Chicken Pot Pie Recipe Cooks Illustrated
Description
Chicken Pot Pie is a classic comfort food dish that is sure to please the entire family. This version from Cooks Illustrated features a flaky, buttery crust, a creamy filling with flavorful chunks of chicken, and a medley of vegetables. It’s a hearty, savory meal that is sure to bring smiles to the table. It’s a great way to use up leftover cooked chicken, and can be prepped ahead of time and frozen for a quick meal when needed. Serve alongside a simple salad for a complete meal.
Prep Time
Preparing this chicken pot pie takes approximately 45 minutes. This includes gathering the ingredients, chopping the vegetables, prepping the dough, and assembling the pie. It’s a great meal to make on a weekend, when you have more time to devote to the kitchen.
Cook Time
Cooking the pie takes about 40 minutes in the oven. The crust will be a golden brown when it’s done, and the filling will be bubbling and hot. Let the pie stand for 5 minutes before cutting and serving.
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 8-10 tablespoons ice water
For the filling:
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1/2 cup all-purpose flour
- 1 teaspoon minced fresh thyme
- 2 cups chicken broth
- 1 1/2 cups half-and-half
- 2 tablespoons white wine vinegar
- 2 cups cooked, shredded chicken
- Salt and pepper, to taste
- 1 large egg, beaten
For the topping:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon minced fresh thyme
Instructions
1. Preheat oven to 375 degrees.
2. Start by making the crust. In a large bowl, combine the flour, salt, and sugar. Using a pastry blender or two forks, cut in the butter and shortening until the mixture resembles coarse crumbs. Add the ice water a tablespoon at a time, stirring with a fork until the dough comes together. Divide the dough in two, shape into two discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. When the dough is chilled, roll each disc into a 12-inch circle. Line a 9-inch deep-dish pie plate with one of the crusts. Trim the edges and set aside.
4. In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5 minutes. Add the peas and cook for another minute. Sprinkle in the flour, thyme, and some salt and pepper. Cook, stirring constantly, for 1 minute. Slowly whisk in the chicken broth and half-and-half. Increase the heat to medium-high and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Stir in the vinegar, chicken, and some additional salt and pepper. Simmer for another 5 minutes.
5. Pour the filling into the prepared pie plate. Place the top crust over the filling and trim the edges. Crimp the edges and cut a few slits in the top for steam to escape. Brush the top with the beaten egg.
6. In a small bowl, combine the melted butter, flour, parsley, and thyme. Sprinkle the topping over the top of the pie.
7. Place the pie on a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 5 minutes before serving.
Equipment
You will need a large bowl, a pastry blender, two forks, a 9-inch deep-dish pie plate, a large skillet, a whisk, and a small bowl.
Notes
This recipe can be prepped ahead of time and frozen for a quick meal. To freeze, assemble the pie as directed, but do not bake. Wrap the pie tightly in plastic wrap and a layer of foil, and freeze for up to 3 months. When ready to bake, let the pie thaw in the refrigerator overnight and bake as directed.
Nutrition: Per Serving
Calories: 582; Total Fat: 37 g; Saturated Fat: 19 g; Cholesterol: 88 mg; Sodium: 593 mg; Carbohydrates: 43 g; Fiber: 3 g; Sugar: 3 g; Protein: 17 g.
Recipe Tips
This recipe can be modified to suit your tastes and dietary needs. Use gluten-free flour for the crust if desired. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. This recipe can also be made with all-butter crust instead of half butter, half shortening. You can also use pre-made refrigerated pie crusts if desired.
This Chicken Pot Pie is a classic comfort food dish that is sure to become a family favorite. Serve it for a special meal or as a weeknight dinner, and enjoy the delicious flavors of this classic recipe.
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