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Chicken Pot Pie With Rich Pastry Crust

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“Dodge County Extension 1976 homemade all the way old recipe. She says this dish freezes and reheats well. I think you might be able to make a couple of pies out of this recipe even though she says one.”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
  2. Heat chicken fat or butter in skillet.
  3. Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
  4. Stir in flour until blended.
  5. Stir in chicken broth and 1/2 and 1/2 cream.
  6. Cook and stir over medium heat until mixture boils.
  7. Season with salt and pepper.
  8. Combine with chicken and pour mixture in 2 quart baking dish.
  9. Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
  10. Cover chicken mixture; fold excess pastry under and crimp edge.
  11. With a sharp knife cut a small diamond in middle of top crust.
  12. Brush generously with egg yolk and milk topping mixture.
  13. Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
  14. PASTRY:
  15. For pastry,combine flour and salt; cut in lard.
  16. Mix egg, ice water, and vinegar.
  17. Gradually stir into flour. Mix.
  18. Roll out.
  19. This dish freezes and reheats well.

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