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Classic Chicken Pot Pie

Author: PJ Hamel

Classic Chicken Pot Pie Recipe Classic Chicken Pot Pie Recipe

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.

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At a glance

Prep
Bake
Total
Yield
about 8 servings

Ingredients

Choose your measure:

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

  1. 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.
  2. 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).
  3. Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.