It's definitely a family favorite, but, I had never written my chicken pot pie recipe down - so I took notes the last time I made it - and here it is! The wine and leeks are a more recent addition. I find pot pie can be a little bland sometimes - the leeks, the wine and the herbs make a big difference in creating a really flavorful pot pie. I hope you enjoy!
Add flour and salt to mixing bowl, stand mixer or food processor. Stir or pulse the flour and salt to combine. Add butter and shortening to flour.
Cut butter and shortening into flour until the mixture is sandy with some pea sized pieces left.
By-Hand: with a pastry cutter or 2 knives /
Stand Mixer: w/flat beater on low speed /
Food Processor: w/multi-purpose blade – pulsing
Sprinkle in the water while stirring or pulsing until it begins to hold together. Test by taking out a small amount and gently squeezing in your hand – it should hold together. (You do not want to mix until it forms a uniform ball like pizza or bread dough.)
Pat the dough into a disk shape, wrap in plastic wrap and refrigerate for several hours or overnight.
Filling and Assembly Directions:
Preheat oven to 375 degrees F. Arrange oven rack to lower middle position.
In a 12-inch, 3-inch deep skillet or dutch oven melt the butter over medium-low heat. Add the onion, celery, carrots and leeks to the pan and sauté for about 5 minutes or until the vegetables begin to soften.
Mix in the chicken, then sprinkle in the flour and stir to combine. Add the wine and stir to deglaze the pan. Cook, stirring until wine reduces.
Sprinkle in the herbs and spices. Stir in the broth.
Bring to simmer and cook stirring frequently for about 10 minutes or until thickened. (If mixture gets too thick stir in a little more broth.)
Stir in the peas. Pour into 2-quart baking dish.
Roll-out pie crust to fit about 1.5-2 inches larger than baking dish. Top dish with crust and tuck extra crust under and crimp.
Whisk together egg and water to make egg wash. Brush crust with egg wash.
Place baking dish on a baking sheet to catch any drips. Bake for 30 to 40 minutes or until the crust is browned and the filling is bubbling.
Let filling cool down before topping with crust. Skip egg wash until ready to bake. Wrap well with plastic wrap and then foil. Freeze. When ready to cook, remove coverings and bake for 1 hour - 1 hour and 15 minutes or until the crust is browned and the filling is bubbling. Cover loosely with foil if crust browns too much.
Amounts for Double Pie Crust:
2 1/2 cups flour (plus extra for rolling)
1 teaspoon coarse kosher salt
10 tablespoons unsalted butter, very cold, cut into 1/2" cubes
8 tablespoons (1/2 cup) solid shortening (Crisco) very cold, cut into 1/2" cubes
1/4 - 1/3 cup icy cold water
Nutrition (approx. data estimated via online nutritional calculator.)