Chicken Pot Pie with Flaky Pie Crust
Homemade chicken pot pie made with leeks, white wine and the most tender pie crust.
Servings: 6 servings
Ingredients
Chicken Pot Pie
- 1 recipe double pie crust see below
- 4 tablespoons cold butter
- 1 tablespoon olive oil or avocado oil
- 3 carrots peeled, diced
- 1 leeks or 1 small onion see notes
- 2 celery stalks diced
- 1 small rutabega peeled, diced (optional)
- 1 teaspoon umami seasoning Trader Joe's (see notes)
- 1 teaspoon fresh thyme (4 sprigs)
- 2 tablespoons flour
- 1/2 cup white wine
- 2 cups chicken broth more if needed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup heavy cream
- 2 cooked chicken breasts, shredded See Recipe below
Baked Chicken Breasts on Bone (Method 1)
- 2 chicken breasts on bone with skin
- 1 teaspoon salt
- 1 cup frozen peas
Poached Boneless Chicken Breasts (Method 2:
- 2 boneless chicken breasts
- 1/2 teaspoon salt
Pie Crust
- 226 grams all purpose flour more for rolling dough
- 14 tablespoons unsalted butter
- 1/3 cup ice water (more if needed up to 1/2 cup)
- 1 teaspoon salt
- 1 egg for egg wash
- 2 tablespons water for egg wash
Instructions
Poached Chicken
- Boil water. Turn to simmer and add chicken. Simmer chicken in water with a little salt until chicken reaches 165 Degrees F. (10-15 minutes). Do not overcook.
Baked Chicken Breasts
- Salt chicken breasts. Roast in oven at 400 degrees F. until chicken reaches 165 F. Don't over bake. I like the texture of baked chicken. See blog notes for more ideas. You CAN roast a whole chicken as I did.
Make Pie Crust
- Mix the flour with salt.
- Add cold butter that has been cut into very small pea sized pieces and refrigerated again to make sure it's very cold.Don't grate the butter. It must be in pieces to turn flakey. Cut it into the flour with a pastry cutter or very slowly with food processor.
- Add cold water 1/4 cup at a time. Use up to 1/2 cup, no more than that. You will be able to bring the dough together. One way to bring together is to put it all in a large ziplock and smoosh together. This keeps the warmth of the hands off.
- Form into a two discs. Refrigerate for one hour or more. Take out about 15 minutes prior to rolling.
Make Chicken Pie
- Melt butter and in large frying pan or dutch oven.
- Add vegetables (except peas) to pan. Cook about five minutes. Add sprigs of thyme (to be removed later).
- Sprinkle flour over vegetables, Stir well.
- Deglaze pan with white wine about a minute.
- Stir in chicken broth.
- Once chicken broth is warmed through about twenty minutes, add in heavy cream.
- Add chicken and frozen peas.
- Allow to cool, while rolling out prepared pie dough.
- Take pie dough out of fridge and let sit for 10 minutes.
- Roll out two discs, using extra flour to make sure they don't stick.
- NOTE: If you want to use a decorative cut out, cut out first and then refrigerate your rolled out pie dough and cut-out for ten minutes in fridge so it will be easy to handle. Then place the pie dough over the chicken filling first. THEN place the cut-out back in.
- Place first pie crust in pie pan, not forcing or stretching.
- Add cooled chicken filled. Top with remaining pie dough. Cut slits on top for steam to escape. Cut off excess around the pie. Crimp or use fork to press together.
- Egg Wash: Beat one egg with two tablespoons water. Brush over pie crust.
- Bake for 45-50 minutes at 400 degrees F. in lower third of oven.Cool for ten minutes before cutting.
Notes
Slice leeks down the center. Wash, rinse. Slice across.
Flour for Pie Crust: 2 cups flour less 2 tablespoons.
Butter for Pie Crust: 7 ounces or 14 tablespoons
Umami Seasoning (I use the one from Trader Joe's). You can substitute with poultry seasoning, or your seasoning of choice).
Rutabega: You can sub with potato, cauliflower florets or leave out.