Best Damn Chicken Pot Pie
The name says it all—this pot pie is damn delicious! This crowd-winning chicken pot pie recipe comes from Julie Grimes’s $10 Dinners: Delicious Meals for a Family of 4 that Don't Break the Bank; grab a copy today for more budget-friendly recipes that taste like a million bucks.
Ingredients
1 tablespoon canola oil 1 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 4 skinless, boneless chicken thighs, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons all-purpose flour 2 fresh thyme sprigs 3 cups chicken stock 1 cup frozen green peas, thawed 2 green onions, trimmed and thinly diagonally sliced 2 teaspoons chopped fresh thyme Cooking spray PASTRY 1 3/4 cups all-purpose flour 6 tablespoons cornstarch 1/4 cup grated Parmesan cheese 3 tablespoons cornmeal 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup cold butter, cut into small pieces 2 large egg yolks, divided Ice-cold water 2 tablespoons heavy cream
How to Make It
Step 1
Preheat oven to 400˚F.
Step 2
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs. Slowly pour stock into pan, stirring constantly; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Remove from heat. Discard thyme sprigs. Stir in peas, green onions, and chopped thyme. Pour filling in a 9-inch baking dish coated with cooking spray.
Step 3
To prepare crust, weigh or lightly spoon 13/4 cups flour into dry measuring cups; level with a knife. Combine 13/4 cups flour and next 5 ingredients in the mixing bowl of a heavy-duty stand mixer with paddle attachment. With motor running at low speed, add butter 2 – 3 pieces at a time, beating until butter breaks up into pea-sized pieces. Stir in 1 egg yolk. Add enough ice-cold water, 1 Tbsp. at a time, until a moist dough forms, beating just until dough forms a ball. Roll dough out to 12-inch circle. Place dough over top of pie plate, folding edges and fluting, pressing edges into sides of pie plate to prevent them from sinking. Cut 3 to 5 slits in top of pastry to vent.
Step 4
Whisk cream and remaining 1 egg yolk together; brush mixture over top of pastry. Bake at 400˚ for 25 – 30 minutes or until pastry is golden brown and cooked through.
Ingredients
1 tablespoon canola oil 1 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 4 skinless, boneless chicken thighs, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons all-purpose flour 2 fresh thyme sprigs 3 cups chicken stock 1 cup frozen green peas, thawed 2 green onions, trimmed and thinly diagonally sliced 2 teaspoons chopped fresh thyme Cooking spray PASTRY 1 3/4 cups all-purpose flour 6 tablespoons cornstarch 1/4 cup grated Parmesan cheese 3 tablespoons cornmeal 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup cold butter, cut into small pieces 2 large egg yolks, divided Ice-cold water 2 tablespoons heavy cream
How to Make It
Step 1
Preheat oven to 400˚F.
Step 2
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs. Slowly pour stock into pan, stirring constantly; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Remove from heat. Discard thyme sprigs. Stir in peas, green onions, and chopped thyme. Pour filling in a 9-inch baking dish coated with cooking spray.
Step 3
To prepare crust, weigh or lightly spoon 13/4 cups flour into dry measuring cups; level with a knife. Combine 13/4 cups flour and next 5 ingredients in the mixing bowl of a heavy-duty stand mixer with paddle attachment. With motor running at low speed, add butter 2 – 3 pieces at a time, beating until butter breaks up into pea-sized pieces. Stir in 1 egg yolk. Add enough ice-cold water, 1 Tbsp. at a time, until a moist dough forms, beating just until dough forms a ball. Roll dough out to 12-inch circle. Place dough over top of pie plate, folding edges and fluting, pressing edges into sides of pie plate to prevent them from sinking. Cut 3 to 5 slits in top of pastry to vent.
Step 4
Whisk cream and remaining 1 egg yolk together; brush mixture over top of pastry. Bake at 400˚ for 25 – 30 minutes or until pastry is golden brown and cooked through.
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