Chicken Pot Pie (The Best)

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

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Preparation 25 min
Cooking 1 h 5 min
Chilling 30 min
Freezes Yes

Try our absolute best recipe for chicken pot pie, with a creamy, hearty filling and a flaky crust. It's a comfort food classic!

Featured in RICARDO Magazine WINTER 2015 (p. 97)

Nut-free
Egg-free

Ingredients

Filling
- 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
Pastry
- 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.

Personal Note

RICARDO Deep Pie Plate

15.99 $

This RICARDO deep pie plate is not only perfect for baking traditional double-crust apple pies, but also chicken pies and meat pies. Its deep bottom allows for ample filling, and its durable coating ensures even cooking and a nice crispy crust.

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Chicken Pot Pie (The Best)

Categories

Ingredients

Filling

Pastry

Preparation

Filling

Pastry

Personal Note

To help you with this recipe

RICARDO Deep Pie Plate