This chicken pot pie is so tasty your life will never be quite the same after. The secret is in the filling, but there’s a few surprises in the crust too…

This chicken pot pie is so good that my partner and I sat down on the couch after eating it, mouths open, a bit starstruck by how amazing this pie is. I, being a generally grumpy and pessimistic soul, wondered who had snuck this pie into my house, since there was no way I could have made this. So, please, I beg you, make this chicken pot pie. It’s not a quick dinner by any means, but if you have the time, please proceed!

I really am surprised chicken pot pie is not a recipe in Zelda Breath of the Wild, because it should be! It would be so easy too. The dish could render a higher heart count, maybe about 12 hearts, similar to the seafood paella. The ingredients could be raw bird thigh, flour, butter, milk, and any vegetable (or maybe rock salt?). I think it could totally work. It also gives me similar vibes to the Rito recipe for salmon meunière. I’m very excited to cook salmon meunière down the road. But, for now, here’s the chicken pot pie that really should have been a Zelda recipe.

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Chicken Pot Pie

Filling

• chicken breast (about 150 grams, or 1 large breast)
• 1 cup water
• ¼ onion, diced
• ½-¾ cup potatoes, diced
• ½-¾ cup carrots, diced
• 1 can coconut milk
• 1 tbsp coconut sugar
• 1 tbsp bouillon paste (1-2 bouillon cubes)
• 2 tbsp minced garlic (about 4 cloves)
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt
• pinch ground pepper
• ⅓ cup mushrooms, sliced
• ⅓ cup peas
• ⅓ cup corn
• 1 tbsp butter
• 2 tbsp grated parmesan cheese
• 1-3 tsp flour

Egg Wash

• 1 egg, beaten

Tools

• 9-10″ pie plate
• oven mitts
• cooling rack or trivet
• 1 large saucepan with edges at least 2-3 inches tall. Use a cooking pot if you don’t have a saucepan with high edges.
• cutting board
• knife
• vegetable peeler
• garlic mincer
• cooking tongs
• measuring cup
• measuring spoons
• cooking spoon
• rolling pin (empty round bottle works if you don’t have one, like a wine bottle or glass round oil bottle)
• optional: plastic wrap
• optional: cheese grater
• optional: can opener
• optional: dough mat
• optional: mortar & pestle (for grinding herbs)

Instructions

1. Prepare the ingredients for the filling, then set aside.

• Peel and dice the potatoes, onion, and carrots.
• Clean and chop the mushrooms.
• Measure out the peas and corn in a bowl.
• Measure out the herbs, salt and pepper. Grind your herbs up with a mortar and pestle if you want them extra-fine for this recipe.
• Mince the garlic.

2. Make the dough.

• Add the flour, salt, parmesan, rosemary, and baking powder to a bowl and mix.
• Knead in the cold cubes of butter until a shaggy dough is formed.
• Slowly add the ice water, little by little, while kneading the dough.

3. Divide the dough roughly in half. Wrap the smaller-looking portion in plastic wrap and put it in the fridge.

4. Make the bottom crust.

• Place the larger-looking piece of dough out on a flat lightly floured surface. This will be the bottom crust of the pie. Roll out into a circle, until it’s a bit larger than your pie plate.
• Lay this rolled-out dough into the pie plate and gently push down into all the crevasses of the plate until there’s no air pockets left.
• Stick your crust-lined pie plate in the fridge.

5. Cook the chicken.

• To a large pan, add the chicken breast and a cup of water. Bring to a boil and let simmer until the chicken is cooked, about 10 minutes.
• Pull out the chicken and place on the cutting board, shred the chicken and set aside.

6. Cook the vegetables.

• Add the carrots and potatoes to the water leftover from cooking the chicken. Add the coconut milk, vinegar, soy sauce, herbs, sugar, salt, pepper, and chicken bouillon. Return the pan to a boil and let simmer for 20 minutes.

7. To the saucepan, add the butter, chicken, mushrooms, peas, and corn and parmesan cheese to the pot and mix well. Make sure the butter and cheese are melted.

8. Add a few teaspoons of flour until it reaches the right consistency, it shouldn’t be too liquid – thick like mud is best.

9. Scoop the filling into the pie plate, about 3/4 full. Don’t overfill your pie, as tempting as it may seem!

10. Preheat the oven to 375˚F.

11. Make the top crust.

• Roll out the remaining dough ball into a circle, also a bit larger than the pie plate.
• Cover the filling with the remaining rolled out circle of pie dough.

12. Seal the pie edges.

• Press the excess bottom and top crust dough together around the edges of the pie. You can meld the edges of both crusts together by lifting up the edges of the bottom crust and tucking the edges of the top crust down around them, then pressing gently to stick the two together.

13. Either crimp these edges, or imprint the edges of the crust with a fork.

• To crimp the edge, put one index finger on the outside of the dough lip, and then pinch your finger through the dough. This should make a single “crimp” in the edge. Repeat the whole way around the pie.

*Note: I like to do thicker crimping for this type of pie, which results in a more tender crust. If you want a more obvious crimping look after baking, then space out the crimping units more, and make sure your crust lip is not too thick. Stretch out the dough edges before crimping if they are too thick.

14. Cut a few lines in the top pie crust for venting. I drew little ferns shapes!

15. Beat the egg in a small bowl. Use a pastry brush to paint the top of the pie with the egg wash. This only takes about half an egg, so I planned to fry up an omelet while my pie bakes.

16. Bake the pie for 45-60 minutes at 375˚F. When done, the pie will be golden brown and a temperature reading for the inside of the pie should be no lower than 165˚F.

17. Remove from the oven when ready. You can serve it immediately, or wait and reheat it later. Cut into slices, serve and enjoy!

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Ultimate Comfort Food: Chicken Pot Pie

Something you’d cook in the fireplace, late at night when the Bokoblins are scratching at the door to break in during a snowstorm so thick you can’t see a foot ahead of your horse. What do you think?