This recipe uses a 9″ deep cake pan instead of your traditional pie pan. The deeper pan provides more room for more filling. A good crust makes a good pot pie, but I don’t like a pot pie where it’s all crust with little meat and vegetables. Store bought pie crusts can be substituted to save time. Rotesserie chicken can be used as well.
Chicken Pot Pie
This chicken pot pie recipe is guaranteed to keep you and your family warm during the cold winter months. Hard boiled eggs added near the end add a little extra protein and make this extra hearty.
Ingredients
Filling
- 3 tbsp Unsalted Butter
- 1 Yellow Onion
- 3 Garlic Cloves
- 2 Celery Stalks
- 3 Whole Carrots
- 3 tbsp All Purpose Flour
- 1 cup Chicken Broth
- 1/2 cup Heavy Cream
- 3 tbsp Fresh Parsley
- 1 tsp Salt
Pie Crust
- 2 Cups All Purpose Flour
- 6 tbsp Unsalted Butter (Cold)
- 1 tsp Sea Salt
- 10 tbsp Ice Water
- 1 Egg
Chicken Breast
- 1 tbsp Olive Oil
- 1 lb Chicken Breast
- 3 tbsp Unsalted Butter
- 1 Sprig Fresh Rosemary
- 2 Garlic Cloves
- 2 tbsp Unsalted Butter
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
Instructions
- Preheat oven to 300 degrees.
Pie Crust
- In a food processor combine flour, butter, egg and half of the ice water. Pulse until mixture begins to form together. Gradually add 1 tbsp of ice water and continue to pulse until mixture forms into a dough.
- Lightly dust a surface for the dough mixture and kneed the dough to form a ball. Do not over kneed the dough. Store in a refrigerator until ready to use. Let sit out at room temperature 30 minutes before ready to use.
- Cut the dough in half and form two balls. Flatten out each dough ball and use a rolling pin to begin rolling out to form your top and bottom crusts. Lightly dust your dough with flour as needed to prevent it from sticking to the surface and rolling pin. The bottom crust should be rolled out to 13" and the top should be rolled out to 9".
Chicken Breast
- Season chicken breast with salt, pepper and paprika.
- Heat a skillet over medium-high heat. Add canola oil and chicken breast to pan. Cook for 5 – 6 minutes.
- Turn chicken breasts. Add butter, garlic cloves, and fresh rosemary sprig. Using a spoon, baste your chicken with the infused butter. Cook for another 5 – 6 minutes until internal temperature reaches 165 degrees. Remove to a cutting board and let rest for 10 minutes before cutting.
Filling
- Finely chop onions, celery, garlic, and carrots. You can use a food processor and pulse the vegetables to save time.
- Heat skillet over medium heat. Add butter, onions, celery, and carrots. Cook until vegetables are tender. Add garlic and cook for 1 minute. Add flour and continue stirring for 1 – 2 minutes. Add chicken broth and heavy cream. Continue stirring until mixture begins to bubble and sauce thickens.
- Remove mixture from heat. Add parsley and salt to taste.
Assemble
- Spray your 9" cake pan with non-stick spray. Lay your 13" dough in the bottom of the pan. The dough should come up from the side of the pan.
- Add filling to the pan.
- OPTIONAL: Hardboil 3 eggs. Slice and add on top of your mixture.
- Lay your 9" dough on top of the filling. Using your fingers, crimp the edges of the dough together to prevent anything from spilling out while cooking.
- Beat 1 egg and gently brush egg over the top of the crust. This will help your crust brown nicely. Using a knife, make a cross slit in the center of the pie.
- Place pie in oven and cook for 45 minutes or until crust is golden brown. Remove from oven and season crust with kosher salt.
- Let pot pie sit for 10 minutes before serving. This will prevent the filling from running out into the pan.
Notes
Spice It Up: If you like a little heat with a typically savoury dish add your favorite hot sauce at the end. Louisianna Hot Sauce is my favorite.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @joepeytoncooks on Instagram and hashtag it #peytoncooks.
Because I was dropped on me head when I was a baby, I don’t care for regular size peas. However, I absolutely loooove “Le Sueur very young small sweet peas with mushrooms and pearl onions”. Yes, that is the real name on the can….bit of a mouthful, but accurate. If you suffer from pea brains like me, use the Le Sueur very young bla bla bla canned peas, as a great substitute.