While I was going through my freezer I came across a bunch of shredded cooked chicken which was quite fortuitous as I had recently been thinking of a chicken pot pie that I remembered eating at my grandmothers house when I was a kid. With such perfect timing I thought that I would just have to try making a chicken pot pie. A chicken pot pie is pretty simple savoury pie containing chicken, vegetables, and a creamy sauce. You can make the pie with a top and bottom crust or just the top crust or you can even use biscuits to form a crust. Since I wanted to work on my pie crust skills I decided to go with the full pie crust. For the filling, I wanted a lot of vegetables and some thyme and on a last minute whim I decided to throw in some miso for some extra flavour. I was a bit worried as I have not had much luck with pie crusts, but the chicken pot pie turned out surprisingly well. The crust was my best so far, though I still need to work on my crimping skills. It was nice and light and flaky and crispy and golden brown and buttery and good! The filling was really tasty and the miso worked well in it. I am a bit surprised that something so simple can be so good. This is comfort food at its best!
Chicken Pot Pie
ingredients
- 2 tablespoons butter
- 1 onion (chopped)
- 2 stalks celery (chopped)
- 1 carrot (chopped)
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 cup milk
- 1 pound cooked chicken (shredded or cut into bite sized pieces)
- 1 teaspoon thyme (chopped)
- 1/4 cup dry sherry
- 1 cup peas (I used frozen)
- 1 cup corn (I used frozen)
- 2 tablespoons miso (optional)
- salt and pepper to taste
- 2 pie crusts butter or biscuit
- 1 egg white
- 1 tablespoon water
directions
- Melt the butter in a large pan.
- Add the onions, celery, and carrots and cook until tender, about 10-15 minutes.
- Mix in the flour and let it cook for a minute.
- Mix in the chicken stock followed by the milk.
- Reduce the heat and simmer for 10 minutes.
- Add the chicken, thyme, sherry, peas, corn and
- Mix the miso paste into some warm water and mix it into the sauce.
- Season with salt and pepper.
- Pour the filling into a pie dish with the bottom layer.
- Place the pie dough over the pie plate and fold any excess under itself.
- Seal the top and bottom crusts.
- Cut 3 1 inch slits on the top.
- Mix the egg white and the water and brush it on the pie crust.
- Place the pie onto a baking sheet and bake in a preheated 400F/200C oven until the crust is golden brown, about 25 minutes.
mary says
February 20, 2009 at 2:22 amYum. I recently came across a recipe for chicken pot pie in real simple, and was thinking of making it. now i’m double inspired. I wonder how well chicken pot pit freezes.
Dana McCauley says
February 20, 2009 at 3:03 amYou know, this is something I never make but always enjoy when someone else makes it. Nice job!
By the way, I recently wrote some double crust pie tips that might be helpful to any pastry novices thinking of trying your recipe:
http://danamccauley.wordpress.com/2008/11/25/10-double-crust-pie-tips-and-tricks/
cindy* says
February 20, 2009 at 3:07 amthis looks like pure comfort! yum!
j & j dish it out says
February 20, 2009 at 3:10 amI love the new feature where you can print just the recipe…that’s awesome! And the two pics…ooo laa…food porn at its best!
ttfn300 says
February 20, 2009 at 3:31 amjust lovely, i can’t remember the last time i had one that knocked my socks off though… so i’ll just have to make it 🙂
Nina Timm says
February 20, 2009 at 3:36 amI made pot pie just last week,,,,and yes it will be a household favorite for many generations still to come !!!
Marjie says
February 20, 2009 at 3:43 amNice pot pie! Isn’t it great when your freezer saves the day?
Rosa's Yummy Yums says
February 20, 2009 at 5:03 amThis Pot Pie looks extremely good! A speciality I still have to try…
Cheers and have a great weekend,
Rosa
Elra says
February 20, 2009 at 6:15 amLook really good Kevin, and the crust look so buttery.
Cheers,
Elra
Jan says
February 20, 2009 at 7:45 amLove the look of that pie Kevin!
Cindy Ruth says
February 20, 2009 at 7:46 amI am starving, and that looks so good! I think Pot Pie is such a great comfort food. The crust looks so flaky. Yum.
Natalie says
February 20, 2009 at 8:14 amyum!
I sometimes cheat and just use store bought pie crusts. And sometimes I use a thick yummy cheese sauce on the inside=)
SO DELICIOUS!!!
K. Grace says
February 20, 2009 at 8:53 amyou should call it your special “Closet Pot Pie” … :0)
pigpigscorner says
February 20, 2009 at 9:16 amYour pot pie looks perfect! The filling looks really yummy! I love making pot pies…simple and satisfying.
Donna-FFW says
February 20, 2009 at 11:35 amAs usual Kevin, your photos leave me in awe. Beautiful. NOT fair though I always end up craving what you cook!!
Cheryl says
February 20, 2009 at 12:25 pmKevin, that is one perfect looking pie! Nice job!
Natashya says
February 20, 2009 at 12:37 pmYou did a great job on your crust! Looks wonderful. Funny, I cooked chicken pot pie last night too, must be the return of the cold weather making us crave the comfort.
mycookinghut says
February 20, 2009 at 1:09 pmI never had this for ages!!
Olga says
February 20, 2009 at 1:48 pmThat looks so good! Brings back the memories of working at KFC: their pot pies are so good right out of the oven…I haven’t had one in 10 years.
Lorraine @NotQuiteNigella says
February 20, 2009 at 2:08 pmI love a chicken pot pie and this one looks great! 🙂
mikky says
February 20, 2009 at 3:24 pmjust perfect for the weekend… 🙂
Bridgett says
February 20, 2009 at 5:00 pmDelicious. Love the crust.
creativecarryout says
February 20, 2009 at 5:08 pmYour crust looks simply perfect!
Michelle
http://oneordinaryday.wordpress.com/
catherine @ www.unconfidentialcook.com says
February 20, 2009 at 5:19 pmYou pie looks beautiful! I have to admit…I always buy Costco’s Chicken Pot Pies.
Maria says
February 20, 2009 at 6:23 pmYou really perfected a classic! Your pie looks incredible!
Jessica@Foodmayhem says
February 20, 2009 at 6:25 pmI would never have thought of miso in chicken pot pie. Now I’m so curious about how it tastes.
Anonymous says
February 20, 2009 at 7:50 pmThe crust looks so good. Beyond good. Full of butter and flakes! The miso is an ice touch.
Melissa says
February 20, 2009 at 8:50 pmThat looks great! And its a one dish kinda meal…those are my favorite to make.
Jennifer says
February 20, 2009 at 9:48 pmI love chicken pot pies! They are a comforting, easy go-to meal for me! I usually make a couple and freeze one. Yours looks beautiful!
Maya says
February 20, 2009 at 10:18 pmThe crust looks nice and flaky! Truly comforting!
Foodess says
February 21, 2009 at 1:17 amYour crust looks amazing! If you were once in need of practice, I’d say you have arrived!
Beachlover says
February 21, 2009 at 2:22 amso creative,throw is miso in chicken pot pie!! must taste savoury good!!
jillian says
February 21, 2009 at 2:45 amYour version looks great- I love the miso addition!
Hayley says
February 21, 2009 at 3:04 amYour pie crust came out incredible! It looks like it just puffs up over the plate. Great Job!
Marysol says
February 21, 2009 at 3:09 amYou know, we have Chicken Pot Pie often, but I’d never thought of using Miso. Something I’ll keep in mind for next time.
Btw, the crust looks great from here.
Homecooked says
February 21, 2009 at 10:52 amThe potpie looks yummy! I have yet to try out piecrusts. Your crust looks beautiful!
Jaime says
February 21, 2009 at 8:55 pmwhat a beautiful crust!
Y says
February 21, 2009 at 10:36 pmThat’s the second pot pie I’ve seen today.. must be a sign 🙂 Interesting how you put miso in it!
Jan says
February 22, 2009 at 12:36 amYour crust looks fantastic, Kevin, who cares about crimping. I can’t make pastry to save my life.
Pam says
February 22, 2009 at 1:57 amsomeone on tv made a pot pie and I have been craving them ever since!
StickyGooeyCreamyChewy says
February 22, 2009 at 5:27 amVery impressive, Kevin! Your pie crust looks perfect!
Peter M says
February 22, 2009 at 3:17 pmThis is one of the best confort food dishes…always satisfies.
dishesdone says
February 22, 2009 at 3:50 pmYour pot pie looks fantastic!
pastry studio says
February 22, 2009 at 6:46 pmBeautiful pie. I think everything you do has a terrific sense of comfort to it.
Katrina says
February 23, 2009 at 1:10 amYum, Kevin, Yum. I love chicken pot pie. What recipe did you use for the crust? It looks great and so flaky.
Leslie says
February 23, 2009 at 1:56 amI would have to say, you now have PERFECTED the pie crust Kevin!!!
Pam says
February 23, 2009 at 6:42 amBeautiful pot pie Kevin – this is one of my very favorite meals.
Culinary Cory says
February 23, 2009 at 2:01 pmIt seems like anything ending with the words “pot pie” is all the rage right now. Your’s looks tasty!
Bellini Valli says
February 24, 2009 at 6:52 pmI love the addition of the miso Kevin:D
Anonymous says
February 25, 2009 at 10:24 pmChicken pot pie is the ultimate comfort food, and yours looks great!
I think your crust looks wonderful and flakey, and in my opinion, it has to be a full crust to be a proper pot pie!
meeso says
February 25, 2009 at 10:25 pmThis looks delicious, lots of ingredients, has to be well worth it!
Debbie says
February 26, 2009 at 12:48 amTurkey Pot Pie was one of my favorites from my childhood. I grew up eating this on a weekly basis. I’m so excited you posted this, I have a collection of your recipes I’ve yet to try.
Kevin says
March 3, 2009 at 1:50 amKatrina:
Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) unsalted butter (very-cold, cut into 1/2 inch cubes)
2+ tablespoons water (very cold)
Directions:
1. Pulse the flour, salt adn sugar in a food processor to mix.
2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
4. Place the dough on a clean surface and shape it into a disc.
5. Wrap the dough in plastic and refridgerate for at least an hour.
6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
7. Place the dough into the pie plate and form it.
8. Chill in the freezer for 30 minutes.
9. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
10. Bake in a preheated 350F oven for 15 minutes.
11. Remove the parchment papaer and weight and poke the bottom of the crust with a fork a few times.
12. Bake until golden brown, about 10 minutes.
Anonymous says
May 19, 2009 at 12:46 pmBee-u-tee-ful!
Miso, huh. Never thought of that – I bet it gives it great flavor!
Anonymous says
December 15, 2010 at 1:48 amI don't like Pot Pie… and you changed my mind! Thank you for this great recipe (check out my entry: http://ringr.wordpress.com/2010/12/14/chicken-pot-pie/) and thanks again!!
Rhiannon says
January 21, 2012 at 12:45 amI roasted a chicken at my boyfriend's a few nights ago, and thought I'd make a pot pie with the leftovers. Definitely using your recipe… It looks so good I want to eat my computer.
Yours is my favorite-ever blog. I love Closet Cooking! I've tried a few of the grilled cheeses… each one is better than the last. Thanks for all the yummy recipes!