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Comfort Classic Chicken Pot Pie

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Comfort Classic Chicken Pot Pie

With a buttery, flaky crust and hearty chunks of chicken and vegetables, this Comfort Classic Chicken Pot Pie is comfort in a pie dish. Chicken pot pie recipes are an autumn classic because they're comforting, filling and absolutely delicious! This is a classic recipe for chicken pot pie that includes a homemade crust, chicken, savory pan gravy, and vegetables. Each bite is filled with nostalgic comfort that you'll crave all fall and winter long! Keep this chicken pot pie recipe on hand for when you need a comforting homemade meal.

Serves4

Preparation Time20 min

Cooking Time1 hr

Cooking MethodOven

Cooking Vessel Size9-inch pie pan

Ingredients

  • 4 large boneless chicken thighs
  • 2 tablespoon flour
  • salt and pepper, to taste
  • 1 teaspoon canola oil
  • 1 tablespoon unsalted butter
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 clove garlic, peeled and crushed
  • 1/2 cup chicken stock
  • 2 stalks celery, diced
  • 1 large sweet potato, diced
  • 1/2 cup pearl onions
  • 3/4 cup crimini mushrooms
  • 1 cup kale, chopped
  • 2 cup flour
  • 1 teaspoon salt
  • cold water
  • 3/4 cup plus 2 tablespoons shortening
  • 1 tablespoon butter

Instructions

  1. Preheat Oven 350° F.
     
  2. Cut Chicken into 1/2 inch cubes and toss to season with 1 tablespoon flour, salt and pepper to taste. Heat oil in a large Swiss Diamond skillet over medium-low heat, cook thighs until brown and cooked through (adjusting heat when needed). Remove from skillet onto a paper towel-lined plate.
     
  3. Let the skillet cool slightly, reduce heat, and add butter until melted. Add thyme, rosemary, and garlic until begining to brown and aromatic. Slowly whisk in remaining flour, whisking constantly so the mixture forms a paste without burning, about 2 minutes. Remove from heat.
     
  4. Slowly whisk in warm chicken stock until mixture is smooth and glaze-like. (The slower you add the broth the easier it will be to get smooth) Season with salt and pepper, and set aside to thicken.
     
  5. In a sauté pan over medium-low heat, add celery, sweet potato and pearl onions, and season again with salt and pepper. Sauté until the potatos are soft (about 7 minutes), then add mushrooms until slightly crisp (about 3 minutes), finally adding kale, sautéing until tender (about 1-2 minutes). Remove from heat.
     
  6. Add set aside chicken to vegetables along with pan gravy and stir. Transfer to prepaired 9-inch pie plate and cover with crust (see below).

For the crust:

  1. Combine flour and salt in large bowl; cut in shortening until mixture is uniform and cumb-like. (Using a pastry blender or fork will make this easier). Mix in enough cold water until flour is moistened and mixture is dough like. Divide dough in half.
     
  2. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate (up to 24 hours). Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters.
     
  3. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides trying not to create holes. Trim crust to 1/2 inch from edge of pan; fill with chicken filling. Roll out the other ball, into an 11-inch cirlce and place ontop of the chicken mixture. Trim, seal and crimp or flute edges. Brush with butter.
     
  4. Place pie pan on a cookie sheet and bake in preheated oven for 30-40 minutes minutes or until hot all the way through and golden-brown on the top. Cool slightly and serve.

 

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