Chicken Pie

I made a Chicken Pie tonight.

I used my regular chicken pot pie recipe but rather than top the pie with a single crust as the recipe calls for, I made a double crust pie. Tastes the same, only better – more buttery crust.

This recipe is very versatile. You can top the pie with

the original thyme crust

or with puff pastry.
Or you can top it with Buttermilk Biscuits instead of pastry.

It can be made in a large casserole or in individual size ramekins.

And the vegetables can be adjusted to suit your own taste. I usually add sweet potatoes for colour rather than carrots. (I hate carrots)

Print Recipe

Chicken Pot Pie With Herbed Crust
Pie can be topped with herbed crust or with Puff pastry

1 1/2ยฝ cups all purpose flour
2 Tablespoons chopped fresh thyme
1/2 teaspoon salt
4 Tablespoons cold butter, cut into
1 inch pieces
1/4 cup cold solid vegetable
shortening cut into bits
1/4 cup ice water
Chicken filling
4 Large chicken breasts
5 Cups chicken broth
2 Teaspoons black peppercorns
2 bay leaves
4 springs fresh thyme
3 Large garlic cloves
2 Small carrots cut into 3/4 inch cubes
1 Small leek cut into 1/2 inch thick
pieces (about 2 cups)
1 Large sweet potato
1 or 2 stalks of celery
2 or three large baking potatoes cut
into 1 1/2 inch pieces
1 Cup frozen peas
4 Tablespoons butter
5 Tablespoons all purpose flour
1 Cup heavy cream
2 Tablespoons chopped fresh thyme
salt and pepper

Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces.

Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked.

Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from
broth to a bowl with the chicken and set aside.

Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper.

Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape.

Bake in a 375 degree oven until crust in golden brown, for about 50 minutes.

11 Comments Add yours

  1. I love chicken pie and all of yours look great. They all look perfect, Ann!

  2. One of my favorite meals..How gracious of you to show all the ways it can be prepared..Better than a cookbook! and all your vessels are just right.

  3. I couldn\’t possibly choose ~ you make every one look so irresistible!!Another stellar post, Ann. ๐Ÿ™‚

  4. Wow. They all look wonderful, but the first photos are beyond good.Michelle

  5. Marta says:

    Yummy yummy chicken pot pie! I like all the options you give us here, they all look lovely. I think this is a perfect dinner for these chilly nights, as spring reluctantly makes its way to Canada ๐Ÿ™‚ Thanks for the great recipes!

  6. I\’m with you–double crust all the way. Wonderful, this is how I do it too.

  7. Unknown says:

    So many amazing looking chicken pot pies!

  8. Anonymous says:

    …woowwww..i just came across your blog by trying to find a good blueberry oatmeal bar. You are my new hero. I must have spend at least an hour looking through your blog. ๐Ÿ˜€

  9. Chaitali says:

    I made this for dinner tonight and it was wonderful!I didnt have heavy cream on hand so I substituted it with milk and a tablespoon of cream cheese for the sauce. Also used frozen biscuits instead of the dough.Thank you so much for the recipe!

  10. Rose says:

    Do I cook this in the oven for 50 min with the biscuits on top the entire time? This looks delicious…thanks.

  11. Rose, biscuits take less time to cook so I would put the filling in the casserole while hot and top with biscuits and bake for 15 to 20 minutes.

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