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Chicken Pot Pie is all about the combination of a hearty filling and a delicious crust.
Pâte brisée is the perfect pastry here-the flavor and texture are exactly what you want with the such a rich filling.
The filling is fairly simple to make-roasted chicken is combined with sautéed onions, carrots, and peas in a creamy chicken gravy. You can make the filling ahead and store it in the refrigerator.
For the crust, roll out one portion of pastry and line a ruffled pie pan.
Because the filling is gravy based, I sprinkle a spoonful of cornstarch over the pastry before adding in the filling. This step helps to ensure the bottom of the pastry doesn’t get soggy.
Add the cooled filling.
Roll out another portion of pâte brisée. Egg wash the bottom pastry and cover with the second portion. Press down to seal the edges, then trim off the excess pastry. Egg wash the top, season with salt and pepper, and make a few slits in the pastry for steam to escape.
Bake the chicken pot pie at 375ºF for 60 minutes. Let it cool for at least 20 minutes before serving (don’t worry, it will still be hot!). Enjoy!
For the Crust
- 2 portions pâte brisée
- 1 tbsp cornstarch
- egg wash
- pinch salt
- pinch pepper
For the Roasted Chicken
- 4 chicken thighs boneless, skinless
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
For the Filling
- 1 quart chicken stock preferably home made
- 3/4 cup butter unsalted (170 grams)
- 2 onions diced
- 3 carrots peeled and diced
- 1 cup peas frozen
- 3/4 cup all purpose flour
- 1 tbsp tumeric powder
- 1/2 cup heavy cream
- Prepare the pastry, follow my pâte brisée recipe for the perfect pie dough. Allow the pastry to chill thouroughly before using.
- Preheat the oven to 425º F. Coat the chicken thighs in olive oil and season with salt and pepper. Place on a sheet tray lined with parchment paper and roast for 25 minutes. Allow to cool before cutting into a half in dice.
- Warm the chicken stock on the stove. In a large Dutch oven, sauté the onions in the butter over medium low heat until translicent-about 5 minutes. Add the carrots and cook for another 5 minutes. Stir in the frozen peas. Sprinkle over the flour and turmeric, then stir so everything gets evenly coated. Cook for two minutes, then pour in the warm chicken stock. Stir constantly-the mixture will thicken after a minuet or two. Turn off the heat and stir in the heavy cream and diced, roasted chicken. Let the mixture cool as much as possible before adding baking (you will get a better crust if the mixture is cool!).
- Turn down the oven temperature to 375ºF. Roll out the first portion of pastry and line a ruffled pie dish. Sprinkle a tablespoon of cornstarch to coat the bottom of the dough. Pour in the cooled filling (depending on your pie dish, you may have some left over). Roll out the second portion of pastry. Egg wash the edges of the bottom crust and cover with the top crust. Press the edges together to seal and trim the excess. Egg wash the top and season with salt and pepper. Make a few slits in the top of the pastry to allow steam to escape. Bake on a sheet tray for 60 minutes. Tent the pastry for the last 20 minutes if the crust looks like it is getting too dark. Allow the pie to cool for at least 20 minutes before cutting into it. Enjoy!