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Chicken Pot Pie

Shredded chicken and veggies tucked inside a flaky golden crust. Perfect comfort food on a cold winter day.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 8 servings

Equipment

  • 1 10 inch pie plate
  • 1 pastry cutter
  • pie shields or foil

Ingredients
  

Filling

  • 4 ounces thick bacon, chopped
  • 1 medium onion, chopped
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 3 medium carrots, sliced thin
  • 4 ounces mushrooms, chopped
  • 3/4 cup flour
  • 1 1/2 - 2 cup(s) chicken stock
  • 1 cup milk
  • 1 cup half and half
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 pounds chicken, shredded
  • 1 cup frozen peas, no need to thaw
  • 3/4 cup parsley, chopped

Pie crust

  • 2 1/2 cups flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/4 cup shortening, COLD
  • 12 tbsp cubed butter, COLD
  • 1/4- 1/2 cup ice water

Instructions
 

Making crust

  • In a large mixing bowl, whisk together flour, sugar and salt. With pastry cutter, cut in shortenng and butter. Combine until coarse crumbs form. Add water just until dough is moistened.
  • On a floured surface, use hands to work dough into a ball. Don't overwork--there should be visible marbling.
  • Cut dough in half and wrap each disk in plastic wrap. Refrigerate for 30 minutes or up to 3 days.

Making filling and assembling

  • Preheat oven to 400 degrees. Place baking sheet on lowest rack to catch any spilled juices.
  • In a large dutch oven over medium high heat, saute bacon until browned. Add onion and cook until softened. Add butter and garlic. Once butter is melted, add carrots and mushrooms. Cook until veggies begin to soften.
  • Add flour to veggies and stir for 1-2 minutes. Add chicken stock and scrape up any bits stuck to the pan. Add milk and half-and-half and let mixture thicken. Add salt and pepper, frozen peas, chicken and parsley.
  • On a clean floured surface, roll each dough disk into a 12-14 inch circle. Roll dough onto rolling pin and transfer to 10 inch pie plate pressing dough into the sides and bottom or plate.
  • Pour filling mixture into pie plate lined with bottom crust. Top with top crust. Pinch and flute edges. Cut slits in the top crust and brush with half-and-half. Use pie shields or foil placed around crust edges to prevent overbrowning.
  • Bake on middle oven rack for 40-45 minutes. Let stand 20-30 minutes before slicing. (It's easier to reheat pie than to cut when too hot--filling will run)

Notes

 
  • Rotisserie chicken from the grocery can be used, but store-bought pie crust will not give you that flaky crust that makes this so good.
  • This recipe can be prepared and assembled on separate days. Both crust and filling can be made a day prior to assembling and baking.  You won't lose much of the crust's flakiness when reheating leftovers the next day.