Mrs. Brown's Giant Chicken & Vegetable Pot Pie Recipe
Braised, pulled white and dark chicken, fresh vegetables, tasty chicken sauce, flaky pastry crust, side of mashed potato.
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Ingredients
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Chicken Filling
Pastry Crust
Mashed Potatoes
Method
Chicken Filling Preparation
- 1
Cook Chicken
In a large pot, add the chicken thighs and breasts with enough water to cover. Bring to a boil, then reduce heat and simmer for 20-25 minutes until cooked through. Remove chicken and let cool. Shred the chicken into bite-sized pieces.
- 2
- 3
Combine Filling
Add the shredded chicken back into the pot with the sautéed vegetables. Pour in chicken broth, heavy cream, and season with thyme, salt, and black pepper. Stir well and let simmer for 10 minutes. Add frozen peas last and cook for an additional 2 minutes. Remove from heat.
Pastry Crust Preparation
- 4
Make Dough
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough forms. Divide dough into two halves, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- 5
Roll Out Dough
On a floured surface, roll out one disc of dough to fit the bottom of a large pie dish. Place in the dish and fill with chicken filling. Roll out the second disc and place over the filling, sealing the edges by crimping with your fingers or a fork. Cut slits in the top for steam to escape.
Baking and Serving
- 6
Bake Pie
Preheat your oven to 200°C (400°F). Bake the pie for 30-35 minutes, or until the crust is golden brown.
- 7
- 8
