Pot Pie Recipe for All Seasons {RECIPE}

Comfort food knows no season. Although it’s summer now and I should be craving salads full of gorgeous vegetables and grilled meats, I really just want something deeply comforting. Maybe it’s the political turmoil of the upcoming presidential election, maybe it’s the harsh reality of how deeply divided our country is, or maybe it’s simply all the changes happening in my life right now and the fact that I’m getting very little sleep these days. Whatever it is, I need something wrapped in pastry and I need it now.

chicken pot pie

I find that there are few things that answer the call of the comfort food craving better than pot pie. Chunks of vegetables and chicken swimming in a rich gravy topped with a flaky, buttery crust. Yes, please.

Here is my go-to pot pie recipe. Sometimes I make the “classic” version, which is always a crowd pleaser. Sometimes I make a more veggie-centric version with greens that is equally satisfying. In both cases, I use this fail-safe tart dough recipe, which never disappoints. If making your own dough sends you running for the hills (or your closest frozen-food aisle for the store-bought version), never fear. I will not judge you. This is a judge-free zone when it comes to taking shortcuts to get dinner on the table. I do, however, encourage you to give this dough recipe a try (on a day off when you have some time on your hands and you’re not feeling rushed)– I’ve included some tips that you may find helpful. If you are going to go to the effort of making homemade dough, might I suggest you make a double batch and freeze half? Then this pot pie will be a more viable weeknight meal option.

Whatever comfort you find yourself in need of, I hope this savory pie recipe will help. It alwyas helps me.

Pot Pie for All Seasons
makes 1 9-inch deep-dish pie // I usually make this in a ceramic deep-dish pie pan but it also works well as individual pies if you use mini cast iron pans, large ramekins or oven-safe bowls.
Write a review
  1. 2 tablespoon butter or olive oil
  2. 1 cup diced onion or leeks
  3. 2 garlic cloves, minced
  4. 1 tablespoon minced thyme
  5. 2 tablespoons flour
for a classic pot pie
  1. 1 cup diced yukon potatoes
  2. 1 cup diced carrots or parsnips
  3. 1 cup diced celery
  4. ½ cup fresh or frozen peas
  5. 2 cups diced cooked chicken
  6. 2 cups chicken or vegetable stock
  7. ¼ cup chopped parsley
for a “green” pot pie
  1. 1 cup diced fennel
  2. 1 cup chopped green beans
  3. 3 cups chopped chard or kale (cut into 1-inch squares)
  4. ½ cup fresh or frozen peas
  5. 2 cups diced cooked chicken
  6. 2 cups chicken or vegetable stock
  7. 2 tablespoons fresh dill
  8. 1 round all-purpose tart dough (my favorite recipe is linked in this blog post OR use store-bought)
  9. 1 egg whisked with 1 tablespoon water
  1. Preheat oven to 375 degrees.
  2. Heat a large skillet over medium-high heat.
  3. Add the butter or olive oil.
  4. When melted, add the onions and a pinch of salt and pepper.
  5. Cook for 5 minutes, stirring often, until onions are translucent.
  6. Add the garlic, thyme and the other vegetables you are using.
  7. Cook, stirring, for 5 minutes.
  8. Add the flour and cook for 2-3 minutes, stirring often.
  9. Gently stir in the stock.
  10. Bring to a boil and reduce heat to simmer. Cook for 15 minutes or all of the vegetables are tender (a little longer for the “classic” pie with root vegetables).
  11. Remove from heat and stir in the dill or parsley. Taste and add more salt and pepper and desired.
  12. Pour mixture into a 9-inch deep-dish pie pan. Set aside.
  13. To roll the dough, dust a clean counter with flour.
  14. Roll the dough into a rough circle about ¼-inch thick.
  15. Brush the edges of the pie-pan with the egg mixture.
  16. Fold the dough in half, then in half again, and place the dough on top of the pie pan, completely covering the filling.
  17. Press the edges of the dough along the edges of the pie pan, sealing in the filling.
  18. Cut away any excess dough.
  19. Cut three 2-inch slices into the top of the dough to create air vents.
  20. Brush the top of the dough with the egg mixture.
  21. Place the dish on a baking sheet and into the oven.
  22. Bake for 35-45 minutes until the dough is deeply golden and the filling is bubbling.
  23. Remove and let cool at least 15 minutes before serving.
  1. This is a great place to used leftover cooked chicken or the meat from a store-bought rotisserie chicken. However, if you’re cooking chicken for this recipe, I recommend using bone-in, skin-on chicken breasts. This will give you moist white meat. Place them on a baking sheet, drizzle with olive oil, salt and pepper. Roast at 400 degrees for 25-30 minutes or until a meat thermometer reads 165 degrees. Remove from oven and let cool. Remove skin and bones. Chop the meat and proceed with the recipe.
TRUST ur GUT by Chef Taji Marie http://trusturgut.com/

Leave a Reply

Your email address will not be published. Required fields are marked *