I keep making these crazy person claims.
And now, the best chicken pot pie ever?
It probably means that I’m either unflinchingly truthful or certifiably loca. Maybe both? Don’t answer that.
Either way, this is, quite simply, the best chicken pot pie that I have ever had. And I have eaten a lot of pot pie. I have also eaten a lot of THIS pot pie. Honestly, it is pretty surprising that I don’t resemble a pot pie by now.
Now, before I tell you about this pie, I will tell you that it is kind of a labor of love. In fact, for years this was one of those “company” recipes in our house – you know, the ones that only get made when someone fancy or special is coming over for dinner.
[Then somehow, just by going away to college, I was able to elevate myself to "company" status - suddenly, I was able to sweet-talk Momma into making this every year before I went back to school and sometimes when I came home for Christmas break as well. It is the first meal I had after coming home from my semester in Spain. It was the meal I requested for my 21st birthday (Whoooo! Live it up!). I'm not really sure how my parents put me through my fancy $40,000/year private university and I got promoted to pot pie status, but I will go with it.]
That’s not to say that this cannot or should not be made on an ordinary Wednesday when you simply need a plate of the ultimate comfort food. And boy is it ever the ultimate comfort food – thick, creamy filling chock full of chicken and vegetables, encased in a beautiful, flaky, thick crust. Perfection in a pie pan, that is.
If you still have some turkey left over from Thanksgiving that you are starting to run out of ideas for how to use, this would be the perfect solution. I was also able to make use of some of the leftover vegetables that I was sent home with – in this version, I used a combo of sweet potatoes, onions, carrots and broccoli, but you could use pretty much any vegetables that strike your fancy or are in season. Butternut squash in the fall! Sweet corn in the summer! Make it your own!
You could also make this a vegetarian dish (we’ve done it before) by leaving out the chicken (or perhaps replace it with chickpeas) and swapping the chicken broth for vegetable stock. Really, even though it is called chicken pot pie, it is my opinion that the crust and the creaminess of the filling is what truly makes this pie top-notch, so why not make some yummy vegetables the star instead? No reason not to, if you ask me.
So, whatcha gonna do?
Make your crust! Get that puppy ready for some chicken and vegetable goodness.
Make your filling. Look at those pretty veggies!
Marry the two.
Add your top crust. Signed, sealed, delivered, I’m yours.
Bake, eat, and impress your biggest fans. Done and done.
- 3 cups flour
- 1 teaspoon salt
- 1 cup shortening
- 1 egg, beaten
- ¼ cup plus 1 tablespoon ice water
- 1 tablespoon vinegar
- 1½ cups chopped cooked chicken or turkey
- 4 cups assorted vegetables, diced (examples: potatoes – regular or sweet, onions, carrots, broccoli, corn, peas, butternut squash, green beans)*
- ⅓ cup butter
- ½ cup flour
- 1½ cups chicken broth
- 1½ cups half-and-half**
- ½ teaspoon salt
- Combine flour and salt; cut in shortening until mixture resembles coarse meal.
- Combine egg, water and vinegar; sprinkle over flour and stir with a fork just until dry ingredients are moistened.
- Melt butter in a large skillet. Saute vegetables until crisp-tender. Add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and chicken. (I also like to add a few grinds of fresh black pepper.) Remove from heat.
- Preheat oven to 400 degrees.
- Roll half of pastry to ⅛ inch thickness and fit into a 9-inch deep dish or regular 10-inch pie plate. Spoon chicken mixture into pastry.
- Roll remaining pastry and place over chicken filling. Trim, seal and flute edges. Cut slits in the top of the pastry.
- Create an egg wash by beating together 1 egg with 1 tablespoon of milk. Brush over pastry.
- Bake for 30 minutes or until golden brown. Allow to stand for 5 minutes before cutting and serving.
I love love love chicken pot pie. This looks amazing!
This looks fantastic. Chicken pot pie is the ultimate comfort food!
It truly is!
This looks so good – your photography is very appealing! I made your pecan-raisin pie last night, it was a big success.
I’m so glad to hear that! =)
Now that is one GORGEOUS chicken pot pie!! I do that too… best soup ever, best cookies of life, etc etc. it’s just what we do :)
Okay, this looks super epic and kind of intimidating. I guess that means I have to bake pot pie this winter! Haha!
I remember your mom’s Chicken pot pie so fondly. Your parents had me over for dinner one night and your mom even gave me a whole one to take home!!!!
My partner Brian is vegetarian so I have modified the recipe using Quorn Brand chicken tenders, and no chicken, chicken broth. It was incredible!!!!!
Thanks for sharing this recipe Stephanie.
I’m glad it was as fantastic as you remember it being! =)
I can’t believe I found this recipe! When we moved, I got rid of some cookbooks and one of them was the one with this reipe. I used to make for company and special occasions but I felt like having it on this Wednesday, the first day of Spring. You are correct, this IS THE BEST chicken pot pie you can make and you’re right, it IS A LABOR of love. I do everything you do, except I use ALL broth for the gravy. I had made it with 1/2 broth, 1/2 milk and I felt the “chicken gravy” taste wasn’t powerful enough. So onward to the kitchen!! Cannot wait for supper!
Hooray!! I’m so glad you found this, then! And lesson learned – never throw out a SL cookbook.