Chicken Pot Pie with Cheddar Crust

This hearty meal uses a delicious combination of flavors with a flaky top crust. Carrots, celery, peas, and pearl onions provide incredible vegetable flavor, combined with delicious bites of chicken. A savory top crust with cheddar and Parmesan cheese forms a perfect finishing top.

Why this recipe works.

Chicken pot pie is a classic. This dish is one we envision piping hot out of the oven, sitting on a farmhouse table full of vegetables and chicken under a flaky crust. The reality for many is something from the freezer section at the grocery store. The flavor is ok at best and the crust is nothing to be excited about. This recipe brings back the classic pot pie with a filling full of ingredients and flavor. Instead of a double crust that can create a soggy bottom, this recipe makes a perfect and flaky cheese top crust. The result is a pot pie that will be both nostalgic and modern with fresh flavor.

Everything you’ll need to make this recipe.

• Chicken thighs are dark meat from being richer in myoglobin from being heavily worked muscle. This gives the thighs more flavor.
• Fresh thyme and sage add flavor to the filling. Unlike dried ingredients, fresh herbs have stronger essential oils.
• White wine works as a meat tenderizer and also as an acidic balance to the filling.
• Pearl onions give a sweet onion flavor. Choose peeled and ready frozen pearl onions instead of fresh.
• Cheddar cheese is worked into the pastry dough. Once baked, the cheese adds flavor and a nice crisp crust to the exterior.

Here’s how to make this recipe.

1. Prepare the chicken. Cut the chicken thighs into bite-sized cubes and place them on a small pan. Season with salt and pepper and work it together using your hands.

2. Prepare the vegetables. Place butter into a large pot on medium heat. Dice the carrot, celery, and onion into bite-sized pieces. Add to the butter and season with salt and pepper. Once the onion has turned translucent, about 4 to 6 minutes, add the chicken and cook for 8 to 10 minutes.

3. Create the crust. In a large bowl, add the flour, salt, cheddar cheese, Parmesan cheese, and thyme. Incorporate using your hands. Cut the butter into small cubes, then toss in the butter. Using your thumb and forefinger, press the butter into the dough until all cubes have been broken into irregular pieces. Begin by adding 4 tbsp of the ice water. Mix the dough and add up to an additional 2 tbsp of water, if needed. The dough should be able to stick together easily. Press the dough into a cohesive mass. Place onto plastic wrap and press the dough into a disk about 1 inch thick. The dough should be smooth on both sides with a rounded edge. Place into the refrigerator to chill.

4. Thicken the filling. Add the white wine to the pot and let cook. Slice the sage leaves and thyme into small pieces. Add to the pot and stir. Add in the flour and stir it in, letting it cook. Once it has become thick, slowly stir in the stock and bring it to a simmer. Remove it from the heat and add in the peas and pearl onions. Stir together, then pour the filling into a pie dish.

5. Assemble the crust. On a floured surface, roll out the dough into a circle slightly larger than the dish. Place overtop the filling and trim off the edges. Create vent slits in the center. Place the dish on a parchment-lined baking sheet and brush a beaten egg over top of the crust.

6. Bake the pie. Place in the oven for _______ minutes, until the crust becomes golden brown. Let sit for ____ minutes before serving.

These pro tips will make this recipe a success.

• To know when the butter and dry mixture is properly incorporated, grab a handful of the mixture. Press it together in your fist. If it holds its shape but can easily be crumbled apart, then it’s ready for the water to be added.
• When making the dough, be prepared to adjust the amount of water needed. The time of year and humidity can all affect how much water is needed in the dough. The dough should be able to form and stick into a ball.
• When cutting the sage, roll the leaves and slice into thin strips, then cut in the other direction. This can make cutting the leaves quicker and easier.
• Flour should become pasty before adding the stock. The raw flour should be cooked off to thicken the filling. This also helps the stock become activated.
• Using a salad shaker can help make the stock well-mixed if using bouillon. When pouring into the pot, adding in a little bit at a time makes it easier to incorporate into the filling.

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