As most people know, and if you don’t- look at my recipes, I’m from New England. Home of the hearty meals and the best food ever. (And I’m only a little biased). I grew up eating New England-y foods like apple pie, molasses cookies, clam chowder, baked pastas, boiled corned beef dinners, apple crisp and naturally chicken pot pie. I’m in love with it, even though it has a bit of cream and more than a bit of butter- but lots of veggies which counts more right???
So here is the recipe-
Ingredients
CRUST
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 1 egg yolk, whisked to blend with 1 tablespoon water (for glaze)
FILLING
- 7 tablespoons butter, room temperature, divided
- 5 tablespoons all purpose flour
- 2 tablespoons olive oil
- 5 potatoes, skinned and cut into cubes
- 1 cup chopped onion
- 1 big ole’ handful cut asparagus or green beans
- 1 cup 1/2-inch cubes peeled carrots
- 1 1/2 tablespoons chopped fresh thyme
- 1 garlic clove, minced
- 3 1/2 cups (or more) low-salt chicken broth
- 5 cups coarsely chopped or torn roast chicken, skin and bones removed (from 1 large chicken)
- 1 1/2 cups frozen green peas or frozen green beans
- 1/3 cup whipping cream
- 1/3 cup chopped fresh Italian parsley
Preparation
- Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day.
- Mix 5 tablespoons butter and flour in small bowl until smooth. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat. Add potatoes, asparagus, and carrots; sauté until vegetables start to soften and brown, about 10 minutes.
- Add thyme and garlic; stir 3 minutes. Add chicken broth; bring to simmer. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Stir in chicken, peas, cream, and parsley; bring to simmer. Season with salt and pepper.
- Preheat oven to 425°F. Transfer filling to 13x9x2-inch baking dish. Carefully place dough atop filling. Bake until heated through, about 25 minutes. Let rest 5 minutes.
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