Chicken Pot Pie With Rich Pastry Crust Recipe

Name: Chicken Pot Pie With Rich Pastry Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STEWING; 5 lbs chicken; 1 stalk celery; 1 tablespoon salt; 1/4 teaspoon peppercorn, whole; 1 sprig parsley; 1 bay leaf; PIE; 1/3 cup butter; 1 cup onion, chopped; 1 cup carrot, chopped; 1 cup celery, chopped; 1 potato, chopped; 1/4 cup peas; 1/2 cup flour; 2 cups chicken broth; 1 cup cream, 1/2 and1/2; 1 teaspoon salt; 1/4 teaspoon pepper; PASTRY; 3 cups flour; 1 teaspoon salt; 1 cup lard or 1 cup shortening; 1 egg, slightly beaten; 5 tablespoons water, ice; 1 tablespoon vinegar; TOPPING; 1 egg yolk; 1 tablespoon milk

Servings: persons

STEWING
5 lbs chicken
1 stalk celery
1 tablespoon salt
1/4 teaspoon peppercorn, whole
1 sprig parsley
1 bay leaf
PIE
1/3 cup butter
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 potato, chopped
1/4 cup peas
1/2 cup flour
2 cups chicken broth
1 cup cream, 1/2 and1/2
1 teaspoon salt
1/4 teaspoon pepper
PASTRY
3 cups flour
1 teaspoon salt
1 cup lard or 1 cup shortening
1 egg, slightly beaten
5 tablespoons water, ice
1 tablespoon vinegar
TOPPING
1 egg yolk
1 tablespoon milk

1
Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
2
Heat chicken fat or butter in skillet.
3
Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
4
Stir in flour until blended.
5
Stir in chicken broth and 1/2 and 1/2 cream.
6
Cook and stir over medium heat until mixture boils.
7
Season with salt and pepper.
8
Combine with chicken and pour mixture in 2 quart baking dish.
9
Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
10
Cover chicken mixture; fold excess pastry under and crimp edge.
11
With a sharp knife cut a small diamond in middle of top crust.
12
Brush generously with egg yolk and milk topping mixture.
13
Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
14
PASTRY:
15
For pastry,combine flour and salt; cut in lard.
16
Mix egg, ice water, and vinegar.
17
Gradually stir into flour. Mix.
18
Roll out.
19
This dish freezes and reheats well.

2025

kcal

Calories

Fat

103

Carbs

235

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: STEWING, 5 lbs chicken, 1 stalk celery, 1 tablespoon salt, and more.

Yes, Chicken Pot Pie With Rich Pastry Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie With Rich Pastry Crust

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