I’ve recently discovered/perfected a chicken pot pie recipe, so we’ve been eating chicken pot pie pretty regularly. The great thing about this recipe is it has no nasty vegetables, just delicious meat, gravy, and pie crust. My mother-in-love asked me to share the recipe. The original recipe was from America’s Test Kitchen, but I changed it to make it easier.
Your favorite homemade or store-bought pie crust, enough for a double crust pie.
rotisserie chicken (the ones from Sams and the “family-size” ones from Wal-Mart are perfect, Kroger’s are smaller, so you’d probably need two of those)
2 3/4 cups chicken stock — I use store bought (note that this is different than chicken broth)
2 tablespoons butter
1/4 cup all purpose flour
1/4 cup half-and-half
1 large egg, lightly beaten
1. Preheat oven to 450 degrees. Working on lightly floured counter (or parchment paper), roll pie dough into 12-inch round and transfer to 9-inch pie plate, leaving 1/2 inch overhang all around. Repeat with second dough disk and transfer to parchment-lined rimmed baking sheet. Cover both doughs with plastic and refrigerate for 30 minutes. I learned the hard way that refrigerating the dough is a pretty important step. If you skip it your crust will collapse in the oven. Disappointing.
2. Pull all the meat off the chicken. Discard the skin and bones. If you’re like me and you’re not fond of animal carcasses, get a manly man to do this for you. Just say to him, “I’m just not good at it,” and the thought of wasted meat will be so horrifying to him that he’ll leap to your rescue. (You’ve probably noticed by now that this isn’t a feminist blog. Get married. Husbands are useful.) Set the meat aside in a bowl.
3. Melt butter in a medium saucepan over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1 to 2 minutes. Slowly whisk in 2 cups of stock and half-and-half and bring to a boil. Reduce heat to medium low and simmer gravy until thickened and reduced to 1 3/4 cups, 6 to 8 minutes. Season with salt and pepper to taste (If you’re using store-bought stock it’s pretty salty already, so make sure you taste before you season.) Combine 1 cup gravy with shredded chicken; reserve remaining gravy for serving.
4. Transfer chicken mixture to dough-lined pie plate and spread into even layer. Top with second dough round, leaving at least 1/2-inch overhang all around. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Cut four 1-inch slits in top. Brush pie with egg and bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375 degrees and continue to bake until crust is deep golden brown, 10 to 15 minutes. Let pie cool on wire rack for at least 45 minutes. (OK, we’ve never waited that long to eat this pie. I’m convinced the original recipe meant to say let cool for 4 to 5 minutes.)
5. When ready to serve, bring remaining 3/4 cup of reserved gravy and remaining 3/4 cup of reserved stock to boil in medium saucepan. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes. (Make sure you heat the gravy up some before you add the stock. If you add the stock to cold gravy it will get all clumpy and weird.) Season with salt and pepper to taste. Serve pie with gravy.
Don’t waste this pie on your small children. They won’t appreciate it. Let them have peanut butter and jelly for supper, and keep this pie for the grownups.