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.
