About
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
Step 1 -Melt 4 tablespoons of the butter in a large saucepan over medium-high heat.
Step 2 -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.
Step 3 -Stir in the potatoes and the Brussels sprouts.
Step 4 -Cook until the vegetables are tender and beginning to brown, about 6-7 minutes.
Step 5 -Transfer the mixture to a bowl and reserve the saucepan.
Step 6 -Melt the remaining butter in the reserved saucepan over medium heat.
Step 7 -Add 1/2 cup of the flour and cook, whisking, until a smooth paste forms, about 30 seconds.
Step 8 -Reduce the heat to medium-low and whisk in the stock, the heavy cream, and the thyme.
Step 9 -Cook, stirring occasionally, until slightly thickened, about 8-10 minutes.
Step 10 -Stir in the peas and the lemon zest.
Step 11 -Transfer the saucepan from the heat.
Step 12 -Stir in the shredded chicken.
Step 13 -Add the cream sauce to the filling mixture and stir to combine.
Step 14 -Allow it to cool completely.
Step 15 -Preheat the oven to 400 degrees F.
Step 16 -Let the pie crust sit at room temperature for 10-15 minutes.
Step 17 -Using the extra flour, dust a work surface, and roll one dough disk into a 14-inch round.
Step 18 -Fit the round into a 10-inch cast-iron skillet or a deep-dish pie plate.
Step 19 -Trim the edges, leaving a 1 1/2-inch overhang.
Step 20 -Roll the second dough disk into a 12-inch round.
Step 21 -Spoon the filling into the bottom crust.
Step 22 -Place the second round of dough over the filling, trimming the edge to a 1-inch overhang.
Step 23 -Fold the edge of the bottom crust over the top, pressing the bottom and top crusts tightly together.
Step 24 -Ensure the crust rests on the edge of the pan and press the edges with your fingers to seal the loose pleats.
Step 25 -Cut two small vents in the top crust.
Step 26 -Brush the top crust with the beaten egg.
Step 27 -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.
Step 28 -Serve hot.
