Dough Ingredients ½ cup sour cream 1 large egg 2.5 cup AP flour 1.5 tsp salt 12 tbsp unsalted butter, cubed into ½ inch pieces, chilled Filling Ingredients 4 tbsp unsalted butter 1 onion, chopped fine, about 1 cup 2 carrots, chopped fine, about 2/3 cup 2 ribs of celery, chopped fine, about 1/2 cup 6 tbsp all-purpose flour 2.25 cups chicken broth ½ cup half and half 1 russet potato, cut into ¼ inch pieces, about 1 cup 1 tsp fresh thyme 1 rotisserie chicken, shredded - should be about 3 cups of chicken ¾ cup frozen peas 1 egg, beaten Dough Instructions Combine sour cream and beaten egg in a small bowl. Combine salt and flour in food processor. Add butter, pulse 10x. Add half the sour cream mixture to food processor, pulse 5x. Add remaining sour cream mixture, pulse 10x. Lightly flour work surface, remove dough from food processor. Knead a little bit to bring the dough together. Split the dough in half and shape into discs. Cover the discs separately in plastic wrap, refrigerate for at least 1 hour. Can be made a couple days in advance. After the dough has chilled, let it sit for 10 minutes at room temperature. Lightly flour work surface. Roll out the dough into a 12 inch circle. Move one of the crusts to a 9” pie plate. Allow it to settle gently into the plate without stretching. Cover with plastic wrap and refrigerate both crusts. Put the other one on a baking sheet lined with parchment. Filling Instructions Melt 4tbsp butter in a large saucepan. Add onion, carrots, and celery. Cook for about 6 minutes until vegetables are softened but not browned. Add flour. Cook 1-2 minutes. Add chicken broth, half and half. Increase heat and bring to a boil. Add potato, thyme. Reduce heat and simmer, cook 8 minutes until potatoes are cooked. Turn off heat, add chicken. Add peas. Add filling to chilled crust. Add top crust. Trim crust, leaving ½ inch rim. Pinch the edges of the pie crust together, fold under to create lip. Crimp as desired so that it sits on the edge of the pie plate. Cut 4, 2-inch slices in the top of the pie. Move pie to rimmed baking sheet. Add egg wash with brush. Preheat oven to 450 - rack on the lowest position. Cook for 18-20 minutes. Drop to 375 degrees. Rotate baking sheet and cook for 12-15 more minutes. Let sit for 45 minutes before slicing. I have not verified this. I just wrote it down while watching the video.
Now this is the way I like my pot pies... double crusted. This is the way mom used to make them. She always said that anything with the word pie in its name better have an all-around crust or it's not a pie. Well done, ladies. I commend you!
I made this winner yesterday. Here is what I learned: The recipe is essentially 2 recipes - the crust (btw, delicious, and a useful recipe for other savory pies) and the filling (also wonderful with a classic chicken pie flavor profile.) Although each step of the recipe is easy, it took more energy than I realized to do it all in one cooking episode. Pro tip: make both the crust and the filling in advance. Completely cool or chill the filling before transferring it to the raw crust. If the filling is even a little warm when you put it into the raw crust, the raw pie dough will immediately soften and be difficult to crimp/flute. That final step of waiting 45 minutes after baking for the warm pie to set is a killer - but don't skip it. The leftovers chill beautifully. We had enough left for a second meal the next day, PLUS we could divvy the remainder into portions for 2 and freeze. My next task is to convert the recipe into single-serving pot pie amounts for the next time I make it.
Yesss... I was thinking about about making a few of these pies with Thanksgiving turkey leftovers and was hoping to put a few in the freezer! I wonder about how long to reheat them for, though
@@vucub_caquix Great idea! If you want to make a whole pie and freeze part of it, here is an option: I portioned the pie into quarters and carefully transfered a pontion into a Pyrex dish about the same size, covered tightly with heavy duty foil and placed it in a freezer bag. When we were ready for an easy meal, I unwrapped the glass dish, removing the foil. I nuked it just enough to thaw - it was still cold, but no longer frozen, easily checked with a food thermometer. If you are a plan ahead person, it could likely thaw in the fridge overnight. I put the thawed (but still cold) pie into a 375F oven maybe 20-25 minutes with the foil loosely covering, then another 5-7 minutes with foil removed to make sure the crust was flaky. It came out just as delicious as the original bake. It is easy to do if you 1) freeze it in the dish you will use for baking, and 2) rely on your trusty food thermometer to make sure the temp is what you want.
Hi! I just tried this yesterday in the smaller 5" aluminum pie pans (2" deep). One batch of this dough was just enough for two double crust mini pies. Need to roll the dough out to about 8 1/2"-9" to fit them over the lip to pinch together top and bottom. Not as crispy on the bottom as I'd hoped, but the top crust was absolutely incredible. Hope this helps :)
This pot pie recipe is THE BEST since I don’t have time to make a homemade crust I used Marie calendar’s pie crust that has 2 per pkg top and bottom crust I also use sams club rotisserie chicken. I also used frozen peas and carrots. Perfect. So good. For special occasions I double all and share.
I made this pie. First chicken pot pie I've ever made! I had to substitute frozen veggies and substituted milk for 1/2 . It got raves! Did not make it to two meals! I will try to make it with out substitutions next time(don't know if my friends can handle it tasting better 😂) Been following you for years but this is my first comment! Thank you ❤
I made this ~ the family LOVED it ! We mounded up the filling, then used as much stuffing as possible ( sprinkled lightly with course shredded cheddar cheese ) for the top ‘ crust. ‘
My mom did something similar to this with leftover roast beef, she would cut up the roast and veggies, thicken the gravy and then put it in a crust. So good on a fall day
I have heard washing the rim with a beaten egg will also stop it from shrinking. Another tip is if you par bake the bottom dough, it will ensure 1) the pie is cooked on the bottom and 2) the pie bottom won't get soggy.
I made this for the first time today. It t urned out beautifully. I think that I may use this crust recipe for all of my pastry needs. This pot pie recipe is definitely a time commitment, but this would be nice for company, as the filling and the pie dough can be made ahead.
Crust~ 1/2 cup sour cream, 1 beaten egg, mix. 2.5 cups flour, 1 tap salt, blend together. 12 tbsp unsalted butter cut up, pulse with flour. Add half of the sour cream mix, pulse. Add the rest of sour cream mix until totally combined. Kneed together. Flour surface. Kneed until cohesive. Split in half. Shape into disks. Wrap with plastic and fridge for 1 hour. Make up to 2 days ahead. Sit out for 10 mins to soften a little. Flour surface. Roll until 12 inches. Put 1 into pie plate. Don’t stretch. Pat in. Put over on parchment sheet. Chill again for 30 minutes. Take out and use.
this was delicious and I'll make it again. But with a couple of minor changes. First, start with 1/4 tsp thyme and add more as needed to the filling. Since the rotisserie chicken was well-seasoned, an entire tsp of thyme was overwhelming. Second, make either the dough or the filling the day before. The recipe is not complicated, but definitely time consuming, especially waiting at least a couple hours for the dough to set before and after rolling it out. It takes time to chop the vegetables and take apart the chicken, to cook, and to wait almost another hour before serving. Third, put foil around the edges of the crust. After the first 18 minutes, the edges were golden brown and the top of the pie was still sort of raw. After another 25 minutes at 350 degrees, the top was still not baked through. I finally moved the pie to the middle rack, turned up heat the 375 degrees and it was done in about 8 minutes. Lastly, I'll probably use another pie dough recipe that measures by weight (grams or ounces) not volume (cups). Measuring by volume gives inexact results and it becomes hard to make adjustments when you add the liquid. I might have used too much flour because the dough did not come together when I added the sour cream and egg mixture. I added a little bit of water, but it's kind of tricky doing this because it's important not to add too much liquid. But having said all that, making this chicken pot pie was worth the effort.
Chicken pot pie is one of the best foods ever invented and I’m going to try your recipe. The crust is especially intriguing because it’s unlike other crusts which are often challenging. Well done!
I made this today. Only difference is I didn’t have celery, peas and carrots. I did mine with portobello mushrooms, yellow and green squash, and dark turkey meat. I knew I would get it close to the original recipe, but it’s what I had in my stock pile. After everything was prepped and baked, I really didn’t know what to expect. To my surprise it came out better than I had expected. My family loved it and said I needed to make it every week for the winter. This is a total comfort food. Definitely a winner and a keeper for the recipe box. Btw America’s Test Kitchen has been my show for cooking and recipes for over 15 years (Saturday’s PBS). To anyone who reads this. All I can say is that you have to try it. Even if you don’t have a food processor it can be done. Best- X
Your comment makes me think of a scene in a sitcom. The daughter says she made Chicken Chow Mein but she didn't have chicken so she used Corn Beef Hash and she didn't have Chow Mein noodles so she used spaghetti. So the father says so what's Chinese about this? The wife says the name - Chicken Chow Mein. LOL
I’ve made this several times now. IT IS AMAZING!! Even though it’s all from scratch, except the chicken, it is incredibly easy to make and the taste is so much better than other versions I’ve made.
Cool for 45 minutes though? To keep it looking nice? Oprah just entered the chat: "A room-temp slice of pot pie for you! And for you! Everybody gets a room-temp piece of chicken pot pie!!" They don't even mention reheating it
I got this recipe from Cooks Country magazine and make it all time. Rotisserie chicken from Costco is big enough to make 2 pies. I’ll make 2 and put one in the freezer to bake later.
@ASHLEY HANSON take from the freezer, cut 4 slits in the crust, cover with foil and place frozen pie in a cold oven set to 375 for 1 1/4 hours. Then uncover and brush with an egg wash and continue baking for 55 minutes to 1 1/4 hours until crust is golden brown. Cool for 45 minutes before serving. These directions are from Cooks Country magazine.
I mad this and it turned out pretty darn well. I made the filling yesterday and the crust this morning. Instead of using a pie pan, I made it in individual servings using a couple of large muffin pans. The crust was delicious (my first ever pie crust from scratch). The filling needed a lot more salt and was a dry. Next time, I'll add more half & half so the filling will be creamier. I added some whole kernel corn for extra color. I cut the thyme in half, and that was still too much for my personal preference. Easy to adjust next time. It's a lot of work, so I fully agree with the suggestions to make filling and crust in advance.
I made this for lunch today and it is delicious. It's a very nice crust to work with a good texture. I used a convection oven and didn't need to rotate it. Also I made the crust a day ahead as someone here recommended and I would recommend it also.
That is the best looking chicken pot pie containing the most chicken meat I have seen in my eighty plus years. I look forward to trying this recipe, for which I thank you!
Chicken pot pie! Has always been a meal that I always wanted to try but never brave enough to do it. You made it look simple enough to where I am brave enough to give it a go. Mahalo!
I baked this yesterday and so yummy!! It absolutely looks like your images. I was so thrilled. I will say that I will switch to salted butter next time but such a great recipe ! I used my grater to get tiny bits of cold butter. Made such a savory and flaky crust ♥️ I didn’t want to spend money on the rotisserie chicken so I prepared a large chicken breast in my instant pot before starting my pie. Easy way to get flavorful, fast chicken 🐔
Just made this. Best. Agree with many below. Cook times very. Potatoes took longer. Pie crust perfect. Filling is exact. Let the Filling Sit. Sat for an hour. Still warm. Cut like a champ! Made a dinner party perfect. Surpise! Good food.
This looks amazing! We don't get rotisserie chicken in german supermarkets usually, so no way around roasting for me - which leaves me with the carcass for stock 👌 The only thing I can never skip is to put some salt flakes on the egg wash before baking :)
I don't blame you, American supermarket rotisserie chickens are always overcooked anyways. What's the point of buying a cheap chicken if it sucks? Roast your own bird, at least then you know the chicken will be done correctly. 😉
You can actually poach chicken, leave the skin on to keep it moist and poach it with bits of onion slices and herbs. You can also buy some chicken breasts and sauté them with some spices and you would get more flavor too. Either way makes quite delicious chicken meat pieces that you can use later on to be added to salad. I’m not fond of supermarket rotisserie chicken. They’re very greasy I found. The bird itself isn’t good quality I think.
It definitely LOOKS amazing.. but let it cool for 45 minutes before serving? So everyone gets a better LOOKING piece, but has to eat it at 70f/room temperature??
I love these lady's! I use so many of their recipes. Truly inspiring! This pie is top notch. I have made it 10 times or more. I even made one with only chicken and potatoes for my fussy eaters.
Just want to say a big thank you, Christie!!! I followed your instructions to a tee and made THE BEST chicken pot pie I've ever made this past weekend. (It was even as pretty as yours....well, almost!) This recipe joins my all-time favorites list!
That’s looks so comforting and delicious! I prefer to cook in “bulk”, I don’t have time to whip something up while babysitting several Grandkids at once. So would you please answer my following questions... - Can l make this entire Chicken Pot Pie then wrap and freeze it? - If the answer is “Yes”... - Should I apply the Egg wash now or after it’s thawed? - Do I need to thaw it (Partially or Completely) before baking? - Do l need to adjust the Baking, Time & Temperature? Thank you very much. Signed, Busy Nana ♥️👵🏻
Freezing uncooked? - Yes. Egg wash, before or after freezing? - either. Thaw or not thaw ? - either. If baking from frozen, Temperature adjustment? - no, but make sure that your oven is well pre-heated. Time adjustment? - of course. Bake for five minutes longer at the high temperature, then bake at the lower temperature until you see steam and a little gravy coming out of the vents. Test with an instant read thermometer and make sure that the filling has come up to 140 f or 60 c ( a little higher is fine). If the crust is overbrowning, cover it with a foil shield. A pizza stone on the bottom shelf of the oven helps cook the bottom crust.
I made this yesterday in 5" pie pans (2" deep). One batch of dough was just enough for two double crusts. Need to roll the dough out to about 8.5-9" to fit them. The baked crust was incredible!! So tender and crispy, nice and flaky. It puffed up so big on the top; I was so proud of myself. And the filling was out of this world. I used Ultra Gel instead of a flour roux for the filling, and leeks in place of the onions. Will definitely be making this again. If not for anything but that darn crust, lol. Any other kinds of pies the dough would be useful for?
I love the fact that I can use the ingredients in something else. Sour cream, butter, flour, eggs, chicken...all of theese things are accessible in any food market. I was hesitant to make the dough but is was easy. I will make it again, this time I will probably use pork.
A beautiful chicken pot pie. The crust looks amazing. The only changes I would make is to add some rosemary in addition to the thyme. And I like more of a well-defined look that you get with chunks of white meat instead of the shredded whole chicken. But that's a personal preference. I love the way the edges were fluted.
Thank you for sharing this recipe! I am not good at making pies and I was able to make this successfully, even rolling out the dough! Thank you so much, I am excited to make this again
This looks like something that I can do. And I just loved the idea of using a store-bought rotisserie chicken because they are so flavorful and tender. My son and I will be making this recipe.
I made this filling twice and the pastry once. I would say it's my go to recipe for both now, the filling is simple yet tasty. I was wondering, if I use puff pastry for top crust how does that work? Is any prebaking of bottom crust? The present pastry is fine, I just wanted to add choice to the top crust..
That chicken pot pie does look great and must be so crispy and delicious and there is plenty of chicken in it. Christie made a great looking pie and you all must have enjoyed devouring it too.
This worked according to plan and came out restaurant quality, high flavor with a nice crust. The sour cream compliments the butter adding a nice touch to the crust’s flavor. I roasted my own chicken, using the carcass to make stock. I’ll be using this recipe again.
just beautiful, amazing and delicious. thank you so very much. this is the only recipe that I will ever use. however, my son is a vegetarian so I wonder if I can just use vegetable in the recipe.
I made one tonight, and will see how it turns out tomorrow, for Easter. Thanks for moving the video along. The only question that I have is: how to store and reheat it?
I made this tonight. The crust really was as simple and tasty as it sounds. However my fresh vegetables were still a bit hard. Ill heat it up in oven tomorrow and see if that helps. Followed instructions to the letter and added 10 minutes at 375 on the end. Will keep experimenting. Still very tasty!
I add chopped brown mushrooms which I brown on the skillet without any oil. Plus 1/2 tsp of sage and turmeric plus 1/4 tsp of saffron and 1/2 tsp fresh cracked white pepper. The perfect pot pie.
I'm very happy these episodes are available to watch. I had creat TV but my antenna can't pick it up anymore. Unless I have a 25 footage pole because I leave around tall trees lol
Most chefs will, correctly, tell you that grocery store frozen pastry dough is excellent. Store-bought dough and rotisserie chicken takes the effort here down to about 15 minutes. Since you're already in the store, pick up a package of pre-cut mirepoix, too. I personally don't miss potatoes. I just use more carrots and celery, which taste better and help keep the carbs down.
I am uncomfortable with my pie rolling abilities, but I am in the process of making this. The filling is delicious, and im just hoping I don't mess up the final few steps. Either way it'll get eaten. 😅
Well, First time I made this incredibly delicious pie and came out perfect. Everyone enjoyed . Will make again. The recipe is just perfect.Thanks girls ❤❤❤
Hello Bridgette and Kristy. I watch your shows and cooking and baking techniques all the time on TV and now on You Tube. I don't have a good processor and I want to know can I use a pastry blender for the butter and flour and then blend in the sour cream and egg mixture to add to the flour to make the dough? Thank you. 😊
Dough Ingredients
½ cup sour cream
1 large egg
2.5 cup AP flour
1.5 tsp salt
12 tbsp unsalted butter, cubed into ½ inch pieces, chilled
Filling Ingredients
4 tbsp unsalted butter
1 onion, chopped fine, about 1 cup
2 carrots, chopped fine, about 2/3 cup
2 ribs of celery, chopped fine, about 1/2 cup
6 tbsp all-purpose flour
2.25 cups chicken broth
½ cup half and half
1 russet potato, cut into ¼ inch pieces, about 1 cup
1 tsp fresh thyme
1 rotisserie chicken, shredded - should be about 3 cups of chicken
¾ cup frozen peas
1 egg, beaten
Dough Instructions
Combine sour cream and beaten egg in a small bowl.
Combine salt and flour in food processor.
Add butter, pulse 10x.
Add half the sour cream mixture to food processor, pulse 5x.
Add remaining sour cream mixture, pulse 10x.
Lightly flour work surface, remove dough from food processor. Knead a little bit to bring the dough together. Split the dough in half and shape into discs.
Cover the discs separately in plastic wrap, refrigerate for at least 1 hour. Can be made a couple days in advance.
After the dough has chilled, let it sit for 10 minutes at room temperature.
Lightly flour work surface. Roll out the dough into a 12 inch circle.
Move one of the crusts to a 9” pie plate. Allow it to settle gently into the plate without stretching.
Cover with plastic wrap and refrigerate both crusts. Put the other one on a baking sheet lined with parchment.
Filling Instructions
Melt 4tbsp butter in a large saucepan.
Add onion, carrots, and celery. Cook for about 6 minutes until vegetables are softened but not browned.
Add flour. Cook 1-2 minutes.
Add chicken broth, half and half.
Increase heat and bring to a boil.
Add potato, thyme.
Reduce heat and simmer, cook 8 minutes until potatoes are cooked.
Turn off heat, add chicken.
Add peas.
Add filling to chilled crust.
Add top crust.
Trim crust, leaving ½ inch rim.
Pinch the edges of the pie crust together, fold under to create lip.
Crimp as desired so that it sits on the edge of the pie plate.
Cut 4, 2-inch slices in the top of the pie.
Move pie to rimmed baking sheet.
Add egg wash with brush.
Preheat oven to 450 - rack on the lowest position. Cook for 18-20 minutes.
Drop to 375 degrees. Rotate baking sheet and cook for 12-15 more minutes.
Let sit for 45 minutes before slicing.
I have not verified this. I just wrote it down while watching the video.
Thank You so much for this.
thank you!!!!
Thank you. So thoughtful!
@rideBefore-Thank You, I do the same thing, because this Company just doesn’t give up behaving money-hungry. Sad.
I love you so much
Now this is the way I like my pot pies... double crusted. This is the way mom used to make them. She always said that anything with the word pie in its name better have an all-around crust or it's not a pie.
Well done, ladies. I commend you!
I made this winner yesterday. Here is what I learned: The recipe is essentially 2 recipes - the crust (btw, delicious, and a useful recipe for other savory pies) and the filling (also wonderful with a classic chicken pie flavor profile.) Although each step of the recipe is easy, it took more energy than I realized to do it all in one cooking episode. Pro tip: make both the crust and the filling in advance. Completely cool or chill the filling before transferring it to the raw crust. If the filling is even a little warm when you put it into the raw crust, the raw pie dough will immediately soften and be difficult to crimp/flute. That final step of waiting 45 minutes after baking for the warm pie to set is a killer - but don't skip it. The leftovers chill beautifully. We had enough left for a second meal the next day, PLUS we could divvy the remainder into portions for 2 and freeze. My next task is to convert the recipe into single-serving pot pie amounts for the next time I make it.
Thanks for the tip!
Yesss... I was thinking about about making a few of these pies with Thanksgiving turkey leftovers and was hoping to put a few in the freezer!
I wonder about how long to reheat them for, though
@@vucub_caquix Great idea! If you want to make a whole pie and freeze part of it, here is an option: I portioned the pie into quarters and carefully transfered a pontion into a Pyrex dish about the same size, covered tightly with heavy duty foil and placed it in a freezer bag. When we were ready for an easy meal, I unwrapped the glass dish, removing the foil. I nuked it just enough to thaw - it was still cold, but no longer frozen, easily checked with a food thermometer. If you are a plan ahead person, it could likely thaw in the fridge overnight. I put the thawed (but still cold) pie into a 375F oven maybe 20-25 minutes with the foil loosely covering, then another 5-7 minutes with foil removed to make sure the crust was flaky. It came out just as delicious as the original bake. It is easy to do if you 1) freeze it in the dish you will use for baking, and 2) rely on your trusty food thermometer to make sure the temp is what you want.
Thanks for the feedback on their recipe!
Hi! I just tried this yesterday in the smaller 5" aluminum pie pans (2" deep). One batch of this dough was just enough for two double crust mini pies. Need to roll the dough out to about 8 1/2"-9" to fit them over the lip to pinch together top and bottom. Not as crispy on the bottom as I'd hoped, but the top crust was absolutely incredible. Hope this helps :)
Christie has a grandmother's soul that loves to bake everything and her skills are unmatched. A great addition to ATK.
I watched this video about 10 times as I made this chicken pot pie for the first time. Turned out beautifully. Thanks for such a great video.
My husband and I thought this was absolutely delicious!
I've never seen a pie crust look so picture perfect. Amazing job.
I work weekends and experiment during the week. THIS is absolutely what I am making. Mmmm!
I watched 15 Chicken Pot Pie videos before I found this one. WOW! This one blew me away! THIS is the pie I'm making for my family! Thank you, ladies!
This pot pie recipe is THE BEST since I don’t have time to make a homemade crust I used Marie calendar’s pie crust that has 2 per pkg top and bottom crust I also use sams club rotisserie chicken. I also used frozen peas and carrots. Perfect. So good. For special occasions I double all and share.
Cook's country never gets old iam a chicken pot pie fanatic, i love it thank you ladies and gentlemen.
I made this pie. First chicken pot pie I've ever made! I had to substitute frozen veggies and substituted milk for 1/2 . It got raves! Did not make it to two meals! I will try to make it with out substitutions next time(don't know if my friends can handle it tasting better 😂) Been following you for years but this is my first comment! Thank you ❤
I made this ~ the family LOVED it !
We mounded up the filling, then used as much stuffing as possible ( sprinkled lightly with course shredded cheddar cheese ) for the top ‘ crust. ‘
My mom did something similar to this with leftover roast beef, she would cut up the roast and veggies, thicken the gravy and then put it in a crust. So good on a fall day
I have heard washing the rim with a beaten egg will also stop it from shrinking. Another tip is if you par bake the bottom dough, it will ensure 1) the pie is cooked on the bottom and 2) the pie bottom won't get soggy.
I made this for the first time today. It t
urned out beautifully. I think that I may use this crust recipe for all of my pastry needs.
This pot pie recipe is definitely a time commitment, but this would be nice for company, as the filling and the pie dough can be made ahead.
Thank you for writing out the recipe! This is my second time making this recipe and it was great! The crust was so easy to roll out! 🙌🏻❤️
Crust~ 1/2 cup sour cream, 1 beaten egg, mix. 2.5 cups flour, 1 tap salt, blend together. 12 tbsp unsalted butter cut up, pulse with flour. Add half of the sour cream mix, pulse. Add the rest of sour cream mix until totally combined. Kneed together. Flour surface. Kneed until cohesive. Split in half. Shape into disks. Wrap with plastic and fridge for 1 hour. Make up to 2 days ahead. Sit out for 10 mins to soften a little. Flour surface. Roll until 12 inches. Put 1 into pie plate. Don’t stretch. Pat in. Put over on parchment sheet. Chill again for 30 minutes. Take out and use.
this was delicious and I'll make it again. But with a couple of minor changes. First, start with 1/4 tsp thyme and add more as needed to the filling. Since the rotisserie chicken was well-seasoned, an entire tsp of thyme was overwhelming. Second, make either the dough or the filling the day before. The recipe is not complicated, but definitely time consuming, especially waiting at least a couple hours for the dough to set before and after rolling it out. It takes time to chop the vegetables and take apart the chicken, to cook, and to wait almost another hour before serving. Third, put foil around the edges of the crust. After the first 18 minutes, the edges were golden brown and the top of the pie was still sort of raw. After another 25 minutes at 350 degrees, the top was still not baked through. I finally moved the pie to the middle rack, turned up heat the 375 degrees and it was done in about 8 minutes. Lastly, I'll probably use another pie dough recipe that measures by weight (grams or ounces) not volume (cups). Measuring by volume gives inexact results and it becomes hard to make adjustments when you add the liquid. I might have used too much flour because the dough did not come together when I added the sour cream and egg mixture. I added a little bit of water, but it's kind of tricky doing this because it's important not to add too much liquid. But having said all that, making this chicken pot pie was worth the effort.
ATK is the only show you have to watch if you need to know anything and everything about what's happening in the kitchen...
Chicken pot pie is one of the best foods ever invented and I’m going to try your recipe. The crust is especially intriguing because it’s unlike other crusts which are often challenging. Well done!
I made this today. Only difference is I didn’t have celery, peas and carrots. I did mine with portobello mushrooms, yellow and green squash, and dark turkey meat. I knew I would get it close to the original recipe, but it’s what I had in my stock pile. After everything was prepped and baked, I really didn’t know what to expect. To my surprise it came out better than I had expected. My family loved it and said I needed to make it every week for the winter. This is a total comfort food. Definitely a winner and a keeper for the recipe box. Btw America’s Test Kitchen has been my show for cooking and recipes for over 15 years (Saturday’s PBS).
To anyone who reads this. All I can say is that you have to try it. Even if you don’t have a food processor it can be done.
Best- X
Your comment makes me think of a scene in a sitcom. The daughter says she made Chicken Chow Mein but she didn't have chicken so she used Corn Beef Hash and she didn't have Chow Mein noodles so she used spaghetti. So the father says so what's Chinese about this? The wife says the name - Chicken Chow Mein. LOL
I’ve made this several times now. IT IS AMAZING!! Even though it’s all from scratch, except the chicken, it is incredibly easy to make and the taste is so much better than other versions I’ve made.
Cool for 45 minutes though? To keep it looking nice?
Oprah just entered the chat: "A room-temp slice of pot pie for you! And for you! Everybody gets a room-temp piece of chicken pot pie!!"
They don't even mention reheating it
I've made this twice. I like how easy the dough is to make and roll out. Definitely a crowd pleaser at my home.
I got this recipe from Cooks Country magazine and make it all time. Rotisserie chicken from Costco is big enough to make 2 pies. I’ll make 2 and put one in the freezer to bake later.
@ASHLEY HANSON take from the freezer, cut 4 slits in the crust, cover with foil and place frozen pie in a cold oven set to 375 for 1 1/4 hours. Then uncover and brush with an egg wash and continue baking for 55 minutes to 1 1/4 hours until crust is golden brown. Cool for 45 minutes before serving. These directions are from Cooks Country magazine.
I mad this and it turned out pretty darn well. I made the filling yesterday and the crust this morning. Instead of using a pie pan, I made it in individual servings using a couple of large muffin pans. The crust was delicious (my first ever pie crust from scratch). The filling needed a lot more salt and was a dry. Next time, I'll add more half & half so the filling will be creamier. I added some whole kernel corn for extra color. I cut the thyme in half, and that was still too much for my personal preference. Easy to adjust next time. It's a lot of work, so I fully agree with the suggestions to make filling and crust in advance.
I made this for lunch today and it is delicious. It's a very nice crust to work with a good texture. I used a convection oven and didn't need to rotate it. Also I made the crust a day ahead as someone here recommended and I would recommend it also.
Love love this, I used a big 10 glass pie pan, increased veggies a bit and used 3 smoked chicken breasts. It made 6 huge servings!
That is the best looking chicken pot pie containing the most chicken meat I have seen in my eighty plus years. I look forward to trying this recipe, for which I thank you!
Chicken pot pie! Has always been a meal that I always wanted to try but never brave enough to do it. You made it look simple enough to where I am brave enough to give it a go. Mahalo!
I loved this recipe. The bottom crust was perfectly cooked and the amount of chicken was perfect. Thx
I baked this yesterday and so yummy!! It absolutely looks like your images. I was so thrilled. I will say that I will switch to salted butter next time but such a great recipe !
I used my grater to get tiny bits of cold butter. Made such a savory and flaky crust ♥️
I didn’t want to spend money on the rotisserie chicken so I prepared a large chicken breast in my instant pot before starting my pie. Easy way to get flavorful, fast chicken 🐔
Totally jealous of her crimping talents ...OMG it’s 6:30 Am I ‘m craving chicken pot pie ... thank you 🙏🏻
Just made this. Best. Agree with many below. Cook times very. Potatoes took longer. Pie crust perfect. Filling is exact. Let the Filling Sit. Sat for an hour. Still warm. Cut like a champ! Made a dinner party perfect. Surpise! Good food.
Yep, this is now firmly at the top of the to-do list! Gad, this looks delicious! Thank you for sharing.
Who could dislike this video??? This looks absolutely amazing
That is spot on! I do like a little finely minced garlic in my chicken pot pie, but other than that, you've hit the nail on the head! Good job!
I made this recipe with pre-made pie crust and it came out soooo delicious!
This looks amazing! We don't get rotisserie chicken in german supermarkets usually, so no way around roasting for me - which leaves me with the carcass for stock 👌
The only thing I can never skip is to put some salt flakes on the egg wash before baking :)
They're usually sold in a van outside. Have them here in Dusseldorf.
Look on the Fußgänger strasse for roasted Hähnchen.
I don't blame you, American supermarket rotisserie chickens are always overcooked anyways. What's the point of buying a cheap chicken if it sucks? Roast your own bird, at least then you know the chicken will be done correctly. 😉
You can actually poach chicken, leave the skin on to keep it moist and poach it with bits of onion slices and herbs. You can also buy some chicken breasts and sauté them with some spices and you would get more flavor too. Either way makes quite delicious chicken meat pieces that you can use later on to be added to salad. I’m not fond of supermarket rotisserie chicken. They’re very greasy I found. The bird itself isn’t good quality I think.
It definitely LOOKS amazing.. but let it cool for 45 minutes before serving?
So everyone gets a better LOOKING piece, but has to eat it at 70f/room temperature??
I love these lady's! I use so many of their recipes. Truly inspiring! This pie is top notch. I have made it 10 times or more. I even made one with only chicken and potatoes for my fussy eaters.
I want to watch these folks for the rest of my life.
Me, too. Love them
I want to move in their kitchen for the rest of my life!
Patrick Cooper
Yeah. I’ll just be over there, curled up in the corner underneath that table. Just holler you need a taste tester. I’m your guy. 👍
I've been watching them my entire life more or less. The OG crew at least. I love themmm.
@@tistrisha yessssss! I just wanna keep on watching them 😂
Just want to say a big thank you, Christie!!! I followed your instructions to a tee and made THE BEST chicken pot pie I've ever made this past weekend. (It was even as pretty as yours....well, almost!) This recipe joins my all-time favorites list!
Need to bring the art of a Pie Bird for venting. Makes the bottom crust cook magnificent.
That’s looks so comforting and delicious! I prefer to cook in “bulk”, I don’t have
time to whip something up while babysitting several Grandkids at once.
So would you please answer my following questions...
- Can l make this entire Chicken Pot Pie then wrap and freeze it?
- If the answer is “Yes”...
- Should I apply the Egg wash now or after it’s thawed?
- Do I need to thaw it (Partially or Completely) before baking?
- Do l need to adjust the Baking, Time & Temperature?
Thank you very much.
Signed, Busy Nana ♥️👵🏻
Freezing uncooked? - Yes. Egg wash, before or after freezing? - either. Thaw or not thaw ? - either. If baking from frozen, Temperature adjustment? - no, but make sure that your oven is well pre-heated. Time adjustment? - of course. Bake for five minutes longer at the high temperature, then bake at the lower temperature until you see steam and a little gravy coming out of the vents. Test with an instant read thermometer and make sure that the filling has come up to 140 f or 60 c ( a little higher is fine). If the crust is overbrowning, cover it with a foil shield. A pizza stone on the bottom shelf of the oven helps cook the bottom crust.
This is how this southern makes chicken pot pie with only one difference. I prefer a looser filling, more “gravy.” 🥧
I said same thing, so when I make this I will add a little more broth or 1/2 and 1/2 to make it looser, but not too loose!
I made this yesterday in 5" pie pans (2" deep). One batch of dough was just enough for two double crusts. Need to roll the dough out to about 8.5-9" to fit them. The baked crust was incredible!! So tender and crispy, nice and flaky. It puffed up so big on the top; I was so proud of myself. And the filling was out of this world. I used Ultra Gel instead of a flour roux for the filling, and leeks in place of the onions. Will definitely be making this again. If not for anything but that darn crust, lol. Any other kinds of pies the dough would be useful for?
Maybe a Quiche? Thx for info!
Just an FYI i have made this numerous times and all that have eaten it including myself love you for sharing this with me.
I love the fact that I can use the ingredients in something else. Sour cream, butter, flour, eggs, chicken...all of theese things are accessible in any food market. I was hesitant to make the dough but is was easy. I will make it again, this time I will probably use pork.
I just took mine out of the oven and I have to say , it looks amazing!! I can't wait to eat it!
I've made this several times minus the homemade crust...used store bought.
It was 😋😋😋!!
Thanks for the delicious recipe!
Thank you for the recipe@
A beautiful chicken pot pie. The crust looks amazing. The only changes I would make is to add some rosemary in addition to the thyme. And I like more of a well-defined look that you get with chunks of white meat instead of the shredded whole chicken. But that's a personal preference. I love the way the edges were fluted.
Made this for dinner last night, straight forward, easy recipe that was fantastic! Wife and kids told me no ifs ands or buts, I have to make it again.
Thank you for sharing this recipe! I am not good at making pies and I was able to make this successfully, even rolling out the dough! Thank you so much, I am excited to make this again
Can’t wait to try this after the obligatory cool down. No more mystery meat, 1 pea pot pies any more!
I make this all the time; except I add chopped mushrooms, sweet corn, bacon, and asparagus to the mix... delicious!
This looks like something that I can do. And I just loved the idea of using a store-bought rotisserie chicken because they are so flavorful and tender. My son and I will be making this recipe.
I made this filling twice and the pastry once. I would say it's my go to recipe for both now, the filling is simple yet tasty. I was wondering, if I use puff pastry for top crust how does that work? Is any prebaking of bottom crust? The present pastry is fine, I just wanted to add choice to the top crust..
I don't like potatoes in mine, but I love to add broccoli. It makes it different but really good. Mushrooms are good too.
followed the recipe and the pot pie was delicious! First time making pie but not my last love it!🎉
That chicken pot pie does look great and must be so crispy and delicious and there is plenty of chicken in it. Christie made a great looking pie and you all must have enjoyed devouring it too.
I use to make this. Exactly like this. Even the frozen peas.
You ladies ARE the best. Thank you for sharing.
These folks are the best.
This worked according to plan and came out restaurant quality, high flavor with a nice crust. The sour cream compliments the butter adding a nice touch to the crust’s flavor. I roasted my own chicken, using the carcass to make stock. I’ll be using this recipe again.
A remarkable video. She’s a genius.
This is the Bestest pie crust ever, who needs flakes!!!!!Thank you ATK.👍👍👍
just beautiful, amazing and delicious. thank you so very much. this is the only recipe that I will ever use. however, my son is a vegetarian so I wonder if I can just use vegetable in the recipe.
I made one tonight, and will see how it turns out tomorrow, for Easter. Thanks for moving the video along. The only question that I have is: how to store and reheat it?
I made this tonight. The crust really was as simple and tasty as it sounds. However my fresh vegetables were still a bit hard. Ill heat it up in oven tomorrow and see if that helps. Followed instructions to the letter and added 10 minutes at 375 on the end. Will keep experimenting. Still very tasty!
The classic chicken pot pie. Such an easy crust!
I made the double crust chicken pot pie. Turned out great and was delicious.
This recipe is the truth ! I'm now a self proclaimed pot pie connoisseur!
I can eat a whole pie by myself 🙈 my favorite !
I love chicken pot pie but never make myself, now I gonna do it this time, Thanks! 😋😋😋
I make this all the time. It's wonderful. Thanks.
I add chopped brown mushrooms which I brown on the skillet without any oil. Plus 1/2 tsp of sage and turmeric plus 1/4 tsp of saffron and 1/2 tsp fresh cracked white pepper. The perfect pot pie.
Made this today for dinner.... so much better than store bought... amazing.
I was surprised that rotisserie chicken was used.
I'm not opposed! I will do that. Saves many steps.:)
I'm very happy these episodes are available to watch. I had creat TV but my antenna can't pick it up anymore. Unless I have a 25 footage pole because I leave around tall trees lol
Chicken pot pie with a bottom crust! Can’t wait to try it!😀
You made it look so easy, blue I have to try. It's one of my absolute favorites!
Most chefs will, correctly, tell you that grocery store frozen pastry dough is excellent. Store-bought dough and rotisserie chicken takes the effort here down to about 15 minutes. Since you're already in the store, pick up a package of pre-cut mirepoix, too. I personally don't miss potatoes. I just use more carrots and celery, which taste better and help keep the carbs down.
Fantastic recipe. Quite delicious. Only one shortcoming, it doesn't freeze well, so make sure there are no leftovers.
Truly a very classic and easy to follow receiepe , well presented with all the finer points thrown in, ,
turned out just as instructed and delicious.
Sounds really good and I'm going to give it a go. Straight forward and easy steps I can handle.👍
Aaaaaand this is what we’re having for dinner.
I am uncomfortable with my pie rolling abilities, but I am in the process of making this. The filling is delicious, and im just hoping I don't mess up the final few steps. Either way it'll get eaten. 😅
Well, First time I made this incredibly delicious pie and came out perfect. Everyone enjoyed . Will make again. The recipe is just perfect.Thanks girls ❤❤❤
This recipe is a banger!! Wicked good
So excited got the The Complete Cook's Country Tv Show Cookbook..This recipe is in it so I follow the recipe & watch the video🤗💝Thank you
Teressa Harris i’ve had one ordered for my oldest son since april! Yet to receive!
Yes! I always add sour cream to my pie crust. It’s the best guys trust.
How much?
Yes, i concur, how much sour cream do you use? Thanks
Im glad to see this. IMO you cant call something "pie" unless it has a bottom or double crust.
Hello Bridgette and Kristy.
I watch your shows and cooking and baking techniques all the time on TV and now on You Tube. I don't have a good processor and I want to know can I use a pastry blender for the butter and flour and then blend in the sour cream and egg mixture to add to the flour to make the dough? Thank you. 😊
Looks and sounds deeelicious! Hi Bridget! 😋👋
Made 2 of these and turned out perfect.
Christie is awesome! She can make a double crust chicken pot pie for me any day! Thanks Christie!
Love this recipe I will make it thank you so much and may God Bless 🙏
some turnips, parsnips would be great in here too
Amazing! I can’t wait to make this version. Thank you. ❤
Turnovers turned out well, thanks vey much for sharing. Me and kiddo in Colorado will enjoy every slice. All I need now is some bacon 😁