There’s something about Chicken Pot Pie that just feels like home. When it’s fresh out of the oven, the chicken and veggie filling oozes out of the golden brown pie crust. There’s nothing quite like it. For this recipe, we take inspiration from Martha Stewart’s Classic Chicken Potpie where she refuses to use frozen puff pastry and instead makes a pastry from scratch. We do the same with our ultra buttery, crispy crust that you can also use in other recipes like our Martha Stewart-Inspired Apple Crostata.
Can I Mix the Chicken Pot Pie Dough by Hand?
While we do recommend using a mixer to make the process easier, you can still mix this dough by hand with a few adjustments. For mixing by hand you want to start with whisking together your dry ingredients in a large bowl. Cut the cold butter into small chunks and use either your fingers or a pastry blender to press the butter into the dry ingredients until small butter balls form. In order to properly mix in the water and vinegar, you’re going to want to add the mixture of the two just one tablespoon at a time to the bowl. It may help to mix this step with a wooden spoon. You want the dough to be just combined and not over-mixed. From here you can finish off our Martha Stewart-Inspired Chicken Pot Pie using the recipe below.
Martha Stewart-Inspired Chicken Pot Pie
- Yield: 8 Servings 1x
Description
A crusty pie dough full of warm chicken and vegetables.
Ingredients
For the pie dough:
- 8 oz all-purpose flour #1
- 1 tbsp salt
- 1 tbsp sugar
- 2 sticks (8 oz) butter, cold cut into small chunks
- 5.5 oz ice water
- 1 tbsp vinegar
- All-purpose flour for dusting
For the filling:
- 3 tbsp vegetable oil
- 2 cups yellow onion, extra large or two medium
- 2 cups carrots
- 1 tbsp garlic, minced
- 1 small bag frozen peas
- 32 oz chicken broth
- 3/4 cup all-purpose flour, leveled but not packed
- 1 whole rotisserie chicken, shredded and chopped
- 1 bunch fresh parsley
- 5 tbsp butter
- Salt and pepper to taste
For the egg wash:
- 1 whole egg
- 1 egg yolk
Instructions
For the pie dough:
- Cut butter into small pieces and place back in the fridge.
- Make ice water, strain, rescale.
- Add to the mixer with the paddle attachment; flour, sugar, salt, butter and mix until the butter is pea sized.
- Add ice water and vinegar, add to the mixer. Mix just until a solid piece of dough forms.
- Place a dusting of all purpose flour on your table and roll out the dough to about an inch thick and put on parchment on a sheet tray and wrap. Let rest for 30 minutes.
- Remove from fridge and roll out the dough until its about ¼ inch (2 stacked quarters) thick.
- Let rest in the fridge while you make your chicken pot pie filling.
For the filling:
- Dice all vegetables to about the size of the peas.
- In a skillet or pot heat oil, add onions and carrots and cook until the onions begin to become transparent.
- Season as you go with salt and pepper so that the ingredients absorb the flavor.
- Add peas, then garlic. Cook only until the garlic becomes fragrant, 30 seconds to 1 minute.
- Add the butter and melt.
- Add the flour and stir until the vegetables are fully covered.
- Add the chicken broth. Simmer, stirring frequently so it does not burn. Cook for 8-10 minutes.
- Add chopped parsley and shredded chicken.
- Pour into casserole dish and top with pie dough. Recipe is above, but Pillsbury pie dough works perfectly. Brush with egg wash, slit the top with a plus sign in the center and bake until crust is golden brown.
- Let cool for 15 minutes before serving.
Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes
Apple Crostata with Cheddar Cheese Crust
Recipe by Selina Progar
Photography by Dave Bryce
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