Matt’s Chicken Pot Pie

Written By Sarah Gorman

Matt’s Chicken Pot Pie won first place in this year’s Harvest Fest Pie Contest! His flaky crush revealed a lush and savory filling of creamy veggies and chicken. This recipe would be a great one for any leftover Thanksgiving turkey! Try it with other proteins or other seasonal veggies.

  • Sarah Golibart Gorman

Ingredients

Filling

  • 1 pound chicken thighs, cubed*

  • 1 cup sliced carrots*

  • 1 cup green peas*

  • ½ cup sliced celery

  • ⅓ cup butter

  • ⅓ cup chopped onion*

  • ⅓ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon paprika

  • ¼ teaspoon black pepper

  • ¼ teaspoon celery salt

  • 1 ¾ cups chicken broth*

  • ⅔ cup milk

  • Butter

  • Egg*

Wanda’s Pie Crust

This is the crust recipe that I use for chicken pot pie. It was given to me by my friend Valda Garber-Weider. - Matt

  • 2 2/3 cups flour

  • 1/2 cup Crisco

  • 1/2 cup margarine (Land o' Lakes recommended)

  • 1 tsp salt

  • 2 tsps sugar

  • about 1/2 cup ice cold water

    *These ingredients can be found at the Harrisonburg Farmers Market

Method

  1. First, make your pie crust. Mix dry ingredients with Crisco and margarine until mixture is crumbly.  

  2. Gradually add ice water, a little at a time until dough comes together to form a ball.

  3. Divide dough in half, form into discs.

  4. Wrap and refrigerate for at least 1/2 hour before rolling out crusts.

  5. Next, make your filling. Gather all filling ingredients and preheat the oven to 425 degrees F

  6. Season chicken thighs with celery salt, pepper, and paprika. Pan fry in olive oil. Feel free to use any combination of your favorite chicken seasonings.

  7. Sweat carrots, peas, and celery in the pan leavings from the chicken. You may need to add a bit more olive oil.

  8. Melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery salt.

  9. Slowly stir in chicken broth and milk.

  10. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

  11. Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top. Add six pats of butter to the top of the pie filling.

  12. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

  13. Beat an egg and brush it on the top crust. Sprinkle with sea salt.

  14. Bake at 425* for 30 minutes, turn oven down to 350* and bake for an additional 30-35 minutes.

Sarah Gorman
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