This pie was not made with the intent to take a photo of it. I was looking for a small baking dish and all of my real pie plates were already in the freezer with pumpkin pie in them thanks to my advance prep for Rosh Hashana and Succos. I scrounged up a disposable pie tin while I was making chicken pot pie for dinner so I could make a second to freeze for Yom Tov. Of course only after we ate the prettier one did I see all the messages requesting I share this recipe SOON. I tried to make it look "rustic-pretty" but really it's just a chicken pot pie in an aluminum pan. With a slightly lumpy looking crust because I was in a rush rolling it out.
The good news here is, I can almost guarantee 100% that yours will look better than mine. Use a rectangular dish like I usually do (It's what I call for in the recipe). It looks prettier when serving at the table. Yes, serve this straight out of the baking dish.
Chicken Pot Pie
- 1 -1/4 cup flour
- 1/3 cup lukewarm water
- 1/3 cup oil
- 1/2 tsp fine sea salt
Pot Pie Filling:
- 1 1/2 lbs shredded leftover chicken
- 2 Tablespoons oil
- 1 large onions diced
- 4 medium carrots diced
- 3 ribs celery, diced
- 1/4 cup canola (or other high heat stable) oil
- 1/2 cup All purpose flour
- 1 1/2 cups non dairy milk (I use oat milk)
- 2 cups chicken stock
- 1/2 tsp dried thyme
- 1/4 cup dry white wine
- 4 frozen parsley cubes or 2 Tbsp minced fresh parsley
- 1 1/2 cups frozen peas
- Kosher salt
- freshly ground black pepper
Instructions:Make the oil pastry:
In a mixer fitted with the paddle attachment mix oil, water and salt. Add the flour. Mix well. Shape dough into a ball and then press into a rectangle about 3"x4". Wrap in plastic wrap and let rest at room temperature for 1/2 an hour.
Heat 2 Tbsp oil in a Dutch Oven
Add onion, carrots, celery and 1 tsp kosher salt and cook, stirring often for 6-8 minutes until they soften.
Remove from pot and set aside.
Heat remaining 1/4 cup oil and add flour. Cook stirring constantly for 2 minutes then add stock, non-dairy milk, thyme, parsley and white wine whisking well until smooth. Bring to a simmer and cook 2 minutes until thickens. Remove from heat. Add chicken, peas and cooked vegetables. Season to taste with salt and freshly ground black pepper.
Pour mixture in an oiled 9"x13" baking dish.
Roll rested dough thinly between 2 sheets of parchment paper about 1" larger than the baking dish all around. Peel off top piece of parchment paper and use the bottom piece to carefully position the dough over the baking dish. Peel off paper. Press the excess dough gently to the sides of the baking dish.
Brush with a beaten egg and cut vent holes in the crust
Bake at 400 for about 45-60 minutes until golden brown and filling is bubbly