Oliver’s Chicken Pot Pie

Oliver’s Chicken Pot Pie

When my son, Oliver, knows that I’m making chicken pot pie for dinner his eyes light up with excitement. This is his most requested meal for me to make, so it’s on rotation in our household. Oliver told me that double-crust pastry is a must when making the pie, so we happily worked together in the kitchen. When Oliver was in daycare, this was also the most popular request whenever we did Oliver’s daycare potluck. I hope that you make this in your kitchen with your family and friends!

Ingredients

  • 1 large egg
  • 1 tablespoon of water
  • 1 double-crust pie pastry or store bought pie crust
  • 1⁄4 cup (4 tablespoons), unsalted butter
  • 1 large leek (white part only), thinly sliced
  • 3 medium carrots, small diced
  • 3 medium yukon gold potatoes, small diced and blanched for 2 minutes
  • 1⁄4 cup of all-purpose flour, plus more for work surface
  • 1⁄4 cup white wine
  • 3 cups of low-sodium chicken stock
  • 1⁄2 cup of heavy cream
  • 4 cups of herb roasted chicken or store bought rotisserie
  • 1 cup of frozen sweet peas
  • 1 teaspoon of minced fresh thyme
  • 1 teaspoon of kosher salt
  • 1⁄2 teaspoon of black pepper
  • Flaky sea salt

Instructions

  • 1. Preheat oven to 350 F.
  • 2. Prepare the pie pastry (see recipe below).
  • 3. Melt the butter in a large Dutch oven over medium heat. Add the leeks, carrots, and 1⁄2 teaspoon of salt, cooked until softened, about 7 minutes.
  • 4. Add thyme and cook until fragrant. Stir in the flour and cook for 5 mins. Slowly whisk in the wine, scraping up any browned bits. Turn heat to medium-low and stir in broth and cream. Simmer until mixture is thickened, about 10 minutes.
  • 5. Season the sauce with the rest of the salt and black pepper. Stir the chicken and potatoes into the sauce. Add additional salt and pepper to taste if needed.
  • 6. Pour the filling into the pie dish lined with the pastry and place the other rolled disc on top. Press the top and bottom crust together and tuck edges underneath.
  • 7. Using thumb and forefinger, crimp the rim of the crust. Cut four vent holes in the center of the top crust with a knife.
  • 8. Whisk the egg and water together in a small bowl. Brush the pastry with the egg wash. Sprinkle the top with flaky sea salt.
  • 9. Bake for 45-50 minutes until pastry is golden brown and the filling is bubbly. Remove from the oven and let it stand for 10 minutes.

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