Cheesy Chicken Pot Pie

Name: Cheesy Chicken Pot Pie
Total time: 90 min
Ingredients: 1 1/4 cups all-purpose flour; 1 stick unsalted butter, cut into cubes; Kosher salt; 3 to 4 tablespoons cold water; 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 3 large carrots, cut into chunks; 1 baking potato, peeled and cut into chunks; Kosher salt; Freshly ground black pepper; 1/4 cup all-purpose flour; 3 cups chicken stock or low-sodium broth; 2 cups shredded rotisserie chicken; 2 cups shredded cheddar cheese

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Feel free to substitute Monterey Jack for the cheddar in this warming pot pie recipe. Slideshow: More Chicken Recipes

By Scott Hocker

Published on January 12, 2016

Cheesy Chicken Pot Pie — Photo: © Scott Hocker

Active Time:

30 mins

Total Time:

1 hrs 30 mins

Yield:

4 to 6

Ingredients

Crust

1 1/4 cups all-purpose flour
1 stick unsalted butter, cut into cubes
Kosher salt
3 to 4 tablespoons cold water

Filling

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 large carrots, cut into chunks
1 baking potato, peeled and cut into chunks
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
3 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
2 cups shredded cheddar cheese

Directions

Make the crust

In a bowl, blend together the flour, butter and 1/2 teaspoon salt with your fingertips or a pastry blender until the butter is mostly combined with some pea-sized lumps. Using a fork, stir in 3 tablespoons of the water. Squeeze a handful of the dough, if it is still crumbly, stir in the remaining 1 tablespoon water. Gather the dough into a ball, then form it into a disk and wrap it in plastic wrap. Chill the dough at least 1 hour.
On a floured work surface with a floured rolling pin. roll the dough out into an 8-to 9-inch round. Trim the dough into a circle. Chill the dough until ready to use. Preheat the oven to 400°F.

Make the filling

In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste.
Place the filling in a 3-quart baking dish and sprinkle with 11/2 cups of the cheese. Place the pastry dough over the baking dish and sprinkle with the remaining 1/2 cup cheese. Bake the pot pie until the filling is bubbling and the pastry is golden, 20 to 25 minutes.