Homemade Chicken Pot Pie with Bottom Crust
Homemade Chicken Pot Pie with a bottom crust combines tender chicken breasts, mushrooms, fresh green beans, and carrots in a rich creamy pie filling.
Servings: 8 servings
Equipment
- 10-inch skillet
Ingredients
Creamy Chicken Filling
- 42 grams unsalted butter
- 42 grams all purpose flour
- 300 grams chicken stock
- 300 grams heavy cream
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 60 grams olive oil divided
- 135 grams yellow onion diced
- 130 grams peeled carrots diced (or thinly sliced baby carrots)
- 130 grams green beans cut into 1/2 inch pieces
- 80 grams cremini mushrooms roughly chopped
- 1 clove fresh garlic minced
- 280 grams cooked chicken breasts can also use store-bought rotisserie chicken or cooked chicken thighs
Breadcrumb Topping
- 90 grams panko breadcrumbs
- 2 tablespoons (28 grams) unsalted butter melted
- 1 teaspoon fresh oregano finely chopped
- 1 teaspoon fresh sage finely chopped
- 1 teaspoon fresh thyme finely chopped
- ½ teaspoon paprika
- 20 grams gruyere cheese grated
Egg Wash
- 1 large egg
- 1 teaspoon water
Instructions
Make Homemade Pie Crust
- Make the pie dough according to instructions in the recipe. If you would like to add herbs and cheese to the pie dough, *see notes section below.
- Cover dough with plastic wrap and place it in the fridge to rest for a minimum of 1 hour. The dough can be made up to 2 days in advance. Just allow super firm cold dough to warm at room temperature slightly before rolling out.
Chicken Pie
- Lightly dust a work surface with flour. Set a 9-inch (23-cm) nonstick metal pie pan within arm’s reach of the prepared work surface.
- Roll out the dough on the prepared work surface until it is 1/4-1/8-inch (4 mm) thick and about 13-inches (33 cm) in diameter.
- Lift the dough and lower it into the pie pan. Gently press the dough into the pie pan with the pads of your fingertips.
- Gently tuck any overhanging dough under itself and crimp the edges. Use a fork to prick the bottom and sides of the crust that touch the pan several times.
- Beat the egg and water together in a small bowl with a fork. Take a pastry brush and paint a thin coating of egg wash over the crimped edges.1 large egg, 1 teaspoon water
- Place the pie crust in the freezer for 30 minutes to allow the dough to chill and become firm. Remember, we like a super cold pie crust to go into the oven if it is not going to pre-baked.
Make the Filling
- Preheat oven to 400°F (200°C). Position the oven’s rack to the lower third of the oven. Line a medium baking sheet with parchment paper.
- Set a medium saucepan over medium heat and melt the butter. Sprinkle the flour over the melted butter and whisk them together to form a paste. Reduce the heat to low, then pour in the chicken stock and heavy cream, stirring continuously to form a thick gravy.42 grams unsalted butter, 42 grams all purpose flour, 300 grams chicken stock, 300 grams heavy cream
- Remove the cream sauce from the heat and transfer it to a large bowl. Stir in the sage, thyme, salt, and black pepper. Cover the bowl with a linen towel and set it aside.1 tablespoon fresh sage, 1 tablespoon fresh thyme, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
- The vegetables need to be slightly cooked before being baked in the pie, or they will be too crunchy. Heat 1 tablespoon (15 ml) of the oil in a medium skillet over medium heat. Add the onion. Saute the onion for 2 to 3 minutes, until it becomes soft and translucent.60 grams olive oil, 135 grams yellow onion
- Add the remaining 3 tablespoons (45 ml) of oil. Add the carrots, and green beans to the skillet and cook the mixture for about 2 minutes. Add the mushrooms and garlic, cooking the mixture for 3 minutes. Lightly season with salt and pepper.1 clove fresh garlic, 130 grams peeled carrots, 130 grams green beans , 80 grams cremini mushrooms
- Remove the vegetables from the heat and transfer them to the cream sauce. Stir the filling with a rubber spatula to distribute the vegetables evenly throughout the sauce. Add the chicken and mix the ingredients again. Let the filling cool for about 5 minutes while you prepare the topping.280 grams cooked chicken breasts
Herb Panko Topping
- To make the topping, place the breadcrumbs, butter, oregano, sage, thyme, and paprika in a small bowl. Stir the ingredients with a fork to combine them, and then mix in the Robusto Gouda cheese.90 grams panko breadcrumbs, 2 tablespoons (28 grams) unsalted butter, 1 teaspoon fresh oregano, 1 teaspoon fresh sage, 1 teaspoon fresh thyme, ½ teaspoon paprika, 20 grams gruyere cheese
Assemble and Bake
- Remove the pie crust from the freezer.
- Transfer the filling to the crust and level out the filling with a spatula. Cover the filling with the breadcrumb topping, gently packing down for a level top.
- Place the pie in the lower third of the oven. Bake for 40 to 45 minutes, until the crust is golden brown. The filling may also bubble around the edges..
- The breadcrumb topping should be a rich golden brown. If you feel that the breadcrumbs are getting too dark, place a tented sheet of aluminum foil over the pie halfway through baking.
- Remove the pie from the oven and place it on a wire rack. Let the pie cool for 30 minutes, allowing the filling to thicken some before serving.
Video
Notes
Herb and Cheese Pie Crust
When making the double dough recipe whisk in 1.5 tablespoons (6 grams) of minced fresh and thyme 1.5 tablespoons (6 grams) of rosemary with the flour. Before adding the water to the dough, stir in 1/4 cup of grated gruyere or robust gouda cheese. Finishing making the dough according to the linked recipe above. Wrap the dough to rest and proceed with making the Chicken Pot Pie with below instructions.