Dilly Pot Pie
Homestyle pot pie with buttery crust, tender chicken, vegetables, and dill put a sweet tangy spin on a perfect pot pie. Makes 2 pies.
Ingredients
- 1 Rotisserie chicken (or make your own)
- 1 cup rotisserie chicken drippings or butter (or even a combination)
- 5-6 Whole carrots julienned, or chopped
- 2 Tbsp Garlic powder
- salt and pepper
- 5 tbsp flour
- 3 cups Milk
- 2 Cups Chicken broth
- 2 small bags green peas
- 4 8” Pie crusts make your own or buy
- 1 Whole Egg beaten + tsp water (egg wash)
Instructions
- Get all ingredients on the counter (except keep the peas and pie crust cold in the refrigerator). Make the rotisserie or buy one at the store. Pull all meat off the bone, including dark and white parts. Keep chicken juices from the pan or container (you bought). You will be using this as stock to make a roux in the next step. Shred chicken and dice into bite sizes (while cool)
- With the drippings from the chicken (sub butter), pour them into a large stock pot on the stove. Warm on medium heat. Add chopped carrots, chopped onion, garlic powder, and salt and pepper. Cook carrots until soft and onions translucent.
- Add flour and stir (should make for thick veggies/paste). Start to thin out the chunky vegetables with milk and broth by adding a 1/2 cup to the mix at a time. The veggies will start to loosen up and you will find a nice thick, not too watery sauce (you just made cream of condensed chicken!)
- Once sauce is made, add frozen peas and fresh chopped dill (save some dill for on top) then stir. Let cool.
- Roll out the bottom crust and fixate it into the pan. Take edges off the sides that are drooping down. Fill (cold) crust with (cold) filling.
- Now, roll out the top crust (just like the top) about 8 inches in diameter. Carefully unroll onto the top. Cut the edges off again. Crimp edges with a fork or roll edges into the 3 finger wavy design (shown in post) with your fingertips. Make a couple slats on top for the filling to pipe steam out of. Add a pice of dill on top to recognize that there is dill inside.
- Egg wash the crust and its edges well. (You can freeze it at this point, refrigerate, or cook now)
- Cover with foil and cut out the center (looks like an “o”). It protects the outer crust.
- Bake at 375 for 30-35 minutes with foil, then 25 with no foil. Cook until bubbly in the middle which may take another 25-30 minutes.
- Let cool for 10 minutes before diving in. It’ll be hot! Enjoy!
Notes
I recommend making 2 pies as this recipe calls for. You can freeze one for later or give to a friend. For freezing, keep a tight top on and wrap with plastic well. To defrost, thaw completely on the counter overnight or in the refrigerator for 24 hours. Must be completely defrosted before cooking as directed above.
Tried this recipe?Let us know how it was!