28 October 2020

Chicken Pot Pie — Double-Crusted Classic Comfort Food

Chicken Pot Pie — Double-Crusted Classic Comfort Food / www.delightfulrepast.com


Chicken Pot Pie is one of my all-time favorite cold-weather comfort foods. Pie and dinner all in one! I know the name "Chicken Pot Pie" is not appealing to anyone who associates that name with the mid-century modern frozen version.

The first frozen chicken pot pie came out in 1951 and has had various iterations over the ensuing decades of convenience foods. Some have crusts top and bottom, some just a top crust, but all are heavy on the sauce and light on the chicken and vegetables.  

When I make my little individual chicken pot pies, I give them just a top crust to leave more room in the ramekins for the filling. But a regular pot pie must have both crusts. And the bottom crust does not have to be soggy.

There are various ways to avoid the "soggy bottom" problem. You can prebake ("blind" bake) the bottom crust before filling and adding the top crust. Or you can brush the bottom crust with egg wash before filling and bake your pot pie on the lowest rack of the oven at an initial high temperature. The fact that I am in the habit of lightly buttering the glass pie plate might also contribute to browning. 

Let me know in the comments whether you are a fan of savory pies as well as sweet, and any pie tips you'd like to share, or pie questions you might have. 

Chicken Pot Pie — Double-Crusted Classic Comfort Food / www.delightfulrepast.com
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Chicken Pot Pie 


(Makes one 9-inch pie, 6 servings)

The Pastry

1 1/2 sticks (6 ounces/170 grams) cold unsalted butter
1/2 cup (4 fluid ounces/118 ml) milk
1 1/2 teaspoons cider vinegar
2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon non-GMO baking powder
1 large egg

The Chicken Filling

4 tablespoons (2 ounces/57 grams) unsalted butter
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped red bell pepper
2/3 cup chopped carrots
1/3 dip-and-sweep cup (1.67 ounces/47 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 1/2 cups (12 fluid ounces/355 ml) chicken broth
1/4 cup (2 fluid ounces/59 ml) milk
1/4 cup (2 fluid ounces/59 ml) heavy cream
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 cup diced potato
2 1/2 cups cold diced cooked chicken*
3/4 cup frozen peas (not thawed)

The Egg Wash

1 large egg, beaten

* I cooked 1 pound (16 ounces/454 grams) boneless skinless chicken breasts (thighs are good, too) seasoned with 1/4 teaspoon salt and 1/2 teaspoon coarsely ground black pepper in skillet with 2 tablespoons extra virgin olive oil, cooled and diced the chicken, and refrigerated it several hours ahead. You could even cook it the day before and make the pastry a day or two before.

1 Cut butter into 1/2-inch cubes and place in freezer for 15 minutes. In 1-cup glass measure, stir together milk and vinegar; let stand at least 5 minutes while proceeding with pastry. With metal blade in place, add flour, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and pulse for six 1-second pulses or until the frozen butter is the size of large peas. Add remaining butter and pulse for three 1-second pulses.

2 Whisk the egg into the soured milk. Pour half of the liquid over the flour and pulse for three 1-second pulses. Add the rest of the liquid and pulse for up to six 1-second pulses, or just until the dough forms large clumps. Turn dough out onto lightly floured surface and sprinkle it with flour. Press it into an even piece and divide into 2 equal pieces. Place each half on a square of plastic wrap and flatten slightly into a 4- to 5-inch round disk; wrap; refrigerate for at least 60 minutes or up to 2 days.

3 Let thoroughly chilled dough stand at room temperature for 10 to 20 minutes before rolling. On a lightly floured piece of parchment, roll out one piece of dough (save the plastic wrap) to a 13-inch circle and transfer it to a lightly buttered 9-inch pie plate, pressing dough (but not stretching it) to fit pie plate with about a one-inch overhang (trim with knife or scissors), cover with reserved piece of plastic wrap and chill in the refrigerator.

4 Using the same piece of parchment, roll out the top crust just as for the bottom crust. Place it, parchment side down, on a half sheet pan, cover with reserved piece of plastic wrap and place in refrigerator for 30 minutes. 

5 In 3-quart saucepan, melt butter. Add chopped onions, celery and carrots. (Sometimes I use sliced mushrooms; you can use anything that adds up to the same amount.) Cook for 5 minutes. Stir in the flour, salt and pepper, and cook for a minute, while stirring. Stir in chicken broth, milk and, cream, marjoram and thyme. Bring to a boil. Reduce heat and simmer, stirring constantly, for 3 minutes, until thickened. Stir in the diced potato, and simmer for 8 minutes. Remove from heat and let cool a bit. Stir in the cold chicken, and then the frozen peas. Taste and adjust seasoning. 

6 Beat the egg to use as an egg wash. Brush some of the egg wash inside the bottom crust; you'll use the rest on the top crust. Let rest in refrigerator for 20 minutes, or in freezer for 10 minutes. Move oven rack to lowest position. Preheat oven to 450F/230C/Gas8.

7 Pour the chicken filling into the chilled egg-washed bottom crust. Put top crust in place, trim and crimp. To vent the pie, make six 2-inch slashes. Brush the top with a thin, even coat of egg wash; let rest in refrigerator for 15 minutes. If desired, do a second thin, even coat of egg wash. Place the pie in a 15x10x1-inch baking sheet or a half sheet pan. Bake for 20 minutes (an excellent and inexpensive  kitchen timer); reduce heat to 375F/190C/Gas5 and continue baking for 20 minutes until crust is golden brown. Cool on wire rack for 45 to 60 minutes before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

74 comments:

TONY said...

This sounds like a great chicken pie. The pastry covering looks brilliant. I love the artistic elements of the pie crust Jean. A well designed traditional pie crust always looks incredible. The trouble is that a pie that looks this great makes it very difficult to cut it up and eat it. Ha! Ha!

ellen b. said...

Pure comfort food for sure and you had a beautiful result. Looks too pretty to eat!

Jean | DelightfulRepast.com said...

Thanks so much, Tony! And it smelled so good, I didn't have any trouble cutting into at all!

Jean | DelightfulRepast.com said...

Thanks, Ellen. Even though taste is more important, I do like food that's pretty as well!

eileeninmd said...

Hello,

Your chicken pot pie looks delicious. Thanks for sharing your recipe!
Take care, enjoy your day!

Jean | DelightfulRepast.com said...

Eileen, thank you so much! I'm going to make it again in a few days, we like it so much.

Thomas "Sully" Sullivan said...

You got me with your indictment of commercial heavy-on-the-sauce and light-on-the-chicken. In fact, I say bump that 2 ½ cups of diced chicken to 3 ½. Even if you are what you eat, no one ever started laying eggs just ‘cause they ate too much chicken. Add a bottom crust, glurpy or not, and I won’t complain (that’s where the sauce should be, say I). See? I can eat healthy too.

Angie's Recipes said...

That's a perfect pot pie! I haven't had one in ages...yours has me crave one so badly, Jean.

Louca por porcelana said...

Looks mouthwatering! Thank you for the recipe!

Jean | DelightfulRepast.com said...

Sully, I'm glad to hear it! I put in just about as much chicken as would fit, though I could probably squeeze in another 1/2 cup, bringing it up to 3. And you're right, even if the bottom crust goes "glurpy" on a chicken pot pie, it's nothing to complain about, it's just kind of dumpling-ish!

Jean | DelightfulRepast.com said...

Thanks so much, Angie. Hope you'll make one soon!

Jean | DelightfulRepast.com said...

Thank you, Maristella! Happy November, almost!

Kitchen Riffs said...

I like any and all pies, both savory and sweet. Double crust chicken pot pies are definitely the best. Although these days when I make this dish, more often than not I bake it in a ramekin, and then do just a top crust. Not as good (but pretty good!) although easier, and more importantly, quite convenient. Really good stuff -- thanks.

Laurie Lasala-Tuttle said...

I love chicken pot pie Jean, and look forward to making your recipe soon!! Thanks!

Jeanie said...

I haven't had a chicken pot pie for ages and don't even know where my old recipe is. I think I just found a new one. It looks delicious. That's real comfort food -- one of my favorites and the weather is getting right for it!

The Joy of Home with Martha Ellen said...

Your Chicken Pot Pie looks beautiful and I'm sure delicious, Jean. It's the ultimate comfort food. My family loves it when I make one. When the weather cools down more this week I need to make one for our family.

Nellie said...

What a fantastic chicken pot pie! It is beautiful! I really must make one of these!

Theresa said...

Yum, yum and yum! I love chicken pot pie. We sometimes make it with the leftovers from roast chickens. My daughter makes the crust though because I don't have to patience to roll it out ;) We usually make turkey pot pie with Thanksgiving leftovers as well. Yours looks absolutely delicious.

Sherry's Pickings said...

it's funny i always think of a pot pie as being one without a bottom crust, only a top one. i do love pies! and a chicken pie is a delight.

Cranberry Morning said...

Well that sounds incredibly good, Jean. And I would definitely want the bottom crust and want it browned. But I did grow up in the Swanson's and Banquet chicken pot pie era and can tell you that both were delicious to me, but Swanson I think had more white meat and probably more of everything. And both gave me a fierce headache later. But that didn't matter when Mom brought out the TV trays and we got to eat our 'dinners' while watching The Virginian.

Gerlinde de Broekert said...

Chicken pot pie is true comfort food . It’s been a long time since I had some. Yours looks delicious.

Jean | DelightfulRepast.com said...

Thanks, John! And I agree, sometimes we need to do whatever is more convenient! But I often have a stash of homemade pie crusts in the freezer, which makes this just as easy.

Jean | DelightfulRepast.com said...

Laurie, thanks. Do let me know how it turns out for you!

Jean | DelightfulRepast.com said...

Jeanie, thank you. Yes, that's the thing about cold weather, it makes these old-fashioned comfort foods taste even better!

Jean | DelightfulRepast.com said...

Thanks, Martha. Yes, wait till the weather cools down. It just seems to go with it!

Jean | DelightfulRepast.com said...

Thank you, Nellie. The egg wash really gives it a glow.

Jean | DelightfulRepast.com said...

Thank you, Theresa. Your comment reminded me of my mother and me—she never liked to make pie crust and left it to me! How I would love to be able to cook with her now. Enjoy!

Jean | DelightfulRepast.com said...

Hi Sherry, I know what you mean, but I don't think there is an "official" definition, so feel free to just call it 'chicken pie' and reserve 'pot pie' for top-crust only versions. I love all kinds of pies, too!

Jean | DelightfulRepast.com said...

Judy, your comment made me laugh! I can just picture the scene, you eating your Swanson chicken pot pie while watching The Virginian! I watched one of those recently on YouTube.

Jean | DelightfulRepast.com said...

Thanks, Gerlinde. Don't you just love comfort food in colder weather!

Dee | Grammy's Grid said...

Oh my, that crust!! Looks so good. Reminds me of the ones from KFC. Thanks so much for linking up with me at #AThemedLinkup 32 for All Things Thanksgiving. Shared.

Lea Ann (Cooking On The Ranch) said...

Hi Jean, that is one beautiful chicken pot pie. It's our tradition every Halloween night. I really like your recipe, going to give it a try.

Jean | DelightfulRepast.com said...

Thank you, Dee. I do love a good crust, always my favorite part of the pie!

Jean | DelightfulRepast.com said...

Thanks, Lea Ann. Food traditions are the best kind!

Tamago said...

Yum! Chicken pot pie is perfect for the coming cold season! Your pie looks so beautiful with crusty cover. I love both savory and sweet pies :-)

Jean | DelightfulRepast.com said...

Thanks, Tamago! I don't like being cold, but I always look forward to the cold months just for the food!

Sandi@ Rose Chintz Cottage said...

I think chicken pot pie is one of my all-time favourite meals and they are especially comforting during the cold months. You make yours pretty much the same way as I do only I make a white sauce and I haven't used marjoram. I like the idea of making the sauce with chicken broth. I have always made mine similar to the way I made it in Home Ec only I use herbs to make it more savoury. Next time, I will try the chicken broth and marjoram. Definitely has to have both a bottom and a top crust! My mother never made chicken pot pie. It was always the frozen pies when I was growing up. I like things made from scratch. I definitely took after my grandmother in the kitchen. Your pot pie looks delicious!

Pauline Wiles said...

Yes, absolutely, any pie is a good pie! And I agree, this is a time when "comfort food" is such an appealing menu item. I for one will happily read about any and all sweet or savory pies you come up with.

Phil in the Kitchen said...

I can't tell you just how much we love a savoury pie in our house. It's an absolute joy and I love the look and sound of yours. These days we try to avoid eating them too often for the sake of our waistlines but we do appreciate good quality pies. I can remember all too well the years that we worked very long hours and had very little money when frozen or (even more extreme) tinned pies were all we had in the evening. It wasn't great food, but I do sort of miss those simple pleasures sometimes.

Jean | DelightfulRepast.com said...

Sandi, thank you so much. And I got my pie-making tradition from both my grandmothers. My mother preferred cakes and left the pie-making to me. I love that you took after your grandmother in the kitchen.

Jean | DelightfulRepast.com said...

Thanks so much, Pauline. I'm sure you'll be seeing more pies from me over the next few months.

Jean | DelightfulRepast.com said...

Phil, thank you. Yes, there are times when convenience and/or economy must be at the forefront. And I think you're not alone in having fond memories of the simple pleasures of those times.

Cheryl said...

Oooooo . . . I am all about classic comfort food! Don't mind me while I drool . . .

Jean | DelightfulRepast.com said...

No problem, Cheryl—drooling is allowed!

Cocoa and Lavender said...

That is the most beautiful pot pie crust I have ever seen! (And I’ve seen many…) Has to pie? When someone asks me if I prefer sweet or savory pies, I simply answer, “yes.“

Jean | DelightfulRepast.com said...

David, thank you so much!! And I'm with you, YES to sweet AND savory pies.

kitty@ Kitty's Kozy Kitchen said...

Oh my word Jean, does that pot pie ever look fabulous and I’m sure tastes even better than it looks! Yes, I love both savory and sweet pies. Your pastry looks wonderful!
Happy November baking!

Jean | DelightfulRepast.com said...

Kitty, thank you sooo much! I'm so glad baking weather is here, aren't you?!

Lowcarb team member said...

Yum!
That filling sounds amazing.

Happy November Wishes.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks so much, Jan! Wishing you a Happy November as well.

Sherry's Pickings said...

hi Jean
thanks so much for joining in with In my kitchen this month. Mm i do just have to say one thing tho - IMK is about the previous month's goings-on in your kitchen not just a recipe. I am happy to leave your post up on the IMK page on my blog, as i realise you may not have realised:-) Maybe next month ...
cheers
sherry

Jean | DelightfulRepast.com said...

Thanks, Sherry. No, I didn't realise that. Of course, being someone who is constantly cooking, that's about *all* that's going on In My Kitchen! :D

Chef Mimi said...

This is so lovely. I’ve never made a pot pie! I think my husband would pass out if I made one, but he’s be so happy! Thanks for the recipe!

Jean | DelightfulRepast.com said...

Aaw, thank you, Mimi. Please DO make it for your husband—and let me know if he passed out! :D

Dee | Grammy's Grid said...

Visiting again to say thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 18, open until November 26. Shared again.

Katerina | Once a Foodie said...

We love a good savoury pie in this house but for some reason I've never made a chicken pot pie yet - so thank you for the inspiration! Your recipe sounds absolutely delightful and I am sure it would be very popular here.

Jean | DelightfulRepast.com said...

Thanks so much, Dee! Much appreciated.

Jean | DelightfulRepast.com said...

Katerina, thank you. I hope you'll try it soon and let me know how you liked it. My husband was quite tired of chicken when I made this, but he raved about it.

Judy at GoldCountryCottage said...

Hi Jean. Oh, this looks so good. I love chicken pot pie and I am always striving to find the perfect pie crust recipe. I bought a slew of frozen chicken pies from Costco once when they had a sale. My hubby said they were the worst thing he had ever tasted so he won't stand still if I say I want to cook one. I'm going to make this one and not tell him until dinner is ready. From the looks of it I am sure he will enjoy it. Do you use this same crust recipe for fruit pies? Stay well and thanks so much, I am a new follower..xxoJudy

Jean | DelightfulRepast.com said...

Judy, thanks so much! Yes, I use this crust for fruit pies as well, sometimes. I've come up with several of my own pie crust recipes over the years, and I use them all. You'll find them all on the blog! There's one I like to use for chocolate, coconut and banana cream pies--I believe I included it in my Banana Cream Pie post. Hope your husband likes this better than the Costco pot pies! :D

Liz said...

I've pinned this, it has to be the ultimate comfort food. Looks and sounds delicious and thank you for the tips on the bottom crust, mine is always soggy and unappealing.

Jean | DelightfulRepast.com said...

Thanks, Liz! I do hope it helps you with the bottom crust. Let me know!

Preppy Empty Nester said...

Jean... your pot pie is magazine worthy! And I bet it is just as yummy as it is pretty! Have a great weekend!

Jean | DelightfulRepast.com said...

Thanks so much, PEN! It really is flavorful, but I liked hearing you call it pretty! :D

Nancy said...

Wow!! What a beautiful looking crust! I've never been much into pie making till this year, an unexpected side product of Covid. I haven't tried putting vinegar into the crust before, I wonder what the effect of it is (some sort of tenderising?) Thanks for sharing your recipe, I've bookmarked to try it out :)

Marilyn @ MountainTopSpice said...

Thank you for an excellent pie crust tutorial, as well as a delicious looking chicken pot pie! You made me hungry for some chicken pot pie! I like to use the leftovers from a roast chicken dinner, and make a pot pie with it. I mix up all the leftovers including potatoes, carrots, corn, dressing, chicken and gravy, and then bake in a pie pan with only a top crust. It really is quite delicious, and makes a good use of all the leftovers. I want to try your recipe though. I always appreciate your detailed instructions :)

Jean | DelightfulRepast.com said...

Nancy, thanks so much! I'm glad Covid had one good side product for you--making pies! I don't always put an egg wash on the crust, but it does make it pretty. You'll find all sorts of different pastries on my blog--different ingredients, different techniques. Hope you'll try them all.

Jean | DelightfulRepast.com said...

Marilyn, thank you. I'm glad you like my detailed instructions. I don't want a reader to be in the middle of making one of my recipes and then have to stop and wonder about something! Love the way you make use of your leftovers--I hate food waste--and it sounds delicious.

Kim | a little lunch said...

Hi, Jean! So nice to meet you through IMK. I enjoyed the history of frozen chicken pot pies... have they really been around that long? (Some of them taste like it!) Homemade is much better, as your recipe and results attest. Beautiful, mouthwatering photos!

Jean | DelightfulRepast.com said...

Kim, thanks so much. Lovely to meet you as well. Hope you'll come back soon. I'm heading over to your blog right now.

Lazy Gastronome said...

I keep seeing chicken pot pie - but yours is by far the prettiest!! I think I need to pin this - Thanks for sharing at the what's for dinner party. I hope you're enjoying your weekend.

Jean | DelightfulRepast.com said...

Thanks so much, LG! That's quite a compliment. And Pins and shares are sooooo appreciated. Happy November.

Dee | Grammy's Grid said...

CONGRATS! Your post is FEATURED at my #UnlimitedMonthlyLinkParty 19, open until December 26 at 12:05 am.

Jean | DelightfulRepast.com said...

Thanks so much, Dee! I'll check that out!

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