Chicken Pot Pie

Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.

  • Yield: Serves 6.

Ingredients

Chicken and stock ingredients:

  • 1 (3 1/2 pound) frying chicken
  • 1 carrot
  • 1 celery stalk
  • 1 small onion, halved
  • 2 teaspoons salt

Pie crust ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
  • 1/4 cup vegetable shortening, chilled
  • 3 to 4 Tbsp ice water

Filling ingredients:

  • 6 Tbsp unsalted butter
  • 1 large onion, diced (about 1 1/4 cups)
  • 3 carrots, thinly sliced on the diagonal
  • 3 celery stalks, thinly sliced on the diagonal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup dry sherry
  • 3/4 cup green peas, frozen or fresh
  • 2 Tbsp minced fresh parsley
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Egg wash:

  • 1 egg whisked with 1 Tbsp water

Special equipment needed:

  • 6 10-ounce ramekins

Method

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1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

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2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

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3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

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4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

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Comments

  1. Brady

    I just recently had lunch at the Walnut Room at Marshall Fields er…Macy’s… and I think they’ve changed the recipe a bit. The filling seems as though it may be the same, but they topped the pot pie with a triangular shaped puff pastry sculpture. It was good, but I would have preferred the traditional crust. I’ll have to make this myself now.
    Thanks so much- Brady

  2. Bridget Klein

    I was wondering about making these in little pie pans and freezing them. Can anyone tell me how to do this? Would you bake them first or freeze them with the pie crust unbaked? What about reheating them?

  3. jonathan

    Yum-E, with a capital “E”. Any ideas/hints/suggestions on preparing this as one large individual casserole, Elise? Maybe in a 1 1/2 – 2 qt. dish? Anyone?

  4. Nicole

    I love pot pie, this recipe is so similar to the one I use, except I buy rotisseire chicken and use low sodium chicken stock as a time saver. I use a ten inch pie pan from Chantal, and fill with all the ingredients, roll the crust to fit. Thank you for such wonderful recipes!

  5. Chris Hansen

    Bridget, I was wondering the same thing, although I was considering making them with a bottom crust as well.

    Anyone have any thoughts on how to prepare these ahead of time and freeze them?

    Thanks!

  6. Don Ray

    I almost hate coming to your site. I bet I gain 5 pounds just looking at the photos. And what I wouldn’t give for aome Chicken Pot Pie right now.

  7. Kimberly

    Hi,

    Any suggestions on making this pot pie without the milk and flour? This sounds delicious but the flour and milk stuff me up.

    Thanks

  8. dena

    the best chicken pot-pie i have ever had was at a little place in McClean (sp?) VA. It has potatoes in it. Does anyone have any suggestions on making this with Potatoes cut up in it? I’m not sure how it should be cooked, so the potatoes will be cooked evenly. Anyone?

  9. Elly

    Jonathan, you could use an up turned heat proof egg cup in the middle of a larger pie dish to hold up the pastry, just roll out the pastry to the shape of the top of the pie dish. Just remember the egg cup is there when cutting into it!

  10. abbey

    This looked so yummy, I just HAD to make it for dinner tonight! It was soooo delicious – really hit the spot. I already had some shredded chicken in the fridge so I used that (and some good quality commercial chicken stock) instead of cooking a new bird. Since I don’t like peas, I substituted a can of corn, which really adds some nice flavor. Also, I added some red potatoes – just make sure to cut the chunks super small and they cook out just fine. I cooked the filling on the stove for maybe 10 minutes before loading the pie pan (I used one pan, not ramekins), just to make sure the potatoes would be done. This turned out EXACTLY as I’d hoped! Yum!

  11. Elise

    Thanks everyone, for your comments. This chicken pot pie really did turn out well. Regarding some of the questions…

    Freezing. Given that chicken pot pie is one of the more popular frozen dinners, I think it would probably freeze up fine. Just make sure that the pie crust is not cooked first. You would need to increase the cooking time, but I would just cook until the top pastry is browned, as the inside is already cooked, it just needs to be heated up.

    Large casserole. This recipe can easily be made in a large casserole dish. Just roll out the dough and lay it over the dish like one big pie.

    Potatoes. Just dice the potatoes to small cubes and cook with the rest of the vegetables. By the time the entire pie is cooked, the potatoes should be perfect.

    Cheers, ~Elise

  12. Stacy

    Made this tonight and it was most yummy. The filling was perfect and I can hardly wait to have the leftovers for lunch tomorrow. I love your recipes.

  13. Bridget

    Just for anyone who was interested in freezing little pies: I reheated them at 350F for 45 min and they were really good.

    The crust was very short and delicious, but I found the filling a bit bland. I prefer something a bit creamier and thicker and with more herbs–not that I know what those would be! Any suggestions?

    (I also wished I had added more salt to the filling and crust, but I am a saltaholic.)

    Thanks for this wonderful website, Elise!

  14. Randy

    For make ahead, I use store-bought puff pastry sheets. For the bottom and the top. The bottom soaks up the filling, and the top puffs up and browns gorgeously. I make these for holidays and the only work I have to do is making the filling.

  15. Christine

    If you are allergic to flour, you can use cornstarch instead. Add about 2 TBS to the veggies, then proceed with adding the chicken stock. You could also skip the milk and use additional chicken stock to avoid the dairy. It should work out fine.

  16. scottbutcher

    Someone wanted suggestions for additional seasonings … in her crustless variation, Rachel Ray uses tarragon (a classic flavouring for chicken), as well as poultry seasoning, bay leaf and white wine which she boils off before adding the stock … one of her readers used thyme instead of tarragon … she also uses asparagus as one of the vegetables … some of her readers substituted broccoli for the asparagus which they reported worked well … if you freeze them, I personally would do so without the crust … they can then be thawed in the microwave and finished off with a layer of store-bought pastry in a conventional oven (12 minutes or so at 400ºF) … prefer a creamier version? many recipes use cream but one could also use more milk and less stock with additional butter enrichment …

  17. Bryon

    Fantastic! I substituted Pheasant for the Chicken and used the small pie tins vice the Ramekins. turned out absolutely wonderful. A great way freeze them for long term. Put the pie tins into the freezer (Uncooked) for 24 hours. Once they are frozen I take them out & seal them in a food saver bag. This takes all the extra air out & Protects from Freezer burn. Looking forward to having a Wonderful Pheasant Pot Pie for lunch in July

  18. Ti

    This was very very good! Thanks for the recipe!

    For those of you with gluten, corn and milk allergies (like me), here are my substitutions.

    I purchased a frozen gluten free pie crust made with rice and tapioca flour at Whole Foods Market. So the pie I made had the crust on the bottom, not the top.

    Instead of using wheat flour, I used tapioca flour to thicken the filling.

    And instead of cow milk, I used rice milk!

    It tasted great, one of the best gluten free dishes I have ever had!

  19. Naomi Snider

    I would add that if you want to freeze this, don’t add potatoes to the filling. Potatoes don”t take to freezing very well: it does a number on the texture that you won”t like, making them mushy.

  20. christina

    How long should I cook this if I have a double pie crust on it? I don’t want the bottom to be soggy.

  21. Dean

    This is the best chicken pot pie I’ve ever had AND I MADE IT!! Great recipe! My husband hates onions, so I used leeks, and I floated store-bought pie crust on top in cookie-cutter shapes instead of crimping the edges. I froze three of them already cooked (didn’t read the comments first), so I hope they turn out ok. If they don’t, I’ll make the suckers again. I love that they’re not horribly salty like grocery-store frozen pies. I am really thrilled with this recipe.

  22. Debra

    This was the best, most delicious chicken pot pie ever. I’m from Michigan originally and have lived in the UK for the past 10 years. I made this for dinner tonight and it was just like a bit of “home”.

    Many thanks for a great recipe.

  23. Leah

    Just made this tonight with a few modifications:

    - shredded, poached chicken breast instead of a whole chicken
    - frozen mixed veggies instead of fresh carrots
    - 3 cloves garlic
    - prepared pie crush on the bottom, mashed potatoes on the top
    - used 3 regular sized pie crusted instead of ramekins

    It was AMAZING! Thanks Elise! The recipe for the filling (with 1.75 lbs boneless, skinless chicken breasts) made enough for 3 pies. I am freezing one (sans mashed potatoes)! So perfect for a fall evening in the Northeast.

  24. EVD

    Thank you so much for this delicious recipe.I never believed I could make a chicken pot pie from scratch, but I did!
    Thanks for making the instructions clear and separating the steps for making the broth, crust and pie.
    You’re the best!

  25. Sarah

    This is super delicious and easy to make especially if you buy the puff pastry. Also apart from the butter which I skimped on its pretty healthy too if you put in even more vegetables! Family favorite.

  26. Sarah

    I followed the directions exactly. Used the lard, used the butter, made the stock, and finally reaped the benefits.
    Magically, a recipe from California transported me to my grandmother’s Mississippi Delta kitchen, all the way from New York. Thanks Elise!

  27. Tammy

    Wonderful! I used 3 cups of frozen mixed vegetables instead of just carrots peas and celery. The sauce was thick and rich and full of chicken, and the crust was delicious. I have never had such a wonderful chicken pot pie. I made an extra recipe of it and froze them in little tinfoil pie tins to send home with my daughter to college.

  28. Ruth

    I doubled this pot pie recipe and was able to make two 9 inch pies and 3 individual pies. I froze the filling and when I am ready to bake them, I will just whip up a batch of the crust. It was easy to make and VERY tasty!

  29. Donna

    For years I have been using my mother’s recipe for chicken pot pie – canned Veg-All instead of fresh veggies. I recently made a temporary move and left my recipes behind so when my brother came to visit I didn’t have the recipe he requested. I found this recipe of Elise’s and it turned out wonderful using a leftover rotisserie chicken with a couple of chicken breasts added. I boiled the breasts then threw in the picked carcass to make the broth. It was so good but next time I think I will add some herbs to pump up the flavor. I didn’t have the shortening for the crust so used all butter. Mmmm it was so good. Thanks Elise. This was delicious.

  30. Tom

    Lovely!

    I had to look up “ramekin.”

    I found this site because last night, in an experimental mood, I decided to make a meat pie, with ham and sweet potato as the featured ingredients, and I needed a bit of info about cooking temperature and time. It helped a lot, thank you!

    Just for interest’s sake, I cooked up a mixture of cubed ham, cubed sweet potato, a bit of chopped onion, a chopped garlic clove, and sliced baby carrots. Salt wasn’t necessary; the ham had plenty of salt in it.

    My daughter had been here in September, and to celebrate her birthday, we had made a couple of pear-apple pies. I had some left-over dough that I had frozen, enough for another 9-inch pie.

    So that’s what I did. I rolled out the dough, and made a regular pie out of the stuff!

    It was already in the oven by the time I found this site, but I was cooking it at too-low a temperature. But the information I found here was very helpful. I raised the temperature and let it cook a few minutes longer. During the last minute, I think I put it on “broil” to brown the top crust a little more. Pretty good stuff, actually.

    I like this site. I think I will be re-visiting from time to time!

  31. Julie

    Hello,

    I am looking for a good chicken pot pie recipe. I am tempted to try this. But could someone tell me what vegetable shortening is… Crisco?! I have only ever used butter in crust recipes. Thank you!

    Yes, Crisco is a brand of vegetable shortening. ~Elise

  32. Georgia

    This was such a good recipe! One of the best pot pies I’ve ever had. Thanks for sharing with us, the pictures as you go are sooo helpful.

  33. Shannon

    I made this over the weekend and it was delicious! I already had shredded chicken, so I used store-bought stock instead of making it myself. I added potatoes by boiling them for about 10 minutes in the chicken stock, then added them to the veggie sautee with the chicken. I also made double the dough and added a bottom crust to my mini pot pie pans.

    SO good, and SOO easy!! I’m never buying those frozen pot pies again!

  34. Tori

    Hi Elise –

    I’ve been making this for my family for months, and it’s a favorite. I’ve recently started doubling the crust recipe and making “pockets” instead of using ramekins. I roll out the discs, add filling, and fold over. I bake them on my stoneware at 400. They also freeze *really* well this way — I can take them straight from the freezer to the oven.

    Thanks for such a great recipe!

    Tori

    Hi Tori, sounds like a chicken pot pie empanada! ~Elise

  35. athina

    Elise, this is a wonderful recipe. I did not have the correct sized ramekins, so I made mine one large 9″ pie. The stock itself was absolutely delicious, the dry sherry added a wonderful depth of flavor to the finished sauce. loaded with big chunks of chicken, by far the best pot pie I’ve ever had. I was a bit concerned by the large amount of flour in the sauce, thought it would be starchy, but it was the perfect amount of thickening. This requires a bit more work than some other recipes, but well worth it- the flavor is great!

  36. athina

    For those of you who felt this wasn’t seasoned enough, I am wondering if it was because you used store-bought stock? Making your own stock, I believe is a very important step in this recipe-the 2 tsps of salt added to the stock, season the sauce wonderfully..Also, the dry sherry, a very important ingredient.I thought the flavor of this pot pie was incredibly rich, very well seasoned. If you follow the recipe to a tee, it should come out deliciously flavorful!

  37. Mary

    This was the best chicken pot pie recipe. My husband just loves it. Made it two weeks ago, he loved it then. I made it last night (again), he thought it was wonderful. Didn’t even say “We had this last week”? Will make this recipe again and again. Thank you Elise……

  38. Gayane

    Hi Elise,

    Ive been wanting to make this dish but have been hesitant to do so because I don’t have ramekins. Is there anything else I can use? Would a regular soup bowl work? Also, could I use prepared puff pastry dough instead of making it myself?

    Hello Gayane, you need a dish that can handle the oven temperature. In general a soup bowl would not be ideal, it may shatter. You can also make this in one large casserole dish. The cooking time will be longer, you’ll have to play it by ear. I haven’t tried this recipe using prepared puff pastry, but if you do, please let us know in the comments how it turns out. ~Elise

  39. Christine

    I just made this last night. Incredible! I used a 9inch pie plate and baked the bottom crust for 10 minutes @ 400 degrees before filling (had about 1.5 cups of leftover filling…I just ate it out of the pan while I waited for the pie to cook haha). Made slits in the top crust, brushed with egg wash, and baked for 30 minutes @ 400, as well. Let it sit for at least 20 minutes, and it was the best thing EVER. And I even forgot to put the sherry in until I had already topped it off with the crust!!

    The longer it sits, the better. And reheated leftovers are even better yet.

    Thanks so much for the recipe :)

  40. Gayane

    It turned out really good. Elise last time we corresponded about this recipe you asked me to let you know how it would turn out with puff pastry though. It turned out well except for I had to cook it longer because the inside of the dough didn’t cook thoroughly as did the top. If I make this again, I’ll reduce the amount of onions I put in it because this time I think I put a tad too much. Other than that, it was good. Thanks

    Great! Thanks for letting us know. ~Elise

  41. Christie

    Terrific recipe for traditional chicken pot pie. Great crust! Much better than the frozen variety. I first prepared it in a 1 1/2 qt casserole and it was excellent. Today I’m trying it in the new 12 oz. ramekins my husband and I bought just for this recipe (10 oz seemed a bit small)
    Question: Where did you find those lovely blue-edged ramekins? And, has anyone prepared the pies a few hours in advance of baking? – would be nice to do when company is coming, but I worry that the crust might be limp.
    Thanks,
    Christie

    We’ve had those ramekins so long, I have no idea where they originally came from, sorry! ~Elise

  42. james

    Hi Elise, thanks for a recipe that can be made with such ease by an amateur cook. I’m 18 and my parents were out and I sometimes give cooking a go. Not wanting to make a mess I decided on a pie as it was quite easy and sounded great at the time. I will say one thing. Amazing. I have never tasted pie like this, thanks again.

  43. stacym

    This was delicious. I was in a hurry and no time to make pie crust – or get to the store for fresh thyme and parsley. Otherwise followed the recipe. If you don’t have the fresh herbs – or time to make a homemade crust – try it anyway… I made mine in a deep dish pie plate with a top and bottom crust. Fabulous. Seems to be a very forgiving recipe.

  44. Ace

    I have used this recipe a few times now, and it works perfectly. It is, for sure, the only pot pie recipe I will use. I have made it with and without the sherry. Certainly, do not forget the sherry; it adds a nice depth. I’ve also only made this in a 9×13 pan, which it fills beautifully. Definitely try this recipe even though it does take a bit of time.

  45. rayna

    MMMMM…ok, short on time tonite, so we used two rotisserie chickens from the grocery already cooked. The pie crust was a cinch, (nice tip about butter – 15 min in the freezer) and it came out beautifully although later I found a cube of butter on the table behind the food processor. I used some cheap cooking wine we had in the fridge instead of splurging on a good sherry since I didn’t have time nor money to go to the state store. Made one big pie instead of 6 little ones since we don’t have ramekins. So flavorful! Love the crust – I grew up knowing true chicken pot pie, but we now live in dutch country where chicken pot pie means chicken soup with big square noodles. Since when did PIE mean Square noodles? So now I vow to be able to make delicious pot pie at the drop of a hat so my 1 1/2 yr old does not grow up confused. A pie is only as good as the crust it’s baked in, and this is good enough for me.

  46. Norden

    Thanks for the recipe! When I tried last fall, DH said it was ok but a bit bland [?] it was perfect to me [!]. Second try came out of the oven today…made some changes and I apologize for that.
    To the chicken stock, I added 1 bay leaf, pinch of dried thyme and 2 garlic cloves.
    To the crust, used 1C a-purpose + 1/2C cake flour and 2 Tb of Vodka+ 2 Tb water instead, just to play around…puffier result.
    To the filling, added 1/4 ts @ dried Thyme, Sage, Rosemary, along with 1/2 ts garlic powder.
    Also used 3 Cfrozen pea/carrot mix.
    It yield a delicious family size pie =)

  47. Donnamarie

    This is an amazing recipe. I doubled it and put in small foil tins – individual servings – and froze all. Had plenty to put in my Mother’s fridge as she’s not big into cooking for one. From the freezer, I popped them into a pre-heated 375-degree oven for approx 15-20 minutes.

  48. Carly

    Wow!
    I’ve never made chicken pot pie before, and I’m so glad I used this recipe. It is to die for. I was eating the filling by the spoonful before assembling it! The crust is flaky and buttery. I used a round tallish casserole dish and it worked perfectly. I only ended up using half of the dough to cover – so I froze it and now have an excuse to make this again soon! Thank you!

  49. Nikki

    Can anyone tell me how they’re freezing this, and then reheating it? I just bought a stoneware 10″ pie plate and made this yesterday. It fit perfectly, and the stoneware says it can go straight from freezer to oven. I’m thinking of making this again soon and freezing it for future use, but I have some questions. Should I thaw the pie before baking or can I put it directly in the oven? Should I bake it at the same temperature (400 Degrees)? Do I need to increase cooking time, and if so, by how much? Is it okay to put the crust on before freezing? Thanks.

  50. Mandy

    I made it a point to come back to this website today just to say that this recipe was AMAZING! I made it for dinner last night for my boyfriend and I don’t think we will ever try a different recipe, this was perfect! I did make it in a pie pan and doubled the pie crust ingredients to make a bottom crust. I took advice from another post and baked the bottom crust by itself at 400 deg for 10 min. I had left over filling so we froze it and will use it next week. Thank you so much for sharing this recipe. Loved it!

  51. Karen

    This recipe is fantastic. I simmered chicken thighs in wine and chicken stock and used that cut into cubes for the chicken. I didn’t have sherry so I used wine in the sauce and it was delicious!! I made a lattice top with a reg. pie crust in a casserole dish (no bottom crust). The best pot pie I have ever had. Thanks for the great recipe.

  52. Kim

    I made this recipe using left over roast chicken and it was fantastic! I added extra dried thyme and parsley (on top of the fresh), and also some chili flakes and 1/4 teaspoon celery salt. Best chicken pot pie ever. Thanks Elise. Your website is wonderful.

  53. Paul

    I made this yesterday for my family. It was wonderful. I made a double crust and we nearly finished the whole pie in one sitting. Thanks for the recipe…

  54. Katrina

    Does the pie recipe yield one or two sheets of pie crust? I thought chicken pot pie traditionally has pie crust on the bottom and the top? I have never made this recipe before, so I am not sure.
    If it yields only 1, then I guess I should just double the recipe?

    Hi Katrina, this chicken pot pie recipe only has a top crust, not a bottom crust. The crust recipe is enough to make top crusts for 6 10-ounce ramekins, as called for in the recipe. ~Elise

  55. francesca

    Fan-Freaking-Tastic. Two days ago, I made an organic roast chicken,french-style in a cast-iron dutch oven with roasted garlic and onions. Tonight, the 2/3 that was left became the base for this pot pie, which by the way was delish! I think the sherry made it better because I typically don’t add, and it gave it a subtle something or other that blew it out of the water. I added 1 russet potato (which I always do) and sauteed it (in cubes) with the butter. I just ate a huge bowl without even getting the crust going. Great recipe!! Thanks for sharing.. grew up going to Field’s Walnut Room every Christmas :) I miss it…

  56. Stephanie

    Made this for dinner tonight. Turned out fantastic. I followed the recipe exactly except that I was out of shortening. I took some coconut oil and measured out a 1/4 cup and put in the freezer for a few minutes before adding it to the food processor with the butter. Worked out just fine. Super flaky crust. Can’t imagine pot pie getting any better than this. Thanks.

  57. tamaraleah

    Like many others -I’ve been following this website for months and it’s my “go-to” resource and inspiration. I love the content AND really appreciate everyone’s comments – I read every single one and incorporate lessons learned into the recipe!

    This is a DELICIOUS pot pie – and my first home- made one.

    I surprisingly ended up with two major issues:
    1) the pastry dough was very difficult to work with. I have made Simply Recipes’ pate brisee (all butter crust and almond crust)a dozen+ times- but this dough was difficult to handle and roll out. It kept coming apart. Not sure what went wrong. Was it the shortening?
    2) The filling was too liquid-y – but i had followed the recipe carefully. Next time- I’m going to try to introduce the liquid more slowly until it’s the right consistency. I also read in Joy of Cooking – that the creamed meat should be made separate from the vegetables and then mixed all together.

    I made some adjustments this time – thanks to the input from others:
    - added mushrooms (at the end instead of peas)
    - diced potatoes (at the beginning)
    - mixed in leeks with the onions
    - used red wine instead of sherry
    - made bottom crust as well.

    Still it was amazing

    BTW- I had read that shortening makes crusts flakier – and this dough was flakier than the butter crusts!!

  58. Jeanine

    Made it last night–it was generally liked, however I had pretty similar problems to tamaraleah, with a fairly crumbly crust and a trifle liquidy filling. In the food processor, I ended up having to put in three or four additional tbsp of water in before it would hold together.

    Thanks for the recipe!