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Diana Rattray
Pot pies date to the ancient Greeks and Romans when game birds and animals were baked in a crust and served at lavish banquets. These ancient recipes evolved into what we know today as meat pies and pot pies.
Unlike many pot pies that only feature a dough topper, this chicken pot pie recipe features two flaky crusts encasing a rich and creamy chicken filling. This savory pie is baked in a casserole dish instead of a pie pan.Â
Ingredients
- Prepared pastry for (9-inch) two-crust pie (homemade or purchased)
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup half-and-half
- 3 cups chopped (cooked chicken)
Steps to Make It
Prepare the Casserole Dish
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Gather the ingredients.
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Divide pastry dough into two, about two-thirds in one portion and one-third in the other portion. Wrap the smaller portion in plastic wrap and set aside.Â
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Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6 inches).Â
Make the Chicken Filling
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Gather the ingredients.
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Make a roux by melting butter in a medium saucepan over medium-low heat, add flour, salt, and pepper and stir until smooth and bubbly. Cook for about 2 minutes, stirring constantly.
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Add chicken broth and half-and-half and cook slowly until thickened, stirring constantly. Add the chicken and mix well.
Assemble and Bake the Pot Pie
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Preheat oven to 425 F.
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Pour the creamed chicken mixture into the pastry-lined casserole dish.
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Roll out the reserved 1/3 portion of pastry dough large enough to cover the chicken mixture. Fit over chicken mixture, pinch edges of bottom crust together with top crust, sealing well. Make a slit to act as a steam vent in the middle of the top crust.
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Bake for 35 minutes or until pastry is nicely browned. Remove from oven and let cool 10 minutes before serving. The filling will be very hot. Serve with a side salad and crispy bread if desired.
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Enjoy.
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