Sheriff Don's Chicken Pot Pie

Name: Sheriff Don's Chicken Pot Pie
Cuisine: American
Ingredients: 2 cups rotisserie chicken, shredded; 1 Tbs bacon grease; 1/2 cup sweet onion, diced; 1/2 cup celery, diced; 1/2 cup fresh peas, frozen; 1/2 cup fresh carrots, diced; 2 Tbs fresh garlic, minced; 1/2 cup chicken broth; 6 oz white wine; 2/3 cup browned butter, melted; 2/3 cup all-purpose flour; 1/2 tsp sea salt; 1/2 tsp black pepper; 1/2 tsp celery seed; 1/4 tsp rosemary; 1/4 tsp sage; 1/4 tsp thyme; 1 cup milk, half-in-half or whole; 3 cups all-purpose flour; 1-1/2 tsp sea salt; 2 Tbs powdered sugar; 1 egg, slightly beaten; 1 Tbs white vinegar; 8 Tbs real butter, frozen, chopped; 1/2 cup lard; 3/4 cup ice water

7 steps

Chicken pot pies come and go, but this recipe is exceptional when it comes to the perfect selection of delicious chicken and vegetables that are smothered in a rich and creamy gravy. Cover that with a scrumptious buttery pie crust, and you end up with a meal worth repeating.

Updated at: Fri, 03 Oct 2025 17:40:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories954.1 kcal (48%)

Total Fat62.8 g (90%)

Carbs68.4 g (26%)

Sugars6.9 g (8%)

Protein22.9 g (46%)

Sodium917.3 mg (46%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

For Filling:

Step 1

In a large cooking pot, saute onions in bacon grease about 2-3 minutes. Stir in peas, carrots, celery, and garlic, then cook until vegetables are tender.

For Cream Gravy:

Step 2

Add broth, wine, browned butter, and spices, then slowly stir in flour and blend ingredients until smooth with no lumps of flour. Last, slowly add half-in-half, stirring until blended and smooth. Remove from heat and set aside.

For Pie Crust:

Step 3

In a large glass or stainless steel mixing bowl, add flour, sugar, lard, and finely chopped cold butter, then mix together with a dough cutter until the mixture forms into small bits like coarse bread crumbs. Next, add slightly beaten egg and vinegar along with a small portion of ice water (4-5 Tb), and continue adding more water in small amounts until the dough forms a single ball.

Assembly and Baking:

Step 4

Pre-set oven to 425°F. On a cutting board, place 1 dough ball and using a rolling pin shape the dough into a circle (about 1/8 thick x 12" round). Transfer and center into a 9" glass pie plate. Punch several holes using a fork. NOTE: This recipe makes a generous portion of filling so you can also use individual deep dish ramekins in place of the usual pie plate.

Step 5

Add chicken, vegetable, and gravy mixture until it is about 1/8" from top rim of pie dough.

Step 6

Roll out 2nd ball of dough into a 12" circle and transfer to the pie plate on top of the gravy mixture. Using your fingers, gently roll 2 sides of the dough up and crimp together to form a single seal. Use a fork to poke several holes in the upper crust. You may also choose to apply a thin coating of egg wash to the upper crust at this time. NOTE: it is recommended that you place the pie plate on a foil-lined baking sheet in case some of the gravy spills over during baking.

Step 7

Place on center rack in oven and bake 25 - 30 minutes, or until crust is golden. Serve hot with cranberry sauce.