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 servings
Ingredients: unsalted butter; unbleached all-purpose flour; cornstarch; milk; onion; carrot; celery stalk; condensed chicken broth; Russet potatoes; cooked chicken; frozen peas; salt and pepper; unbleached all-purpose flour; salt; unsalted butter; ice cold water; white vinegar; milk

Preparation

Filling

In a bowl, combine 60 ml (¼ cup) of the butter with the flour. Set aside this kneaded butter.
In a second bowl, dissolve the cornstarch in the milk. Set aside.
In a large saucepan, 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 kneaded butter 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. Place plastic wrap directly on the filling. Let cool while preparing the dough.

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 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 200 °C (400 °F).
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 about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes and serve.

Comments

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.
Carol W.

5 stars March 10th, 2017

I made the crust with very cold butter and I brushed it with an egg wash. It was very flaky and delicious. I was just wondering why there is so much butter in the filling.
Sheila M.

5 stars March 4th, 2017

Super easy dish to make. Best crust dough ever and using my food processor made clean up a breeze.
Anita W.

5 stars February 27th, 2017

This was by far the best and easiest pie to make. Delicious!!
Karen O.

5 stars December 22nd, 2016

This is an excellent recipe. Everyone loved it.
Lisa F.

5 stars November 21st, 2016

This is as good as everyone says it is! Does anyone know where to find concentrated chicken broth that does not contain MSG?