Recipe of the Week: Chicken Pot Pie

A heartwarming classic that wraps you in a cozy blanket of flaky pastry and rich, savory filling.

Chicken Pot Pie has its roots in England, dating back to the 16th century. It was a staple food during that era, praised for being both hearty and economical. It made its way to America with the early settlers and quickly became a beloved dish across the United States due to its comforting nature and ability to stretch simple ingredients into a filling meal. Today, it remains a favorite, often served at family gatherings and cherished for its nostalgic flavors.

🛒 Ingredients

For the pie crust

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup shortening
• 6-8 tbsp cold water

For the filling

• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk

For the chicken and vegetables

• 2 1/2 cups shredded cooked chicken
• 1 1/2 cups frozen peas and carrots
• 1 cup frozen or fresh diced potatoes

For assembly

• 1 egg, beaten

Step-by-Step Instructions

Step 1: Prepare the pie crust

In a medium bowl, mix the flour and salt together. Cut in the shortening using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough forms a ball. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Cook the filling base

In a large skillet, melt the butter over medium heat. Add the chopped onions and cook for about 3-4 minutes until they become translucent. Stir in the flour, salt, and pepper until well combined.

Step 3: Prepare the sauce

Slowly whisk in the chicken broth and milk, continuing to stir until the mixture reaches a boil and thickens. This should take about 2-3 minutes. Once thickened, remove from heat.

Step 4: Mix in chicken and veggies

Add the cooked shredded chicken, frozen peas and carrots, and diced potatoes to the sauce. Stir to combine all the ingredients thoroughly, making sure everything is well coated with the sauce.

Step 5: Roll out the dough

Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, allowing it to hang over the edges.

Step 6: Fill the pie

Pour the chicken and vegetable filling into the prepared pie crust. Spread it evenly with a spatula to ensure the filling reaches every edge of the crust.

Step 7: Top with crust and bake

Roll out the second disc of dough and place it over the filling. Seal the edges by pressing them together with a fork or your fingers. Cut small slits in the top crust to allow steam to escape. Brush the top with beaten egg for a golden finish. Bake in a preheated oven at 425°F (220°C) for 35-40 minutes until the crust is golden brown and filling is bubbly.

Step 8: Let it rest

Remove the pie from the oven and let it cool for at least 10 minutes before slicing. This allows the filling to set slightly, making it easier to serve.