Loaf and PsalmA journal from an improving homemaker

Sunday Table · Autumn and winter

Butter-Crust Chicken Pot Pie

Chicken, carrots, and peas in a milk gravy, under a crust made of butter and flour. One dish for the table.

About 1 hour 30 minutes · Serves 6 · One 9-inch pie, 6 wedges

A butter-crust chicken pot pie with a wedge taken out

“Better a meal of vegetables where there is love than a fattened ox with hatred.”

Proverbs 15:17

Ingredients

  • 2 ½ cups all-purpose flour, for the crust
  • 1 tsp fine salt, for the crust
  • 1 cup cold butter, cubed, for the crust
  • 6 tbsp ice water, plus more if the dough will not hold
  • 1 ½ lb cooked chicken, shredded, from meat that reached 165°F
  • 4 tbsp butter, for the filling
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ⅓ cup all-purpose flour, for the gravy
  • 2 ½ cups chicken broth
  • ½ cup milk or cream
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 cup peas, fresh or frozen

Method

Making Butter-Crust Chicken Pot Pie: Cut the cold butter into the 2 1/2 cups of flour and the teaspoon of salt until the pieces are the size of…
Cut the cold butter into the 2 1/2 cups of flour and the teaspoon of salt until the pieces are the size of…
Making Butter-Crust Chicken Pot Pie: Roll one dough disk and fit it into a 9-inch pie dish. Pour in the filling. Roll the second disk, lay it…
Roll one dough disk and fit it into a 9-inch pie dish. Pour in the filling. Roll the second disk, lay it…
  1. 1

    Cut the cold butter into the 2 1/2 cups of flour and the teaspoon of salt until the pieces are the size of peas. Sprinkle in the ice water and press the dough together. Divide it in half, pat each half into a disk, wrap, and chill at least 30 minutes.

  2. 2

    Heat the oven to 400°F. Melt 4 tablespoons of butter in a saucepan. Cook the onion, carrots, and celery until the onion is soft, about 8 minutes. Stir in the 1/3 cup of flour and cook 1 minute. Pour in the broth a little at a time, then the milk, salt, pepper, and thyme. Simmer until it is thick enough to coat a spoon, about 5 minutes. Stir in the chicken and the peas. Take it off the heat.

  3. 3

    Roll one dough disk and fit it into a 9-inch pie dish. Pour in the filling. Roll the second disk, lay it on top, and crimp the edge. Cut a few slits so steam can leave.

  4. 4

    Bake 35 to 45 minutes, until the crust is deep gold and the filling is bubbling at the slits. If the edge browns too fast, cover it with a strip of foil. Rest the pie 15 minutes before you cut it, or the gravy runs out in a flood.

From the kitchen

  • Leftover roast chicken is the right meat here, as long as it was cooked to 165°F and kept cold.
  • The crust is butter only. Shortening and seed oil do not belong in it.

My note

Kept on this device, beside the recipe, for the next time you cook it.

Put a week of meals on The Table

Alongside this