Ranch Chicken Pot Pie
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 781
- Total Fat
- 53
- Saturated Fat
- 29
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 22
- Cholesterol
- 188
- Sodium
- 797
- Total: 2 hr 40 min
- Active: 1 hr
Ingredients
Dough:
2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 teaspoons ranch seasoning (see Cook’s Note)
2 teaspoons granulated sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small cubes
2 teaspoons apple cider vinegar
4 to 6 tablespoons ice water
Filling:
4 tablespoons unsalted butter
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 2/3 cups low-sodium chicken broth
2 1/2 cups shredded rotisserie chicken, from one 2-pound chicken
1/2 cup frozen peas, thawed
1/2 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon ranch seasoning (see Cook’s Note
Egg Wash:
1 large egg
Directions
Special equipment:
a 9 1/2-inch deep-dish pie plate- For the dough: Combine the flour, dill, parsley, ranch seasoning, sugar and salt in a food processor and pulse a few times to evenly combine. Add the butter and pulse until the butter is in pea-size pieces, 7 or 8 times Add the vinegar and a few tablespoons of ice water at a time and pulse just until the dough starts to come together into a ball. Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
- For the filling: Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Stir in the flour, stirring until the vegetables are evenly coated. Slowly stir in the chicken broth. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the chicken, peas, sour cream, dill, parsley, Ranch seasoning and 1/2 teaspoon of salt until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Set aside to cool slightly, about 30 minutes.
- When ready to bake, preheat the oven to 375 degrees F. On a lightly floured surface, roll out one piece of pie dough into a 12-inch round about 1/8 inch thick. Ease it into the bottom and up the sides of a 9 1/2-inch deep-dish pie plate. Add the filling. Roll out the other pie dough disk into another 12-inch round, then place it over the filling. (Make sure the filling is cool; if it’s hot, steam will make the crust gummy.) Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough.
- Beat the egg and 1 teaspoon water in a small bowl, then brush the crust all over with the egg wash. Place the pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 65 to 75 minutes. Let cool for 20 minutes before serving.
Cook’s Note
When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Ranch seasoning typically comes either in 1-ounce (2-tablespoon) packets or in larger jars. You’ll need a little less than 1 ounce for this recipe.