Chicken Pot Pie

Notes

• This recipe is modified to make about 1.75x the amount of filling and gravy, for a fuller pie. This requires a deeper pie dish than the shallower glass ones.
• Make sure to season the chicken, carrots and celery too.
• Benefits from a 1.5x-ed pie crust (makes for thicker shell).

Yield

One 9” pot pie.

Ingredients

• Two 9” pie crusts
• 1.75 lbs (800 g) skinless boneless chicken breast, cubed
• 1 3/4 cups (230 g) peeled, sliced carrots (3-4 carrots)
• 1 cup (70 g) sliced celery
• 1/2 cup (120 g) unsalted butter
• 1/2 cup (80 g) chopped yellow onion (about half a large onion)
• 1 1/2 tsp minced garlic
• 1/2 cup + 1 tbsp (70 g) all-purpose flour
• 1 tsp salt
• 3/4 tsp freshly-ground black pepper
• 1 1/2 tsp herbes de Provence
• 2 1/2 cups (600 mL) low-sodium chicken broth, divided
• 2 tbsp (20 g) cornstarch
• 1 cup (235 mL) heavy cream
• 1 1/2 cup (190 g) peas (thawed if frozen)
• 1 egg, for egg wash
• Sprigs of fresh thyme, for garnish (optional)

Steps

1. In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, add peas, and set aside. Season to taste.
2. In a small bowl, whisk together cornstarch and 3 tbsp (45 mL) of chicken broth to make a cornstarch slurry. Set aside.
3. Preheat oven to 425 °F (218 °C).
4. In a large skillet over medium heat, melt the butter. Add onions and cook until nearly translucent. Add garlic and cook until just beginning to brown.
5. Whisk in the flour, salt, black pepper, and herbes de Provence. Gradually whisk in remaining chicken broth (555 mL), taking care to break apart lumps between additions. Whisk in cream.
6. Simmer over medium-low heat until very thick, about 10 minutes. Taste and adjust seasoning. Remove from heat, stir in cornstarch slurry, and set aside.
7. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.
8. In a large bowl, combine the chicken/vegetable mixture with the gravy. Season to taste. Spoon into the crust.
9. Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
10. Bake for 32–38 minutes or until the top of the crust is golden brown. After 20-25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
11. Remove from the oven and cool for at least 10 minutes before serving.

Source

https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/