Chicken Pot Pie

We give this classic American comfort food a twist with a splash of brandy and bright veggies all under an ultra flaky crust.

4

Servings

20 Mins

Prep Time

55 Mins

Cook Time

Prep

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Mix the Wet Ingredients for the Crust

In a small mixing bowl, whisk together the egg yolk and whole milk and chives until combined. Set aside.

  • Egg Yolk1
  • Whole Milk 14 cup
  • Chives(thinly sliced) 12 Tbsp.
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Combine the Dry Ingredients for the Crust

Measure and add the dry ingredients and diced butter to the bowl of a stand mixer fitted with a paddle attachment.

  • All Purpose Flour2 14 cups
  • Unsalted Butter(diced small) 34 cup
  • Kosher Salt 34 Tbsp.
  • Granulated Sugar1 tsp.
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Mix the Butter and Flour Together

Mix on low speed for 3 minutes until it reaches a sand like texture. It is very important that it remains a coarse texture at this point.

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Add the Wet Ingredients and Form the Dough

With the mixer on low speed, add the wet ingredients into the dry ingredients and mix for 1 minute or until just combined.

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Remove the Dough

Remove the pie dough to a lightly floured surface and form it into a disk. Wrap the dough disk in plastic wrap and refrigerate until the filling is cooked. Preheat the oven to 350°F/175°C.

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Prepare the Chicken

Cut the chicken into 1/2 inch cubes and set aside.

  • Skinless Boneless Chicken Breast1 lb.
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Cooking Steps

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1. Add the Butter for the Filling to a Preheated Pot

Preheat the pot to 325°F/160°C (medium) and melt the butter completely.

  • Unsalted Butter(diced small)3 Tbsps.
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2. Add and Cook the Celery, Carrots, and Onions

Cook the vegetables for 6 minutes, stirring frequently until softened.

  • Celery(thinly sliced) 12 cup
  • Carrots(diced small) 12 cup
  • Yellow Onion(diced small) 12 cup
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3. Add and Cook the Mushrooms, Garlic and Herbs

Add the mushrooms, garlic and herbs and continue cooking for 2 minutes, stirring frequently, until the mushrooms begin to brown.

  • Cremini Mushrooms(thinly sliced) 12 cup
  • Garlic Clove(finely chopped)2
  • Thyme2 sprigs
  • Bay Leaf1
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4. Add and Cook the Flour

Reduce the temperature to 300°F/150°C (medium-low) and cook the flour for 1 minute and 30 seconds, stirring frequently.

  • All Purpose Flour4 Tbsps.
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5. Add and Reduce the Brandy

Allow the brandy to reduce for 10 seconds while stirring continuously to scrape up any browned bits on the bottom of the pot.

  • Brandy2 Tbsps.
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6. Add the Chicken Stock and Bring to a Simmer

Reduce the temperature to 220°F/105°C and simmer the chicken stock for 6 minutes, stirring frequently.

  • Chicken Stock2 cups
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7. Add and Cook the Chicken

Continue simmering for 8 minutes or until the chicken is cooked, stirring occasionally.

  • Skinless Boneless Chicken Breast(cubed)1 lb.
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8. Add the Remaining Ingredients

Fold in the remaining ingredients into the filling.

  • Frozen Peas(thawed) 12 cup
  • Kosher Salt1 14 tsps.
  • Black Pepper(freshly cracked)5 turns
  • White Pepper 14 tsp.
  • Parsley Leaves(finely chopped)1 Tbsp.
  • Heavy Cream2 Tbsps.
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9. Pour the Filling into a Casserole Dish

Remove and discard the thyme and bay leaf. Transfer the filling to the casserole dish.

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10. Roll Out the Dough

Remove the dough from the refrigerator. Using a rolling pin, roll out the pie dough on a lightly floured surface until it is about 1/4 inch thick and large enough to cover your casserole dish.

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11. Cover the Chicken Pot Pie

Lay the pie dough over your casserole dish and gently press the dough down against the filling and the edges of the dish. Using the rolling pin, roll over the top of the cassarole, pressing firmly against the edges to trim away the excess dough. Decorate the pie to your liking. Using a fork or knife, prick the top to let air vent while baking.

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12. Brush with the Egg Wash

In a small bowl, whisk the milk and egg yolk until combined. Brush a thin layer of the egg wash on the crust.

  • Whole Milk1 Tbsp.
  • Large Egg(beaten)1

13. Bake the Chicken Pot Pie

Place the pot pie in the preheated oven and bake for 30 minutes or until until the pie is a deep golden brown and the filling is bubbling. Depending on your oven, you may need to add 5 minutes.

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14. Serve Immediately

Remove from the oven and serve immediatly.

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