Skillet Chicken Pot Pie Recipe With Ready Made Crust

Today reader Tammy Durham of Lincoln City, Oregon, shares her recipe for chicken pot pie with a homemade crust. If you want to cut down a bit on the prep, you can substitute a boxed pie crust, but if you're feeling ambitious, take a shot at Tammy's homemade crust!

When did you first make this chicken pot pie? I made it first in late 2009 after taking a class at the culinary center here in LC on pie crusts. I hadn't ever made a pie crust prior to the class (they were scary to me!) and I experimented a bit after the class. This was my first attempt at a savory pie using my own crust!

Where did you get the recipe? I searched online for a recipe for the filling for the pie. I had my crust recipe from the class. (It was Julia Child's basic crust recipe.) The filling was one I found at Allrecipes. I modified it a little bit. (I can't cook without a few modifications!) The main one was to add mushrooms, which we love!

Who do you make it for? I have only made this for myself and my husband. It's work intensive, so I haven't taken it to any parties or get togethers. It would be great for company, but would need to be prepared (for the most part) ahead of time.

Are there any tricks or tips for getting the recipe right? It's important to let the filling thicken up enough. It is a little soupy otherwise. You also want to par-bake the bottom crust before filling. If you don't, you'll have a raw bottom crust. Place the whole pie on a sheet tray also in case it leaks! As you can see from the photo, mine leaks!

Chicken Pot Pie
1 pound skinless, boneless chicken breast halves, cubed
1 cup sliced carrots (about three carrots, coins)
1 cup frozen green peas
1 yukon gold potato, diced (skin on)
1/3 cup butter
1/3 cup chopped onion
1 portobello mushroom, sliced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh rosemary, thyme, sage - chopped fine. (Don't know quantity -
whatever looks good to you! I only had rosemary the second time. It
was better with all three!)
1 3/4 cups chicken broth
2/3 cup milk
Double-crust for pie dough, bottom par-baked in a deep 9-inch pie plate

Preheat oven to 425F.

In a saucepan, combine chicken, carrots and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain, stir in peas and set aside. (I also put in a whole sprig of rosemary at this point, and tossed it once the mix was done.)

In the saucepan over medium heat, cook onions in butter until soft and translucent, along with portobello. Stir in flour, salt, pepper and herbs. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Mix the broth mixture with the chicken and veggies. Place into par-baked bottom pie crust. Cover with top crust, seal edges, and cut away excess dough.

Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Crust Recipe (that I learned in my class)
2 1/2 cups all purpose flour (plus more for dusting)
6 1/2 ounces (13 tablespoons) unsalted butter, cold, cubes
2 1/2 ounces (5 tablespoons) vegetable shortening, cold
1 tsp. salt
1/4 tsp. sugar
4-5 ounces cold water

I use a food processor, but this can be done with your hands too. Put dry ingredients in the processor bowl. Add the butter and shortening. Pulse the machine 4-5 times. Pour in 4 ounces water all at once and immediately pulse several more times. The dough should begin to form a ball on the blade. If not, drizzle a little more water and repeat. It is done when it begins to come together. Don't overmix.

After the dough is mixed in the processor, do fraisage—final blending. Place the dough on a lightly floured surface. With the heel of one hand (not the palm, it is too warm) rapidly press the pastry by 2 spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. With a scraper gather the dough into a mass, knead briefly into 2 fairly smooth round balls, then form into disks. (Working it into a round shape is easier if you start with the disc.) Sprinkle lightly with flour and wrap separately in plastic wrap.

When ready to use, roll it out with a pin until it is about 1/4" thick and big enough to fit into a deep-dish, 9-inch pie plate (the one I use is glass).
To par-bake, prick the dough with a fork first, and then use weights to hold it down (so it doesn't bubble up). I just fill a piece of tinfoil with dry beans or rice to weight the dough. (I know you can buy weights, but this works as well. Don't use the beans to cook later on though. Re-use them as a pie weight!) Bake at 425F for 15 minutes.

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Skillet Chicken Pot Pie Recipe With Ready Made Crust

Source: https://www.womansday.com/food-recipes/a47288/reader-recipe-tammy-durham-chicken-pie/

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