Company Chicken Pot Pie

picture of pot pie

Our Company Chicken Pot Pie is classic comfort food, plus it’s really easy to throw together.

Company Chicken Pot Pie
Yield: 8 to 12 servings
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  1. 1 pound new potatoes, cut into ½ inch chunks
  2. 2 tablespoons canola oil
  3. 1 medium yellow onion, chopped
  4. 2 stalks celery, chopped
  5. 2 large carrots, cut into matchstick strips
  6. 4 tablespoons butter
  7. ½ cup all-purpose flour
  8. 1½ cups whole milk
  9. 1½ cups chicken broth
  10. 1 teaspoon dried thyme
  11. 2 tablespoons dry sherry
  12. ½ teaspoon garlic powder
  13. 1 teaspoon salt
  14. ¼ teaspoon ground white pepper
  15. 2 cups shredded cooked chicken
  16. 1 cup frozen peas, thawed
  17. Buttery Piecrust (recipe follows)
  1. In a medium saucepan, add potatoes and water to cover. Bring to a boil over medium-high heat. Cover, and cook 10 minutes. (Potatoes will be only partially cooked.) Drain, and rinse under cold water to stop cooking. Set aside.
  2. In a large Dutch oven, heat canola oil over medium heat. Add onion, celery, and carrot; cook until onion is translucent, approximately 5 minutes. With a slotted spoon, remove vegetables to a medium bowl. Set aside.
  3. In same pan, melt butter, and stir in flour. Cook, stirring constantly, until mixture is smooth and light brown, approximately 2 minutes. Add milk and broth, whisking until sauce is smooth. Add thyme, sherry, and garlic powder. Reduce heat, and simmer until sauce has thickened. Season with salt and white pepper.
  4. Stir in chicken, cooked potatoes, vegetables, and peas; simmer until mixture is heated through. Spoon into a 13x9-inch baking dish or 12-inch cast-iron skillet.
  5. Preheat oven to 400°.
  6. On a lightly floured surface, roll Buttery Piecrust to a ¼ inch thickness. Place over filling in dish. Trim excess dough, and crimp edges. Cut vents in top of dough.
  7. Bake until crust is flaky and golden brown, approximately 45 minutes.
Taste of the South
Buttery Pie Crust
Yield: 1 (13x9-inch) piecrust or 1 12-inch cast-iron skillet piecrust
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  1. 1½ cups all-purpose flour
  2. ½ teaspoon salt
  3. ¼ cup shortening, chilled and cut into 1⁄4-inch pieces
  4. ½ cup cold unsalted butter, cut into 1⁄4-inch pieces
  5. 3 to 4 tablespoons ice water
  1. In a large bowl, whisk together flour and salt. Using a pastry blender, cut in shortening, followed by butter, until mixture resembles coarse crumbs, with pea-size pieces of butter remaining.
  2. Fold in 3 tablespoons ice water. (Dough should stick together; add remaining 1 tablespoon ice water, if needed.)
  3. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes or up to 2 days.
Taste of the South



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