Chicken Pot Pie
A classic chicken pot pie packed with flavor and topped by a flakey pastry lattice that's guaranteed to please!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
For the Stew:
- 3 whole chicken breasts tenderized
- 1/2 cup olive oil 120ml
- 1 tsp Black pepper freshly ground
- 5 cups chicken stock 1200ml
- 5 tbsp butter 75g, unsalted
- 2 cups yellow onion 300g, chopped
- 3 cloves garlic minced
- 3/4 cup all-purpose flour 96g
- 1/4 cup heavy cream 60ml
- 2 cups carrots 100g, medium-diced, blanched for two minutes
- 2 cups frozen peas 300g
- 1 1/2 cups pearl onions frozen 200g, small
- 1/2 cup fresh parsley minced 25g
For the Pastry Top:
- 1 1/4 cups all-purpose flour 150g, plus more for rolling
- 2 tbsp granulated sugar plus 1 tsp
- 1/4 tsp kosher salt
- 8 tbsp butter 120g, unsalted, frozen
- 3- 4 tbsp ice water
For the Egg Wash:
- 1 egg medium
- 1 tbs heavy cream
For the Pastry:
At least 30 minutes in advance, make the pastry crust.
Mix the 1 1/4 cups pastry flour, sugar, and salt in a bowl.
Grate the butter into the flour mixture. As you go toss the flour and butter so large clumps don't form.
Add 4 tbs of the ice water (you can add more later if need be) and work the dough together for just a few moments more until it is smooth and cohesive.
Add another 1/2 to 1 tbsp ice water if it's too dry or crumbly.
transfer dough onto a sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.
Place in the fridge to chill for about 30 minutes to an hour.
In a small bowl, lightly beat the egg a splash of cream.
Set it aside in the fridge until ready to use.
Roll out pie crust to about 1/4
Cut into 1 inch strips
Weave in and out. Measure the bowl you'll be using for your stew. I used a cookie cutter.
Use something that's about the same measurement as the bowl you'll be using. I used a cookie cutter and cut the excess away. Roll the extra dough back up and repeat the process.
Brush the tops with the egg wash. Bake at 400F for about 15 min or until golden.
For the Stew:
Roast well seasoned chicken breasts at 375F for 35-40 minutes.
Set aside until cool enough to handle, then remove meat from the bones and skin.
Cut the chicken into cubes.
Peel the carrots.
Cut the carrots into cubes and blanch them.
In a large pot add butter and olive oil and melt.
Saute the onions with garlic over medium heat for 10 to 15 minutes, until translucent.
Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
Add the chicken stock to the sauce. Simmer over low heat for 5 more minutes, stirring, until thick.
Add 2 teaspoons salt, about 1/2 teaspoon pepper, and heavy cream.
Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
Transfer filling to your serving dish.
Add your pastry top.
- This is a PERFECT make ahead dish. The filling and lattices can be made a day or two ahead of time then warmed up in the oven before serving.
- SHORT on time??? Skip the lattice and just cut pastry circles for the tops. You can cut a pattern on top, add a sage leaf on top and glue it down with egg wash or just leave them plain.
- Actually really, really short on time? Use a store-bought puff pastry top. Skip roasting the chicken breasts and use a rotisserie chicken for the meat.
- You don't need a food processor to make the pastry. Add the flour and salt into a bowl and use a cheese grater to grate frozen butter into it then add the lemon juice and ice water and mix. Start by cutting into the mixture with a knife and then use your hands to finish the mixing. This is one of my favorite ways to make pastry crust!
Serving: 1bowl | Calories: 323kcal | Carbohydrates: 22g | Protein: 13g | Fat: 10g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.3g | Cholesterol: 28mg | Sodium: 755mg | Potassium: 179mg | Fiber: 1.4g | Sugar: 2.2g | Vitamin A: 1950IU | Vitamin C: 5.8mg | Calcium: 24mg | Iron: 1.4mg