Closet Cooking

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Chicken Pot Pie

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Chicken Pot Pie

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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
Chicken Pot Pie

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Chicken Pot Pie

Chicken Pot Pie

Servings: 6
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
  1. Melt the butter in a large pan.
  2. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes.
  3. Mix in the flour and let it cook for a minute.
  4. Mix in the chicken stock followed by the milk.
  5. Reduce the heat and simmer for 10 minutes.
  6. Add the chicken, thyme, sherry, peas, corn and
  7. Mix the miso paste into some warm water and mix it into the sauce.
  8. Season with salt and pepper.
  9. Pour the filling into a pie dish with the bottom layer.
  10. Place the pie dough over the pie plate and fold any excess under itself.
  11. Seal the top and bottom crusts.
  12. Cut 3 1 inch slits on the top.
  13. Mix the egg white and the water and brush it on the pie crust.
  14. Place the pie onto a baking sheet and bake in a preheated 400F/200C oven until the crust is golden brown, about 25 minutes.
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Similar Recipes:
Chicken Noodle Soup
Steak and Guinness Pie
Chicken and Date Pastilla
Corn and Tomato Pie

Reader Interactions

Comments

  1. Yum. 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.

    Reply

  17. You 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.

    Reply

  19. That 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.

    Reply

  35. You 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.

    Reply

  50. Chicken 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!

    Reply

  52. Turkey 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.

    Reply

  53. Katrina:

    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.

    Reply

  56. I 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!

    Reply

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