Chicken Pot Pie

Easy Chicken Pot Pie


Crust: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening diced 1/4 pound cold unsalted butter diced 1/2 to 2/3 cup ice cold water Egg Wash: 1 egg beaten with 1 tablespoon of water. The Filling: The meat from 3 whole chicken breasts (around 4 – 6 cups) 5 cups chicken stock 2 chicken bullion cubes 1 1/2 sticks unsalted butter 2 cups yellow onions, chopped fine 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 2 cups frozen Broccoli I had thawed, drained, and chopped into small pieces 2 Tablespoons Dried Parsley or 1/2 cup chopped fresh Salt and pepper to taste

Nutritional information

No nutrition information available


Crust: In food processor, mix the flour, salt, and baking powder using the metal blade. Add the shortening and butter pulse about 10 times, until mix is the size of peas. With the motor running, add the water; but only until the dough just comes together. Put it on a lightly floured surface and form quickly into a ball. Pop it in a zip lock bag and put in the fridge to rest while you make the filling (Around 30 minutes). Filling: Preheat the oven to 350 degrees F. Cube cooked chicken (I boil a whole chicken in veggies making my stock at the same time to use for this recipe) In a sauce pan, warm stock and dissolve bullion cubes in it.. In a large pot, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until clear. Turn down heat to low and add the flour, stirring constantly, about 2 minutes. Add the hot chicken stock to the pot and cook about a minute more until it thickens. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Then, add the cubed chicken, carrots and broccoli mixing well. Put hot mixture into a large casserole dish. Brush the outside of the dish with egg wash. Roll out the dough so it is large enough to overlap dish about 1/2 inch. Crimp the edge to make it stick the brush the top with egg wash. Sprinkle lightly with kosher salt or sea salt (if desired) and put on cookie sheet. Place in oven and cook for about an hour or until thick and bubbly. Enjoy!