I’m really going to boast here: this is the best chicken pot pie you’re ever going to make. I mean it. Four years ago Bo and I had an obsession with chicken pot pie. I went to town, making version, after version, after version. Every type of crust, every type of filling, seasoning, spices, and vegetables. Four years ago we crowned it, this was the winner, this is the one we’ll never change. We found that the crust could change depending on our mood. Sometimes I’ll make a pie crust and line the bottom and top, and sometimes I’ll just use some puff pastry on the top (like this night). Some nights we’ll go really crazy, forgo the crust all together, and make dumplings to drop in. What doesn’t change though, is the filling, because the filling is the bomb.
You can find my original post here, with a couple of photos of the steps. It was time for a few new pics though, and most importantly, a printable recipe.
And here’s a rough photo from the past, but at least you see it with a pie crust (and a good shot of that incredible, vegetable rich filling!)
That’s enough rambling. Here are the photos, and what you really want, the recipe. Just in time for fall too. Enjoy this one, it’s our families favourite meal! I made it in the big pot to just dish out to everyone, and in the little pot for pictures. And for me, because that way I get more of the crust, lol!
- 3 large boneless, skinless chicken breasts, cubed
- 1 cup diced carrots
- 1 cup frozen green peas
- 1 can corn niblets
- 2 cups potatoes (white or yukon gold), peeled and cubed
- ½ cup celery, diced
- 4 cups chicken broth
- 2/3 cup butter
- 1 small onion, diced
- 4 cloves garlic, minced or pressed
- 2/3 cup flour
- ½ tsp old bay seasoning
- ½ tsp poultry seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed
- 1 cup milk
- 1/3 cup heavy cream or ½ and ½ cream
- 1 package puff pastry, or a double recipe of your favorite pie crust
- 1 egg, beaten
- Preheat the oven to 425°F with a rack in the middle position.
- In a large saucepan, combine the chicken, carrots, peas, corn, potatoes, celery and chicken stock. Stir to ensure everything is covered with the stock. Cover and boil for 15 minutes.
- Remove from heat and drain into a colander set over a bowl to retain the stock for later. Set the chicken mixture and stock mixture aside.
- Wipe out the saucepan with a paper towel and set over medium heat. Melt the butter and then cook the onions until translucent and softened (about 5 minutes), stirring frequently to make sure they don't brown. Add the garlic and cook until fragrant, about 15 seconds. Stir in the flour, salt, pepper, old bay seasoning, poultry seasoning, garlic powder and celery seed, whisking until the flour is just lightly browned, about 30 seconds.
- Whisk in the chicken broth, milk, and cream in 4 batches, ensuring that the mixture is well combined between each addition. Simmer until starting to thicken, then stir in the reserved chicken and vegetables. Remove from the heat.
- If using puff pastry, pour the mixture into a large (9" x 13") oven safe dish. Top with the puff pastry, pressing against the edge to seal. Brush on the egg wash for a golden colour, and use a sharp knife to poke a few holes throughout the crust to let steam escape.
- If using pie crust, roll out half of your pie crust and line the bottom and sides of a large (9" x 13") oven safe dish, leaving a 1" overhand on the edge. Pour the filling into the crust, then top with the remaining pie crust, folding and crimping the edge to seal. Brush with the egg wash for a golden colour, and use a sharp knife to poke a few holes throughout the crust to let steam escape.
- Bake for 45 minutes, until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.