Roast Chicken & Mushroom Pot Pie

Chicken Pot Pie:
1/2 Recipe for Flaky Pie Pastry
1 smallroasted chicken, skinned and boned, dice into 1-inch pieces (about 3 cups)
3 mediumcarrots (about 1 cup) cut in 1-inch chunks
1 cupfrozen pearl onions
1 cupfrozen peas
3 largemushrooms, caps and stems, cut into 1-inch pieces
3 tablespoonsbutter, melted 1/4 cup flour
1 1/4 cupsreserved vegetable broth
1 1/4 cupschicken broth
1 to 2 tablespoonsdry sherry
1/2 teaspoondried thyme
1/2 teaspoonground sage
1/8 teaspoonnutmeg
salt and freshly ground pepper, to taste
Flaky Pie Pastry
3 cupsunsifted all-purpose flour
4 teaspoonsugar
1 teaspoonsalt
1/2 teaspoonbaking powder
3/4 cupfirm, unsalted butter, cut into 1/2-inch cubes
1/2 cupchilled vegetable shortening, cut into small pieces
7 to 8 tablespoonsice water, or more as needed

Equipment List

Chefs Knife
Pie Pans
Mixing Bowls


For Chicken Pot Pie
Bring 2 cups of water to a boil in 2-quart All-Clad saucepan. Add 1/2 teaspoon salt, the carrots and onions. Cover the pot and bring to a boil, then simmer on low heat for 5 minutes. Off the heat add the frozen peas and mushrooms. Cover and let stand for 1 minute. Place a colander over a large bowl. Drain vegetables in the colander shaking it briefly. Reserve liquid for sauce.

In a medium All-Clad saucepan melt the butter. Add the flour and whisk quickly to form a roux. Cook on low heat for 4 to 5 minutes or until the mixture turns a light gold color.

Add vegetable and chicken broths all at once and whisk on medium heat until the mixture comes to a boil and is thickened. Add the sherry, thyme, sage, nutmeg, salt and pepper. Simmer for 5 minutes.

Preheat the oven to 400 F. Distribute the chicken and vegetables into a 10-inch All-Clad Pie Plate. Pour sauce over mixture. It should come to 3/4 of the level of the filling. If you do not have enough sauce, add a bit more vegetable broth. Roll pastry into a 13-inch circle. Lay the dough loosely on the top of the pan. Trim edges, leaving 1-inch around. Turn edges under and press against side of the pie pan. Flute or crimp with a fork. Pierce the top 10 to 12 times with the tines of a fork.

Brush the top with ice water and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon dried thyme. Bake in 400 F oven for 35 to 40 minutes or until the crust is golden brown. Let stand 15 minutes before serving.

For Flaky Pie Pastry
Place the dry ingredients in the bowl of a food processor fitted with a steel blade. Chill for 15 minutes. Process for 5 seconds to blend.

Add half of the butter and shortening. Pulse 4 to 5 times, then process for 4 to 5 seconds. Add the remaining butter and shortening and pulse again 4 to 5 times, then process for 4 to 5 seconds. The mixture should have the texture of coarse meal and still contain some larger pieces of fat.

Empty the mixture into a large bowl. Add the ice water, 1 tablespoon at a time, drizzling it around the side of the bowl. Use a kitchen fork to push the mixture toward the center with each addition.

With floured hands, press the dough against the side of the bowl forming two balls. All of the crumbs should adhere to the balls and clean the bowl. If not, add some additional water, a few drops at a time. Flatten the balls into two, 4 to 5-inch disks.

Dust the disks with flour, then score with side of your hand. Cover with plastic wrap. Chill 1/2 hour or longer before using. Will keep refrigerated for up to 3 days. This recipe makes one double crust 10-inch pie.

This recipe serves 4-6.

Recipe from
Copyright 2007 by Carole Walter, CCP

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