Delicious Chicken Pot Pie

I don't know what could be more comforting than Chicken Pot Pie?? This pie crust is made with scrumptious cheddar cheese, adapted from Food Network Magazine, and filled with stewed chicken and vegetables from the garden. Please enjoy! You could certainly use store bought pie crust, baked to the package directions.

Delicious Chicken Pot Pie


Pie Crust:

  • 2.5 C all-purpose flour

  • 1/2 tsp salt

  • Freshly ground pepper

  • 2 cups shredded cheddar cheese

  • 1 stick + 6 tbsp cold unsalted butter, cut into small dice

  • ice cold water


  • 3 C cooked, shredded chicken

  • 1 shallot, chopped

  • 2 carrots, diced

  • 2 ribs celery, diced

  • 2-3 bell peppers, color of your choice, diced

  • 1 large zuchinni

  • 1-2 tbsp fresh Rosemary and thyme, choppedf

  • 3 cloves garlic, minced

  • 1/4 C flour

  • 1/2 C dry white wine (optional)

  • 3-4 C chicken stock

  • 1/4 C heavy cream or whole milk

  • 5-ounces fresh spinach

  • fresh parsely

  • salt and pepper to taste


Prepare your dough:

  1. In a food processor; add the flour, salt and black pepper, pulse to combine. Next add the butter and cheese and pulse until the mixture resembles coarse crumbs or small peas. Then, slowly add 1 tbsp of ice-cold water at time while pulsing, until the mixture begins to just come together. Remove from food processor forming a large disk, cut in half and wrap both with plastic wrap. Refrigerate for at least 30min or overnight.

For the filling:

  1. Preheat the oven to 400F, prepare a 9-inch pie pan with non-stick cooking spray or butter

  2. Using a large pot or dutch oven, heat about 1tbsp olive oil and 1tbsp of butter, until the oil is shimmering, over medium heat. Add the shallot, carrot, celery, pepper and a little salt/pepper, cook for 5-6 minutes, until the veggies begin to soften. Next add the zucchini and cook an additional 4-5 minutes. Next, add the garlic and herbs and cook for about 30 seconds. You're now ready to add the chicken and sprinkle the flour over the entire mixture. Cook for a couple of minutes or until the flour starts to become darker in color, like a tan/brown.

  3. Next, increase the heat to high and add the wine, reduce slightly and turn the heat back down to medium. You want to cook off the alcohol. Next add your stock and stir, making sure to get all the yummy brown bits off the bottom of the pan. Add in your cream and allow the mixture to thicken, you'll know it is ready when it coats the back of a spoon. Go ahead and add your spinach, bringing all to a bubble and down to a simmer for about 20 minutes, remembering to stir often.

Time to roll out the dough!

  1. Take the dough out of the fridge maybe 10 minutes before you're ready to roll, it makes the process a bit easier. Flour your board and rolling pin well.

  2. Roll the first disk to about a 10-inch circle, carefully place in prepared pie pan.

  3. Spoon filling into prepared pie crust

  4. Roll out second to about a 9-inch circle and lay over the filling, so that the dough is overhanging the edges.

  5. Press the dough against the inside of the dish and trim Brush with eggwash (1 egg mixed with a little water) and sprinkle with a little kosher salt. Make sure to cut a few slits in order to vent the pie.

  6. I always bake my pies on cookie sheet, covered with foil, to prevent any mess.

  7. Bake for 35 minutes, or until golden brown. Allow to cool before slicing.

  8. Enjoy!!

Add another picture at the end as a serving suggestion. Invite

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