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.
Servings: 6
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
Instructions
- 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.
- Preheat your oven to 400°F.
- Roll out half of the dough and place it in the bottom of a pie dish.
- In a large saucepan, heat olive oil over medium heat.
- Add chicken pieces and cook until lightly browned.
- Remove and set aside.
- 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.
- 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.