Creamy and comforting Chicken Pot Pie. This is in my top 5 favorite foods. It means home to me. Here we have ‘slab style’ with my classic recipe for the filling and my Herb Pie Crust you can find here. I’ll often make the crust in batches and freeze it, then pull it out for any kind of pie. Or, if I’m squeezed for time I’ll just purchase it – either way.
You might also want to consider a baking steel or baking tiles to place your pie on. It’s a game-changer. It heats up as the oven pre-heats and by the time you slide this in the oven the steel is screaming hot. Just place your pie pan directly on the steel and you can rest easy that there will not be a soggy bottom and you’ll get crisp and clean cuts. I purchased my steel from Baking Steel on their website. In a pinch, you can also use a spare baking sheet. Set a baking sheet in the oven to pre-heat, and bake the pie on that. It won’t be nearly as hot as a steel, but it’s better than baking directly on the oven rack.
One last thing on the pie – I’m a square pie convert. It’s so much easier to assemble, handle, and decorate. It’s a perfect size – larger than a regular pie but not too large. It’s also a dream to divide, slice, and serve.
Use my all-all butter Herb Pie Crust or your favorite homemade or purchased crust for this slab pie. Keep in mind a slab pie is a bit larger than a round pie, so if you’re purchasing it you’ll need more crust.
Here’s my video for my Herb Pie Crust:
Chicken Pot Pie Slab Style – Creamy and Comforting
Your favorite large double pie crust – homemade or purchased.
Filling – The Veggies: enough for 4-5 cups of chopped & bite-sized veggies.
- 2 potatoes russet or your favorite, peeled and cubed
- 3 carrots large, peeled and cubed
- 1 onion large, chopped
- 1 cup peas frozen
Filling – The Chicken or Turkey
- 2 cups chicken Cooked, left over roast chicken or turkey, chopped into small bite sized pieces, 2 full cups, packed.
- ¼ cup butter or margarine
- ¼ cup flour + 2 tbsp all purpose
- 2 cups chicken broth
- 3 cups milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper optional
- 1 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1/4 tsp celery salt
- Boil or steam the chopped veggies to par-cook (hold back the peas). In an extra large sauce pan or regular stock pot, bring water to boil then add potatoes, carrots, onions and cook at a soft boil until potatoes barely yield to a sharp knife when pierced. Cooking time will vary depending on the size of your veggies and the size of your pot. Don't over-cook the veggies, just enough to par-cook – they'll finish cooking in the oven. Drain and empty veggies into a spare bowl, or on a plate. Set aside
- Heat oven to 425F. (will be lowered later)
- In the same sauce pan or stock pot, add butter and melt over medium-high heat. Before it starts to brown, add flour and whisk quickly to encorporate. Continue whisking until the mixture starts to create a thin film on the bottom of the pan (cooking off the rawness of the flour), then add the chicken broth, whisk briskly and turn up the heat so the broth starts to thicken. Add the milk, continuing to whisk. Mixture should be thickening, about the consistency of melted ice-cream. Add seasonings and taste. Add additional seasoning if preferred. Add the veggies back into the pot with the white sauce, the peas, and also the chicken (or turkey). If your pot isn't large enough, you may need to combine this mixture (sauce, veggies, meat) in a large bowl. Set aside.
- With your 9 x 13 baking tray nearby, roll out the pie crust large enough to completely cover the bottom and up the edges, with at least a 1/2 inch overhang. With the bottom crust prepared, scoop in the filling, evenly dispursing and into the corners. There will likely be enough filling to scoop it high in the center section and gradually down towards the edges. Place tray in the refrigerator while you roll out the top crust, large enough to cover the pie with an inch overhang. Either top the pie with a whole crust, or cut the dough into strips to create a basket weave or other method. Crimp the edges and score to create some cracks for steam to escape, and if your pie crust recipe calls for egg wash, complete that and sprinkle with flaky sea salt if desired.
- Bake (on top of a baking steel or tiles if available) or on a preheated baking sheet for 15-20 minutes at 425F. Turn the oven down to 375F and continue baking until you start to see a bubbly filling and the top crust a golden brown – about another 40 minutes. Check 1/2 way through to possibly tent with foil if it looks like it's getting over-brown. Remove to a cooling rack and let sit before slicing. You'll want it somewhat cooled to be able to cut a nice slice that holds together.