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Chicken Pot Pie with Cheddar Crust

By: CHARLIEMIKEOSCAR  
"This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day!"

Rating: This weblink has been rated 13 times with an average star rating of 3.5 Read Reviews (12)

Rate/Review | 888 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
40 Min
Cook Time:
1 Hr 52 Min
Ready In:
2 Hrs 32 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 3 pounds bone-in chicken pieces
  • 6 quarts water
  • 1 pinch salt
  • 2 1/2 pounds potatoes, peeled and diced
  • 1 bunch celery, diced
  • 1/4 cup butter
  • 2 pounds baby carrots, halved
  • 1 onion, diced
  •  
  • 7 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups cream
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onion tops
  • salt and ground black pepper to taste (optional)
  •  
  • 4 tablespoons butter
  • 2 cups flour
  • 1/4 cup ice water
  • 1 cup shredded Cheddar cheese
  • 1 egg yolk, lightly beaten

Directions

  1. Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
  2. Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
  3. Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  5. Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
  6. To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
  7. To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
  8. Bake in preheated oven until top is golden; 30 to 35 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 659 | Total Fat: 41.7g | Cholesterol: 169mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by Mitzi Supporting Member (Click to learn more about Supporting Membership)
Great Pie crust recipe. I actually used my own recipe for the filling but I really liked the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by Christine M Supporting Member (Click to learn more about Supporting Membership)
Five stars for the crust! Used it for my French Canadian Tourtiere and it complimented it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by Janie 
After all the time and energy that goes into preparing this dish, it was quite tasty. This is... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2007 by maky 
This recipe has has so many options! I basicly followed the recipe but toss in extra veggies... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2007 by Brooke 
This recipe was really yummy and made a huge amount! However, it did take almost an hour of... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by limey108 
I don't even have enough pots to put this recipe together! My own recipe is much simpler.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2009 by Jmiller1 
I made this last night! It fed seven grown men, 4 little girls and one woman. Had to make a... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by RobynsLeo 
I only used the crust and made my own filling. The crust was a bit hard and tasteless. I love... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2009 by Jennifer 
I give this recipe 2 stars...I can't rate it completely fair though, because I only used the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2009 by Wendy 
I had leftover turkey and veggies and needed a nice crust recipe. I found this and thought it... MORE

 
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