I love the pop of sweet green peas in a savory chicken pot pie. When I was a child, my family bought frozen pot pies from the grocery to heat for easy dinners. We never made them from scratch.
I still love pot pies, but they are a selfish pleasure. My husband strongly dislikes green peas – an essential ingredient for pot pies. While my other half was out of town, I decided to make a pot pie with leftover roast chicken. I didn’t have a preferred recipe, so I made this one up.
A rotisserie chicken is a perfect starting place for a pot pie if you don’t have leftover chicken already in your fridge. The assembled pie can be refrigerated for up to 24 hours before final baking but wait to add an egg wash until right before baking.
Chicken Pot Pie
Supplies: parchment paper, rolling pin, 10-12” pie tin, pastry brush.
Ingredients:
- 2 1/2 cups all purpose, flour
- 1/2 teaspoon Kosher salt
- 1 cup salted butter, cubed
- 1/2 cup iced water
- 1/2 white onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 2 T salted butter
- 2 T all purpose flour
- 1/2 cup frozen green peas
- 2 t of any combination of the following dried herbs: thyme, rosemary, sage , oregano, marjoram
- 1/2 t kosher salt
- 1/2 t black pepper
- 1 cup chicken broth 
- 1 cooked chicken breast and 1 chicken thigh, skinned, boned, and pulled into bite size pieces by hand.
- 1 egg
- 2 T cold water
Instructions:
- Toss the salt and flour in a food processor for a few seconds. Add the butter to the food processor and mix the flour and butter until it becomes a sandy mixture. With the processor on, slowly add the ice water until the dough starts to clump up into a ball.
- Preheat oven to 375F.
- Remove all the dough from the processor and shape into a ball with your hands. Cut into equal halves. Place one half of the dough onto a 15” square sheet of parchment paper. Spread dough out into a disk of uniform thickness with your hands or rolling pin until it’s roughly 6” across. From the corners of the sheet wrap the dough and place flat on a shelf in the refrigerator for at least 30 minutes. Repeat the same steps for the other half of the dough.
- While the dough is resting in the fridge, add butter, onion, carrot, and celery to a skillet and sauté on medium low heat for 5-6 minutes.
- Add flour and mix until combined.
- Add chicken, herbs and broth and mix until combined. Allow to thicken on medium heat until broth becomes thicker (not watery).
- Remove skillet from heat and mix in the peas. Allow to cool.
- Spread one of the disks onto their sheet of parchment paper with a rolling pin until wide enough to fill the bottom and sides of a 10-12” wide pie tin. Use the parchment paper to flip the dough into the tin.
- Press the dough into the bottom and sides of the tin to remove any air pockets. Use a fork to poke holes on the bottom of the pie tin. Place the tin onto the middle rack in the preheated oven and bake for 15-20 minutes.
- Remove par baked dough and tin from the oven. Allow to cool for 15 minutes. Preheat oven to 400°F.
- After cooling, add the chicken filling from the skillet to the pie and spread into an even layer. Repeat step eight to transfer the top layer of dough on top of the filling. Shape the edges with your fingers and a fork. Trim excess dough that spills over the edge.
- Cut a few slits into the top of the pie to allow steam to escape while baking. If you have leftover dough that you had to cut from the edges of the pie, you can cut tiny pieces of decorative dough to place on top of the pie.
- Whisk the egg and cold water to make an egg wash in a small bowl. Use a pastry brush to brush the top and edges of the dough to ensure a beautiful golden color on top.
- Place the pie on the middle rack of the oven and bake for 40 minutes.
- Remove pie from oven and allow to rest for five minutes before cutting into eight slices.
Place at the Table 