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Chicken Pot Pie with Herbed Crust


Since starting to raise our own chickens, chicken as a food group as pretty much dropped off the menu at our house.

Once I started to learn about chickens, and watch their social interactions both within the flock and with our other animals and family members, I just couldn't see them as food any longer.





But my husband really loves chicken pot pie, so I make one a few times a year, usually using a pre-cooked rotisserie chicken since eating one of our own, is definitely not an option!

(You can also omit the chicken all together and make a wonderful Vegetable Pot Pie - just add a few more vegetables to what is called for below).  

One of the things I really love about this recipe is the herbed crust.

I mix some fresh or dried parsley and thyme in to the crust as I'm making it. Not only is it pretty, but it adds another layer of flavor to your finished pie.

(scroll down for the printable recipe card)

CHICKEN POT PIE


Crust:

2-1/2 cups flour
1 teaspoon salt
Pinch of fresh or dried parsley and thyme
2 sticks cold butter
1/2 cup ice water

Combine flour, salt, a pinch of parsley and thyme and 2 sticks butter in food processor. Slowly add ice water until dough holds together. Flatten into two discs between plastic wrap. Chill for at least an hour.

Pie:

1/3 cup butter
1/3 cup flour
1-1/2 cups milk
1-1/2 cups chicken broth (or water)
3 cooked and shredded chicken breasts or the equivalent in leftover rotisserie or roasted chicken 
2 carrots or a sweet potato, diced and cooked until soft
1 medium white potato, diced and cooked until soft
1/2 chopped onion, cooked until soft
1-1/2 cup mixed vegetables, green beans, peas, corn etc. (fresh, frozen or canned)
Parsley, thyme, salt and pepper to taste

Preheat oven to 425 degrees.

Melt butter in saucepan then slowly whisk in flour.

Add milk and chicken broth or water and simmer until thickened, stirring constantly.

Season with salt, pepper, parsley and thyme.

Roll out bottom crust and generously fill with chicken and vegetables. Pour liquid over top and cover with top crust.

Vent crust, brush with milk and bake 30-35 minutes until golden brown.










Chicken Pot Pie with Herbed Crust

Author:
Incorporate some fresh herbs into the crust of your chicken pot pie for a nice pop of flavor.

ingredients:

For the Crust
  • 2-1/2 cups flour
  • 1 teaspoon salt
  • Pinch of fresh or dried parsley and thyme
  • 2 sticks cold butter
  • 1/2 cup ice water
For the Filling
  • 1/3 cup butter
  • 1/3 cup flour
  • 1-1/2 cups milk
  • 1-1/2 cups chicken broth (or water)
  • 3 cooked chicken breasts, rotisserie or roasted chicken, shredded
  • 2 carrots or a sweet potato, diced and cooked until soft
  • 1 medium white potato, diced and cooked until soft
  • 1/2 chopped onion, cooked until soft
  • 1-1/2 cup mixed vegetables, green beans, peas, corn etc. (fresh, frozen or canned)
  • Parsley, thyme, salt and pepper to taste

instructions:

How to cook Chicken Pot Pie with Herbed Crust

To Make the Crust
  1. Combine flour, salt, a pinch of parsley and thyme and 2 sticks butter in food processor. 
  2. Slowly add ice water until dough holds together. Flatten into two discs between plastic wrap. 
  3. Chill for at least an hour.
To Make the Pie
  1. Preheat oven to 425 degrees.
  2. Melt butter in saucepan then slowly whisk in flour.
  3. Add milk and chicken broth or water and simmer until thickened, stirring constantly.
  4. Season with salt, pepper, parsley and thyme.
  5. Roll out bottom crust and generously fill with chicken and vegetables. Pour liquid over top and cover with top crust.
  6. Vent crust, brush with milk and bake 30-35 minutes until golden brown.
Created using The Recipes Generator


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