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Chicken Pot Pie Recipe

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Chicken Pot Pie

Chicken Pot Pie

© Barbara Rolek licensed to About.com, Inc.
Eastern Europeans love to hide food in other food as in this chicken pot pie. Leftover chicken, carrots, onions and parsnips all find themselves mingled in a chickeny-rich cream sauce. In the States, peas and potatoes are normally found in pot pies, but in many parts of Eastern Europe, it's corn and hard-cooked eggs. When I don't have leftover chicken, I will buy a rotisserie chicken just for this purpose. The meat is delightfully juicy and the rotisserie-style cooking imparts such a fabulous aroma and flavor. This can be made with turkey or any other meat or poultry.

Here is a larger photo of Chicken Pot Pie.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 (10-inch) Chicken Pot Pie

Ingredients:

  • Pie Crust for Double Crust 10-inch Pie:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup well-chilled shortening or butter-flavored shortening, cut into 1/2-inch pieces
  • 4 to 8 tablespoons ice cold water
  • Chicken Filling:
  • 5 ounces butter or margarine
  • 1 medium chopped onion
  • 2 medium carrots, peeled and diced
  • 1 rib celery, diced
  • 1/3 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 2 1/2 cups diced leftover chicken or turkey (or meat from 1 large rotisserie chicken)
  • 1 cup whole-kernel corn (optional)
  • 1 diced hard-cooked egg (optional)
  • 1 large egg mixed with 1 teaspoon water to brush on crust

Preparation:

  1. To make the crust: In a large bowl, whisk together flour and salt. Cut shortening in with a pastry blender until mixture resembles small peas. Sprinkle 4 tablespoons ice water over the flour mixture. Using a fork, stir and draw the flour from bottom of the bowl to the top, distributing moisture evenly into flour. Add more water if necessary, a tablespoon at a time, until dough is moist enough to hold together when squeezed.

  2. Divide dough in half and flatten each half into a round disk. Cover one disk with plastic wrap and roll the other disk on a lightly floured surface or between two sheets of parchment paper until it is 2 inches wider than your 10-inch pie plate. Transfer dough to pie plate and ease it into the pan. Set aside. Roll second disk of dough into a circle that is 2 inches wider than the 10-inch pie plate. Cover with plastic wrap while you make the chicken filling.

  3. To make the chicken filling: Heat oven to 425 degrees. In a large skillet, melt butter over medium heat. Add onion, carrots and celery and cook, stirring frequently, until tender. Stir in flour, salt and pepper until well blended and cook for 2 minutes over low heat to cook out the raw flour taste.

  4. Using a wire whisk, whisk in the broth and milk. Transfer to a wooden spoon and, stirring frequently, cook until bubbly and thickened. Stir in chicken, and corn and eggs, if using. If mixture seems too thick, add more milk or heavy cream. Remove from heat. Let cool 10 minutes. Pour into bottom crust. Place the top crust over the filling and seal and crimp the edges. Brush the entire top with the egg-water mixture. Cut a slit in the top of the pie.

  5. Place pie on a baking sheet to catch any drips. Bake for 40 to 50 minutes or until crust is golden brown and juices are bubbling. If crust is becoming too brown, cover loosely with foil. Serve hot.
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