables. Love it!!!

  10. It was my first time “ever” making a pot pie and pie crust. I’m blown away by how easy and absolutely delicious this recipe is. Love it .

  11. First time I made this recipe and it will not be the last, absolutely delicious

  12. Very delicious flaky pastry with tasty filling. However, i would suggest double baking the pastry to avoid any raw dough in the middle. I cooked it for an hour and half, still had raw dough in my pastry! Overall worth trying!

  13. The best tasty and easy chicken pot pie I ever made. I recommend it.

  14. Awesome...super flavour...thank you

  15. The name doesn't lie! This was honestly the best Chicken Pot Pie I have ever made. I'm celiac so I was skeptical using this recipe with GF flour but I used Bob's Red Mill Cup for Cup flour and it turned out perfect! Even my husband agreed he couldn't tell the difference if this was GF or not. I didn't have condensed chicken broth so I used a cup of vegetable broth and that worked fine as well. Other than those two changes I followed the recipe exactly. Thank You!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.