Gloriously, spring is here! The longer, warmer days, the chirping birds, the...random 5 inches of snow? Luckily, Carl and Mary have collaborated to put together an amazing chicken pot pie recipe which, let’s be honest, is delicious no matter what season it is. It is the perfect vehicle for all of the arriving spring vegetables, and with Mary’s pie crust recipe, gives you an excuse to make a double batch and whip up a fruit pie for dessert. If you’re feeling proud, share your pictures with us tagged with #cookthetable

For the crust:
2 3/4 cups +1 tbsp all-purpose flour
2 sticks plus 3 tbsp. unsalted butter
1 tsp kosher salt
1/3 cup cold water

For the filling:
2 cups vegetables of choice, cooked
1 large or 2 small garlic cloves, sliced
1/2 onion, diced
4 tbsp butter
1/2 cup flour
3 cups chicken stock
Picked meat from 1 roasted whole chicken,
tarragon, parsley or other herbs of choice

To make the crust:

  1. Cube butter into dice-sized chunks. Toss in flour and salt in the bowl of a stand mixer. Chill all for about 30 min

  2. Measure out cold water, keep in fridge until needed.

  3. Mix dry ingredients and butter on low with a paddle attachment until you have achieved a crumbly texture (some pea-sized chunks of butter are okay)

  4. Remove bowl from mixer and fold water in by hand. This will still look pretty dry. Use a squeezing motion (wink) to force the water into the dry ingredients without overworking the dough.

  5. Chill finished dough overnight or for at least 2 hours

  6. Roll out into two rounds. 

  7. Chill dough again before baking (with or without filling, it's just important that it's cold before it goes in the oven)

  8. If you want a golden brown finished look, coat crust with egg-wash before baking.

    Note: this recipe will provide you with two crusts. You can either build a double crust pot pie, with both top and bottom, or only top your pot pie off and save the second crust for something sweet!

To make the filling:

  1. Cook vegetables. We suggest lightly sautéing peas, carrots, fennel and turnips. But feel free to roast or blanch any vegetables you like! Just until cooked.

  2. Sautée 2 cups vegetables of your choice. We like to use peas, carrots, fennel and turnips.

  3. In a large skillet, brown garlic and onion in butter. Add salt to taste.

  4. Decrease heat to low and gradually add flour to make your roux. Incorporate until thickened.

  5. Add chicken stock and whisk until thick

  6. Combine with picked chicken 

  7. Season to taste with salt, pepper, tarragon, parsley or other herbs of choice

  8. Chill the filling thoroughly before building your pie, otherwise all that delicious butter will melt right out of your crust dough

  9. Preheat oven to 425 degrees

  10. Bake for 25 - 30 min or until golden brown

    Note: if you are doing a two crust potpie, you will need to bake for longer so you don't have a soggy bottom crust. Using a glass pie dish is helpful as it allows you to see if your bottom crust is browning.

Did you make this dish? We wanna see! Snap a photo and share it on Instagram with the hashtag #cookthetable Don't be shy. Successes and fails welcome!

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