Chicken Pot Pie

• Yield: 2 pies
• Total time: ~2 hr 20 min
• Cuisine: British, French
• Course: Full Meal, Main Dish
• Est. cost: ~$20–$35 USD (at time of writing)

Chicken Pot Pie | SIMM

Recipe Warnings

The source gives output as “Makes two pies” rather than slice-based servings, so the yield pill preserves that format exactly.

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Produce

• 1 large yellow onion
• 2 medium carrots
• 2 celery stalks
• 1 large russet potato

Dairy

• 2 1/2 cups / 560 g unsalted butter, divided
• 1 cup / 250 ml milk, plus 4 Tbsp milk, divided

Pantry

• 4 1/2 cups / 680 g all-purpose flour, divided
• 2 Tbsp cornstarch
• 1 1/2 tsp salt, divided
• 1/2 tsp ground black pepper

Deli & Prepared Foods

• 1 whole rotisserie chicken

Broth, Stock & Soup

• 2 1/2 cups / 591 ml condensed chicken broth
• 2 tsp chicken bouillon base, optional

Frozen

• 1/2 cup / 125 ml ice water

Mise It

Small bowl (thickener)

• Measure 1/2 cup / 110 g softened unsalted butter into a small bowl.
• Measure 1/2 cup / 80 g all-purpose flour into the same bowl.

Measuring cup (milk slurry)

• Measure 1 cup / 250 ml milk into a measuring cup.
• Measure 2 Tbsp cornstarch into the same measuring cup.

Large bowl (vegetable base)

• Buzz 1 large yellow onion into a large bowl.
• Peel and dice 2 medium carrots into the same bowl.
• Rinse and dice 2 celery stalks into the same bowl.
• Measure 3 Tbsp butter into the same bowl.

Mini bowl (seasoning)

• Measure 1/2 tsp salt into a mini bowl.
• Measure 1/2 tsp ground pepper into the same bowl.

Small bowl (potato broth)

• Peel, rinse, and dice 1 large russet potato into a small bowl.
• Measure 2 1/2 cups / 591 ml condensed chicken broth into the same bowl.
• Measure 2 tsp chicken bouillon base into the same bowl, if using.

Cutting board (chicken)

• Remove all the meat from 1 whole rotisserie chicken and dice it on the cutting board.

Large food processor (dry pastry mix)

• Measure 4 cups / 600 g all-purpose flour into the large food processor.
• Measure 1 tsp salt into the same processor.

Plate in fridge (chilled butter)

• Measure 2 cups / 450 g chilled unsalted butter, cut into cubes, onto a plate and keep it chilled.

1 cup scoop in freezer (ice water)

• Measure 1/2 cup / 125 ml ice water into a 1 cup scoop and keep it in the freezer.

Mini bowl (milk wash)

• Measure 4 Tbsp milk into a mini bowl.

Make It

1. COOK the prepared yellow onion, carrots, celery, and 3 Tbsp butter in a large heavy bottom pot over medium heat until the vegetables have softened.
2. SEASON with the prepared 1/2 tsp salt and 1/2 tsp ground pepper and stir to combine.
3. ADD the prepared russet potato, condensed chicken broth, and chicken bouillon base, if using, and bring to a boil over high heat.
4. REDUCE the heat to medium, cover, and simmer until the vegetables are just tender, about 10 minutes.
5. ADD the prepared milk and cornstarch mixture and boil gently, stirring with a heat proof rubber spatula.
6. ADD the prepared softened butter and flour mixture and boil gently, stirring, until the filling thickens.
7. TASTE and adjust with extra salt, pepper, or chicken bouillon base as needed.
8. STIR in the prepared diced rotisserie chicken.
9. COOL the filling.
10. PULSE the prepared 4 cups flour and 1 tsp salt in the large food processor 2 to 3 times to combine.
11. ADD the prepared chilled cubed butter and pulse until the butter is the size of peas through the flour, about 7 to 8 times.
12. ADD the prepared ice water and pulse until a crumbly dough starts to form and pulls away from the sides.
13. SPLIT the dough into 4 ziplock bags.
14. PRESS the dough in the bags to make 4 flat round disks.
15. REFRIGERATE the 4 dough disks for 30 minutes.
16. PLACE the oven rack in the lowest position and PREHEAT the oven to 400°F.
17. ROLL out 2 dough disks on a floured work surface and line both pie plates as the bottom crusts.
18. PRESS the dough into the pie plates and trim the excess with a knife.
19. BRUSH the edges of both pie bottoms with the prepared 4 Tbsp milk using a silicone basting brush.
20. SPOON the cooled filling evenly between the two pies.
21. ROLL out the remaining 2 dough disks, fold them gently, and make incision patterns in the folded top halves.
22. PLACE and unfold each top crust over each pie, centering the folded side over the filling.
23. CRIMP each pie with a fork to press the top and bottom crusts together all the way around the edges.
24. TRIM any excess dough with a knife.
25. BRUSH the tops of both pies with the remaining milk, but do not brush the edges.
26. BAKE until the pastry is golden brown, about 50 minutes.
27. REST both pies for 20 minutes, then cut into wedges and SERVE!

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