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Chicken Pot Pie

A flaky, golden double crust over chicken, carrots, celery and peas in a creamy gravy.

By Wanda Oyola 2 h 10 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A golden chicken pot pie with a crimped crust, a slice taken out to show chicken, peas, carrots and celery in a creamy white sauce.

Chicken pot pie is American comfort food at its best: tender pieces of chicken, carrots, celery and sweet peas in a thick, creamy gravy, baked under a flaky, buttery crust. Cutting into it at the table and watching the steam come out is half the fun.

The Thermomix® TM7™ makes the pie dough in seconds and then cooks the filling: the onion is chopped and sautéed, the chicken and vegetables simmer in broth on reverse so they stay in neat pieces, and a little milk and flour turn it all into a silky gravy. The oven does the rest.

Made in the Thermomix® TM7™

Chicken Pot Pie

Makes: One 23 cm (9 in) deep-dish pie

  • Prep35 min
  • Cook1 h 5 min
  • Total2 h 10 min
  • Serves6

Ingredients

For the crust

For the filling

To finish

Instructions

  1. For the crust, place the flour, salt, sugar and cold butter in the mixing bowl and mix 10 sec/speed 6, until it looks like coarse crumbs. Add the ice water and mix 15 sec/speed 4, until the dough starts to clump. If it is still dry, add 1 to 2 tbsp more ice water and mix 5 sec/speed 4.
  2. Turn the dough out onto the counter, divide it into 2 disks, one a little bigger than the other, wrap them and refrigerate at least 30 minutes. Wipe the mixing bowl.
  3. For the filling, place the onion and garlic in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides, add the butter and sauté 3 min/120°C (250°F)/speed 1.
  4. Add the chicken, carrots, celery, broth, thyme, salt and pepper. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 12 min/100°C (212°F)/reverse/speed soft.
  5. Whisk the milk and flour in a jug until there are no lumps, add it to the mixing bowl and cook 5 min/100°C (212°F)/reverse/speed 1, until thick and creamy. Stir in the peas with the spatula, transfer the filling to a bowl and let it cool 20 minutes.
  6. Heat the oven to 200°C (400°F). On a floured counter, roll the bigger disk into a 30 cm (12 in) circle and line a 23 cm (9 in) deep-dish pie plate with it. Spoon in the filling.
  7. Roll the second disk into a 28 cm (11 in) circle and lay it on top. Trim the edges, fold them under and crimp with your fingers. Brush with the egg wash and cut 4 small slits in the center so the steam can escape.
  8. Set the pie on a baking sheet and bake in the oven 40 to 45 minutes, until the crust is deep golden and the filling bubbles through the slits. If the edges brown too fast, cover them with strips of foil. Let it rest 15 minutes before cutting.

Tips

  • Short on time? Use 2 store-bought refrigerated pie crusts and start with the filling.
  • Have leftover rotisserie chicken? Skip the raw chicken, cook the vegetables with the broth in step 4 for 10 minutes and stir in 400 g (3 cups) of shredded chicken with the peas.
  • Make ahead: assemble the pie, cover it and refrigerate up to 1 day, then bake it 10 minutes longer. Leftovers keep 3 days in the fridge.

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