Our Company Chicken Pot Pie is classic comfort food, plus it’s really easy to throw together.
Company Chicken Pot Pie
2015-12-16 23:43:05
Yield: 8 to 12 servings
Ingredients
- 1 pound new potatoes, cut into ½ inch chunks
- 2 tablespoons canola oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, cut into matchstick strips
- 4 tablespoons butter
- ½ cup all-purpose flour
- 1½ cups whole milk
- 1½ cups chicken broth
- 1 teaspoon dried thyme
- 2 tablespoons dry sherry
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- 2 cups shredded cooked chicken
- 1 cup frozen peas, thawed
- Buttery Piecrust (recipe follows)
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 400°.
- 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.
- Bake until crust is flaky and golden brown, approximately 45 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
Buttery Pie Crust
2015-12-16 23:45:18
Yield: 1 (13x9-inch) piecrust or 1 12-inch cast-iron skillet piecrust
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup shortening, chilled and cut into 1⁄4-inch pieces
- ½ cup cold unsalted butter, cut into 1⁄4-inch pieces
- 3 to 4 tablespoons ice water
Instructions
- 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.
- Fold in 3 tablespoons ice water. (Dough should stick together; add remaining 1 tablespoon ice water, if needed.)
- Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes or up to 2 days.
Taste of the South https://tasteofthesouthmagazine.com/
Can you add a bottom crust to this?
Hi June! Great question. You can add a bottom crust; it probably will not get crispy, though.
The bottom crust generally doesn’t get crispy anyway, I too like the bottom crust so the filling is completely encased by crust 🙂