Chicken Pot Pie

I loved chicken pot pie for dinner as a kid, straight from freezer to oven. The hot piping pie would find it quickly popped out upside down from the tin on to my plate. There was no waiting for my fork to tear it open, let the steam rise and cool so I could take that first bite without scorching my tongue. This was comfort food at it’s best. Little did I know at my young age there was anything better. Well, homemade chicken pot pies ARE DIVINE and if you have the time to make them, they are fabulously better!

What makes these chicken pot pies stand out from the rest (besides the filling made with love) is the crust! The English Wig crust recipe is always my pot pie crust of choice. I was given this recipe nearly 30 years ago! I explained in Aussie Meat Pot Pies, I have no idea of the origin of the crust recipe, let alone the name.  It’s very tender, flaky, and hearty, meeting the challenge head-on for the superb chicken filling. If there is a soul out there that has heard of English Wig crust, I am all ears!

Make the chicken pot pie filling first so it has time to cool a bit. While the filling is cooling make the pie crust dough (instructions and pictures below).

In making the perfect crust, use a large fork or pastry cutter to cut in the shortening until crumbly (as above). Whisk the egg, water, and vinegar together and add to the crumbled flour mixture. All it takes is a few very good stirs and the dough will come together in a ball (do NOT kneed).

For the bottom crust, roll out half of the dough about 1/4-inch thick. Cut the pieces about 3/4-inch larger diameter than the pot pie tin for the bottom crust. Cut the top crust the same diameter as the pot pie tin, easy!

Place the bottom crusts into the tins (don’t worry about imperfect edges) and ladle in the filling just to the top. Brush the edge with egg wash, place on top crust, crimp and bake for 45 minutes @ 375.

These chicken pot pies are so flavorful, piping hot, and waiting to burst onto your plate. The veggies are perfectly baked and the chicken is tender, while there is just enough gravy goodness for each bite. Oh, and the crust, the flaky savory crust that rises above all other savory crusts. It’s time to get dinner on!

Print Recipe

Chicken Pot Pie

Tender chicken, veggies catered to your taste, in a tender flaky English Wig crust and just the right amount of gravy goodness for each bite.

Servings: 4 5-inch pot pies

Author: Portlandia Pie Lady

Ingredients

Chicken & Vegetable Filling

• 3-1/2 cups chicken stock
• 4 tablespoons butter
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1-1/2 cups peeled & chopped carrots
• 1/2 cup frozen green beans (or peas)
• 1 cup chopped potatoes
• 1-1/2 teaspoons thyme
• 3/4 teaspoon black pepper (less or more to taste)
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon turmeric (for color only, optional)
• 1/3 cup flour* plus 1/2 to 3/4 cup water to make slurry
• 3 cups shredded or cubed cooked chicken

English Wig Pot Pie Crust (makes four 5-inch pot pies)

• 3 cups all purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups butter (or 50/50 each)
• 1 whole egg
• 1/3 cup cold water
• 1 tablespoon vinegar

Topping

• 1 egg plus 2 tablespoons water, beaten (for sealing and egg wash on top crust).

Instructions

Pot Pie Filling

• In a large sauce pan bring the chicken stock & butter to a boil. Add in all of the vegetables, thyme, pepper, and salt and optional turmeric.
• Simmer for 10 to 12 minutes until the carrots & green beans are tender. You only need to check the carrots if using peas instead of beans.
• Mix the flour and water into a slurry and pour into the simmering vegetables as you stir. Simmer and stir as the filling thickens 1 to 2 minutes.
• Remove from heat and stir in chicken. Set aside to cool or place in the fridge.

Pot Pie Crust

• Preheat oven to 375 F.
• In a large bowl stir the flour and salt together. Add the butter and with a large fork or pastry cutter, cut in the shortening until crumbly pea size or slightly larger.
• In a separate bowl whisk the egg, water, and vinegar together.
• Add the liquid all at once to the dry ingredients, give it a good few stirs until it comes together into a ball.
• Roll out half the dough 1/4 inch thick, cutting circumference about 3/4-inch larger around than pie tin. Cut the top dough the same circumference as the pie tin.
• Place the bottom dough into tins, ladle in cooled filling just to the top. Brush the edges with an egg wash, place on top dough crust, crimp with fork, and brush entire surface with egg wash.
• Bake 45 minutes at 375 F.