Carla Hall Chicken Pot Pie Recipe

Homemade chicken pot pie should never be bland, and Carla Hall’s version makes sure of that!

The filling is thick and loaded with tender chicken, fresh vegetables, and a sauce that’s smooth and buttery.

I like to add a pinch of fresh thyme for extra depth—it’s a small touch that makes a big difference.

Using a mix of butter and shortening in the dough gives the best balance of crispness and flakiness.

There’s nothing quite like pulling this out of the oven and cracking into that golden crust with a spoon!

How to Make Carla Hall Chicken Pot Pie

Ingredients

• 4 cups All-Purpose Flour
• 2/3 cup Water
• 2 tsp Salt
• 2 tbsp Sugar
• 1 lb Cold Unsalted Butter (cut into 1/2-inch cubes)
• 4 Onions (diced)
• 1 lb Carrots (cut into 1/2-inch half moons)
• 6 Celery Ribs (halved lengthwise and cut on the bias)
• 1-2 tsp Freshly Ground Black Pepper
• 1 qt Chicken Stock
• 1-2 tbsp Olive Oil
• 2 lb Chicken Pieces

Step-by-Step Instructions

Step 1:

Prepare the dough by combining flour, salt, and sugar in a bowl.

Add butter cubes and mix until crumbly, then gradually add water until dough forms.

Refrigerate for 1 hour.

Step 2:

Preheat your oven to 400°F.

Roll out half of the dough and place it in the bottom of a pie dish.

Step 3:

In a large saucepan, heat olive oil over medium heat.

Add chicken pieces and cook until lightly browned.

Remove and set aside.

Step 4:

Saute onions, carrots, and celery in the same pan until tender.

Add chicken stock and return the chicken to the pan.

Simmer for about 30 minutes.

Step 5:

Pour the filling into the prepared pie dish.

Cover with the remaining rolled-out dough, sealing the edges.

Make slits on top to allow steam to escape.

Bake for about 45 minutes or until golden brown.

Tips and Tricks for Making This Recipe

Choosing the Right Chicken:

I’ve found that using a mix of chicken thighs and breasts gives the best flavor.

Make sure to cook the chicken thoroughly but not so long that it becomes dry.

Perfecting the Dough:

Keeping your butter cold while mixing is key to achieving the perfect flaky crust.

This helps create layers within the dough that puff up during baking.

Adjusting Seasonings:

Don’t hesitate to adjust the seasoning to your personal taste, particularly with salt and pepper.

Taste the filling before assembling the pie and adjust as needed.

Ensuring a Golden Crust:

To get that beautiful golden brown crust, brush the top with a little beaten egg before baking.

This adds a lovely sheen and helps the crust to brown evenly.

Resting Before Serving:

After you take the pot pie out of the oven, let it rest for about 10 minutes.

This allows the filling to set and makes it easier to serve.

What to Serve with Carla Hall Chicken Pot Pie

Caesar Salad

You can’t go wrong pairing this with a Caesar salad.

The crunch of romaine lettuce, Parmesan cheese, and croutons topped with a zesty dressing provides refreshing contrast to the rich flavors of chicken pot pie.

I enjoy the simplicity and how quickly you can toss it together while your pie is in the oven.

Buttered Corn on the Cob

Buttered corn on the cob is another simple side that works perfectly with the savory pie.

The sweetness of the corn provides a lovely balance to the creamy filling.

Just boil or grill the corn, slather on some butter, and you’ve got a tasty accompaniment.

Baked Eggplant Fries

Try something a little unexpected with baked eggplant fries.

They offer a crispy exterior and tender interior, adding both flavor and texture variety to your meal.

These fries pair wonderfully with a tangy Greek tzatziki sauce.

Mixed Green Salad

A mixed green salad can offer a fresh and light addition to your table.

Combine greens, mozzarella cheese, cherry tomatoes, and your favorite vinaigrette for a vibrant side dish.

You might even toss in some nuts or dried fruit for added flavor.

Cheesy Baked Asparagus

Cheesy baked asparagus is an option that brings a comforting feel to your meal.

Its cheesy goodness pairs beautifully with the creamy texture of chicken pot pie.

This dish is easy to prepare, so I love adding it to my table whenever I make the pie.

Variations and Substitutions

Meat Choices

You don’t have to stick with chicken for this pot pie!

Try using turkey for a change of flavor or replace it with a combination of chicken thighs and breasts if you like more moisture in your filling.

Vegetarian Versions

For a meatless version, swap the chicken with an array of tasty veggies like mushrooms, potatoes, and carrots.

You could also add protein sources such as chickpeas or tofu to maintain that hearty feel.

Crust Options

If you don’t have time to make a homemade crust, frozen puff pastry or pre-made pie crusts work wonderfully!

They’ll still give you that flaky, delicious top layer with much less fuss.

Dairy Alternatives

For those avoiding dairy, replace butter with vegan margarine and use almond or oat milk instead of regular milk.

You’ll still achieve a creamy filling without compromising on flavor or texture.

Spice it Up

To add some excitement to your pot pie, consider including herbs and spices like thyme, rosemary, or paprika for an extra flavor boost.

Changing up the spices can really transform your dish while keeping it comforting and familiar.

How to Store Leftover Carla Hall Chicken Pot Pie

When you’ve made Carla Hall’s chicken pot pie, and you’ve got some leftovers, proper storage is key to keeping it tasty.

I’d suggest allowing the pot pie to cool down completely if you’re planning on freezing it.

Once it’s cool, it can go into a freezer-safe, airtight container, which will help maintain its flavors.

Refrigerating

If you’re just going to keep it in the fridge for a few days, then an airtight container will do the trick.

It can sit in your fridge for about three to four days without losing its quality.

Ensure the lid is closed tightly to prevent any air or odors from seeping in.

Freezing

In the case of freezing for longer storage, tightly wrapping individual portions with freezer-grade plastic wrap followed by a layer of aluminum foil is best.

This can extend the life of your chicken pot pie for up to three months in the freezer.

Portioning

For ease of use later, consider dividing the leftover pie into smaller portions before storing.

This way, you can grab just what you need for a quick meal without having to defrost the entire pie.

Common Mistakes to Avoid

Using the Wrong Chicken

The type of chicken you choose makes a huge difference in flavor and texture.

Always go for boneless, skinless chicken, as it cooks evenly and absorbs flavors wonderfully.

This will ultimately make your chicken pot pie tender and mouth-watering!

Overlooking Crust Texture

The crust is the base of a good pot pie, so don’t forget to focus on texture.

Using a mix of shortening and butter helps achieve that perfect flaky and sturdy crust.

Too soft or too hard can ruin the whole dish.

Neglecting Proper Seasoning

Nobody wants a bland pot pie, right?

Remember to season every component of the dish generously.

This means tasting and adjusting your filling as you cook, ensuring a well-rounded flavor profile.