Chicken Pot Pie

Chicken Pot Pie

No matter what season it is, a day like today can always be around the corner.  This actually suits me just fine, because a cloudy, rainy evening is perfect for a dinner like this – Chicken pot pie.  The name and concept behind this meal has comfort food written all over it, and besides being nourishing and delicious, this recipe holds the added bonus of working well as a make-ahead dinner – after all, this is the homemade version of what may be the most famous of frozen foods.  

Making and enjoying this Chicken pot pie fresh is of course preferred, however, unless you have friends over or a family to feed, this recipe will leave you with some leftovers.  I assure you, this is most certainly not a bad thing.  We wrapped our extra pot pies in tinfoil, then in plastic wrap, and we now have our next cloudy, rainy evening dinner made and waiting for us in our freezer.  

We’ll be making this again for sure, and keeping this recipe in mind for when we have leftover turkey from the holidays to make turkey pot pies or for using leftover roasted chicken as well.  We adapted this recipe from an article in Fine Cooking magazine by Abigail Johnson Dodge and we hope you enjoy it…

Chicken Pot Pie

Ingredients / Ingredientes

Crust / Masa

  • 2 cups flour/ tazas de harina
  • 3/4 tsp salt / cucharillas de sal
  • 12 Tbsps cold butter / cucharadas de mantequilla fría

Filling / Para el relleno

  • 5 Tbsp olive oil / cucharadas de aceite de oliva
  • 6 Chicken thighs (skin off, bone in) / muslos de pollo sin cuero
  • 2 cups Crimini mushrooms (in quarters) / tazas de hongos cortados
  • 1 1/2 cups frozen pearl onions / tazas de cebollas perlas o cebollín congeladas
  • 4 medium carrots / zanahorias
  • 3 cloves garlic (minced) / ajos
  • 4 Tbsp butter / cucharadas de mantequilla
  • 1/2 cup flour / taza de harina
  • 3 cups chicken stock / tazas de caldo de pollo
  • 1 cup heavy cream / taza de crema de leche
  • 5 cups red potatoes in 1/2 inch dice / tazas de papas cortadas en cuadritos
  • 1 cup frozen peas / taza de arvejas
  • 1/4 cup dry sherry / taza de licor de sherry o jerez
  • 1/4 cup fresh parsley chopped / taza de perejil picado
  • 1 tbsp dried thyme / cucharada de tomillo
  • 1 1/2 Tbsp dijon mustard / cucharadas de mostaza djon

Instructions / Instrucciones

  • To make the crust – add the flour and salt into the bowl of a food processor and pulse to blend.  Add the butter, cut into tbsp size pieces, and pulse until the butter pieces are coarsely mixed into the flour.  Finally, add 3 Tbsp of cold water over the butter flour mixture and pulse until the mixture begins to clump together / Para hacer la masa primeramente debes poner la harina y la sal en un procesador de comida y triturar. Agregar la mantequilla en pedazos y triturar hasta que todo esté incorporado. Agregar 3 cucharadas de agua fría a la mezlca y triturar hasta que se incorpore en la masa.
  • Turn the mixture onto a work surface, gather into a pile and, using the heel of your hand smear the dough into the table a few times until the crumbs form a dough.  mold into a block, wrap in plastic and refrigerate until firm (about 2 hours) / Sacar la masa del recipiente y amasar con las manos hasta que esté todo junto. Colocar plástico a la masa y colocar en el refrigerador por 2 horas, hasta que esté firme.
  • Heat 2 tbsps of oil in a dutch oven over medium high heat / Calentar 2 cucharadas del aceite de oliva en una olla grande

Red potatoes, crimini mushrooms, carrots, pearl onions, parsley

  • Season the chicken thighs with salt and pepper / Sazonar el pollo con sal y pimienta.
  • Working in two batches, brown the chicken on both sides and remove from the pot to a cutting board.  Remove the meat from the bones and place the chicken in a medium sized bowl.  The chicken will not be fully cooked at this point, however it will be added back to the pot and finished later  / Primeramente dorar el pollo en el aceite y luego colocar los muslos en una tabla para cortar, remover toda la carne de los huesos y colocar la carne en un recipiente. El pollo no estará completamente cocido.
  • Once all the chicken is cooked and added to the bowl, add another tbsp of oil to the pot and add the mushrooms.  Cook the mushrooms without stirring for one minute, then begin to stir until they are well browned (another 3-4 minutes).  Add the mushrooms to the bowl with the chicken / Después de que hayas terminado de dorar los muslos de pollo, en la misma olla colocar una cucharada de aceite de oliva. Agregar los hongos y cocinarlos por 3 o 4 minutos. Transferir los hongos al recipiente con el pollo.

crimini mushrooms, carrots and pearl onions

  • Add another tbsp of oil and add the onions and carrots to the pot.  Cook, stirring occasionally until the vegetables begin to caramelize (8-9 minutes).  At this point, add the garlic cook until the garlic is fragrant then remove the vegetables from the pot and add them to the bowl with the mushrooms and chicken in the separate bowl / Poner otra cucharada de aceite de oliva en la olla y agregar las cebollas y zanahorais y dejar cocinarlas por 8-9 minutos. Agregar el ajo y cocinarlo por 30 segundos, transferir los vegetales al recipiente con el pollo y los hongos.


  • Melt the butter in the same dutch oven over low heat.  Add the flour and whisk until the texture smooths out (4 minutes).  Slowly begin to add the chicken broth, whisking constantly, and add the cream as well.  Raise the heat to medium high and bring the mixture to a boil, then reduce the heat to low and add the potatoes, chicken, and vegetables (including any juice from the bowl as well) / Derretir la mantequilla en la misma olla a fuego lento, agregar la harina y batir hasta que la mezcla esté suave (4 minutos). Poco a poco agregar el caldo de pollo y la crema de leche. Aumentar el fuego a medio para que empieze a hervir, luego que esto suceda bajar el fuego a lento y agregar las papas, pollo y los vegetales.

chicken pot pie filling

  • Add a large pinch of salt and pepper, partially cover the pot and simmer for 15-20 minutes – until the potatoes and carrots are just tender / Agregar sal y pimienta, cubir pero no por completo la olla y dejarla hervir por 15 a 20 minutos,(hasta que las papas y zanahorias estén blandas)  removiendo de vez en cuando.

final touches

  • Stir in the peas, sherry, parsley, thyme, and mustard.  Season to taste with more salt and pepper / Colocar las arvejas, sherry, perejil, tomillo y mostaza. Colocar sal al gusto si necesita.

chicken pot pie

  • Distribute the filling among oven safe bowls / Distribuir el relleno en los recipientes para poner al horno
  • Roll the dough between two pieces of parchment to approximately 1/8 of an inch thickness and using a cookie cutter, or another bowl, cut circles that are slightly wider than the inner diameter of the bowls  / Enrollar la masa entre dos piezas de papel pergamino. La masa tiene que quedar aproximadamente 1/8  pulgadas de espesor y utilizando un cortador de galletas, u otro recipiente, haz  círculos los cuales sean un poco más grandes que el recipiente el cual vas a poner la masa.

chicken pot pie

  • Cut vents in the circles of dough and place over the filling / Hacer un pequeño corte en la masa para que respire y luego colocarla encima del relleno.
  • Bake the pies in an oven preheated to 425 degrees F on a sheet lined with aluminum foil and bake until the filling is bubbling and the crust is golden brown – about 45 minutes.  Cool on a rack for 20-30 minutes before serving / Hornear los pies en un horno de 425 grados F sobre una bandeja forrada con papel aluminio hasta que estén dorados (apróximadamente 45 minutos). Dejarlos enfriar por 20 minutos antes de servir.  Enjoy / Disfruta

Chicken pot pie... provecho!


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