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
- 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
- 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.
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.
Dana McCauley says
You 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:
this looks like pure comfort! yum!
j & j dish it out says
I 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!
just 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
I made pot pie just last week,,,,and yes it will be a household favorite for many generations still to come !!!
Nice pot pie! Isn’t it great when your freezer saves the day?
Rosa's Yummy Yums says
This Pot Pie looks extremely good! A speciality I still have to try…
Cheers and have a great weekend,
Look really good Kevin, and the crust look so buttery.
Love the look of that pie Kevin!
Cindy Ruth says
I am starving, and that looks so good! I think Pot Pie is such a great comfort food. The crust looks so flaky. Yum.
I sometimes cheat and just use store bought pie crusts. And sometimes I use a thick yummy cheese sauce on the inside=)
K. Grace says
you should call it your special “Closet Pot Pie” … :0)
Your pot pie looks perfect! The filling looks really yummy! I love making pot pies…simple and satisfying.
As usual Kevin, your photos leave me in awe. Beautiful. NOT fair though I always end up craving what you cook!!
Kevin, that is one perfect looking pie! Nice job!
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.
I never had this for ages!!
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.
Lorraine @NotQuiteNigella says
I love a chicken pot pie and this one looks great! 🙂
just perfect for the weekend… 🙂
Delicious. Love the crust.
Your crust looks simply perfect!
catherine @ www.unconfidentialcook.com says
You pie looks beautiful! I have to admit…I always buy Costco’s Chicken Pot Pies.
You really perfected a classic! Your pie looks incredible!
[email protected] says
I would never have thought of miso in chicken pot pie. Now I’m so curious about how it tastes.
The crust looks so good. Beyond good. Full of butter and flakes! The miso is an ice touch.
That looks great! And its a one dish kinda meal…those are my favorite to make.
I 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!
The crust looks nice and flaky! Truly comforting!
Your crust looks amazing! If you were once in need of practice, I’d say you have arrived!
so creative,throw is miso in chicken pot pie!! must taste savoury good!!
Your version looks great- I love the miso addition!
Your pie crust came out incredible! It looks like it just puffs up over the plate. Great Job!
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.
The potpie looks yummy! I have yet to try out piecrusts. Your crust looks beautiful!
what a beautiful crust!
That’s the second pot pie I’ve seen today.. must be a sign 🙂 Interesting how you put miso in it!
Your crust looks fantastic, Kevin, who cares about crimping. I can’t make pastry to save my life.
someone on tv made a pot pie and I have been craving them ever since!
Very impressive, Kevin! Your pie crust looks perfect!
Peter M says
This is one of the best confort food dishes…always satisfies.
Your pot pie looks fantastic!
pastry studio says
Beautiful pie. I think everything you do has a terrific sense of comfort to it.
Yum, Kevin, Yum. I love chicken pot pie. What recipe did you use for the crust? It looks great and so flaky.
I would have to say, you now have PERFECTED the pie crust Kevin!!!
Beautiful pot pie Kevin – this is one of my very favorite meals.
Culinary Cory says
It seems like anything ending with the words “pot pie” is all the rage right now. Your’s looks tasty!
Bellini Valli says
I love the addition of the miso Kevin:D
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!
This looks delicious, lots of ingredients, has to be well worth it!
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.
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)
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.
Marvin R Beachler says
That’s a great recipe. I have literally made hundreds of pie crusts, especially when practicing for a lemon meringue pie contest. One really great tip is to use wax paper, flour it, place the rounded cough on the flour, more flour and another piece of wax paper. Flatten somewhat with your hand the then use the rolling pin. To crimp edges place your left thumb and forefinger inside the dough. Use your right forefinger to push the dough inward to the space created by the left fingers. The end result will look like a pro did it. And, by the way, your pie looks delicious.
Miso, huh. Never thought of that – I bet it gives it great flavor!
I 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!!
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!
There was always something missing in my homemade chicken pot pie… different flavor from those Swanson pot pies we ate as kids… mine just tasted like chicken stew. I’ve finally discovered that it was turmeric! Try some in your next chicken pot pie!
Turmeric is a nice addition! Thanks!