Pot Pies filled with veggies, chicken or beef and a creamy sauce have always been a comfort food. We use to buy them from a local bakery or truth-be-told I did buy Marie Callender pies, only in a pinch though! I’ve wanted to make my own version and when Zingerman’s offered classes using their recipe I couldn’t resist.
If you are looking for a delicious pot pie recipe – go no further. It can be adapted to your taste using the vegetables your family likes. A fresh arugula salad with Vermont cheddar and sliced apples was the perfect side for a light lunch/dinner. I will post this salad soon…
Zingerman’s Deli sells six different pot pies and a chicken version is one of them. This is what we made during a 4 hour class from scratch. First we made a beautiful butter crust (so tender and easy to work with), cut up our veggies (they cooked the red potatoes), shredded the chicken they roasted, cooked the veloute sauce with all those goodies and finally assembled and shaped the 5-inch pies to take home to bake!
Zingerman's Deli Pot Pies, Adapted
Preheat the oven to 425°F 20 minutes prior to baking. When ready to bake turn the heat down to 350-375°F and cook your pot pies until the internal temperature reaches 160°F, 20-30 minutes.
- 3-3/4 cups AP flour
- 1 tsp. sea salt
- 1-1/2 cups + 4 tsp. cold butter
- 1/2 cup + 4 tsp. ice water
In a medium bowl, combine the flour and salt. Dice up the chilled butter (the smaller the pieces the better) and add to the flour mixture. Using a pastry blender, then your hands begin working the butter into the flour. Rub the mixture between your palms so that the butter encapsulates the flour. The mixture will have a yellow color to it and there should be no chunks of butter remaining. A few small ones are okay but be sure to work in the larger chunks.
Make a well in the center of the mixture, and add the cold water. Stir with a fork until the mixture is moistened and there is no dry flour left in the bowl. Knead the mixture a few times if necessary. The dough will be sticky but do not add any more flour. Wrap the dough in plastic and let rest at room temperature for 1 hour.
After letting the dough rest for 1 hour, use a bench knife to divide the dough into 12 equal pieces. This recipe makes six 5-inch pies.
Lightly flour your surface and gently roll out one piece of dough at a time, turning and keeping it round using a French style rolling pin. The rounds should be 6-inches. Place a piece of dough into each of the pie tins. Then I evenly added the filling to each one. Roll out the top crusts and place on top of the filling. Crimp the edges as desired.
Brush the top with an egg wash – they used 1 whole egg, 1 egg yolk and 1 tbsp. water. Then cut vents in each pie.
Bake for 20 to 30 minutes or until golden brown and the internal temperature reaches 160°F.
Cool for 15-20 minutes.
Pot Pie Filling: Add veggies of your choice and in the quantities you like
- 3-3/4 cups chicken (meat of your choice whether roasted or you could buy rotisserie chicken)
- 2 cups redskin potatoes (boiled and diced)
- 1 cup carrots, sliced thin, cut in half and cut in half again
- 2 cups onions, diced
- 1/2 cup celery, diced
- 1/3 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1 cup mushrooms (I would substitute 1 cup green beans) sliced or cut into pieces
- 1 tsp. garlic, minced
- 1-1/4 cups chicken broth
- 1/4 cup + 1 tbsp. heavy cream
- 8 tbsp. unsalted butter, room temperature
- 1/2 cup flour
- 2 tsp. sea salt
- 1/2 tsp. ground pepper
- 1 tbsp. parsley, minced
- 1/2 tsp. fresh thyme, minced
- sage, minced would be another herb to add
You can roast a 4 lb. chicken, just use white or dark meat, cooked or buy a rotisserie chicken already made. Cut or tear apart the chicken until you have 3-3/4 cups.
Boil the potatoes until tender. Cool, dice and set aside.
Prepare the rest of the vegetables and herbs and set aside.
Melt the butter and add the carrots, onions, celery, mushrooms or green beans, both peppers and garlic. Stir occasionally until onions are translucent. Add the flour and stir, making a roux.
Once the mixture has thickened, add the heavy cream and chicken broth. Stir until the mixture has thickened, remove from heat. The mixture should be thick but you can adjust by adding more liquid (if too thick) and more veggies if too thin.
Salt and pepper to taste and cool to room temperature. Stir in the parsley, thyme, chicken and potatoes.
The mixture can be made ahead and stored in the refrigerator for several days.
Oops! I didn’t realize I had a visitor interested in my lunch!
Indoor photography… the other photos were taken outside on a beautiful sunny day except for the photos in class – obviously artificial light!