Name: Classic Chicken Pot Pie Recipe
Total time: 125 min
Yield: 8
Cuisine: American

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A really good chicken pie, vermont-style, is one of the most comforting foods we know. If you're not up to roasting a chicken, one large or a couple of medium rotisserie chickens yield plenty of delicious, juicy meat, perfect for this pie. 

How to make Classic Chicken Pot Pie Recipe

King Arthur Baking

Crawler

American

<p>A really good chicken pie, vermont-style, is one of the most comforting foods we know. If you're not up to roasting a chicken, one large or a couple of medium rotisserie chickens yield plenty of delicious, juicy meat, perfect for this pie. </p>

Pastry flour blend or 1 1/2 cups king arthur unbleached all purpose flour

Buttermilk powder,  optional

Salt

Baking powder

Butter

Vegetable shortening

White vinegar or cider vinegar

Ice water

King arthur unbleached all purpose flour

Chicken broth or stock

Boneless,  skinless cooked chicken,  torn into 1" pieces

Black pepper,  to taste

12 bag frozen peas and carrots

8 bag frozen pearl onions

To make the crust:combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening until crumbly, leaving some pea-sized lumps.

step 1

Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).

step 2

Shape the dough into a flattened disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

step 3

To make the filling:in a saucepan set over medium heat, melt the butter, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce until it comes to a boil, then reduce the heat and simmer for 5 minutes.

step 4

Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables.

step 5

To assemble and bake the pie:spoon the filling into a 9" or 10" deep-dish pie pan.

step 6

Roll the crust out slightly larger than the pan. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate. Place the pie on a baking sheet (there may be some drips once the filling begins to bubble),.

step 7

Bake the pie in a preheated 375f oven for 40 to 50 minutes, until the crust is golden brown and the filling is bubbly.

step 8

Remove the pie from the oven and let it cool for about 20 minutes before serving. This short rest gives the filling a chance to set, making it easier to cut and plate.

step 9

Store any leftover pie, securely wrapped, in the refrigerator for several days; freeze for longer storage.

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Classic Chicken Pot Pie Recipe

About Classic Chicken Pot Pie Recipe:

Ingredients for Classic Chicken Pot Pie Recipe

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