Chicken Pot Pie

A few weekends ago I made this pot pie and forgot to share with you. Don't leave men alone in the room with this. It WILL come up missing. Too bad I couldn't have seconds!

Roast Chicken
1 2.5-3 pound chicken
1 tbsp olive oil
1 tbsp kosher salt
1 1/2 tsp coarse ground pepper
1 beer

Pie Dough
2 1/2 cups of all purpose flour
1 stick (1/2 cup) butter - cut in small cubes
5-6 tbsp very very cold water

Pot Pie Filling
chicken from 1 roasted chicken
1 medium onion - diced
3 celery stalks - diced
3 carrots - peeled and diced
1 cup frozen peas
2 garlic cloves minced
4 cups chicken stock
1/2 cup flour
2 tbsp olive oil
1 tbsp butter
1 1/2 tbsp kosher salt
1 tsp black pepper
1/2 tsp white pepper

Place the raw chicken in a roasting pan. Rub the chicken all over with the olive oil, salt and pepper. Pour the beer in the bottom of the pan so the chicken will have plenty of liquid to cook in. Roast the chicken in a 400 degree oven for an hour and 15 minutes or until the juices run clear. Let cool.


In a food processor, place the flour and add the butter. Make sure the butter is very cold. Pulse until you get small pea sized crumbles. Slowly add the very cold water. Too ensure the water is super cold I'll make a glass of ice water and set it aside so it's ready when I want to add the water. Be careful not to add too much water as this will make a less flaky crust. Form the dough in a ball. Press to flatten. Wrap in saran wrap and let rest for at least 30 minutes before rolling out.

Once the chicken has cooled, remove the chicken from the bones and pull the pieces into small bite size pieces.


In a pot, add the olive oil and butter. Once melted, add the onions, salt, pepper, white pepper, garlic, celery and carrots. Simmer for about 5 minutes. Add the flour as a thickener, cooking for another 4 minutes, stirring occasionally. Add the chicken stock 1 cup at a time stirring in between. Let simmer for about 30 minutes to thicken.

Add the chicken and peas. Simmer until hot.

Divide the dough into 2/3 - 1/3 sections. Roll out each pie dough piece to 1/4 inch thick. Place the larger piece into the bottom of a casserole dish draping the crust up and over the dish. Pour in the chicken filling. Top with the smaller crust. Press the dough pieces together. Crimp the edges with the fingers or a fork.

Bake in a 375 degree oven for about 35 minutes until the top crust is golden brown. In a small bowl, whisk an egg. Five minutes before the pot pie is down brush with the egg mixture. Return to the oven and finish baking.