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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 Tbsbutter, melted 1/4 cup flour
1 1/4 cupsreserved vegetable broth
1 1/4 cupschicken broth
1 to 2 Tbs.dry sherry
1/2 tsp.dried thyme
1/2 tsp.ground sage
1/8 tsp.nutmeg
Salt and freshly ground pepper, to taste
Flaky Pie Pastry
3 cupsunsifted all-purpose flour
4 tsp.sugar
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Roast Chicken & Mushroom Pot Pie - Ingredients Continued

1 tsp.salt
1/2 tsp.baking powder
3/4 cupfirm, unsalted butter, cut into 1/2-inch cubes
1/2 cupchilled vegetable shortening, cut into small pieces
7 to 8 water, or more as needed
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Roast Chicken & Mushroom Pot Pie - Equipment List

Chefs Knife
Pie Pans
Mixing Bowls

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Roast Chicken & Mushroom Pot Pie - Instructions

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 4-5 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 degrees 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 10-12 times with the tines of a fork.

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Roast Chicken & Mushroom Pot Pie - Instructions Continued

Brush the top with ice water and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon dried thyme.
Bake in 400 degree F oven for 35-40 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

With floured hands, press the dough against the side of the bowl forming two balls. All of the crumbs

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Roast Chicken & Mushroom Pot Pie - Instructions Continued

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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