About the Recipe
2 1/2 c. all-purpose flour
1 tsp. kosher salt
1 c. cold butter, cubed
6 tbsp. ice-cold water
1 tbsp. apple cider vinegar
1/2 stick butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
2-3 cups left over rotisserie chicken (or other cooked chicken), diced
1/4 c. flour
1 to 2 cups chicken broth (I use Tone's base to make my broth)
Splash of white wine (optional)
3/4 c. heavy cream
Frozen peas (optional)
Fresh thyme, chopped
Salt and pepper to taste
In a large bowl, whisk together the flour and salt.
Gradually work the (cold) butter into the flour with a pastry cutter or your fingers until clumps about the size of a dime form.
In a small bowl, combine the cold water and apple cider vinegar. Add the mixture 1 tablespoon at a time, mixing gently in between each addition.
Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers.
Turn the mixture out onto a clean countertop and knead lightly until combined.
Divide into 2 evenly sized balls and gently flatten each into disk shape (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). These can also be frozen for future use.
Proceed with your pie recipe's baking instructions from here!
Preheat oven to 400 degrees.
Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent.
Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (be aware that if you prepare the broth with Tone's base it contains plenty of salt), and fresh or dried thyme to taste.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to cool for a little bit before serving.