Did you know that January 23 is National Pie Day? Yup, that’s right. We have a National Pie Day. This comes as news to me, but then again…I’m not going to complain!
Instead of doing a traditional fruit pie, I thought I might go with something a bit more fitting for this time of year: the Classic Chicken Pot Pie. Now don’t get me wrong…I love dessert pies. In fact, if it’s really good, I’m pretty sure I could eat a whole pie in one sitting. (And no, I’ve never actually done that…but I have thought about it. I know you’ve thought about it, too, so don’t lie!)
This recipe is a classic and goes a long way towards warming you up this time of year. Feel free to substitute in different veggies and spices to suit your own tastes–I’ve chosen the classics here, but I did add a pinch of cayenne pepper for some extra heat. Don’t be afraid to experiment…just keep the spices in moderation.
And since it is National Pie Day, who’s to say you can’t finish your chicken pot pie with a slice of dessert pie? Check out my previous post on Southern Brown Sugar Pecan Pie for one of my favorite pie recipes!
Tips for making homemade pie crust:
- Use a pastry blender to mix the butter, flour and salt.
- Once the butter has been cut into pea-sized pieces, stop! Put away the pastry blender and use a fork or spoon when you add the water.
The picture below shows the desired “pea-sized” pieces of butter before the water has been added.
Ingredients
- 2 1/2 cups of pastry flour (if you don't have pastry flour, you can create a close substitute with 1 3/4 cups all-purpose flour and 3/4 cup cake flour)
- 1/2 tsp salt
- 2 stick unsalted butter, diced and chilled
- 1/4 cup cold water
- Note: This recipe is for a top and bottom crusted pie, so all amounts have been doubled.
- 1 13oz can chicken, drained (or 2-3 boneless chicken breasts, cooked and shredded)
- 2 carrots, peeled and sliced
- 1 cup frozen peas
- 1 stalk celery, sliced
- 1/2 cup frozen corn
- 1 tbsp unsalted butter
- 1/2 medium white onion, diced
- 1/2 cup all-purpose flour
- salt, to taste
- pepper, to taste
- 1 14.5 oz can chicken broth
- 1/2 cup milk
- 1 egg, beaten
Instructions
- Mix flour and salt.
- Using a pastry blender or two forks, cut in butter until mixture forms small pea-sized balls.
- Slowly add water and toss mixture lightly with a fork until dough forms a single ball. If needed, add more water in very small increments until no dry ingredients left in bowl.
- Divide dough into 2 equal sized pieces and chill for at least 20 minutes. (Dough can be wrapped and chilled overnight if needed.)
- Flour table well and roll out first piece of dough until approximately 1/8 inch thick. Use caution at this step to ensure that dough does not stick to rolling pin or table. (Dust pin and table if dough begins to stick.) The dough should be approximately 12" in diameter.
- Roll finished dough onto floured pin and unroll into pie dish.
- Fill pie crust (see instructions below for making the filling).
- Roll second piece of dough and place over filled pie. Crimp edges of the two pieces together.
- Brush top of entire pie crust lightly with beaten egg. This will give your crust a nice golden color.
- Bake at 375 degrees for approximately 40-45 minutes, or until crust is golden in color.
- Place the carrots, peas, celery, and corn in boiling water for approximately 10 minutes. Remove from heat and drain. Add the chicken and mix well.
- Meanwhile, melt the butter and saute onion until translucent (about 6-8 minutes).
- Add flour, salt, pepper and other seasonings (if desired). Add milk and chicken broth and stir until mixture is well combined and has thickened slightly.
- Combine chicken and vegetable mixture with chicken broth mixture and stir.
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