Chicken Pot Pie

Print Recipe

Chicken Pot Pie

This Chicken Pot Pie recipe is a winner! It has all of the comfort food vibes, and is absolutely delicious. I always double the recipe and make two, one for guests and one for leftovers.

Ingredients

Pie Crust

  • 2 1/2 cup all purpose flour
  • 1/2 tsp fine sea salt
  • 8 tbsp cold unsalted butter, cut into 1/4-inch cubes
  • 6-8 tbsp  ice water

Pie Filling

  • 2 tbsp extra-virgin olive oil
  • 8 oz boneless, skinless chicken meat, cut into pieces
  • 1 lb mushrooms, sliced
  • 1 medium onion, chopped
  • 2 carrots, cut into slices
  • 1 3 potatoes, peeled and cut into slices
  • 3 Sprigs of fresh rosemary
  • salt
  • pepper

Cream Sauce

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • ground pepper

Instructions

The Crust

  • In a large bowl, combine the flour and salt. Cut the butter into the flour mixture with a pastry blender. Add ice water and using a fork mix into flour mixture. Knead until dough comes together. Divide dough into 2 pieces and flatten each into a disc. Wrap in plastic and refrigerate for 30 minutes.
  • Preheat oven to 400 degrees

THE FILLING

  • While the dough is chilling, place oil on a sheet pan. Peel and cut the potatoes and carrots, and place on the sheet pan with the chicken, put the rosemary on top, salt and pepper and bake for 30 minutes. Stir after 15 minutes.

THE CREAM SAUCE

  • Melt the butter in a medium saucepan over medium-low heat, add onions and saute for 8- 10 minutes on low. add mushrooms and continue to cook another 5- 8 minutes. Stir in flour and cook for 30 seconds, whisking constantly. Slowly add 1 cup of the hot chicken broth, 1/2 cup at a time, whisking after each addition, until the mixture is smooth and starts to thicken. Add the milk and bring to a low simmer. Continue to whisk and cook on medium-low heat for 3 to 4 minutes until the mixture has thickened slightly. The cream will continue to thicken while baking. Remove from heat and season with pepper.
  • To assemble the pie, remove the dough from the refrigerator. On aa floured piece of parchment paper, toll the first piece of the dough into about 2 inches larger than the rim of your pie dish and 1/8 inch thick, lifting and turning the dough with each role. Place the dough in a 9-inch pie dish and gently press it into the bottom edges and up the sides. Add the chicken and vegetables. Pour the cream sauce on top. Roll out the top crust in the same way as the bottom. Place the top crust on top of the filling. Crimp or flute the edges together, and prick the crust with a fork
  • Bake for 35 to 40 minutes until the crust is golden brown and bubbly in spots. Allow the pie to cool for 30 minutes before serving.

Notes

We found this recipe in The Einkorn book by Carla Bartolucci https://www.amazon.com/Einkorn-Recipes-Natures-Original-Wheat/dp/0804186472/ref=sr_1_1?crid=P52IIKWI7XL9&keywords=einkorn+carla+bartolucci&qid=1648831803&sprefix=Einkorn+Carla+b%2Caps%2C170&sr=8-1