Best recipe for homemade chicken pot pie

Ingredients

• For the chicken and stock:
• 1 (3 1/2 pound) whole chicken
• 1 carrot
• 1 celery stalk
• 1 small onion, halved
• 2 teaspoons salt
• For the pie crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening, chilled
• 3 to 4 tablespoons ice water
• For the chicken pot pie filling:
• 6 tablespoons unsalted butter
• 1 large onion, diced (about 1 1/4 cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry
• 3/4 cup green peas, frozen or fresh
• 2 tablespoons minced fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• For the egg wash:
• 1 egg whisked with 1 tablespoon water

Special Equipment

• Food processor

Method

1. Cook the chicken

   Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.

   Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

   
   
   Elise Bauer

2. Shred the the chicken

   When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

   
   
   Elise Bauer

3. Finish the chicken stock

   Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.

   Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

4. Prepare the pie crust dough

   Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.

   Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.

   Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

   
   
   Elise Bauer
   
   
   Elise Bauer
   
   
   Elise Bauer
   
   
   Elise Bauer

5. Preheat oven to 400°F

6. Prepare the filling

   In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.

   Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.

   Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

   
   
   Elise Bauer
   
   
   Elise Bauer
   
   
   Elise Bauer
   
   
   Elise Bauer

7. Prepare the crust

   Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.

   Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.

   Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

   
   
   Elise Bauer

8. Bake

   Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.

   How do you keep the bottom crust of chicken pot pie from getting soggy?

   Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.

   What is the sauce made of in chicken pot pie?

   What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour. Simmered together creates a luxurious, rich sauce that suspends the filling ingredients. This combination prevents a runny consistency that would make a soggy bottom crust as it sits.

   Why does my chicken pot pie come out watery?

   If your chicken potpie seems runny after it's baked, chances are that it wasn't baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.

   How does Jamie Oliver make chicken pie?

   Method.

   Pre-heat the oven to 200°c/400°F/Gas mark 6. ... .

   Meanwhile, make the stock and then wash and trim the spring onions (or leek) and slice. ... .

   Add the chicken stock and stir again. ... .

   Pour the mixture into an oven proof dish. ... .

   Place in the oven and cook for 15-20 minutes, or until the pastry is golden..