My all-time favorite comfort food is Chicken Pot Pie. There is nothing more cozy and satisfying than a homemade comforting meal like this. I’ve tried different versions of this…with biscuits instead of a crust, with store-bought pie crust, but this version is the recipe I want to pass down onto my kids.
For a busy weeknight though, I’ll use store-bought crust, rotisserie chicken, and mirepoix mix (pre-packaged chopped onions, carrots and celery).
This gets gobbled up by my crew and is one of the few dishes I’ll go for big, double helpings!
Chicken Pot Pie
There is no other recipe that I would rather serve my family on a cold, fall evening. Nothing says comfort like Chicken Pot Pie. I've included shortcuts for a busy weeknight, to get the same cozy meal on the table quickly and easily.
Ingredients
For the Filling
- 1 rotisserie chicken, picked and shredded
- 2 cups chicken stock
- ¼ cup butter (half stick)
- 1 14.5 oz package of mirepoix mix (or substitute 1 cup each of chopped onions, carrots, and celery)
- ¼ cup flour
- ¼ cup heavy cream
- 1 cup frozen peas
For the Pastry
- 3 cups flour
- 1 tsp kosher salt
- 1 tsp baking powder
- ½ cup vegetable shortening
- ½ cup COLD butter, diced (1 stick)
- ⅔ cup ice water
- 1 egg beaten with 1 tbsp water, for egg wash
Instructions
For the Pastry:
- For the pastry, mix flour, salt and baking powder in food processor. Add shortening and butter. Pulse until clumps are the size of peas.
- With the processor on, slowly add ice water, just until the dough starts to come together into a bowl. Wrap dough in plastic wrap and allow to chill in fridge for 30 minutes.
For the Filling:
- Preheat oven to 350 degrees.
- In a small saucepan, heat chicken stock. In a large stockpot or dutch oven, melt butter and saute the mirepoix mix (or chopped carrots, onions and celery) over med-low heat for 10 minutes, until onions are translucent.
- Turn down heat to low, add flour and cook for 2 minutes, constantly stirring. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, ½ tsp pepper and heavy cream. Add shredded chicken and frozen peas, mix well to combine.
- Pour filling into a pie dish. Roll dough into a circle on a floured surface, just larger than your pie dish. Place on top of filling, trim if needed. Crimp the edges of dough to seal onto rim of pie dish. (I use a fork and press tines down).
- Brush dough with egg wash and make 3 slits near the center to allow steam to escape. Sprinkle with salt and pepper. Place pie dish on a baking sheet (for possible overflow mess) and bake for 1 hour at 350 degrees, until golden brown and bubbling. Enjoy!
Notes
For a quick and easy version of this recipe, you can use store-bought pie crust instead of my homemade pastry. I love to use a pre-made mirepoix mix (I buy mine from Trader Joe’s) instead of chopping the veggies myself.
