Best 11 Chicken Pot Pie With Herb Crust Recipes

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A comforting classic, chicken pot pie with herb crust is a warm and savory dish that has been enjoyed for generations. Made with a creamy filling of tender chicken, vegetables, and a flavorful broth, this dish is hearty and satisfying. Topped with a flaky, golden brown crust infused with aromatic herbs, this pie is a feast for both the eyes and the taste buds. Whether you're looking for a comforting meal to warm you up on a cold night or a classic dish to serve at a special gathering, chicken pot pie with herb crust is sure to please. So gather your ingredients and let's embark on a culinary journey to create this timeless masterpiece.

Here are our top 11 tried and tested recipes!

CHICKEN POT PIE WITH HERB CRUST



Chicken Pot Pie with Herb Crust image

Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 9

4 cups cut-up cooked chicken
1 bag (1 lb) frozen mixed vegetables, thawed
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 can (10 1/2 oz) condensed chicken broth
2 cups Original Bisquick™ mix
1 1/2 cups milk
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
  • In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
  • Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

Nutrition Facts : Calories 365, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1230 mg

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST



Chicken Pot Pie with Herb and Cheddar Crust image

We added fresh thyme and cheddar cheese to Pillsbury pie crusts for a delicious makeover of the classic chicken pot pie.

Provided by By Arlene Cummings

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon chopped fresh thyme leaves
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup butter
1/4 small onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
Salt and pepper to taste
1/3 cup Gold Medal™ all-purpose flour
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded or cubed cooked chicken
1 cup frozen mixed vegetables (from 12-oz bag)

Steps:

  • Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
  • Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
  • In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
  • Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
  • Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g

CLASSIC CHICKEN POT PIE RECIPE



Classic Chicken Pot Pie Recipe image

Our chicken pot pie is made with a classic chicken and vegetable filling, a thick and creamy gravy, and a top and bottom crust.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h44m

Number Of Ingredients 14

6 tablespoons butter
1 1/2 cups diced carrots
1/2 cup diced onion
1 pound boneless chicken breasts, cut into 1/2-inch cubes
1/3 cup flour
1 3/4 cups chicken broth
1/2 cup heavy cream
2 tablespoons chopped parsley
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/2 cup frozen peas, thawed
2 9-inch pie crusts
Optional: 1 egg

Steps:

  • Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.
  • Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.
  • Add the flour and continue stirring until the mixture is well combined, about 1 minute.
  • Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.
  • Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.
  • Line a 9-inch pie plate with 1 sheet of pie crust.
  • Add the filling mixture, smoothing it out evenly in the dish.
  • Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.
  • Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.

Nutrition Facts : Calories 561 kcal, Carbohydrate 42 g, Cholesterol 89 mg, Fiber 4 g, Protein 24 g, SaturatedFat 15 g, Sodium 676 mg, Sugar 5 g, Fat 33 g, ServingSize 6 servings, UnsaturatedFat 0 g

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

HERB CRUST CHICKEN POT PIE



Herb Crust Chicken Pot Pie image

Delicious double crusted pot pie makes an irresistible comfort food for those cooler months, or a rainy summer evening. Perfect for using up those last scraps on your roasted chicken!

Provided by Wildflower5656

Categories     Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon celery seed
1 teaspoon dried thyme
15 tablespoons of cold butter
6 tablespoons water
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 cup sodium-free chicken stock
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 cups of pulled cooked chicken
2 medium carrots
2 medium russet potatoes
1 cup frozen green beans
1/2 cup frozen peas

Steps:

  • Over high heat melt the filling butter, and add flour to make a roux.
  • Add milk and chicken stock, whisk together.
  • Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
  • Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
  • Warm frozen peas and green beans in microwave or over stovetop as directed on package.
  • Drain veggies and add to the cream mixture. Remove from heat.
  • Sift together dry crust ingredients.
  • Cut in cold butter, add water and gently pat together. Do NOT over mix!
  • Divide dough in half and roll out on a floured surface.
  • Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
  • Add filling and top with the other half of the rolled dough.
  • Seal edges by squeezing together top and bottom dough.
  • Using a knife, cut several small incisions on surface of dough to allow steam to escape.
  • Bake at 400°F on center rack for 45 minutes, or until golden brown.

Nutrition Facts : Calories 1000.9, Fat 60.5, SaturatedFat 34.2, Cholesterol 186.5, Sodium 1634.5, Carbohydrate 85, Fiber 7.1, Sugar 4.8, Protein 31.3

CHICKEN AND HERB POT PIE STOUP



Chicken and Herb Pot Pie Stoup image

Stoups are thicker than soups and thinner than stews.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 small pieces boneless, skinless chicken breasts
1 bay leaf
1 tablespoon extra-virgin olive oil
2 carrots, peeled and diced
3 small ribs celery from the heart, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 large potato, peeled and diced
Salt and freshly ground black pepper
1 quart chicken stock
1 cup frozen peas
3 to 4 sprigs fresh tarragon, leaves finely chopped
2 tablespoons finely chopped lemon thyme or thyme leaves
1/4 cup finely chopped flat-leaf parsley, a handful
3 tablespoons butter
2 rounded tablespoons all-purpose flour

Steps:

  • Put the chicken and the bay leaf in a small pan and add water, almost to cover the chicken. Bring to a boil over high heat, then reduce the heat and poach the chicken until cooked through, about 10 minutes. Remove the chicken to a plate. Strain the broth and reserve
  • Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onions, garlic, potatoes, salt and pepper, to taste. Stir, cover, and cook 7 to 8 minutes, stirring occasionally to sweat the veggies. Add the stock and bring to a boil, then simmer to keep the stock at a low boil. Dice the poached chicken then stir it into the stock. Add the peas, tarragon, thyme, and parsley.
  • In a small pan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then stir it into the soup to thicken. Add the reserved strained chicken poaching liquid to loosen up the sauce remember that youre going for a consistency thats thicker than soup and thinner than stew. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

FRENCH HERB CHICKEN POT PIE



French Herb Chicken Pot Pie image

This recipe is based on a combination of my Mom & Grammy's chicken pot pie recipes. My husband is more adventurous than my parents or grandparents, so I took the liberty of adding some herbs to make a more sophisticated pie. This is definately not a "calorie conscious" dish, but it sure is satisfying on a cold Winter evening. I hope you enjoy it!

Provided by Magnolia J

Categories     Savory Pies

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 21

2 cups boneless chicken breasts, cubed
1 cup new potato, cubed
1 white onion, chopped
1/2 cup mushroom, diced
1/4 cup salted butter
1/2 cup carrot, diced
1/2 cup fresh green beans, snapped
1/2 cup baby lima beans (fresh or frozen)
1/2 cup peas (fresh or frozen)
1/2 cup celery, diced
2 tablespoons chicken stock reduction (such as Glace De Poulet Gold)
1/2 cup unbleached flour
1 quart heavy whipping cream
1 1/2 tablespoons herbes de provence
1 tablespoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon sea salt (to taste)
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 unbaked pie crusts (such as Pate Brisee)
1 egg yolk

Steps:

  • In a medium stock pot: add 1 tablespoon Butter, Potatoes, Chicken, Onion, Mushrooms & Celery. Saute at medium-high heat until bottom of the pan is brown.Remove Potato/Chicken mixture from pan and set aside.
  • Add remaining Butter to pan. Melt completely. Add Flour to form a rue. Cook at medium heat until lightly browned. Add Chicken Stock Reduction, Whipping Cream, Herbs and Pepper. Whisk together until completely incorporated. Add Vegetables and return to heat. Simmer at medium-low until sauce is thickened and Vegetables are fork tender.
  • Place prepared Pie Crust into the bottom of a pie dish. Add filling. Add top crust and pinch edges securely. Brush top with beaten Egg Yolk. Cut vents into top crust.
  • Bake at 400F degrees until golden. Remove from oven and allow to cool for at least 10 minutes to allow filling to set up enough to cut.
  • Enjoy!

Nutrition Facts : Calories 1687.3, Fat 136.5, SaturatedFat 71.6, Cholesterol 462.6, Sodium 1019.1, Carbohydrate 81.2, Fiber 8.9, Sugar 4.4, Protein 38.2

MINI CHICKEN POTPIES WITH HERB DOUGH



Mini Chicken Potpies with Herb Dough image

These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes eight 4-inch pies

Number Of Ingredients 22

1 whole chicken (4 pounds), rinsed and patted dry
4 cups homemade or low-sodium store-bought chicken stock
1 large onion, halved
2 bay leaves
1/2 teaspoon whole black peppercorns
3 sprigs fresh thyme, plus 2 tablespoons thyme leaves
1 celery stalk, cut crosswise into thirds
5 tablespoons unsalted butter
9 ounces medium red potatoes, cut into 1/2-inch chunks
12 white, red, or yellow pearl onions (halved lengthwise if large)
1 medium leek, white and pale-green parts only, cut into 1/4-inch-thick rounds and rinsed well
2 medium carrots, peeled and cut into 1/4-inch-thick rounds
6 ounces white mushrooms, halved lengthwise (quartered if large)
1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting
1 cup milk
2 tablespoons coarsely chopped fresh flat-leaf parsley
Finely grated zest of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Pate Brisee for Mini Chicken Potpies
2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano
1 large egg

Steps:

  • Put chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover pot; bring mixture to a boil. Uncover; reduce heat. Simmer 1 hour.
  • Transfer chicken to a cutting board (reserve stock in pot). Remove skin from chicken; discard. Cut meat from bones; discard bones. Using a fork, shred meat into bite-size pieces; set aside.
  • Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use; cooled stock can be frozen in an airtight container up to 4 months.)
  • Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.
  • Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in chicken, parsley, thyme leaves, zest, salt, and pepper.
  • Divide chicken mixture among 8 (4-by-2-inch) ramekins, filling them almost to the top. Let cool slightly.
  • Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to 1/4 inch thick. Arrange mixed herbs on top; roll out dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
  • Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from dough. Lightly beat egg with 1 tablespoon water. Brush top edges of ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in freezer until dough is firm, about 10 minutes.
  • Brush dough with egg wash. Cut 4 slits in top of each round for steam vents. Bake until crust is golden brown and filling is bubbling, 35 to 40 minutes.

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY



The Best Chicken Pot Pie Ever Recipe by Tasty image

This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.

Provided by Jasmine Pak

Categories     Dinner

Time 5h55m

Yield 6 servings

Number Of Ingredients 38

1 whole chicken
1 tablespoon kosher salt, divided, plus 2 teaspoons
8 tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
1 tablespoon fresh thyme
1 lemon, zested then cut into quarters
1 small yellow onion, quartered
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 head garlic, halved crosswise
1 large carrot, cut into 2 in (5 cm) pieces
1 celery stalk, cut into 2 in (5 cm) pieces
1 teaspoon whole black peppercorn
5 sprigs fresh thyme
3 sprigs fresh parsley
1 dried bay leaf
water, as needed
3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
2 ½ sticks unsalted european-style butter
½ cup ice
½ cup cold water
½ cup vodka
1 stick unsalted butter
1 cup yellow onion, chopped
1 cup carrot, diced
1 cup baby gold potato, quartered
1 tablespoon fresh thyme
1 teaspoon kosher salt, plus more to taste
½ cup all purpose flour
3 cups homemade chicken broth
½ cup heavy cream, room temperature
½ cup frozen peas
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon of water
flaky sea salt, for garnish

Steps:

  • Roast the chicken: Preheat the oven to 425°F (220°C).
  • Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
  • In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
  • Add the lemon quarters, onion, and garlic to the cavity of the chicken.
  • To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
  • Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
  • Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
  • Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
  • Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
  • Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
  • Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
  • Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
  • Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
  • Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
  • Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
  • Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
  • Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
  • Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
  • Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
  • Let cool for 15-20 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Onion     Potato     Bake     Dinner     Celery     Carrot     Fall     Winter     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 31

Crust:
3 cups all-purpose flour plus more for surface
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
Chicken:
2 cups peeled, coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 3-pound whole chicken
4 celery stalks, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 tablespoon tomato paste
Filling:
2 tablespoons dried chanterelle or shiitake mushrooms
1 cup 1/2" slices peeled carrots
1 cup fresh (or frozen, thawed) peas
1 cup red (purple) pearl onions
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
6 fresh sage leaves
4 thyme sprigs
2 sprigs rosemary
1 cup button mushrooms, halved if large
1 cup 1/4" rounds sliced fingerling potatoes
1 egg, beaten to blend
Coarse sea salt and coarsely ground black pepper, optional

Steps:

  • For crust:
  • Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
  • Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
  • For chicken:
  • Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
  • Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
  • For filling:
  • Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
  • In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
  • Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
  • Preheat oven to 400°F. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
  • Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

Tips:

  • For a crispy crust: use a combination of butter and shortening, and make sure the mixture is very cold before adding it to the flour. You can also freeze the crust before baking for an even flakier crust.
  • To avoid a soggy crust: pre-bake the crust for 10-15 minutes before adding the filling. You can also brush the crust with an egg wash before baking to help it brown and crisp.
  • To thicken the filling: use a roux (a mixture of butter and flour) or a cornstarch slurry. You can also add some mashed potatoes or cooked rice to the filling to thicken it.
  • To add flavor to the filling: use a variety of vegetables, herbs, and spices. You can also add some cooked chicken or turkey to the filling.
  • To make the pot pie ahead of time: assemble the pot pie completely and then freeze it. You can bake it from frozen or thaw it in the refrigerator overnight before baking.

Conclusion:

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. With a flaky crust and a creamy, flavorful filling, it's a dish that the whole family will love. There are many different ways to make chicken pot pie, so you can find a recipe that suits your taste. Whether you like a traditional pot pie with a simple filling or a more elaborate pot pie with a variety of vegetables and herbs, you're sure to find a recipe that you'll love.

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