Welcome to STYLE’s new series In the Kitchen with Cassandra Wardrope. In this series, we will be featuring weekly recipes of some of the most delicious meals you have yet to try! If you’re as much as a foodie as we are, don’t forget to check out In the Kitchen for tasty, easy new recipes each week!
Recipe by: Cassandra Wardrope
I don’t know anyone who doesn’t love a comforting chicken pot pie. From the flakey, buttery crust, to the creamy and rich chicken filling, what’s not to love!?
I was always under the impression that making a chicken pot pie from scratch should be left to the grandmother’s who have been making it for years and years. Wow was I wrong! Making a homemade pie crust seemed like a daunting task and this always steered me away from wanting to try to make this delicious dish. After making homemade pie dough, I quickly discovered how easy it was to make. The dough comes together in no time and the filling uses simple ingredients that you’ll already have in your pantry and fridge. You will want to add this to your recipe book! It’s always a crowd pleaser and perfect to eat on a cold winter night.
Pie Dough Recipe (makes two discs)
2 ½ cups all purpose flour, plus more for rolling out your dough
½ tpsb granulated sugar
½ tsp salt
2 sticks of COLD butter diced into ¼” pieces
7-8 tbsp ice cold water (add ice cubes to water)
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
- Add 7-8 tbsp ice water and pulse until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time.
- Transfer the dough to a clean counter top and gather the dough into a ball. The dough should be shaggy. Don’t kneed the dough. Wrap with plastic wrap and refrigerate for 1 hour.
2 tbsp olive oil
1 celery stock, diced
2 carrots, diced
1 white onion, diced
4 cloves garlic, minced
1 Yukon gold potatoes, chopped into small cubes
1 tsp herbs de Province
1 tsp smoked paprika
1 tsp sweet paprika
4 tbsp butter
1/3 cup flour
½ white wine
3 cups chicken stock
1 cup milk
¼ cup cream
3 cups of cooked shredded chicken or turkey
1/3 cup frozen peas
- Heat a large dutch oven to medium and add olive oil. Add carrots, celery and onion to the pot and cook for 5 minutes until the vegetables are tender. Add garlic and spices and cook for a few minutes until fragrant.
- Add potatoes, butter and flour and cook for a few minutes until the flour cooks.
- Add white wine and cook for a few minutes until the alcohol cooks off. Add chicken stock, milk and cream and cook uncovered on medium low for 30 minutes until the sauce thickens. Stir every 5 minutes so that nothing sticks to the bottom.
- Once the sauce has thickened, add in your cooked shredded chicken and peas. Cook for a few more minutes. Add the mixture to your pie pan or baking dish. Let this cool slightly for about 25 minutes. Take your pie dough out of the fridge and let it rest on the counter for 20 minutes or so or until it’s easy to roll out.
- Dust a clean counter top with flour and roll out your pie dough. Put the dough on the pie plate or baking dish and brush with an egg wash (one egg with a splash of water or milk). Cut slits into the dough and bake in the oven at 375 for 30-35 minutes or until golden brown.
*Note: I like to use one pie disc and use it only for the top. This way I can make two chicken pot pies.
Last modified: February 28, 2023