Matcha Chicken Pot Pie With Homemade Crust

Want a chicken pot pie with matcha visible in the crust? Two discs of tea-colored pastry enclose vegetables and chicken that is already fully cooked. This matcha chicken pot pie makes six slices in 3 hours 25 minutes, including one hour of chilling for the dough.

• Preparation 55 minutes
• Rest 1 hour
• Cooking 60 minutes
• Cooling 30 minutes
• Total time 3 hours 25 minutes
• Yield 6 slices
• Tools two bowls, a scale, a rolling pin, a deep skillet, a spatula, a 9 1/2-inch (24 cm) pie dish at least 1.6 inches (4 cm) deep, a baking sheet, a pastry brush, a knife, and an oven

The filling needs to thicken while hot, then cool for fifteen minutes before going into the pastry. Otherwise it may soften the bottom crust. The crust carries the tea; other savory matcha dishes put it in sauces or seasonings.

Ingredients for matcha chicken pot pie

• 12.3 oz (350 g) wheat flour for the pastry
• about 5 tsp (10 g) matcha for the pastry
• About 1 tsp (6 g) fine salt for the pastry
• 7.4 oz (210 g) cold unsalted butter for the pastry
• about 7 1/2 tbsp (110 ml) ice-cold water for the pastry
• 0.9 oz (25 g) unsalted butter for the filling
• 5.3 oz (150 g) sliced onion
• 4.2 oz (120 g) carrot, finely diced
• 5.3 oz (150 g) potato, cut into cubes about 3/8 inch (1 cm) across
• 0.7 oz (20 g) wheat flour to thicken the filling
• about 1 cup (250 ml) low-salt chicken stock
• about 3.4 fl oz (100 ml) heavy cream
• 12.3 oz (350 g) fully cooked shredded chicken
• 3.5 oz (100 g) peas
• 3.5 oz (100 g) corn kernels
• About 2 tsp (2 g) dried thyme
• About 1/3 tsp (2 g) fine salt for the filling
• 1 egg for the egg wash

Assemble the matcha chicken pot pie

1. Mix 12.3 oz (350 g) flour, about 5 tsp (10 g) matcha, and about 1 tsp (6 g) salt in a bowl.
2. Cut 7.4 oz (210 g) cold butter into small cubes and work it into the dry ingredients without melting it.
3. Gradually add about 7 1/2 tbsp (110 ml) ice-cold water and press the dough until it comes together.
4. Divide it into a 14.1 oz (400 g) piece for the bottom and a second piece with the remaining dough, then flatten both into discs.
5. Cover the discs and refrigerate them for one hour.
6. Slice 5.3 oz (150 g) onion, then finely dice 4.2 oz (120 g) carrot and 5.3 oz (150 g) potato.
7. Melt 0.9 oz (25 g) butter for the filling in the deep skillet.
8. Cook the onion and carrot for five minutes over medium heat.
9. Add 0.7 oz (20 g) flour for the filling and stir for one minute.
10. Gradually pour in about 1 cup (250 ml) stock, stirring to prevent lumps.
11. Add the diced potato and simmer for ten minutes, until tender.
12. Add about 3.4 fl oz (100 ml) cream, 12.3 oz (350 g) already fully cooked chicken, 3.5 oz (100 g) peas, 3.5 oz (100 g) corn, the thyme, and about 1/3 tsp (2 g) salt for the filling.
13. Stir and heat for another four minutes, until the whole filling is hot and thickened.
14. Take the skillet off the heat and let the filling cool for fifteen minutes.
15. Preheat the oven to 375°F (190°C) with a baking sheet inside.
16. Roll the larger pastry disc into a circle about 12 1/2 inches (32 cm) across and line the 9 1/2-inch (24 cm) pie dish.
17. Spoon the warm filling into the pastry shell without going over the rim.
18. Roll the second disc into a circle about 10 1/4 inches (26 cm) across, lay it over the pie, and seal the two edges.
19. Cut a small opening in the center to let steam escape.
20. Beat the egg and brush the top of the pastry with it.
21. Set the dish on the hot baking sheet and bake for forty minutes at 375°F (190°C), until the crust is golden and the filling bubbles through the opening.
22. Let the pie rest for fifteen minutes before cutting six slices.

A filling that is too runny will soak the bottom crust. Let it thicken before closing the pie. If the potato cubes are still firm after ten minutes, keep cooking them before assembly. The chicken must already be fully cooked; the oven is not there to finish cooking it.

Which matcha belongs in a savory crust?

For the savory crust, we choose Essence matcha for chicken pie: oven heat softens the nuances of tea meant for drinking on its own. About 5 tsp (10 g) is mixed with the flour before the butter goes in.

How do you avoid a soggy pie bottom?

Set the dish on a preheated baking sheet to start cooking the bottom crust. The stock is thickened with 0.7 oz (20 g) flour, and the filling cools for fifteen minutes before assembly. After baking, a final fifteen-minute rest helps you cut the golden crust.

Our tip. Keep the second pastry disc chilled while you fill the dish. It is easier to seal when it stays firm.

Allergens. Wheat, milk, and egg; check the ingredients in the stock.