This recipe is quick and easy to prep and lets our trusty crock pots do…
This pot pie is always a hit at our house! We do individual pot pies in large ramekins because doesn’t everyone love their own pie? The pies I make are adult size, so they need to be split up for kids. For a pot pie recipe, it’s a fairly easy recipe as it is printed below, but I added some tips at the end to make it even easier for us busy moms! Enjoy!
Chicken Pot Pie
Remove frozen pie crust sheets or puff pastry sheets from the freezer and thaw on the counter while preparing the filling. If you are making homeade, prepare the dough before the filling so it can firm up in the refrigerator (the recipe follows).
Pre-heat oven to 400 degrees.
Put chicken and chicken broth in dutch oven over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to a large bowl, reserving broth in measuring cup.
Increase heat to medium high; heat EVOO in now-empty pan. Add onions, carrots, celery, and potatoes; saute until just tender. Season to taste with salt and pepper. While veggies are sauteing, shred meat into bite-sized pieces. Transfer cooked veggies to bowl with chicken; set aside.
Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in reserved chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
Combine sauce and chicken mixture. Stir in peas and parsley. Be sure to adjust the seasonings. At this point, you can cover and refrigerate overnight if you want (reheat before topping with pastry).
Roll dough on floured surface to desired size. You can do individual pot pies in large ramekins or a large pot pie in a 9×13″ shallow pan. Cut to size 1″ larger than the pie size for overlap.
Pour chicken mixture into ramekins or pan. Lay dough over filling, tuck overhanging dough over pan lip. Brush top of crust with beaten egg. Cut or slice at least 4 1″ vent holes in the large pot pie, or 1 1″ vent hole in each smaller pie.
Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies or 20-25 minutes for small pies. Serve hot.
Tips: To make it even easier and faster, I often use pre-cooked chicken from a small rotisserie chicken, or ½ large one. I just add the cut up chicken to the veggies after they are cooked and simply measure out 2 cups of chicken broth when making the sauce. Also I often use ½ bag frozen pearl onions instead of chopped onion (thawed before adding). I use more veggies and make 1 ½ times the amount of sauce as well. You can add other veggies too – green beans, fennel, any root veggies are nice. Mushrooms can get really soggy though.
Pie Dough Recipe
Mix flour and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about 4 more 1-second pulses. If you don’t have a food processor, you can use a pastry cutter for easier blending. Turn mixture into medium bowl.
Spring 3 T ice cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad size of spatula until dough sticks together, adding up to 1 T more cold water if dough will not come together. Shape dough into ball, then flatten into 4″ wide disk. Wrap in plastic and refrigerate 30 minutes while preparing the pie filling.