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Buttery short crust and creamy filling for the ultimate chicken pot. pie
Elizabeth

Chicken Pot Pie with Buttery Short Crust Pastry

Chicken pot pie is a warm and hearty dinner that everyone in the family will enjoy. Complete with a flaky short crust pastry, tender pieces of chicken, nourishing vegetables, and a luscious cream sauce- this recipe is sure to impress.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-3 Large Chicken Breasts Boneless, skinless
  • 2 Medium Carrots *Washed and peeled
  • 3 cups Chicken Broth *For cooking the chicken in the crockpot. You will save 1 cup to add to the creamy filling sauce (see below).
  • 2 cubes Chicken Flavored Boullion *If cooking chicken in the crockpot
  • 1/2 Medium Onion
  • 1/4 tsp Granulated Sugar
  • 3 Tbs Salted Butter
  • 3 Tbs AP Flour
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt *To Taste
  • 1 cup Chicken Broth *For clarity: only one cup broth is added to the pie filling. The remainder (that was used to cook the chicken in the crockpot) can be saved for future use or discarded. If not cooking the chicken in the crockpot, only one cup of chicken broth is necessary for the filling.
  • 1/2 cup Milk
  • 1/2 cup Heavy Whipping Cream
  • 1 Cup Frozen Peas
  • 1 Batch Homemade Short Crust *See my buttery short crust recipe
Egg Wash for the top of the Pastry
  • 1 Egg *An egg wash is applied over the top of the pie for added browning. One egg is whisked with a splash of water, or heavy whipping cream, and gently brushed over the top of the pastry.

Method
 

  1. Note: I like to pre-cook my chicken and carrots in the crockpot the day before I make my chicken pot pie. I simply add the chicken and the (washed, peeled, and chopped) carrots into the crockpot with 3 cups of chicken broth and 2 chicken- flavored Boullion cubes. I cook this on low for 6-8 hours until the chicken is very tender. You can, however, chop your chicken, carrots, and veg- and then brown in a saucepan before adding to your pie. This is an alternative method.
  2. Note: I also like to make my homemade short crust pastry the day before making my chicken pot pie. You can make the short crust the day of- if you give the pastry at least one hour to chill in the refrigerator- before draping over the chicken and vegetable filling.
  3. Once my chicken, carrots, and pastry are prepared, I begin working on the rest of my pie filling. Chop 1/2 of an onion and set aside.
  4. Place 3 tablespoons of salted butter into a saucepan and allow butter to melt over medium heat.
  5. Add the chopped onion to the pan. Suate until the onion becomes translucent and begins to brown on the edges. Sprinkle the 1/4 tsp sugar over the onions. (This is optional, but I find the sugar helps the onion to brown.) (Also, you can add the chopped carrot at this point if you are not using the crockpot method).
  6. Sprinkle the flour over the butter and onion mixture and stir.
  7. Using the chicken broth from the crockpot, add one cup of the liquid to the onions and flour.
  8. Add milk and the cream to the onions in the pan as well. Stir. (The sauce will begin to thicken because of the flour).
  9. Add salt and garlic powder (adjust according to personal taste). Stirring all together.
  10. Add frozen peas and stir until a thick, creamy sauce is formed.
  11. Chop the cooked chicken into medium sized pieces. Add the chicken and the carrots to the cream sauce.
  12. Pour the creamy chicken and vegetable mixture into a medium baking dish.
  13. Lightly flour a work surface. Roll out the chilled short crust pastry until about 1/4 inch thickness. Using the rolling pin to help- roll the crust onto the top of the chicken mixture. Note: This is a rustic recipe so you can crimp the edges, trim the edges, or just allow them to drape over the top of the pie. You can cut small "vents" on the top of the pastry to release steam.
  14. Using one egg, and splash of cold water or cream, brush the top of the short crust pastry with a pastry brush dipped into the egg wash. *This helps the pastry to develop a deep golden color as it bakes.
  15. Bake the pie in a preheated oven (350 degrees F) for approximately 35 minutes- or until bubbly and the top is a golden-brown color.
  16. Allow a few minutes to cool before serving. (This allows the creamy mixture to thicken.) This chicken pot pie is delicious served beside mashed potatoes.

Notes

Note: 3 cups of chicken broth are needed to cook the chicken in (if you are using the crockpot method). However, if you do not use this crockpot method, you only use one cup of chicken broth for the pie filling sauce (not four cups chicken broth) and you will not need the bouillon cubes.
*For convenience, using a store-bought rotisserie chicken is a delicious option as it incorporates white and dark meat. (Giving a rich, flavorful taste). Simply remove the skin and separate the chicken from the bones. Chop into bite size pieces and add to the creamy filling.