Chicken Pot Pie

Chicken Pot Pie Dish Guide

Serves 4-6

For the Pie Crust

2 and ½ cups all-purpose flour plus more for rolling

1 cup (two sticks) frozen or cold unsalted butter

1 teaspoon salt

8 T (or more) of ice cold water

In a large bowl combine the flour and salt. Using a box grater, grate in the frozen butter. If not cold enough to grate, cut it into small chunks and use a fork to cut it into the flour. You want to ensure small pieces of butter are scattered evenly throughout the dough. Add 6-8 T of ice water (no ice in the flour, please) to the bowl and stir to combine until a tacky dough forms and all the flour is incorporated. Keep extra ice water handy in case you need a bit more to bring it together. Cover the dough and refrigerate for 30 minutes up to 3 days in the fridge. Makes enough for two 9-10 inch crusts.

For the Pie Filling

1 lb shredded rotisserie chicken meat (use all breast or combination of white and dark)

1 cup frozen vegetable mix of your choosing

1 to 1 and ½ cups whole milk

1 cup chicken stock

½ t dry thyme

1 medium onion, diced (about 1 cup)

2 cloves minced garlic

4 T unsalted butter

¼ cup all purpose flour

Melt the butter over medium heat in a large skillet. Add the onion and cook until translucent (about 5 minutes). Add the garlic and thyme and cook for 1 minute. Add the flour and stir to thoroughly incorporate the flour and butter. Turn the heat to medium high and add the milk (1 cup at first) and chicken stock. Bring to a simmer. As the mixture thickens, season with salt and pepper. Add the chicken and frozen veggies and adjust texture and seasoning to your liking. For a thicker texture, add more chicken and veggies. For a thinner texture, add additional milk. Taste for seasoning before adding to pie plate.

Add the pie plate and make sure the filling does not rise above the lip of the pie plate.

Flour your work surface and cut the dough in half. If making with only top crust, return the other half to the fridge. Form the dough into a circle with your hands and then place it on the work surface. Roll it out evenly to about 10-11 inches in diameter.

Place the dough over the pie plate and gently press down on the edges. Use a sharp knife to cut off any overhanging dough. Pleat or fork the edges if desired for visual appeal. Cut 4-6 small slits in the top of the dough to allow steam to escape.

Bake at 425 for 25-35 minutes until the crust is golden brown. Brush with more melted butter as it cooks for extra shine and color if you wish.

Remove from the oven and let rest at least 15 minutes before serving.