Fall Chicken Pot Pie

Before a few weeks ago I hadn’t had chicken pot since I was a kid; well I made it for the first time and it was amazing. This recipe is full of vegetables, chicken, and flaky, buttery pie crust. It’s definitely worth the time that it takes to make it.

As for the pie crust, I’m including the homemade crust recipe that I used, but you can always use store bought pie dough; it just won’t be the same.

What You’ll Need…

Flaky Basil Pie Dough:

2 ½ Cups Flour

1 Teaspoon Salt

2 Sticks Butter (Really cold, cubed)

5 Large Fresh Basil Leaves (Chopped or cut.)

½ - ¾ Cup Very Cold Water

Chicken Pot Pie:

1 Ball of Pie Dough

3 Large Chicken Breast Halves

½ Large Onion (Chopped)

2 Carrots (Chopped)

2 Ribs Celery (Chopped)

1 Large Handful Fresh Green Beans (Cut into bite-sized pieces.)

5 Large Mushrooms (Chopped)

1 Cup Frozen Corn

2 Tablespoons Olive Oil

2 Cups Chicken Stock

1 Can Cream of Chicken Soup

4 Tablespoons Flour

Fresh Basil (To taste)

Dried Parsley (To taste)

Pinch Salt

1 Egg

Start out by making the pie dough. In a medium mixing bowl combine flour, salt, and basil. To the combined dry ingredients add the very cold, cubed butter. To combine, use a pastry cutter, forks, or your hands. No matter what you mix with, do it quickly so that butter doesn’t melt. The mixture is combined when it looks like coarse sand and the butter is the size of peas. Now add in the water, slowly, and mix until slightly combined. At this point turn the “dough” out onto a floured surface and knead the dough until it is combined. Wrap the dough in plastic wrap and refrigerate for at least 4 hours, overnight works even better.

Now onto the actual pot pie; bake the chicken breasts at 350 for 30-35 minutes. Be sure to check that they are fully cooked before adding them to the pie.

While the chicken is baking start on the vegetables. You can cut the vegetables to any size that you like, but I find that bite-sized pieces are easier to eat; and they cook a lot faster. Once the vegetables have been cut sauté them in a pan with 2 tablespoons of olive oil. The carrots and beans take longer to cook than anything else, so start with them.

The vegetables should be done before the chicken, so move onto the best part of the pie, the “gravy”. In a sauce pot combine 2 cups of chicken stock and one can of cream of chicken soup. Allow the gravy to heat up, stir every once in a while. After about five minutes add 4 tablespoons of flour and whisk to combine. The sauce will thicken up like a béchamel sauce. Once the sauce has thickened, turn off the heat and add a pinch of salt, basil, and parsley.

When the chicken is cooked through remove it from the oven and allow it to cool slightly, so that you can work with it. At this point removed your pie dough from the refrigerator. When the chicken has cooled cut it into bite sized pieces. Combine the chicken and vegetables in a mixing bowl and mix.

Now, on a floured surface divide the pie dough into two and roll bowl pieces out slightly larger than the pan that you are baking the pie in. Carefully place the bottom crust into the dish and make sure that it covers the sides. At this point place the baking dish on a sheet tray so that there isn’t a mess later. Pour the chicken and vegetable mixture on top of the bottom crust and top that with the “gravy”. Be careful, all of the gravy may not fit; don’t worry, just save that for on top. Carefully place the top crust on top of the pie and seal the edges.

Cut a few vents in the top so that the steam can escape and brush the entire top crust with a beaten egg.

Bake at 350 for 1 hour.

Enjoy by itself, topped with extra gravy, or even topped with a piece of your favorite cheese.