Chicken Potpie with Cheddar Cheese Crust
For the crust
2 1/2 cups all-purpose flour
1/2 tsp fine salt
Freshly ground pepper
1 1/2 cups grated cheddar cheese (about 5 ounces)
1 stick cold unsalted butter, cut into 1/2 inch pieces
6 tbsp cold vegetable shortening
For the filling
2 boiled chicken breasts, shredded
3 cups low-sodium chicken broth
5 tbsp unsalted butter
1 onion, sliced
2 stalks of celery, chopped
2 carrots, chopped
2 potatoes, peeled and chopped
Kosher salt
7 tbsp flour
1/2 cup dry white wine
2/3 cup heavy cream, plus more for brushing
1/2 cup chopped fresh parsely (or 1-2 tbsp dried)
Freshly ground pepper
1. Make the crust: Pulse the flour, fine salt and 1/4 tsp pepper in a food processor. Add the cheese, butter, and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
2. Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Preheat oven to 400 degrees.
3. Melt the butter in a pot over medium high heat. Add the onion, celery and carrots and 1/2 tsp kosher salt; cook, stirring, until soft, about 6 minutes. Add the potatoes and 1/2 tsp kosher salf and cook until soft, about 6 more minutes. Add the four and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream, and 1/2 tsp kosher salt. Bring to a boil and then reduce heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3 to 4 quart baking dish.
4. Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet and bake until golden, about 35 minutes. Let rest 10 minutes before serving.
Recipe adapted and altered from Food Network Magazine.
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| This where you put in some elbow grease while rolling out the dough |
Cathy
I'm glad you're back, and that chicken pot pie looks delicious. I plan to try it. I made your grilled cheese sandwiches, and my family loved them. Thanks.
Jessica@MakingHomeSw
Cathy I always love reading your comments, they are so encouraging and kind. I'm so glad you and your family loved the grilled cheese sandwiches! Thank you for stopping by and taking the time to leave a comment, it's always appreciated.
Ms Moppet
Oh this looks so good! Chicken pot pie is my fav comfort food!
Fox Hollow Cottage
That looks wonderful and I just know my boys would love it!
Shabby chic Sandy
My family went have this gone in seconds.:) Looks wonderful.
Mara
I've never made a pot pie before, but this looks and sounds like a wonderful dish! Also, it's good to "see" you again. I hope your laptop is behaving itself now.BTW, about a month ago, I did make those lemon cookies that you posted, and they were so GOOD and did not last very long either. 🙂
Jennifer@frombehindt
Sounds delicious- I pinned it to my chicken dish Pinterest board. Thanks!
Ashleigh
You had me at cheddar cheese crust. seriously. this looks to die for. Thank you so much!! P.S. Came over from the DIY Home Sweet Home party 🙂 I am pinning this and will try! Thanks!
Jennifer
omg this looks amazing! i can't wait to try it....thanks for sharing! Jennifer @ decorated chao shttp://decoratedchaos.blogspot.com
Six Sisters
Yea!! This looks delicious! A new main dish! We're so glad that you linked up to our "Strut Your Stuff Saturday." We hope you'll be back soon. -The Sisters
jenny
MM-MMM! This looks good! You've just been pinned. 🙂
Kasey @ TFOMplus2
Those pictures have successfully made me hungry!! The recipe sounds excellent! Thank you (and I'm glad you're back!!).
LeAnna
Oh, heavens. I've never thought to add cheese to the potpie crust, but that sounds perfect. Happy to have stumbled across your blog today!
Kathy
This looks SOOO delicious! I have always wanted to make a chicken pot pie, but have been intimidated at the task. BUT, yours looks so good I think I can do it 🙂 Thanks!
Cathy
Jessica, Just to let you know, I have made this pot pie recipe twice since you posted it. My family LOVES it. The cheddar cheese makes the crust so good. Your beautiful photos really helped, because I saw that you cut the potatoes and celery thinner than I used to, and you sliced the onion, instead of just chopping it. And I could see the way you slit the crust. I bought parchment paper and used it for the first time. Thank you so much.