Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 1 h
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 4 tbsp. (1/2 stick) unsalted butter; 1 medium-size sweet onion, diced; 2 cloves garlic, minced; 3 celery ribs, cut into 1-inch pieces; 3 carrots, cut into 1-inch pieces; 1 tsp. ground coriander; Kosher salt and freshly ground black pepper; 1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1 c. Brussels sprouts, halved; 1/2 c. (1 stick) unsalted butter; 1/2 c. all-purpose flour; 4 c. chicken stock; 1/2 c. heavy cream; 1 tbsp. fresh thyme; 1 (16-ounce) bag frozen peas; 2 tsp. grated lemon zest; 4 c. shredded rotisserie chicken; 1 recipe Extra-Flaky Piecrusts; All-purpose flour, for work surface

Make this week's Sunday dinner into a feast.

By Cheryl DayPublished: Nov 4, 2021

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Yields:

10 serving(s)

Prep Time:

1 hr

Total Time:

2 hrs

Topped with a golden, flaky crust and oozing creamy chicken and veggies, a scoop of this this pot pie on a cold day is pure heaven. This recipe originally appeared in Cheryl Day's Treasury of Southern Baking.

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Ingredients

For Filling:

4 Tbsp. (1/2 stick) unsalted butter
1 medium-size sweet onion, diced
2 cloves garlic, minced
3 celery ribs, cut into 1-inch pieces
3 carrots, cut into 1-inch pieces
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 cup Brussels sprouts, halved

For Cream Sauce:

1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups chicken stock
1/2 cup heavy cream
1 Tbsp. fresh thyme
1 (16-ounce) bag frozen peas
2 tsp. grated lemon zest
4 cups shredded rotisserie chicken

1 recipe Extra-Flaky Piecrusts
All-purpose flour, for work surface

Directions

1. Step 1Make filling: Melt butter in a large saucepan over medium- high heat. Add onion, garlic, celery, carrots, and coriander. Season with salt and pepper. Cook, stirring occasionally, until onions are translucent, 8 to 10 minutes. Stir in potatoes and Brussels sprouts. Cook until vegetables are tender and beginning to brown, 6 to 7 minutes. Transfer to a bowl. Reserve saucepan.
2. Step 2Make cream sauce: Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking, until a smooth paste forms, about 30 seconds. Reduce heat to medium-low and whisk in stock, heavy cream, and thyme. Cook, stirring occasionally, until thickened slightly, 8 to 10 minutes. Stir in peas and lemon zest; remove from heat. Stir in chicken. Add to vegetable mixture and stir to combine. Cool completely.
3. Step 3Preheat oven to 400°F. Let dough sit at room temperature 10 to 15 minutes. On a floured work surface, roll one dough disk into a 14-inch round and fit into a 10-inch cast-iron skillet or deep-dish pie plate. Trim edges, leaving a 1 1/2–inch overhang. Roll second dough disk into a 12-inch round.
4. Step 4Spoon filling into bottom crust. Place second round of dough over filling and trim to a 1-inch overhang. Fold edge of bottom crust over top, pressing bottom and top crusts tightly together. Ensure crust rests on edge of pan and press edge with your fingers to seal loose pleats. Cut two small vents in top; brush with egg.
5. Step 5Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes, shielding after 30 minutes with aluminum foil, if necessary.