| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 1 hr 20 min |
| Yield: | one 9-inch pie |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 stick (4 tablespoons) unsalted butter, cold, cut into 1/2-inch cubes (see Cook’s Note)
- 4 ounces cream cheese, cold, cut into 1/2-inch cubes
- 2 to 4 tablespoons ice water
- 1 tablespoon olive oil
- 1/2 medium onion, sliced into 1/8-inch-thick half-moons
- 1 clove garlic, minced
- 1 medium potato, peeled and cut into 1/4-inch cubes (about 1 cup)
- 1/2 cup French green beans, cut into 1/2-inch pieces
- 1/2 red bell pepper, chopped into 1/4-inch pieces
- 1/2 large rotisserie chicken, meat picked and shredded into bit-size pieces (about 2 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup dry vermouth (see Cook’s Note)
- 1/4 cup grated Parmesan (use the real deal!)
- 1/2 teaspoon chopped fresh thyme
- Zest of 1/2 lemon
- Kosher salt and freshly ground black pepper
- 1 egg whisked with 1 tablespoon water, for egg wash
Instructions
- For the crust: Whisk together the flour and salt in a large mixing bowl. Add the butter and cream cheese and toss to coat with the flour. Using a pastry blender, two knives or your fingertips, work the fat into the flour until the mixture looks like moist cornmeal. Sprinkle in the water, a tablespoon at a time, gently working the mixture into a shaggy dough that just comes together when pinched. Gather the dough into a ball, then divide it in half and form into two disks. Wrap each disk in plastic and refrigerate for at least 20 minutes.
- For the filling: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until translucent, about 4 minutes. Add the potatoes and continue to cook, stirring occasionally, until the potatoes have softened, about 10 minutes. Add the green beans and bell peppers; cook for another 2 minutes. Transfer to a large bowl with the chicken pieces and set aside.
- In a saucepan, melt the butter over medium heat and whisk in the flour. Continue whisking over low heat for 2 to 3 minutes (it’s OK if the roux colors — I like the nutty flavor), and then add the cream, milk and vermouth. Continue stirring over medium heat until the mixture thickens, about 15 minutes. Remove from the heat and stir in the Parmesan, thyme and lemon zest. Season with salt and pepper, then pour the roux over the chicken-vegetable mixture. Stir to combine. Cover with plastic wrap and refrigerate until cool.
- Roll out one of the disks of dough into a rough 12-inch round. Line a 9-inch pie plate with the dough so that it overhangs the edge by about 1/2 inch. Dock the dough in the pie pan by pricking the bottom with the tines of a fork. Add the filling to the lined pie plate. Roll out the second disk of dough into a 10-inch round and top the pie. Crimp the edges to seal. Cut slits in the top of the pie to vent. Place in the freezer until the crust feels frozen, 10 to 15 minutes. (At this point, the pie can be wrapped in plastic and then foil and frozen for up to a month. See Cook’s Note for baking instructions.)
- Preheat the oven to 375 degrees F. Brush the pot pie with egg wash, place on a baking sheet and transfer to the oven. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes.
Reviews
It was so good.
I cheated and used crescent rolls for the crust. I also used tons more garlic.
I cheated and used crescent rolls for the crust. I also used tons more garlic.
This is SO SO good. I’ve made it twice now and it will be in the permanent rotation 🙂 The second time I added more than is called for of each filling ingredient to make it a little more robust and it was perfect. First time I made it with the vermouth, and second time without (only bc I didn’t have any) and found both versions to be delicious. This is amazing the next day for lunch (if there is any left). Like others have said, the lemon zest, Parmesan and fresh thyme make this extra tasty. Only regret is not just making two pies- one to freeze for later bc it is a little bit of work with the crust, but SO worth it.
So sad Gesine doesn’t have more seasons of her show.
So sad Gesine doesn’t have more seasons of her show.
Love this recipe. It’s the only chicken pie we eat. I do add shredded carrots to the filling (< 1/2 cup).
This was absolutely delicious. I loved the crust. I took the advised from another reviewer and used my food processor for the crust. I whisked the flour and salt in a bowl before adding to the food processor, then cut in the frozen and cream cheese and then the ice water just until the crumb barely held together and formed a disk when pinched. I was a little concerned as well with how thin the crust was when I rolled it out but it really worked out well. I left out the zest from the filling (not a fan of the texture). I also changed up the order/time in which I cooked the vegetables together just to ensure that they we all cooked through. Will definitely make again!!
For anyone worried about the crust, I just put it in the food processor (mix dry ingredients first) added frozen cubed butter and the cream cheese right from the refrigerator. The dough came together beautiful with a couple tablespoons of very cold water. Oh ya, with steel blade ☺️
I make this recipe A LOT! It is the best. The vermouth gives great flavor. Two things I want to say. One, you can use store bought pie crusts. And two, the filling freezes beautifully. I usually quadruple the recipe and then divide and freeze three bags of filling while we have the 4th for dinner that day. Just thaw, fill your crusts and you are good to go!!!
This is our favourite chicken pot pie recipe. We actually cheated and bought some pastry dough from a local baker. It is a showstopper of a recipe!
So good! Used a different crust recipe and added lemon juice from the zested lemon to the veggies after adding the green beans and red bell pepper to the pan. Also added some parsley to the sauce. Turned out so good. Will be making this so many more times
I’m really puzzled at this crust recipe. I bake a lot of crusts and 1.5 cups of flour makes one good crust. These measurements would make a very thin crust, I would think. No one else has commented on this. Does everyone like thin crusts???
This was a labor of love and turned out sooooooo well! I subbed carrots and frozen peas for the pepper and beans and it was delicious.