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Oh My-Chicken Pot Pie

Course Dinner
Cuisine American
Keyword chicken, comfort food, pastry, pot pie
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author abountifulkitchen

Ingredients

filling:

  • 2 -3 chicken breast halves about 1 ½ lbs, halves, cooked and shredded or chopped
  • 4 cups chunked red (or white) potatoes washed and skin on
  • 1 cup carrots sliced
  • 1 cup onion chopped
  • 1 quart chicken broth or stock
  • 1-2 handfuls fresh or frozen petite green beans or peas
  • 6 tablespoons butter
  • 1/2 cup sifted flour
  • 2 teaspoons chicken stock concentrate*
  • 1-2 cups water
  • 2 teaspoons tarragon
  • salt and pepper

crust:

  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 cup shortening, I use half regular and half butter flavor Crisco
  • 1/2 cup cold water more may be needed in dry environment

Instructions

  1. Place potatoes, carrots, and chopped onion in a large pan.
  2. Cover with chicken broth. Heat to boil, cover and cook just until vegetables are tender, about 5-7 minutes.
  3. Using another pan, cook butter over medium heat.
  4. Add flour, whisk until smooth.
  5. When vegetables are cooked, remove vegetables from pan using slotted spoon and place cooked vegetables, fresh green beans or peas and chopped chicken in a greased 9x13 pan.
  6. Slowly add the chicken broth to the pan with butter and flour.
  7. Cook until sauce is thickened, and smooth.
  8. Whisk in chicken stock concentrate. Add one to two additional cups of water, a little at a time, until gravy is still slightly thickened, about the consistency of a cream soup.
  9. Add 2 teaspoons dried tarragon, salt and pepper to taste.
  10. Pour gravy over vegetables and chicken in greased 9x13 pan.
  11. Cover with pie crust (below).

Crust:

  1. Preheat oven to 400 degrees.
  2. Mix flour and salt in bowl.
  3. Cut in shortening with pastry cutter, until pieces of shortening are small and pebble like.
  4. Stir water in with a fork until all of the water is absorbed and dough gathers together.
  5. Flour surface and rolling pin.
  6. Flatten dough with hand to make a round or rectangle to begin.
  7. Roll out from center to about 1/8 " thick.

  8. Roll out into shape of pan. At this point, you may cut into strips to make a lattice crust as shown, or you can just roll into a rectablge and fit into the pan to top filling. Make sure to cut slits for steam to escape if you are not making a lattice crust!

  9. Fold crust in half, transfer to pan or pie plate.

  10. Unfold dough over the filling.

  11. Brush crust with beaten egg (optional), cut slits for steam to escape.

  12. Bake pot pie for 40 minutes.

Recipe Notes

  • *Stock concentrate is sold in many forms. It enhances the flavor of the gravy. Knorr and Swanson both sell stock concentrate. Knorr is sold in a little "cup" about 4 cups to a package the little cups are equalt to about 1 tablespoon of flavoring. Swanson sells their product "Flavor Boost" in a box with 8 liquid packets included. You can also buy stock concentrate in jars at Costco or other food specialty stores. These are usually sold in 2 cup (actual 2 cup measurement) jars that need to be refrigerated after opening. I always look for products that are MSG free. A crumbled bullion cube will also work.
  • Brush top of crust with beaten egg for a glossy crust.
  • I usually set the pan on top of a cookie sheet to catch any gravy that may bubble over the pan.
  • This recipe yields 2- 9" pie plates or one 9x13 pan. If you like LOTS of sauce, double the gravy, and serve the extra sauce/gravy on the side with the pie.
  • One regular sized rotisserie chicken, cooked and cut up may be used in place of the chicken breasts.