Chicken Pot Pie (The Best)
Back
Chicken Pot Pie (The Best)
Open in full-screen mode

Chicken Pot Pie (The Best)

Preparation
25 MIN
Cooking
1 H 5 MIN
Refrigerate
30 MIN
Output
4 to 5 servings
Freezes

Ingredients

Filling

Pastry

Preparation

Filling

  1. In a bowl, combine 60 ml (¼ cup) of the butter with the flour. Set aside this kneaded butter.
  2. In a second bowl, dissolve the cornstarch in the milk. Set aside.
  3. 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

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

Comments

  1. 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.

  2. 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.

  3. Delicious! Made a double batch and froze a pie.

  4. 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.

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

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

  7. This is an excellent recipe. Everyone loved it.

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

  9. Excellent!!! Did not change a thing. Thank you. You are the best

  10. Was very happy with how this turned out being my first chicken pot pie. I forgot to buy potatoes but went ahead anyway with a bit more carrot and celery. Loved it! Was nervous about the vinegar as the pastry smelled quite fragrant before going in the oven, but great addition! Pastry very easy to make. Would make again and try to remember potatoes!

  11. So good. Particularly loved the flakiness of the pastry. A new favourite.

  12. Made this WONDERFUL chicken pie last nite. Amazing. Nothing to change.

  13. I have made this recipe several times and it is so yummy!

  14. I used left over Christmas turkey, and my own pastry, absolutely delicious! A great recipe.

  15. Absolutely the best chicken pot pie!!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum