My friend Denise makes amazing pot pies. I occasionally pull them out as emergency I-don’t-want-to-cook food, and have had a number of requests for the recipes. So with Denise’s help, here it is. Also, the filling makes quite a bit. We did a double batch when I took these photos, and had to do multiple batches of crust to make all the pies. So I’m afraid that the dough and the filling amounts don’t match, but trust me, you’ll WANT extra of these pies. Speaking of which, I think I need to go get one myself for lunch…
First, we’ll make the crust dough. In a large bowl, combine butter, flour, salt, sugar, and baking powder. Cut together with a pastry blender until the butter is in small crumbs.
Add 3/4 cup very cold water and mix in a standing mixer until the dough pulls away from the side of the bowl. Cover and let the dough rest in the refrigerator for 30 minutes.
Now for the filling. Heat butter in a very large pot, then add green onions and cook until slightly softened. Then stir in the flour to make a roux.
Stir in the chicken broth, mushrooms, and garlic. Cook until the mushrooms are tender.
Add the bay leaves, paprika, salt, pepper, and rosemary. Stir in the chicken and let simmer for 10 minutes.
Add the peas and carrots, and cook for 5-10 minutes longer, until the vegetables are hot.
Now to make the pot pies. Preheat the oven to 400, then roll the dough out on a floured surface and cut rounds to fit ramekins or pot pie pans, depending on what you’re using.
Tuck into the pot pie pands, and heap filling onto the bottom crust.
Cut dough circles to fit the tops, flute and pinch the crust edges. Brush the top crusts with egg white and sprinkle with salt and pepper.
Bake at 400 until the crust is golden brown, about 25 minutes.
Chicken Pot Pie
- 4 sticks of butter, slightly softened
- 5 cups flour
- 1 tablespoon salt
- 2 tablespoons sugar
- 1/8 tsp baking powder
- Meat from 1 rotisserie chickens
- 1/2 stick butter
- 1/2 bunch green onions, chopped
- 1/3 cups flour
- 1 pound mushrooms, sliced
- 5 cloves garlic, minced
- 4 bay leaves
- 2 cups chicken broth
- 1 tablespoons paprika
- 1 teaspoons ground black pepper
- 1 teaspoons rosemary
- 1/2 tablespoon salt
- 2 bags frozen peas and carrots
Cut together with a pastry cutter until the butter is in small crumbs. Add 3/4 cups very cold water. Mix until dough pulls away from the side of the bowl. Cover bowl and let dough rest in the refrigerator for 30 minutes.Make the filling:
Heat butter in a very large pot. Add onions and cook until slightly softened. Stir in flour to make a roux. Stir in chicken broth, and add mushrooms and garlic. Cook until mushrooms are tender.
Add bay leaves, paprika, salt, pepper, and rosemary. Stir in chicken and let simmer for 10 minutes. Add peas and carrots, and cook for 5-10 minutes longer, until vegetables are hot.Make the pies:
Heat oven to 400°F.
Roll out crust on floured surface and cut to fit ramekins or pot pie pans. Tuck into pans. Heap filling into bottom crust. Cut dough circles to fit tops.
Flute and pinch crust. Brush top crusts with egg white and and sprinkle with salt and pepper.
Bake at 400 until crust is golden brown, about 25 minutes.