Chicken Pot Pie
Oven Baked Chicken Pot Pie with Sourdough Discard Pie Crust
Ingredients:
2 Pie Crust/Discs - I used this sourdough discard recipe to make my pie crust. It made enough to do this whole pie in a 10 inch cast iron and it was a delicious…buttery, flaky crust.
2 lbs Cooked Chicken - shredded - I shredded a precooked rotisserie chicken from Kroger.
1 -onion, diced
3 carrots, diced
3 celery hearts, diced
1 Russet Potato, peeled and diced
4 cloves garlic, minced
4 oz canned corn
16 oz chicken broth
4 oz Heavy Cream (optional)
2Tbsp Flour
Salt
Pepper
Italian Seasoning Blend
Smoked Paprika
Onion Powder
6 + 1 TBSP butter
1 egg
Directions:
For starters, if you are making your pie crusts from scratch, I suggest you do them a couple hours before you plan on cooking the pie. This will give you time to run to the store and buy pre-made pie crusts once you inevitably f**k up the diy ones.
For convenience, I used a pre-cooked rotisserie chicken, that I shredded up. But any chicken will do.
In a large dutch oven over medium heat, melt 6 Tbsp of butter. Add celery, onion, and carrots and cook until soft, roughly 7 minutes. Dont burn your onions.
Add in your potatoes and corn, and your seasonings of choice, and continue cooking on medium heat for another 5 minutes.
Make a hole in the center of the pot and add in one tablespoon of butter. Let it melt, undisturbed, for 30 seconds then add in your minced garlic. Let the garlic sit for another 10 or 15 seconds then begin stirring. After 30 more seconds or until you can smell the aromatics of the garlic, turn the heat to low.
Sprinkle 2TBSP of all purpose flour over your vegetables and give it a good mix. This will create your roux for the chicken pot pie filling.
Slowly add in your chicken broth while stirring gently, folding the ingredients together.
To make it a bit richer, I added in roughly 4 oz of heavy cream. This is optional, however you may need to add more flour to make a thicker filling.
Add in the shredded chicken and incorporate into the veggies. You are gonna let it simmer down on the stove for a couple minutes until you reach a more porridge like texture. You don’t want it runny, but you dont want it super thick and unstirrable either. (See pics below to get an idea of what you should be looking like. )
Blind bake your bottom pie crust in your baking dish. I used the parchment paper/beans method and cooked it in the Ninja Woodfire Outdoor Oven at 400*F for 15 minutes.
Once you’ve blind baked your crust, add in the chicken pot pie filling.
Place your second pie crust on top, and crimp the edges together. Place at least 4 slits on the top crust to ensure you have enough air escape holes.
Beat your 1 egg to a pulp then brush the top of your pie with it to create a beautiful golden brown top.
Place in a preheated oven at 400*F and bake for 35 minutes.
I used a heat shield around the edges for the last 15 minutes of the cook because my edges were browning too quickly.
Remove when the top is golden brown. If it needs a couple more minutes pop that sucker in there!!
Let rest for at least 10 minutes and then break into that buttery flaky crust and enjoy a delicious, comfort meal:)
I made this Chicken Pot Pie on the Ninja Woodfire Outdoor Oven with additional smoke added, but you can bake this in any oven/cooker you have that will hold a constant 400 degrees.
The first scoop of the night. It was too good.
