Classic Chicken Pot Pie
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Golden, flaky pastry encasing tender chicken and vegetables in a rich, creamy sauce - this is comfort food at its most soul-satisfying peak. Our version shortcuts the process with rotisserie chicken while elevating the filling with cream cheese for extra richness and a blend of fresh thyme and sage that perfumes every bite. The homemade butter crust creates those coveted layers that shatter at first fork, revealing the steaming treasure within.
Time & Quantities
Method & Ingredients
Required Equipment: Large skillet, mixing bowls, pastry cutter, rolling pin, 9-inch deep dish pie pan, small bowl
Cooking Method: Baking
Ingredients
- 1 rotisserie chicken (meat removed and shredded)
- 2 cups mixed vegetables (carrots-peas-celery)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 4 oz cream cheese (softened)
- 1 tablespoon fresh thyme
- 1 teaspoon fresh sage (chopped)
- Salt and pepper to taste
- For crust: 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter (cubed)
- 6-8 tablespoons ice water
- 1 egg (beaten for wash)
Instructions
- Make the crust first: combine flour and salt, cut in cold butter until mixture resembles coarse crumbs, gradually add ice water until dough comes together - don't overwork it!
- Divide dough in half, wrap, and chill for 30 minutes.
- Meanwhile, melt butter in a large skillet over medium heat, add vegetables and cook until tender, about 8 minutes.
- Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly.
- Gradually whisk in chicken broth and cream, cooking until thickened, about 5 minutes.
- Stir in softened cream cheese until melted and smooth - this is what makes it extra luxurious!
- Add shredded chicken, thyme, sage, salt, and pepper. Let cool slightly.
- Preheat oven to 425°F (220°C). Roll out bottom crust and place in pie pan.
- Fill with chicken mixture, then top with second crust. Crimp edges and cut vents.
- Brush with beaten egg for golden color.
- Bake for 30-35 minutes until crust is golden brown and filling is bubbling.
- Let rest for 10 minutes before serving - patience prevents filling from running everywhere!
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. Reheat individual portions in 350°F (175°C) oven until warmed through, about 20 minutes.
Make-Ahead & Freezing Tips: Assembles beautifully for freezing before baking. Freeze up to 3 months, bake directly from frozen adding 15-20 minutes to cooking time.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 485
- Protein: 28g
- Fat: 28g (Saturated: 16g)
- Carbohydrates: 35g (Fiber: 3g, Sugar: 4g)
- Vitamin A: 45% DV
- Vitamin C: 12% DV
- Calcium: 8% DV
- Iron: 15% DV
Allergen Information: Contains gluten (flour), dairy (butter, cream, cream cheese), eggs
Dietary Information: Not suitable for gluten-free or dairy-free diets. High in dairy content.
Serving & Variations
Serving Suggestions: Serve in deep bowls with a simple green salad or cranberry sauce. The golden crust and herb-flecked filling make for an elegant comfort food presentation.
Wine or Drink Pairing: Pair with medium-bodied white wines like Chardonnay from Burgundy or Viognier from Languedoc. Light red wines like Pinot Noir also complement the rich filling beautifully.
Possible Recipe Variations: Add mushrooms or corn to the filling, substitute turkey for chicken, or create individual pot pies in ramekins for elegant single servings.
Additional Notes: Using rotisserie chicken saves hours while maintaining great flavor. The cream cheese addition creates restaurant-quality richness without extra steps.