To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Preheat oven to 400°.
To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.
Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.
very tasty. added green beans and red pepper. kept veggies at half cup measure, used 1/4c flour in 1/4c broth and it was thick enough. served over buttermilk biscuits instead of the crust. good comfort food.
This was so good! My husband used his finger to get the last bit of sauce from his serving! I used some frozen mixed veggies instead of peas and carrots, and some cubed butternut squash, and my own recipe for the crust, using coconut oil instead of shortening to eliminate trans fats. I would serve it to close friends, for sure! It was labor intensive, so I prepared the crust and the filling in the morning, then put it together and baked it when I got home from work. Will make this again!
My family loved this! I did make a few changes though. I used unsalted butter in place of the shortening because that's what I had on hand. I also upped the thyme to 3/4 tsp, as well as, added 1/2 tsp dried sage and 1/2 tsp poultry seasoning. I also added a little kosher salt and fresh black pepper to the top of the crust for a little extra flavor. The crust, however, gave me a little difficulties. It was a bit too dry after adding in the 1/4 cup flour/cider vinegar/ice water mixture so I ended up having to add a few more tablespoons ice water to make it moist enough. With that change, it worked very well. I will DEFINITELY be making this again! Possibly with some leftover turkey from Thanksgiving.
This pie was delicious! I did use refrigerated crusts both on the top and buttom, but, followed the rest of the recipe exactly. It was the best chicken pie I have ever made. I will definitely be making this again.
Crust: I used butter instead of shortening, and added a tsp of sugar. Filling: I used a bag of frozen mixed veg from HT instead of peas and carrots, b/c that's what I had on hand. Delicious! Can make crust and filling the day before.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.