Homemade Chicken Pot Pie

Craving a hearty and comforting classic? Look no further than Homemade Chicken Pot Pie! Tender chicken and fluffy vegetables simmer in a rich gravy, all nestled in a golden brown, flaky crust. It's a soul-warming dish perfect for chilly nights, weekend meals, or anytime you need a taste of home cooking goodness.

5 from 1 vote

Course: main dish

Cuisine: American

Diet: Low Salt

Prep Time: 10

Cook Time: 1 50

Sitting Time: 2

Total Time: 4

Servings: servings

Calories: 562kcal

Author: Michelle

Ingredients

For the Pie Dough (one double crust pie):

2 cups flour
1 1/2 tablespoons sugar
3/4 cup unsalted butter chilled
1/4 cup shortening chilled
1/3 cup cold water
pinch salt

For the Chicken Filling:

4 chicken breasts
1/3 cup flour
3 tablespoons unsalted butter
1/3 cup milk
1 carrot medium dice
2 stalks celery medium dice
3 cloves garlic minced
2 bay leaves
3 cups chicken stock
2 tablespoons parsley
2 cups frozen peas
salt and pepper to taste

Instructions

For the Pie Dough (one double crust pie):

Put flour, sugar, and salt in the bowl of a food processor. Cut the butter and shortening into small pieces and add to the food processor. Pulse mixture until crumbly and the butter is in small pieces throughout the flour.
2 cups flour, 1 1/2 tablespoons sugar, 3/4 cup unsalted butter, pinch salt, 1/4 cup shortening
Start the processor and add cold water until the mixture just forms a ball. Turn out the dough onto a work surface and flatten into two disks. Wrap each disk in plastic wrap and refrigerate two hours.
1/3 cup cold water

For the Chicken Filling:

Poach chicken, then shred to bite sized pieces.
4 chicken breasts
Heat heavy soup pot over medium heat and add 3 tablespoons butter. Add carrot and celery and saute until softened for 4-5 minutes. Add garlic and bay leaves and cook 1 minute longer. Stir in 1/3 cup flour to make roux, cooking 2 more minutes.
1/3 cup flour, 3 tablespoons unsalted butter, 1 carrot, 2 stalks celery, 3 cloves garlic, 2 bay leaves
Pour in chicken stock and bring to a boil, then simmer 20 minutes until sauce is like a thick soup. Add 1/3 cup milk and the poached chicken pieces. Season to taste with salt and pepper and add parsley. Add the frozen peas, and stir.
1/3 cup milk, 3 cups chicken stock, 2 tablespoons parsley, 2 cups frozen peas, salt and pepper
While sauce is thickening, make get the pie dough out of the fridge. Roll out the first pie dough into a 10 inch cirle about 1/8 inch thick. Place into a 9 inch pie dish.
Preheat the oven to 350 degrees.
Roll out the second pie disk into the same size circle. Using a knife or a pizza cutter, cut the circle into 1 inch strips.
Spoon the chicken mixture atop the pie dough in the pie plate. Carefully pick up the smallest strip, and start making a lattice from one edge of the pie. Or start breaking and just make any old fun pattern.
Place the pot pie on a cookie pan lined with a silpat. Bake uncovered for 50-60 minutes until the insides are bubbling and the crust is nice and golden. If the crust starts to get too browned, use some tin foil to cover the edges of it.

Equipment

Food Processor

Pizza Wheel

Silpat

Notes

The chicken stock should be low-sodium.
Tarragon and sage also make great additions to the chicken filling.
You can use fresh peas instead of frozen ones if it's available.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.