How to make it

  • For crust:
  • Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling. Note; you will only need half of this dough for the pie. The other half can be frozen (or used for Trigger's Shrimp Empanadas!)
  • For chicken:
  • Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 2 cups stock, about 1 hour.
  • For filling and assembly:
  • Heat 3 TBSP butter in large skillet over medium heat. Add peppers, carrots and onion; cook until soft, about 6 minutes. Add herbs and peas, season, then transfer to bowl with chicken.
  • Add remaining 3 TBSP butter to same pan with flour; whisk 2 minutes. Gradually whisk in stock, then cream and beef base; bring to boil. Season sauce with salt and pepper. Add chicken mixture.
  • Roll out dough on lightly floured surface. Place filling in pie dish. Cover dish with dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 350°F. Brush top of dough with egg glaze; cut 3 slits for steam to escape. Bake pie until crust is golden brown and filling is heated through, about 45 minutes.
  • Plate and garnish with fresh chopped chives.
  • *Sold at specialty foods stores and in the soup section of many supermarkets

Reviews & Comments 3

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    " It was excellent "
    karlyn255 ate it and said...
    wow! I am all over this one.
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    " It was excellent "
    lasaf ate it and said...
    Another 5 for you. I love chicken pot pie. This looks great. -Lori
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    " It was excellent "
    leebear ate it and said...
    HIGH FIVE!!!
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