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Ultimate Chicken Pot Pie with Herb and Cheddar Crust

Tender chicken or turkey and mixed vegetables smothered in a creamy white gravy baked in a delicious flaky herb and cheddar crust, Enjoy!
Course: Entrée
Cuisine: American
Author: Cooking Mamas

Ingredients

PIE CRUST:

  • 2 c. all-purpose flour
  • 3/4 tsp. salt
  • 1 c. vegetable shortening
  • 1/2 c. ice cold water
  • 1/2 c. sharp cheddar cheese
  • 1 T. thyme leaves

FILLING:

  • 2 (about 1 lb.) boneless, skinless chicken breast halves or turkey, cubed
  • 1 c. sliced carrots
  • 1/2 c. sliced celery
  • 1/3 c. butter
  • 1/3 c. chopped onion
  • 1/3 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp celery seed
  • 1 3/4 c. chicken broth
  • 2/3 c. milk
  • 1 c. frozen petite peas

Instructions

  • PIE CRUST: In a large bowl, combine flour and salt. Cut in shortening with a pastry cutter until the mixture resembles coarse crumbs. Using a wooden spoon, stir in ice-cold water, cheddar cheese, and thyme leaves until the mixture forms a ball. With floured hands, divide the dough in half and shape it into 2 disks. Wrap each disc in plastic and refrigerate for at least 30 minutes.
  • FILLING: In a saucepan, combine chicken cubes, carrots, and celery. Add enough water to cover the chicken and vegetables. Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat, drain; set aside.
  • In a large skillet over medium heat, sauté onions in butter until soft and translucent. Whisk in 1/3 cup flour, salt, pepper, and celery seed, about 1 minute. Gradually whisk in chicken broth and milk. Simmer over medium-low heat until thick, stirring constantly. Remove from heat and stir in chicken/veggie mixture and frozen peas; set aside.
  • Preheat oven to 375 degrees.
  • Remove dough discs from the refrigerator. On a well-floured surface, roll each disc into a circle, large enough to fit a 9-inch deep-dish pie plate. Fold one pastry in half and then into a quarter to make it easier to transfer to the pie plate. Unfold and arrange to fit the pie plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling.
  • TO ASSEMBLE: Pour the chicken filling into the bottom of the pastry-lined pie plate. Cover with the second pastry, seal the edges and fold under the excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown. Cool for 10-15 minutes before serving.