To prepare crust, weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 1/2 cups) flour and 1/4 teaspoon salt in a large bowl; cut in 7 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 5 tablespoons ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.
Preheat oven to 400°.
To prepare filling, melt 2 teaspoons butter in a Dutch oven over meduim-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.
This updated version of Chicken Pot Pie is based on a recipe that originally ran in Cooking Light, September 1999. The recipe was retested and updated for The New Way to Cook Light, Oxmoor House, 2012.
This takes some time so it's a great sunday dinner. I added more carrots, and 2 stalks of celery cut up and lots of garlic and more chicken, cooked rotisserie chicken works best. I used 4 cups chicken broth and added some chicken bouillon too and a little less flour. My wife and i love it.
This recipe is fantastic! I used shortcuts: a rotisserie chicken, frozen diced peas and carrots, frozen diced potatoes I had on hand at home from my own garden. Then I did the crust in a food processor and made the sauce from scratch. It was done in a snap! Fast comfort food easy on calories when we needed it most. It's a keeper for us!
My family loves this dish. It is a bit of work but it's worth it - so much tastier & healthier than the frozen pot pie from the grocery store. When making the crust I always use a bit more than the 5 Tablespoons of ice water the recipe calls for. Also, I use 1/2 tsp. dried thyme instead of fresh.
This is very good, but as others have written, it is labor intensive. Make sure you have plenty of time to make the filling. I have used both frozen pie crusts and pastry mix in a box.
Question: Has anyone had trouble when adding the flour/broth mixture to the onions? Mine did not dissolve, and was quite lumpy, but I guess it did not matter in the long run.
ETA: WOW! I just looked at the recipe and noticed they totally changed this step in the recipe! I guess I wasn't the only one where the flour/broth was a clumpy mess! AND the recipe has elminated steps too which will shorten prep time!!
Perfect the way it is written. Delicious simple and healthy. It is a bit of work to make the filling. I used a butter crust that I had in the freezer already. I think making the doe and filling for this along with the cook time would be more of a Sunday meal.