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Butter Crust Chicken Pot Pie

Print Recipe
Servings 1 -10 inch Pot Pie, 8 Servings

Ingredients
  

  • Pie Crusts
  • 1 C butter cut into small chunks
  • 2 1/2 C all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 4 tbsp ice water more if needed
  • Filling
  • 2 tbsp olive oil
  • 1 med onion diced
  • 1 C carrots diced
  • 1 C celery diced
  • 1 C potatoes diced
  • 1 tsp dried sage
  • 1 1/2 tsp dried thyme
  • 1/2 lb cooked chicken diced
  • 1/2 C frozen peas if desired
  • 1/4 C butter
  • 1/4 C flour
  • 2 C chicken stock divided
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Place 1 C butter (cut into chunks) in the freezer for 5 minutes.
  • In a food processor, combine the flour, salt and sugar with a few pulses.
  • Add the chilled butter and pulse until finely chopped.
  • Turn the speed on low and add one tbsp of ice water until the mixture comes together and holds when pinched.
  • Pour the flour mixture out onto a clean surface.
  • Gather into a dough ball and press to form a disc.
  • Divide the disc to form two equal parts.
  • Wrap the discs in plastic and place in the refrigerator for 1 hour.
  • Heat 2 tbsp olive oil in a Dutch oven or large pot over med/hi.
  • Saute the onion for one minute.
  • Add the carrots, celery and potatoes.
  • Saute 2 or 3 minutes.
  • Add 1 cup of chicken stock.
  • Add the dried sage and thyme.
  • Cover and turn heat to med/low.
  • Simmer until the veggies are soft when pierced with a fork.
  • Heat 1/4 cup butter in a medium skillet over med/hi.
  • When the butter is bubbling, add 1/4 cup flour and stir with a wire whisk for 2-3 minutes.
  • Add 1 cup chicken stock and continue stirring until no lumps remain and the mixture is smooth and creamy.
  • Remove from heat and pour into the veggie mixture.
  • Stir in the cooked chicken and peas (if desired).
  • Stir well and add salt and freshly ground black pepper to taste.
  • Remove from heat and set aside.
  • Preheat oven to 375 degrees F.
  • Take the pie crusts out of the refrigerator and allow to warm 15 minutes.
  • Place each piece on a well floured surface and sprinkle flour over top and onto a rolling pen.
  • Starting from the center, roll the dough out into a round by pressing away from you and turning a quarter inch each time you roll.
  • Each crust should be at least 11 inches in diameter.
  • Butter a 10 inch pie plate very well and place the bottom crust over top.
  • Press the bottom dough into the corners and up the sides.
  • Trim the edge of the dough to fit just over the rim.
  • Ladle the filling into the pie.
  • Place the top crust over the filling and trim off the excess, leaving 1 inch hanging over the sides.
  • Tuck the overlapping top crust under the bottom crust and pinch together.
  • Using your thumb and fingers, crimp the edge.
  • Cut 4 slits in the top of the crust.
  • Place the pie on a baking sheet and bake in the oven for 45 to 50 minutes until the crust is golden brown on top.
  • Remove from oven and allow to cool at least 20 minutes before serving.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com