Daring Bakers: Chicken Pot Pie

It’s that time of the month again!  For those of you who aren’t familiar, Daring Bakers is a group of bloggers and non-bloggers who are assigned a “secret” challenge at the beginning of each month.  The 27th of each month is the “reveal” date, in which those who blog can write about their experiences and recipes for the challenge.

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

I was particularly excited for this month’s challenge because I have never had good experiences with chicken pot pie in the past.  I rolled my sleeves up and got to working on my handy pie crust recipe, which also happens to be the same one that I use for Apple Pie (without the sugar), and got to chopping vegetables.  I used a filling recipe from Brown Eyed Baker because I’ve always had wonderful results with her recipes.

The verdict?  The pie was great!  The crust was flaky and perfect as promised, and the filling was hearty and flavorsome, as it should be.  Give this a shot and I promise you and your family will be very happy 🙂


Chicken Pot Pie

Yield:  4 Servings


For Pie Crust:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup + 1 tablespoon unsalted butter, very cold, diced
  • ½ cup water, very cold
  • 1 teaspoon vinegar
  • 1 egg white, lightly beaten

For Filling:

  • ½ cup unsalted butter, cut into cubes
  • ½ cup all-purpose flour
  • 4 cups vegetable broth
  • ½ teaspoon fresh thyme
  • 1 bay leaf
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup peeled and diced carrots
  • ½ cup sliced white mushrooms
  • ½ cup peeled and diced potatoes
  • ½ cup peas
  • 1 chicken breast, cooked and diced
  • Salt, to taste
  • Black pepper, to taste


Make Pie Crust:

Combine flour and salt in a food processor and pulse a few times to combine.  Add diced butter and pulse 8 to 10 times, until the butter is pea-sized.  With the machine running, slowly add water and vinegar, pulsing until the dough begins to form a ball.  Transfer dough to plastic wrap, form into a ball, wrap completely and refrigerate for at least 30 minutes.

Make Filling:

Melt butter in a large saucepan over medium heat.  Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.  Slowly add the broth, whisking until smooth, and bring to a boil.  Add thyme, bay leaf, onions, celery, carrots, and mushrooms and cook until the vegetables are tender, about 5 minutes.  Add the potatoes, peas, chicken, salt, and pepper and cook until the potatoes are tender, about 5 minutes.  Remove from heat and allow the filling to cool slightly.  Discard bay leaf.

Assemble Pot Pie:

Preheat oven to 425˚F and set aside 4 individual sized ramekins/baking dishes.

Divide the dough into two portions.  Divide each half into 4 portions (totaling 8).  Roll 4 of the balls of pie dough on a lightly floured surface into a large circle, big enough to fit inside the individual baking dish.  Transfer and fit each crust to the baking dishes, lightly brush with egg white, and freeze for ten minutes.

Roll the remaining 4 balls of pie dough on a lightly floured surface, large enough so that they cover the tops of the pies.  Set aside.

Remove bottom crust from freezer, brush once again with egg white, add filling, and add top crust.  Crimp edges if desired. Lightly brush the tops with remaining egg white. Cut a few slits into the top to allow steam to escape during baking.

Bake until the pies are golden brown and flaky, 30 to 45 minutes.  Allow the pies to cool for 5 minutes before serving.


22 responses

    • Thank you! You know, I totally think that if you’re in a hurry, then to use whatever you have on hand is the best idea. However, if you do find that you have a little extra time, the homemade crust really takes it over the top 🙂

  1. Oh my god, you put my food photography and crispy croissants to shame with the photo and crispiness of your pies 😦
    These look so good and hearty I’d love one, even in the middle of our hot Spring!

    • Thank you! 🙂
      The dishes are actually some personal size soup crocks I found at a local grocery store! They were too cute to skip out on lol 🙂
      As for the butter content, I will say that this pie is heavy. For me personally, I couldn’t get past a couple bites. It was very heavy and filling. I think because I didn’t grow up eating pot pie or anything like it, a buttery crust with a thick filling was just a tad too much. I mean the flavor and all of its components were delicious, but for me personally, it definitely is very heavy.

      • I was surprised at the amount of butter in the filling…pie doughs usually have a lot to make them so flaky but maybe if you subbed oil (and less of it) instead of butter it may lighten it up. I’ve used oil to make a roux before. Of course it’s not as tasty as butter but at least I don’t feel as guilty afterwards 🙂

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