This belly-warming combination of roast chicken, creamy white sauce, loads of veggies and fresh herbs within a flaky crust has been a mainstay in the Café ever since we opened. Really, is there anything more delicious than a bubbling pot pie on a chilly day? And just in case you’re snowed in and can’t have it here, we’ve created a version you can make at home.
This recipe makes one 9-inch double crust pie. You may also choose to make individual pies, you’ll just need to adjust crust and baking time.
Ginger and Baker Chicken Pot Pie
- 1 recipe Traditional Pie Dough (see below) or 2 refrigerated pie crusts
- 4 Tbsp. olive oil
- 1 medium onion, diced (about 1 cup)
- 3 carrots, peeled and cut into 1/2-inch cubes
- 2 stalks celery, cut into small chunks
- 2 cloves garlic, minced
- 1 cup dry white wine (such as Sauvignon Blanc), or substitute an additional cup of chicken stock
- 1 cup fresh or frozen spring peas
- 4 cups cooked chicken, diced into 1-inch chunks (rotisserie chicken works great)
- 4 cups (32 oz.) chicken stock
- 2 Tbsp. unsalted butter, softened
- 1/4 cup flour
- 1/4 cup heavy whipping cream
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp chopped fresh tarragon
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- 1-2 tsp. kosher salt
- 1 tsp. ground white pepper
- 1-2 Tbsp. fresh lemon juice
- In a large skillet, heat olive oil over medium heat. Add onions, celery and carrots and gently sweat the mixture until the vegetables are slightly translucent, but haven’t begun to brown. Add garlic and cook for another minute. Add the wine (or 1 cup chicken stock), bring to a simmer and reduce the liquid by half, about 5 minutes.
- In a small bowl combine softened butter with flour, stirring until it forms a little dough ball (this mixture is called a beurre manié.)
- Add beurre manié to vegetable/wine mixture and whisk it until butter and flour melt into the liquid. Add cream and stir again; mixture will be very thick.
- Stir a cup of hot stock into the vegetable/cream mixture. Simmer for an additional 5-7 minutes, until sauce begins to thicken.
- Remove from heat and add chopped chicken, peas and fresh herbs. Let cool for 5 minutes and season with salt, pepper and lemon juice (the juice provides a “bright” note to the savory components in this dish). Let the filling cool before filling crust. (To speed up the process, fill a sink up 1/3 of the way with cold water, place the stockpot in the cool water, then add about 4-5 cups of ice to the water.)
- To assemble the pie: Preheat the oven to 350°F and have a rimmed sheet pan ready.
- Choose your baking pan – we love using an 8 or 9-inch cast iron skillet, but a pie pan or any oven-safe dish around that size will work. Spray the pan with cooking spray.
- On a lightly floured surface, roll out the bottom dough to roughly 4-5 inches larger than your baking dish. Transfer dough to dish and leave the extra hanging over the sides.
- Next, roll out the top section, it should be about 2-3 inches larger than your dish. Set dough aside.
- Using a slotted spoon, transfer your cooled chicken and vegetable mixture to the bottom crust. Fill the chicken and vegetables up to or just slightly over the rim line. Note: Use a slotted spoon to control the amount of liquid going into the pot pie. Make sure the liquid does not go higher then 1 inch from the pie rim.
- Make egg wash. In a small bowl beat the egg with cream and salt until thoroughly combined. Brush some of the egg wash around the rim of the bottom pie crust.
- Take the reserved top crust and place it on the pie, slightly pressing the top crust to the bottom crust to seal. Trim the top crust to be about 1-1.5 inches longer than the dish. Fold or tuck this dough under the bottom crust, creating rolled seal. Crimp, pinch, or decorate the crust as you wish.
- Cut 3-5 slits into the top of the crust and brush egg wash generously over the top, making sure to get all the crimps and crevices.
- Place pie on a rimmed sheet pan (to catch the drips) and bake until the crust is golden brown, about 45-60 minutes. Remove pie from oven and allow the pie to cool for 15 minutes before serving.
Traditional Pie Crust Recipe
Yield: Pie crust (top & bottom) for a 9-inch pie pan
- 8 oz butter cubed, frozen
- 12.5 oz all-purpose flour (2.5 cups)
- 1/2 oz granulated sugar (1 Tbsp.)
- 3/4 tsp. kosher salt
- 1 tsp. apple cider vinegar
- 3 fl. oz +/- ice water
Cube and freeze butter. Next, combine flour, sugar, and salt. Place in food processor. Add butter and mix until little balls form. Combine vinegar and water. Slowly add liquids to dry mixture until it reaches desired consistency. Shape into a puck and wrap with plastic. Let rest in fridge until cool throughout (at least 45 minutes). Roll out on a flour surface and shape as desired.