Faster Chicken Pot Pie

24 Jun

This is has been my go-to chicken pot pie recipe for years. It’s super easy and produces a flavorful pie with a great consistency. Now, recently I’ve made a couple adaptations to make this a more weekday-friendly dinner. You can still make the purely homemade version if you want, but if you’re pressed for time (or just hate making pie crust like I do…) this cheater way is a fabulous option.

So there are two things I do differently when I want to make a fast(er) chicken pot pie: use pre-made crust and rotisserie chicken. I’m sure you could use any brand of pre-made pie crust that you like, but my favorite thing to use is frozen puff pastry sheets, specifically Pepperidge Farm brand. All you’ll need to do is allow them to thaw for at least 30 minutes so they’re pliable enough to roll out and work with. This brand of crust comes in square sheets, so if you choose to use these, it may be easier to use an 8×8″ pan instead of a standard pie plate. If you do want to make a pie crust, my favorite recipe (shown below) is a little time consuming, but tastes fabulous.


  • 1 (10-16 oz) package frozen peas & carrots
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/3 cup onion, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 ¾ cup chicken broth
  • 2/3 cup milk
  • 2 ½ to 3 cups cooked chicken or turkey, shredded

Rinse veggies in water to separate, drain. Heat butter in a large saucepan over medium heat until melted. Stir in flour, onion, salt & pepper. Remove from heat. Add milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Put half of crust in a casserole dish (or pie pan) and pour in filling. Top with remaining crust and seal edges. Cut 3-4 2″ slits in the top of the pie and bake in a 425°F oven for about 35 minutes until crust is golden brown.

All-Butter Pie Pastry

(For double crust pie)

  • 2 ½ cups unbleached all-purpose flour, plus additional for work surface (12 ½ ounces)
  • 1 teaspoon table salt
  • 1 tablespoon sugar
  • 16 tablespoons unsalted butter, cold, cut into 1/2-inch cubes and frozen for 10 minutes
  • 3 tablespoons sour cream
  • 1/3 cup ice water (or more)
Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.).

Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.

From America’s Test Kitchen

One Response to “Faster Chicken Pot Pie”

  1. Rufus' Food and Spirits Guide June 24, 2012 at 12:53 pm #

    Looks awesome. I love recipes that I’ve turned to for years and never tire of.

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