| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 45 min |
| Inactive: | 45 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 45 min |
| Inactive: | 45 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 3 sticks frozen unsalted butter, cut into small bits
- 1/2 cup ice water mixed with 2 tablespoons white vinegar
- 1/2 stick unsalted butter
- 1/3 cup all-purpose flour
- 2 tablespoons chicken base (recommended: Knorr brand)
- 2 cups chicken stock
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon ground sage
- 1 teaspoon ground nutmeg
- Salt
- Freshly ground black pepper
- 1 (8-ounce) box frozen green peas
- 3 cups sauteed button mushrooms
- 2 cups cooked, diced carrots
- 4 medium potatoes, parboiled and diced, with the skin on
- 1 (8-ounce) box frozen pearl onions
- 4 (7-ounce) boneless, skinless chicken breasts, poached and diced
- Nonstick cooking spray
- 2 egg yolks
- 2 tablespoons cream
- 1 teaspoon water
Instructions
- To make the crust: In a food processor, add the flour, salt and butter. Mix until the ingredients are combined. With the motor running, slowly add the water-vinegar mixture and mix until the dough begins to gather on itself.
- Dump out the dough and form 2 balls. Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- In a large saucepan, heat the butter until foamy. Add the flour, and chicken base, whisking constantly until golden brown, 5 to 8 minutes. Remove from the heat and whisk in the stock, cream and milk.
- Put the pan back on low heat until the mixture has thickened (if the sauce is too thick, add more stock.) Taste for saltiness. Whisk in sage, nutmeg, salt (if necessary), and pepper. Remove from the heat, and in a large bowl, combine with the vegetables and chicken. Set aside.
- Spray a 9 by-13 cast iron dish with nonstick cooking spray.
- Roll out the first ball of dough slightly larger than the pan. Lay the bottom crust in the pan, letting the edges hang over. Fill with the chicken and sauce mixture.
- Roll out the second crust slightly larger than the pan and place on top of the pie. Wet the edges with some water and crimp the edges of the 2 crusts together. Roll the extra over and tuck into the pan.
- Mix the egg yolks, cream and water to form a glaze and brush on the top of the pie. Cut a slit in the top to vent the steam and refrigerate for 15 minutes to set.
- After setting, place in the oven and immediately turn the temperature down to 250 degrees F. After 45 minutes, increase the heat to 350 degrees F and bake for 15 more minutes or until bubbly.
- Let pie rest for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1050 |
| Total Fat | 66 g |
| Saturated Fat | 36 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 37 g |
| Cholesterol | 267 mg |
| Sodium | 1345 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1050 |
| Total Fat | 66 g |
| Saturated Fat | 36 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 37 g |
| Cholesterol | 267 mg |
| Sodium | 1345 mg |
Reviews
Okay, I have now made this a few times now. My tips to make it easier:
Crust: Use rolled up crust in refrigerator section of grocery store (come in 2-packs
Filling: Less veggies, more chicken
Pan: Use a regular pie dish rather than the cast iron skillet Use HALF the sauce/filling in the pie shell Place the remaining HALF of the sauce/filling in a container and place in freezer (then simply thaw, toss in a pie crust and bake!
Sage: The sage was very overpowering for me. I reduced this from 1 Tablespoon to 1 teaspoon and thought it was perfect!
Chicken: To simplify things, I bought a 2 lb rotisserie chicken (about $6, which was already cooked at my local grocery store. Then simply cut up into bit-sized pieces.
First, I disagree about the nutmeg, I felt the sage was the overpowering part. The sauce is awesome. My family loved it and there was even some plate-licking going on.
I split the recipe in half and made 2 individual serving pot pies in 20-oz. souffle dishes (45 minutes at 350F. I must say it certainly brings “pot pie” back to a higher level for me. I’ll definately be making it again.
We had left over turkey for Thanksgiving and we used your recipe for the leftovers. WOW!! This was fantastic, I did cut down on the nut meg as I’m not to fond of it, but it was so wonderful all the family loved it. I am a pretty darned good cook and after reading some of you reviews (most were 5 stars didn’t understand the review of one star lady, foul language isn’t necessary, I don’t think she followed the recipe, cause you can’t miss with this one.
The first time it felt lengthly, but by the second it was absolutely amazing. It went so smoothly and tasted absolutely amazing!! My boyfriend went back for thirds.
This is my first EVER review of a recipe, but felt compelled to write about this too good to be true recipe. I tweaked it some for our taste, but the sauce make it all incredible. I make chicken pot pie often, but never felt it was my best until now. Thank you so much. I will be looking for more great recipes from you, Reggie.
I love this recipe. I modified the sauce and glaze portion of this recipe. I had my own version of chicken pot pie so I followed that. But my usual sauce was getting boring. The chicken base, butter, cream and milk gave my pot pie the extra kick it needed. I omitted the nutmeg and used poultry seasoning instead of the sage. I must say this was a winner. For the crust, I used store bought but made the glaze and it was very pretty and tasty.
Great Crust, creamy and filling. I omit the potatoes because of the crust and I grill my chicken instead of poaching.
Although this recipe calls for some organization and time, I had rave reviews on it. I upped the quantities about a third and cooked about 4 different sized pot pies. I fed 6 adults and had leftovers to send home. Everyone asked for a copy of the recipe or requested that I make it again 🙂
best chicken pot pie ever.
WTF! U call this chicken?!?!?! This tastes like my dog threw up his thro-wup he ate! I DEMAND BETTER CHICKEN! My grandmother dropped dead after eating this crap!!! Im not kidding! BTW i thot u were fat the entire time! N00B
(btw i actually love ur other recipes)