If you're only going to make one pot pie from scratch in your life, this is the recipe to use.
Ingredients
Makes 6 servings
Crust:
Chicken:
Filling:
For crust:
Step 1
Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
Step 2
Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD:Can be made 6 hours ahead. Keep chilled.
For chicken:
Step 3
预热烤箱至400°。胡萝卜,洋葱,和勒ek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
Step 4
Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD:Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
For filling:
Step 5
Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
Step 6
In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
Step 7
Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD:Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
Step 8
Preheat oven to 400°F. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
Step 9
Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.
Leave a Review
Reviews (54)
Back to TopI double the reicipe and make 18 individual pot pies. I do not put crust in the bottom, just the top. Once assembled, I do not cook, but freeze. Perfect individual pot pies to reheat when needed. Yes it does take time, but every bite makes it worth it. Someone mentioned the veggies are not cooked. Since you parboil the carrots and peas (I also parboil the fingerling potatoes) I have not had an issue with crunchy veggies. This recipe is outstanding.
Anonymous
California
1/8/2023
Too many unnecessary steps for an ordinary chicken pot pie. Stick to the basics.
thilver9946
Stillwater
9/14/2020
绝对美妙的味道s that you won't get from a simple recipe. Guests said it was the best pot pie they ever ate. That said, read the recipe carefully before starting because it does take a lot of time. Probably not for the average weeknight dinner, but corners can be cut after you get the basic idea. Loved it! Make a lot for leftovers so the effort will be worth it.
cmbeigh
Seattle, WA
10/29/2018
This recipe is fantastic! It is absolutely worth it to make the crust rather than use store bought. Rather than make it in the food processor, I just mixed the dough together with my hands. I used frozen pearl onions since they're so much easier than poaching and then trying to peel fresh. I already had a boiled chicken I was planning on using for this recipes so I subbed out the water with 8 cups of already made chicken broth (I use college inn) and the sauce turned out amazingly.
nfinn91
D
1/18/2018
I made this recipe and thought to be ok. The sauce was very flavorful and the crust was terrific. The problem was that the vegetables were not cooked. I followed the cooking instructions and knew that the vegetables were hard but assumed the oven time would be enough. I will try it again but cook the sauce with the carrots, potatoes, and onions until they are almost done before finishing in the oven,
vrado
Austin, TX
9/17/2017
This was terrific. The depth of flavour and really lovely silky texture is worth the extra effort. I made it as written with the exception of using organic boneless/skinless thighs and breasts as a timesaver ( and they were on sale at Costco). Additionally I used half sliced sweet onions and half shallots instead of the pearl onions.Given the other reviewers comments about the time required for this recipe I tripled it and now have several frozen pot pies for quick weeknight meals. Highly recommend this as ultimate pot pie comfort food with superior flavours.
Anonymous
Vancouver, BC
11/6/2016
This recipe does require a few hours of work but it is so worth it. My family and I loved it and I've been requested to make it again. We didn't nearly finish the portion. But you can freeze the remainder - the crust just won't be the same. It still tastes great after freezing/defrosting though. This is the only chicken pot pie recipe I will use.
adkr2010_mm
Metro NYC
10/16/2016
I love to cook, but i have to say this one put my patience to the test! As others have said, it is very time consuming. I made it pretty much as described, except that i used only chicken breasts, and simmered the meat a little longer, as they were big pieces . There was enough to make a second 8x8 dish and freeze it while we baked and enjoyed the other one. The next time around, i will make one short-cut - use refrigerated pie crust.
Anonymous
White Plains, NY
3/21/2016
Oh my!! This was outstanding, one of the most flavorful things I have ever made. So often, I am disappointed by highly rated recipes but not this one! As others have said, this is time consuming, even with shortcuts but boy is it worth it! My shortcuts: used a store-bought crust and instead of a whole chicken, I used a pack of organic chicken breasts and thighs. Otherwise, made as written. And I'll definitely make this again!
Anonymous
Houston, TX
11/16/2015
Can I make this with leftover chicken from last nights roast chicken? Why not. Seems a little too time consuming and the reviews agree. I'll use frozen peas and pearl onions too. Don't tell anybody.
nanamame
Warwick NY
10/15/2015
I agree with several reviewers that this takes a long time to make, needs a bit more seasoning, a few more veggies, and there are several short cuts that can be taken, but oh my, with a few adjustments that any experienced cook can make, this is soooo worth it! The crust is especially delicious, as is the sauce - the tomato paste was a bit surprising addition, but adds a nice depth of flavor. If you have a few hours on a weekend, I highly recommend this recipe.
SchnauzerMom
Southern New Jersey
5/17/2015
This recipe took 5 hours with two people working nonstop from start to finish in one day. I chose this recipe rather quickly--it looked delicious. I got the ingredients (ended up being $60 in all organic ingredients). I was having a dinner party of sorts and figured it would only take 2 hours given that it says "two hours" from start to finish on the recipe. Well, we got into doing the recipe, the guests arrived, left, and came back and we were still not done. Absolutely delicious, but if you're going to do this recipe, make both of the stocks in the coming days. It served 8 people with leftover filling. The crust was perfect, as was the filling (I added extra salt/pepper/herbs as always). It also just completely discards the veggies it has you use for the stock, so we just threw them into some chicken stock we had lying around and made a soup out of the discarded veggies and leftover filling (also delicious). All in all, the guests were happy, the food was delicious, but I had a terribly sore back and feet by the end of it.
happyhippykitchen
Woodstock, New York
12/16/2014
Let's face it, making a chicken pot pie takes time. However, this recipe is unnecessarily laborious. There's no reason to dirty a sheet pan to roast the veggies. Just caramelize them in the pot on the stove before you put the chicken in to simmer. That's what I have always done. And you can skip the ridiculous onion peeling altogether by buying frozen peas WITH pearl onions. Buy fresh mushrooms (any kind) and sauté them instead of rehydrating dried ones.These are just a few examples. Think it through and you can cut out a lot of unnecessary work without compromising a bit of quality.
worldbeat
Oakland, CA
10/29/2014
One question: Can you freeze this, and at what stage? I ned to make it in advance (a week) and then deliver with almost no cooking left. What is the best approach, do you think?
ctgal
Venice, FL
10/7/2014
Love the recipe. I used pre-made pie crust and put it in individual small pie servings. I have given it to friends
mary_shive
Colorado
3/10/2014
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