3.533335
15 ratings

The Ultimate Chicken Pot Pie Recipe

This chicken pot pie is seriously unforgettable
Pot Pie
Shutterstock

Pot Pie

An unforgettable chicken pot pie recipe should be on every home-chef's bucket list. Now you can cross this challenge off your list. 

The ultimate chicken pot pie features a buttery aromatic crust and a creamy roasted chicken filling. 

Ingredients

For the filling

  • 4 Cups cubed oven-roasted chicken
  • 3 Cups chicken broth
  • 2 Teaspoons dried thyme
  • 1 Teaspoon freshly cracked black pepper
  • 1 Cup half and half
  • 1 Cup chopped yellow onion
  • 1 Cup all purpose flour
  • 1 Cup butter, cubed
  • 1/2 Cup celery, chopped fine
  • 2 Cups Yukon gold potatoes, diced and peeled
  • 1 1/2 Cup carrots, sliced
  • 1 Cup fresh peas

For the crust

  • 3 Cups all purpose flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon fresh crushed rosemary
  • 1/2 Cup vegetable shortening
  • 1/4 Pound cold butter, diced
  • 1 Teaspoon fresh crushed thyme
  • 1/2 Cup ice water
  • 1 1/2 Teaspoon salt

Directions

For the filling

Melt butter in large saucepan on medium heat. Saute onions until translucent. Add flour and salt and reduce heat to low, stirring constantly, until sauce is thick and creamy. Add potatoes, carrots, celery, peas, corn, and cubed chicken to sauce, and simmer for 10 minutes, stirring constantly. Stir in half and half and continue to simmer for 2-3 more minutes. Add cracked pepper and set aside.
 
Mix together flour,salt, and baking soda in a large mixing bowl. Add fresh thyme and rosemary. Cut cold butter into mixture piece by piece until the mixture separates into smaller crumbs. Slowly mix cold water and vegetable shortening in, until the mixture becomes one cohesive ball. Wrap in plastic and keep chilled. 

For the crust

Mix together flour, salt, and baking soda in a large mixing bowl. Add fresh thyme and rosemary. Cut cold butter into mixture piece by piece until the mixture separates into smaller crumbs. Slowly mix cold water and vegetable shortening in, until the mixture becomes one cohesive ball. Wrap in plastic and keep chilled. 

When filling is ready, roll out the dough and line four ramekins with the pastry dough, reserving some dough for the top of the pie. Fill each ramekin with the filling, and cover with pastry dough.

Nutritional Facts
Servings4
Calories Per Serving1864
Total Fat127g100%
Sugar13gN/A
Saturated61g100%
Cholesterol316mg100%
Protein51g100%
Carbs132g44%
Vitamin A1100µg100%
Vitamin B120.8µg13%
Vitamin B61mg55%
Vitamin C39mg65%
Vitamin D2µgN/A
Vitamin E5mg25%
Vitamin K53µg67%
Calcium271mg27%
Fiber9g38%
Folate (food)116µgN/A
Folate equivalent (total)444µg100%
Folic acid193µgN/A
Iron10mg54%
Magnesium114mg29%
Monounsaturated40gN/A
Niacin (B3)22mg100%
Phosphorus696mg99%
Polyunsaturated16gN/A
Potassium1345mg38%
Riboflavin (B2)1mg69%
Sodium1407mg59%
Thiamin (B1)1mg91%
Trans6gN/A
Zinc4mg28%