This recipe is one of my all time favorites. A tried and true dinner for when there is a nip in the air, this recipe makes a large pot pie able to feed a small army, or one healthy midwestern family 😉 You can easily make this in advance and freeze the entire pot pie. If you do so, add around 15-20 minutes to your baking time, tenting with foil if the crust starts to brown too quickly.
- 1 cup frozen, unsalted butter
- 3 cup flour
- .5 tsp salt
- 6 tbsp cold water
- 1 egg
- 2 tbsp white vinegar
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon black pepper.
- 1-1.5 lbs cooked chicken, roughly chopped
- 4 tablespoons unsalted butter
- 3 Cups onions, diced
- 1.5 Cups celery, diced
- 1 cup carrots, diced
- 1 cup parsnips, diced
- 4 garlic cloves, minced
- 2 Cups chicken broth
- 2 teaspoons herbs de Provence
- 1/2 teaspoon nutmeg, fresh
- 1/2 teaspoon Black pepper
- 4 tablespoons stone ground mustard
- 1/3 cup flour
- 1.5 Cups Cream(or milk, not skim)
- In a large bowl, measure out flour, salt, and pepper. Using a cheese grater, grate the frozen butter into the flour. Gently mix and coat all the butter in the flour. Fold in cheese.
- Make a well in the flour and butter mixture. Add in the egg and vinegar, beating with a fork. Add in remaining liquid.
- Work dough until combined and holding together. DO NOT OVER WORK. If the dough becomes warm, the butter will melt and will not flake the pie crust when baked.
- Divide in half, roll into disks, and chill at least one hour before use.
- In a pan over medium-high heat melt butter. Add in vegetables, aside from garlic, and sauté until onions become translucent and carrots and parsnips just start to soften slightly. Salt and pepper to taste.
- Lower heat to mid-low and add in herbs de Provence, 1/2 teaspoon black pepper, nutmeg and garlic as vegetables near the end of sautéing. Mix in chicken and deglaze pan with 1 cup of broth. Stir in mustard.
- Make a slurry with remaining cup of broth and flour, mixing till smooth. Pull pan off heat and add in slurry. Mix thoroughly.
- Once fully combined, pour in cream or milk. Mixture will thicken in the oven so either thin or thicken your mixture to the consistency of a loose white gravy. Allow to cool.
- Prepare your dish with uncooked pie crust on bottom. Pour in cooled chicken mixture, smoothing until even consistency. Cover with remaining unbaked pie crust. Pierce with a sharp knife to allow for steam. Brush with an egg wash and sprinkle with flaky sea salt.
- Bake in a 425 degree oven for 30-35 minutes until golden brown.