Chicken Pot Pie

from ButterYum

makes two 5-inch pies

Ingredients

  • double pie crust recipe (check out my all-butter crust here - lots of how-to photos)

  • 3 tablespoons minced onion

  • 3 tablespoons unsalted butter

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon ground dried sage (optional)

  • 3 tablespoons all purpose flour

  • 3/4 cup plus 2 tablespoons (7 fluid ounces) low sodium chicken stock (try mine)

  • 1/3 cup whole milk

  • 1 cup diced cooked chicken (or turkey)

  • 1 cup frozen mixed vegetables

  • 1 egg (any size)

  • 1 tablespoon water

Directions

  1. In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until the onions soften.

  2. Add the flour and stir for 1-2 minutes.

  3. Add the cold milk and chicken stock, whisking constantly until the mixture comes to a full boil; taste carefully and adjust seasoning if needed.

  4. Remove from heat and stir in cubed chicken and frozen mixed vegetables; set aside until needed.

  5. Preheat oven to 325F and place rack in lower third of oven.

  6. Divide a double pie crust recipe into 4 portions; roll two of them into 8-inch rounds and line two 5-inch pie plates; fill each with half of the filling mixture.

  7. Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges.

  8. Make and egg wash by whisking together the egg and water; brush on top crust and cut several vent holes.

  9. Place pie plates on silicone lined sheet pan and bake in preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.

  10. Remove from oven and cool for 15 minutes before serving.

Notes

  • To make a 9-inch deep pie pot pie, double the filling ingredients.

  • All chicken stocks are not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.

  • For an alternative crust variation, add 2 teaspoons of celery seed to a double crust recipe.

  • To make turkey pot pie, substitute turkey for the chicken and add 1/2 teaspoon ground sage while sauteing the onions.