Recipe Background
Ring the dinner bell, because you'll definitely want to get it while it's hot! The Dinner Bell Pot Pie has a buttery, flaky crust that elevates the creamy filling, exactly what you want in a pot pie. But it gets even better! Big chunks of potatoes and garden-fresh Brussels sprouts bring a touch of refreshment to the shredded chicken and heartwarming seasonings. Dinner Bell Pot Pie will bring everyone to the table in a flash, because no one can resist a slice of this kicked-up classic!
Ring the dinner bell, because you'll definitely want to get it while it's hot! The Dinner Bell Pot Pie has a buttery, flaky crust that elevates the creamy filling, exactly what you want in a pot pie. But it gets even better! Big chunks of potatoes and garden-fresh Brussels sprouts bring a touch of refreshment to the shredded chicken and heartwarming seasonings. Dinner Bell Pot Pie will bring everyone to the table in a flash, because no one can resist a slice of this kicked-up classic!
Ingredients
For the filling:
- 4 tablespoons unsalted butter
- 1 medium sweet onion diced
- 2 cloves garlic minced
- 3 celery ribs cut into 1-inch pieces
- 3 carrots cut into 1-inch pieces
- 1 teaspoon ground coriander
- kosher salt to taste
- freshly ground black pepper to taste
- 1 pound Yukon Gold potatoes peeled and cut into 1/2-inch pieces
- 1 cup Brussels sprouts halved
For the cream sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken stock
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme
- 1 (16-ounce) bag frozen peas
- 2 teaspoons lemon zest grated
- 4 cups rotisserie chicken shredded
For the crust:
- 1 (10-12-inch) pie crust store-bought or homemade
- all-purpose flour to taste, for dusting the worksurface
- 1 egg beaten
Directions
- Melt 4 tablespoons of the butter in a large saucepan over medium-high heat.
- Add the onion, the garlic, the celery, the carrots, the coriander, the salt, and the pepper and cook, stirring occasionally, until the onions are translucent, about 8-10 minutes.
- Stir in the potatoes and the Brussels sprouts.
- Cook until the vegetables are tender and beginning to brown, about 6-7 minutes.
- Transfer the mixture to a bowl and reserve the saucepan.
- Melt the remaining butter in the reserved saucepan over medium heat.
- Add 1/2 cup of the flour and cook, whisking, until a smooth paste forms, about 30 seconds.
- Reduce the heat to medium-low and whisk in the stock, the heavy cream, and the thyme.
- Cook, stirring occasionally, until slightly thickened, about 8-10 minutes.
- Stir in the peas and the lemon zest.
- Transfer the saucepan from the heat.
- Stir in the shredded chicken.
- Add the cream sauce to the filling mixture and stir to combine.
- Allow it to cool completely.
- Preheat the oven to 400 degrees F.
- Let the pie crust sit at room temperature for 10-15 minutes.
- Using the extra flour, dust a work surface, and roll one dough disk into a 14-inch round.
- Fit the round into a 10-inch cast-iron skillet or a deep-dish pie plate.
- Trim the edges, leaving a 1 1/2-inch overhang.
- Roll the second dough disk into a 12-inch round.
- Spoon the filling into the bottom crust.
- Place the second round of dough over the filling, trimming the edge to a 1-inch overhang.
- Fold the edge of the bottom crust over the top, pressing the bottom and top crusts tightly together.
- Ensure the crust rests on the edge of the pan and press the edges with your fingers to seal the loose pleats.
- Cut two small vents in the top crust.
- Brush the top crust with the beaten egg.
- Bake until the crust is golden-brown, and the filling is bubbling, about 50-60 minutes. Shield the crust with aluminum foil after 30 minutes if it's starting to brown too quickly.
- Serve hot.
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