Name: Chicken Pot Pie (The Best)
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 to 5 serving(s)
Ingredients: 6 tbsp (80 g) unsalted butter, softened; ¼ cup (40 g) unbleached all-purpose flour; 1 tbsp cornstarch; 1/2 cup (125 ml) milk; 1 small onion, finely chopped; 1 carrot, peeled and diced; 1 celery stalk, diced; 1 can (10 oz/284 ml) condensed chicken broth; ½ cup (80 g) russet potato, peeled and diced; 1 ½ cups (255 g) cooked chicken, diced (1/2 store-bought roasted chicken, approximately); ½ cup (75 g) frozen peas; 2 cups (300 g) unbleached all-purpose flour; 1/2 tsp salt; 1 cup (225 g) cold unsalted butter, cut into cubes; 1/4 cup (60 ml) ice water; 1 tbsp (15 ml) white vinegar; Milk, for brushing

Preparation

Filling

In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.
In a second bowl, dissolve the cornstarch in the milk. Set aside.
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

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.
With the rack in the lowest position, preheat the oven to 400°F (200°C).
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.
Bake for 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.

Comments

Maria K.

5 stars July 7th, 2019

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!!!
Natasha B.

5 stars January 14th, 2019

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 .
Kathleen J.

5 stars January 10th, 2019

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

4 stars January 2nd, 2019

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!
France L.

5 stars October 8th, 2018

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

5 stars April 8th, 2018

Awesome...super flavour...thank you
Marina H.

5 stars April 3rd, 2018

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!
Karren A.

5 stars February 28th, 2018

This was not only an easy recipe it tasted amazing! I only had regular chicken broth so I added a tbs of chicken stock or bouillon to the recipe and it was perfect. I did use 3 small carrots and 1 cup of diced potatoes because we love veggies. I will keep this recipe for a very long time!
Jennifer N.

5 stars February 23rd, 2018

Was so fed up with pot pies that I got even from farmer's markets. They never had any chicken or were so/so on gravy. This recipe tasted fabulous and wasn't difficult. I controlled the chicken so of course it was ample! Loved! Loved! Loved it!
Darlene P.

5 stars January 23rd, 2018

This pie was easy to prepare and very tasty. I will make it again.
mary g.

5 stars January 22nd, 2018

Made this recipe several times. It is great! The pastry recipe is fabulous and I use it for other recipes as well. I never used rotisserie chicken, just chicken breast cut into cubes and cooked for a bit with some salt, pepper and a bit of garlic powder for flavour. The filling is very forgiving. I used mushrooms when I did not have potatoes. I added 2 cups of frozen vegetables in addition to the peas and other vegetables. This is my favourite Ricardo recipe.
Gwenyth W.

3 stars January 9th, 2018

Sounds delicious and hope to try this week. Ricardo, please for future reference, if you categorize a recipe as freezable, could the instructions be included? Do you freeze uncooked or cooked? In a single household so I'm always looking for freezer friendly recipes to divy-up "Serves 4" recipes!
virginia r.

2 stars November 5th, 2017

I tried the original recipe and it was not edible. I modified and had a better result. Issues and how I dealt with them: 1. Too salty - rotisserie chicken has tons of salt so you need to balance the rest of the recipe to address this - skip the condensed chicken broth and use water, don't add salt. 2. Too starchy . Skipped the potatoes. 3. Too gluey - too much flour and cornstarch - reduced by half and tripled the chicken. Much better.
Louise O.

5 stars October 11th, 2017

Excellent. Used my own pie crust and used only a top crust. The sauce was rich enough! Doubled the recipe, added frozen corn along with the frozen peas. Made one pie and four individual pies. Froze the individual ones for another day.
Sara M.

5 stars September 26th, 2017

Delicious! Made a double batch and froze a pie.