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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.
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Course: Main Course
Keyword: chicken, entree, fall recipes, one-pot, soups and stews
Servings: 6 people
Author: Fun for Life Mama

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.