Chicken Pot Pie with a Special Delicious Crust!

Who doesn't love a good chicken pot pie?!

I think my favorite thing about making chicken pot pie is that it is easy to duplicate and make multiple meals out of!
And I personally think that just buying a rotisserie chicken from your grocery store makes it all the more easy.. it gives you tons of left over chicken for another recipe and saves you tons of time!

Another one of my favorite things about this recipe is the special cheddar cornmeal rosemary crust. ITS SO GOOD! It gives this pie a more rustic taste which I love.

And one more favorite thing about chicken pot pie! You can make them so diverse! In the one I made last night I put in carrots, peas, and corn because I had an extra frozen bag in the freezer (along with the chicken of course).
But you can always mix it up! Some people love adding potatoes in their pot pie, which I think is delicious too, and I was tempted to add in mushroom lasts night as well - which would have been delicious but I decided that I better save my mushrooms for pizza night :)

This pot pie has a long cooking time, but the making of the filling is actually pretty quick, especially if you are using a rotisserie chicken. The making of the pie crust is quick too, but it does need to set in the refrigerator for an hour before baking.

Okay! Here is the recipe! It is adapted from the one and only Ina Garten.

For the cheddar cornmeal crust

  • 1/2 cup cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried rosemary (optional)
  • 1/4 teaspoon dried thyme (optional)
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • 6 tablespoons unsalted butter, cold and cubed
  • 1/3 cup shortening, cold and cubed
  • 1 cup shredded cheddar cheese (I prefer sharp cheddar)
  • 2-4 tablespoons ice water, more if needed

For the pot pie filling 

  • 2-1/4 cups chicken stock
  • 1 chicken bouillon cube
  • 6 tablespoons unsalted butter
  • 1-1/2 cups chopped yellow onion
  • 6 tablespoons all purpose flour
  • 3-1/2 cups of diced cooked chicken (I use cooked breast meat)
  • 1 cups small diced carrots
  • 1 cup frozen peas
  • 1/2 cup minced fresh parsley leaves (you can substitute a reduced amount of dried parsley)
  • Salt and Pepper
  • 1 egg


To prepare the cheddar cornmeal crust

  1. In the bowl of a food processor, whiz together the cornmeal, flour, salt, sugar, pepper, and dried herbs and seasonings for about 30 seconds. Add the butter and shortening and pulse in the processor until marble sized clumps form. Add the cheese and pulse a few more times until well combined and the pea sized clumps forms. Add 2 tablespoons of the ice water and pulse until the dough begins to come together, adding an additional tablespoon of water or two if needed. Do no over-process.
  2. Dump the dough crumbles out on to the counter and form into a round, flat disk. Cover in plastic wrap and chill in the fridge for at least an hour, or up to three days.

To prepare the pot pie

  1. Preheat the oven to 375 degrees.
  2. In a small saucepan, warm the chicken stock and bouillon cube over medium heat, but do not boil. In a large dutch oven or pot, add the butter and onions, cooking over medium heat and stirring frequently until the onions are translucent (about 10 minutes). Add the flour and cook for 2 minutes, stirring all the while. Add the chicken stock mixture and continue to cook while stirring for an additional minute. Once the sauce has thickened, add the chicken, carrots, peas, parsley, 1 teaspoon of salt, and 1/2 teaspoon pepper. Mix well and turn the heat off.
  3. Pour the pot pie filling into a 10″ cast iron skillet, or another glass/ceramic baking dish that the pot pie can nearly fill to capacity. Whisk the egg with a tablespoon of water and brush the mixture on the lip of the pan. This will help the pot pie crust to stick to the pan, but is optional and may not be necessary depending on your pan.
  4. On a floured surface, roll your crust out until it is 2 inches wider on all sides than the size of your pan. Be sure to keep your surface and pin well floured to keep from sticking. Transfer the crust to the skillet (I roll the dough loosely back on to the rolling pin and then gently roll it back out on top of the pan), trimming the edges, and crimping them as desired. Brush the top of the pie with the egg wash and cut a few vent slits on the top of the pie. Place in the oven and bake for about 1 hour and 15 minutes, or until the top is golden brown and the filling is bubbling underneath. If the crust or edges are golden or burning before the filling is bubbling, cover loosely with a piece of foil. Allow to set for about 20-30 minutes before serving.



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