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Classic Chicken Pot Pie
A really good chicken pie, Vermont-style, is one of the most comforting foods we know. See "tips from our bakers," below, to make four individual pies from this recipe.
Ingredients
Crust
- 1 1/2 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
- 1 tablespoon buttermilk powder, optional
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup (1/2 stick) butter
- 1/4 cup vegetable shortening
- 1 teaspoon white or cider vinegar
- 4 to 5 tablespoons ice water
Filling
- 2 1/2 cups chicken stock
- 6 tablespoons butter
- 6 to 7 cups boneless, skinless cooked chicken (or turkey), torn into 1" pieces
- 6 tablespoons King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 16-ounce bag frozen peas and carrots*
- 1/2 of a 16-ounce bag frozen pearl onions; if you love onions, use the entire bag*
Instructions
- To make the crust: Combine the flour, buttermilk powder, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps.
- Mix the vinegar with 4 tablespoons of the water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).
- Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
- To make the filling: Heat the butter till melted, then stir in the flour. Gradually pour in the stock, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer for 5 minutes.
- Stir in the chicken and salt. Add ground black pepper, additional salt to taste, and the vegetables. Spoon the filling into a 9" x 13" (2- to 3-quart, or similar size) deep casserole dish.
- Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate.
- Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.
Tips from our bakers
- If you use fresh uncooked vegetables rather than frozen, increase the amount of stock to 3 to 3 1/2 cups.
- This recipe makes a fairly juicy filling. For a thicker filling, reduce the amount of chicken stock; or cook and drain the peas, carrots, and onions before adding them to the filling.
- To make four individual pies, spoon the filling evenly into four 12-ounce mini pie dishes. Roll the crust out to ¼" thick and cut out four 6" circles. Place each piece on top of the filling; cut several vent holes, and use any scraps of dough to decorate; small heart shapes are lovely. Bake the pies in a preheated 375°F oven for 45 to 50 minutes, until the crust is golden brown and the filling is bubbly.
- To make a 9" deep-dish pie: Prepare the crust and filling according to the recipe instructions, shaping the crust dough into a flattened disk before wrapping it in plastic and refrigerating. Roll the crust dough out slightly larger than the inside top diameter of the pie pan; spoon the filling into the pan; place the crust on top of the filling, and cut several vent holes. Place the pie on a baking sheet (there may be some drips once the filling begins to bubble), and bake in a preheated 375°F oven for 40 to 50 minutes, until the crust is golden brown. Note: You may have some leftover filling, which makes a wonderful meal in itself, warmed through and served with a slice of crusty bread.
To bake with a pie bird: Place the bird upright in the center of an empty pie plate. Cut a small cross or hole (big enough to fit the bird) in the center of your rolled-out pie crust circle. Spoon the filling around the bird, then place the pastry circle on top with the hole or cross centered over the bird.
