Daring Bakers’ October 2013 – Savory Pot Pies

Chicken Pot Pie

Slice of Chicken Pot Pie Blog-checking lines: Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

I made (and ate) 2 cakes last month in addition to having a birthday cake made for me.  That’s A LOT of cake.  I was so happy to see that this month’s challenge was a savory dinner dish!  I’ve also been in a dinner-idea slump lately, so that was one week’s dinner plan solved.  I don’t make a lot of savory pies and I don’t know why I don’t.  They are really not that hard and can be done in steps and everyone seems to love them.  We were given recipes for a Classic Chicken Pot Pie, and also a Mediterranean Pizza Pot Pie as inspiration.   I happened to have all the ingredients on hand to make the chicken pot pie except the chicken.  A quick stop at the market for a rotisserie chicken while the pastry chilled and I was good to go!  This makes a really large pie, so it’s lucky that we are not opposed to leftovers.  The pie was a big hit and will definitely be part of my rotation this winter.

4.0 from 1 reviews
Classic Chicken Pot Pie
Recipe type: Dinner
Cuisine: American
Serves: 8
Creamy chicken and vegetables tucked inside of a crispy and savory crust.
  • Flaky Pie Crust:
  • 3½ cups ( 840 ml)(17 1⁄4 oz)(490 gm) all-purpose (plain) flour
  • 1 tablespoon (15 ml) (1⁄2 oz) (13 gm) brown sugar, firmly packed
  • 1½ teaspoons (9 gm) salt
  • ½ cup (120 ml) (4 oz) (115 gm) cold shortening, cut into pieces
  • ¾ cup (180 ml) (6 oz) (170 gm) cold unsalted butter
  • 1 cup (240 ml) ice water
  • Chicken Pot Pie Filling:
  • 2 tablespoons (30 ml) vegetable oil 2 large carrots, peeled and diced
  • 1 medium onion, diced
  • ½ cup celery, diced
  • ½ teaspoon (3 gm) salt
  • 4 tablespoons (60 ml) (2 oz) (55 gm) butter, room temperature
  • ⅓ cup (80 ml) (1 1⁄2 oz) (45 gm) flour
  • 2 cups (500 ml) chicken stock
  • ½ cup (120 ml) half and half (half milk and half cream)
  • 2 tablespoons (30 ml) white wine, light beer or chicken stock
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 3 cups (750 ml) (15 oz) (425 gm) cooked chicken, chopped
  • 1 cup (240 ml) (41⁄2 oz) (125 gm) frozen peas, not thawed
  1. Mix flour, sugar and salt in a large bowl. Drop in shortening and quickly grate butter directly into the bowl using a cheese grater.
  2. Using your fingers, a fork or a pastry cutter, work butter and shortening into the flour mixture until it's broken down into course, chunky crumbs. Stop mixing when the largest crumb is about the size of a pea.
  3. Using a fork, quickly stir in very cold ice water. Turn the rough dough and crumbs onto a floured surface.
  4. Knead just until dough starts to hold together in a rough mass, up to 10 times. Do not over mix! You will be able to see chunks of butter in the dough and this is a good thing.
  5. Divide the dough in half and pat each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least an hour before use. The dough will keep in the fridge for a full day, or you may freeze the dough for up to 3 months (and bring back to a thawed chill before rolling).
  6. Preheat the oven to moderately hot 200°C/400°F/gas mark 6.
  7. Heat oil in a wide bottomed skillet or sauce pan over medium-high heat. Add carrots and cook for 5 minutes, stirring often. Add onions, celery and salt and sauté until tender, about 5 minutes. Transfer to a medium mixing bowl and set aside.
  8. Meanwhile, make a thick paste by mixing the butter and flour in a small bowl with a fork.
  9. Heat 2 cups (500 ml) chicken stock in the empty skillet over medium-high heat. Drop the butter/flour paste into the stock and whisk vigorously until it come to a simmer. Boil briefly until thick like honey. Whisk in the half and half. Turn off heat, stir in wine, thyme and black pepper.
  10. Stir together the cooked vegetables, chicken, peas and sauce.
  11. Roll out one half of the chilled dough about ¼ inch (5 mm) thick using a floured rolling pin on a well-floured surface. Once your round of dough is about ten inches (25 cm) across, dust the top with flour, pick the round up from the counter and dust under the dough again before rolling out completely to about 15 inches (38 cm) across. Hold your pie plate up to the round of dough to ensure it is large enough to fit your pie plate.
  12. To set the dough into your pie plate, fold the round of dough in half, then in half again to create a large triangle of dough. Point the tip of triangle of dough into the center of the pie plate and unfold. Be careful not to stretch the dough while you ensure that you have the dough tucked into all corners.
  13. Pour the filling into the unbaked pie shell.
  14. Roll out the top crust and cover the filling. Trim excess dough and seal the edge crust by folding the top dough layer under the bottom and pinching the dough together with your fingers or pressing with the tines of a fork.
  15. Bake in the lower third of your oven until the pastry is golden brown, 45 to 50 minutes. To ensure the bottom is browned, you may choose to prop an electric oven open using the handle of a wooden spoon for the last ten minutes of the baking time. If at any point you fear the top crust is over-browning, cover with foil for the remainder of the baking time. Serve immediately while warm.


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