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Homemade Chicken Pot Pie
This classic entrée makes a family dinner that is loved by parent and child alike. Between the creamy, hearty filling and the crispy, buttery crust, this pot-pie recipe is one to write home about. It makes a comforting meal-train drop-off family dinner too.Check out Where The Food Comes From Cookbook Review: The Heirloomed Kitchen (With Recipes)Recipe excerpt from The Heirloomed Kitchen by Ashley Schoenith. Photography by Heidi Harris. Reprinted by permission of Gibbs Smith Books.
Equipment
- wax paper
- 9 inch pie plate
Ingredients
For The Pie Crust
- 1½ cups flour, plus more for flouring
- dash of salt
- ¾ cup shortening,
- 5 tablespoons cold water
For The Filling
- 6 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 3 large celery stalks, diced
- 3 large carrots, peeled and diced
- 1 russet potato, peeled and diced
- 1 teaspoon kosher salt, plus more for sprinkling
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon celery seed
- 2 cups cooked, chopped chicken breasts
- 1 cup fresh or frozen peas
- ½ cup all-purpose flour
- 3 cups chicken stock
- ¼ cup milk
- 1 large egg
Instructions
- Preheat oven to 400℉.
- To make the pie crust, in a medium bowl, mix together the flour, salt, and shortening with 2 forks or a pastry blender until it forms a coarse, pebble-like texture. Stir in the water (Editor's Note: Add water 1 tablespoon at a time mixing until all flour is moistened - do not over mix) until a dough forms and turn out onto waxed paper. Shape into a ball and place in refrigerator for 15 minutes to chill.
- While the dough is chilling, make the filling. In a large pot over medium heat, melt the butter and sauté the onion, celery, carrots, and potato. Add the salt, pepper, thyme, and celery seed. Cook, stirring occasionally, until the onion is translucent, and veggies are tender.
- Add the chicken, peas, and flour and stir continuously for 3 more minutes.
- Stir in the chicken stock and bring the mixture to a boil. Stir often and cook at a low boil until thickened, about 5 minutes. Stir in the milk, and then turn off the heat and let mixture rest for 10 minutes.
- To assemble the pot pie, divide the pie-crust dough ball into two even halves and place on a floured board or countertop. Roll out both halves to fit a 9-inch pie pan.
- Fit the bottom pie crust into the pie pan. Scoop the chicken filling into the pie crust. Fit the top pie crust over the filling, and press together the edges to create a seal.
- In a small bowl, whisk the egg. Brush the egg wash on top of pie crust to give a golden, crisp finish. Sprinkle with kosher salt, if desired. Cut a few vents in the top of the crust to allow steam to escape during baking.
- Place the pot pie on a baking sheet and bake for 45 to 60 minutes, or until golden brown. Note: If the edges of pot pie become too brown before it is finished baking, cover with aluminum foil. Cool the pot pie for 20 minutes before serving
Enjoy!
About the Author
Ashley Schoenith is a self-proclaimed old soul on a mission to keep family recipes and heirlooms around for future generations. From a young age, she always had an affinity for history, made-from-scratch cooking, a love of craftsmanship, a fondness for vintage details, and an obsession with preserving things from the past. Schoenith is a designer and entrepreneur of the brand Heirloomed, mom to Wyatt, Sawyer, and Waylon and wife to Shane. She was born and raised in the South as an eighth-generation Floridian who now resides in Atlanta, GA.
Ashley Schoenith’s The Heirloomed Kitchen is a carefully curated cookbook with nostalgic-style photography that beautifully presents the food while also showcasing heirloom cookware, serving vessels and utensils, and the gracious gentility of Southern hospitality. The recipes are slow-paced and packed with family memories taken from those splattered, hand written recipe cards passed down from mother to child to grandchild.Find more recipes from our travels, guests, families, friends, and professional chefs in the Where The Food Comes From Cookbook!
