Chicken Pot Pie is a beloved comfort food, featuring a creamy filling packed with tender chicken and vegetables, all topped with a golden, flaky crust. This homemade recipe includes steps for making both the filling and the crust, as well as variations and tips for perfecting this cozy dish.
Ingredients:
• For the Crust:
◦ 2 1/2 cups all-purpose flour
◦ 1 cup (2 sticks) unsalted butter, cold and cubed
◦ 1 teaspoon salt
◦ 1/4 cup ice-cold water (add a bit more if needed)
• For the Filling:
◦ 1 lb boneless, skinless chicken breast or thighs, cooked and diced (about 2 cups)
◦ 2 tablespoons olive oil or butter
◦ 1 cup diced carrots (about 2 medium carrots)
◦ 1 cup diced celery (about 2 stalks)
◦ 1 cup diced yellow onion (about 1 small onion)
◦ 1 cup frozen peas
◦ 3 tablespoons all-purpose flour
◦ 2 cups chicken broth
◦ 1 cup whole milk or heavy cream
◦ Salt and black pepper, to taste
◦ 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
◦ 1/2 teaspoon dried rosemary (or 1 teaspoon fresh)
• For Assembly:
◦ 1 egg, beaten (for egg wash)
Instructions:
Step 1: Prepare the Pie Crust
1. Combine the Dry Ingredients: In a large mixing bowl, add the flour and salt, whisking to combine.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs, with some larger chunks of butter.
3. Add Cold Water: Slowly add ice water, one tablespoon at a time, until the dough just starts to come together. Be careful not to overmix, as overworking the dough can make it tough.
4. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the butter harden, creating a flakier crust.
Step 2: Prepare the Filling
1. Cook the Vegetables: In a large skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the carrots, celery, and onions, and cook for 5-7 minutes until they start to soften.
2. Add the Flour: Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
3. Make the Sauce: Gradually add the chicken broth, stirring constantly to prevent lumps. Then, add the milk or cream and stir until the sauce thickens and is smooth, about 5 minutes.
4. Season the Filling: Stir in the thyme, rosemary, salt, and pepper. Adjust the seasonings to taste.
5. Add the Chicken and Peas: Stir in the cooked, diced chicken and frozen peas. Mix everything well and remove the skillet from heat. Set the filling aside to cool slightly.
Step 3: Assemble the Pot Pie
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roll Out the Crust: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your baking dish (typically a 9-inch pie plate or similar oven-safe dish).
3. Fill the Pie Dish: Pour the filling into your prepared pie dish, spreading it evenly.
4. Top with Crust: Lay the rolled-out dough over the filling, trimming any excess and crimping the edges to seal. Cut small slits in the center of the crust to allow steam to escape.
5. Brush with Egg Wash: Brush the top of the crust with the beaten egg. This gives the crust a golden, shiny finish when baked.
Step 4: Bake the Pot Pie
1. Place the pie dish on a baking sheet to catch any filling that might bubble over.
2. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
3. Remove from the oven and let it cool for about 5-10 minutes before serving. This helps the filling set slightly.
Tips for a Perfect Chicken Pot Pie
1. Keep the Butter Cold: For a flaky crust, make sure your butter is very cold when you mix it with the flour. You can even freeze the butter for a few minutes before cubing it.
2. Avoid Overworking the Dough: The less you handle the dough, the more tender your crust will be. If you knead or mix it too much, the crust can become tough.
3. Adjust the Filling Consistency: If you like a thicker filling, let it simmer a little longer before adding it to the crust. For a looser filling, add a splash more milk or broth.
4. Cutting Steam Vents: Don’t forget to cut small slits or holes in the top crust to allow steam to escape. This helps prevent the crust from getting soggy.
Variations
1. Use Rotisserie Chicken: For a shortcut, use shredded rotisserie chicken instead of cooking your own.
2. Make it Vegetarian: Replace the chicken with hearty vegetables like mushrooms, potatoes, or butternut squash, and use vegetable broth instead of chicken broth.
3. Add Potatoes: For a heartier pie, add 1 cup of diced potatoes to the filling. Cook them with the other vegetables until tender.
4. Puff Pastry Crust: Instead of homemade pie crust, you can use store-bought puff pastry. Roll it out, place it on top of the filling, and bake as directed.
Serving Suggestions
Chicken Pot Pie is a satisfying meal on its own, but you can serve it with:
• A light green salad to balance the richness
• Steamed or roasted vegetables for extra nutrition
• Bread rolls to soak up any extra filling
Storage and Reheating
1. Storage: Leftover pot pie can be covered and refrigerated for up to 3-4 days.
2. Reheating: For best results, reheat slices in the oven at 350°F until warm. You can also reheat in the microwave, though the crust may lose some crispness.
3. Freezing: To freeze an unbaked pot pie, assemble the pie and wrap it tightly with plastic wrap, followed by foil. Freeze for up to 3 months. When ready to bake, cook from frozen at 400°F, adding 20-30 minutes to the baking time.
Classic Chicken Pot Pie Recipe
Ingredients
- 1 store-bought pie crust or homemade pie crust
- 3 cups boneless skinless chicken breast cooked and chopped
- 2 tablespoons butter
- 1/2 onion chopped
- 3 large carrots peeled and sliced
- 2 large celery stalks chopped
- 3/4 cup frozen peas
- 1 tablespoon dried parsley flakes
- 1/4 cup butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup half and half or milk
- 1 teaspoon lemon juice
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/2 teaspoon dried thyme
- 1-2 teaspoons chicken bouillon flavoring to desired taste
Instructions
- Prepare the pie crust by rolling out one crust to place in the bottom of a deep dish 9" pie dish. Make sure the crust is bigger than the pan dish so there is extra to create a pretty edge when you seal it.
- Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add the onion, carrots, and celery. Cook until soft and tender for about 5 minutes. Set aside.
- In a large stock pot, melt 1/4 cup butter. Stir in the flour and whisk to make a roux. The mixture will look like a paste. This helps to thicken the filling
- Slowly whisk in the chicken broth and milk.
- Add the lemon juice, salt, pepper, parsley, thyme, nutmeg, and chicken bouillon. Stir frequently until the mixture becomes thick.
- Remove from the heat. Stir in the cooked chicken pieces and veggie mixture.
- Taste and adjust the seasonings or add salt or chicken flavoring if needed.
- Pour the mixture into the crust of the pie dish.
- Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
- Bake for 1 hour at 375 degrees Fahrenheit, or until golden brown.
- Allow to cool slightly and serve!
Frequently Asked Questions
1. Can I Make It Ahead?
◦ Yes! You can make the filling a day in advance and store it in the fridge. When ready to bake, simply assemble with the crust and bake as directed.
2. Can I Use Store-Bought Crust?
◦ Absolutely. If you’re short on time, a pre-made pie crust works well. Look for options in the refrigerated or frozen section.
3. Why is My Crust Soggy?
◦ To prevent a soggy crust, make sure your filling isn’t too runny. You can also preheat a baking sheet and place the pie dish on it to help the bottom crust bake evenly.
This homemade Chicken Pot Pie recipe is creamy, hearty, and satisfying—perfect for family dinners, special gatherings, or any time you’re in need of comfort food. Enjoy experimenting with flavors, ingredients, and serving ideas!