I can’t believe I’m writing this, but right this minute huge fluffy snow flakes are falling outside my window. If it wasn’t for all the green grass in the courtyard I’d be begging Matt to let me put up the Christmas tree [we’re less then 100 days away!]
The annoying thing is it’s actually been like this all week. As long as I can remember, September in Alberta has always been gorgeous but I’m starting to worry we aren’t going to get that lucky this year.
So with all the cooler weather [and now the snow] I’ve been hibernating in my sweats all weekend. And I don’t know about you, but comfy sweats + snow makes me want all the comfort food. Seriously, is there anything better then spending a Sunday relaxing at home while the smell of a homemade soup, chili, or casserole fills the room? I think not.
Which is why I decided to whip up a Chicken Pot Pie for dinner this weekend. I’ve been making this recipe for about a year now and it’s defiantly become a favorite in our house. Matt loves taking the leftovers for lunch and my favorite part [as crazy as this sounds] is prepping it. I love cooking so as far as I’m concerned there is almost nothing better then spending the afternoon whipping up a delicious dinner for Matt and I.
A couple things you might want to know:
- This recipe is a bit time consuming. If you did want to make this on a weeknight you could use a pre-made crust instead [although I promise you these pie shells are SO much better].
- Since this recipe will make 3 pie shells, I’ll usually make them in advance and freeze them until I’m ready to make the filling. You also only need one shell for this recipe so the others could be saved for later [or dessert 😉 ].
Hope you enjoy!
Chicken Pot Pie
Pie Crust (Makes 3 Pie Shells)
- 4 Cups All Purpose Flour
- 1 Cup Cold Unsalted Butter (cut into 1/2" cubes)
- 1 Cup Cold Cristco (cut into 1/2" cubes)
- 1 tsp Salt
- 1 Cup Ice Water
- 1 Whole Rotisserie Chicken (cut into bite sized pieces)
- 1/4 Cup Butter
- 1 Small Onion, Chopped
- 3 Cloves of Garlic, Minced
- 1/4 Cup Flour
- 2 Cups Chicken Broth
- 2 Carrots, Peeled and Chopped
- 1 Cup Frozen Mixed Vegetables
- 1 Potato, Peeled & Cubed
- 2 Tbsp Milk
- 1 1/2 tsp Salt
- 1 tsp Pepper
Place the flour, butter, shortening, and salt into the bowl of a stand mixer. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry (this should only take about 15 seconds). Do not over mix.
Add the ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough.
Shape the dough into 3 balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes. Make sure the dough is fully chilled before rolling out. You'll only need one ball of dough for this recipe so the rest can be frozen for later use.
Melt butter in 2 liter (8 cup) casserole dish over medium heat. Add onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Add flour and stir until a paste forms. Slowly whisk in chicken broth and bring to a boil. Add potatoes and frozen vegetables and cook for about 10 minutes stirring often. Stir in chicken, milk, salt, and pepper. Remove from heat and set aside.
Pre-heat over to 425F.
Lightly flour your work surface and place the cold pie dough in the middle. Lightly flour the top of the dough before rolling out with a rolling pin. The dough should be a bit larger then the circumference of the casserole dish (I like to make mine about 1" wider so that it overhangs a little bit). If needed, cut off any excess.
Place the pie dough over top of the casserole dish. Brush the pie crust generously with egg wash (1 egg white whisked with 1 Tbsp or cold water or cream). Cut a few slits into the crust to allow the steam to release while baking.
Bake for 30-40 minutes or until the crust is golden brown.