Chicken pot pie is a classic comfort food that brings warmth and satisfaction to the table. This dish features a creamy filling of chicken and vegetables, all covered by a flaky, golden crust. Whether enjoyed on a chilly evening or as a family dinner, chicken pot pie is sure to please everyone’s palate.
Why Make This Recipe
Making chicken pot pie at home allows you to control the ingredients and customize the flavors to your liking. It’s a great way to use leftover chicken, and you can include your favorite vegetables. Plus, there’s nothing quite like the smell of a pie baking in the oven! This recipe is not only delicious but also budget-friendly and perfect for leftovers.
How to Make Chicken Pot Pie
Ingredients:
- 6 Tbsp unsalted butter (softened)
- 1/4 cup all-purpose flour
- 1 Tbsp cornstarch
- 1/2 cup milk
- A small onion (finely chopped)
- A medium carrot (peeled and diced)
- 1 celery stalk (diced)
- 1 cup condensed chicken broth (or 1 cup water plus 2 chicken bouillon cubes)
- 1/2 medium size russet potato (peeled and diced)
- 2 medium size baked chicken breasts (diced; link to the recipe is in the post)
- 1/2 cup frozen peas
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 cup (227 g) cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 Tbsp white vinegar
- 1 egg yolk plus 2 tsp milk (mixed well, for brushing)
Directions:
- To prepare the filling, combine 4 tablespoons of the softened butter with the flour in a small bowl. Set aside.
- In a separate bowl, dissolve the cornstarch in the milk. Set aside.
- In a large saucepan, add two tablespoons of butter and sauté the onion, carrot, and celery over medium-high heat for about 3 minutes.
- Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
- Add the butter and flour mix and bring to a gentle boil, constantly stirring.
- Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Cover and let cool.
- To prepare the pie dough, in a food processor, combine the flour and salt. Add the butter and pulse a few times until the butter is the size of peas.
- Add the water and vinegar and pulse a few more times. It does not need to come to a ball; it will look like a big pile of crumbs, and that’s what you want.
- Remove the dough from the food processor and place it on a large piece of Saran wrap. Twist the plastic to tighten the dough into a ball. Cut into two pieces and flatten each piece into a disk. Cover with plastic wrap and refrigerate for 1 hour.
- Alternatively, twist the plastic wrap on both ends, as if you were wrapping a candy.
- Cut the dough into 8 disks. This will make 4 smaller chicken pot pies that can be baked in ramekins.
- Preheat the oven to 400°F.
- On a lightly floured work surface, roll out the two dough discs into two circles, one about 13 inches in diameter and the other about 10 inches in diameter. With a sharp knife, make a few slits in the second (10 inch) dough circle.
- Line a 9-inch pie dish with the larger dough circle. The dough should overhang the dish by about 1/2 inch.
- If making smaller pot pies in 4 ramekins, roll out 4 disks into 8″-9″ circles and 4 disks into 5″-6″ circles respectively.
- Spoon the chicken filling into the baking dish or ramekins.
- Cover with the second sheet of dough. Crimp the edges and tuck them in. Brush the top with egg yolk wash. If making single portion pot pies in ramekins, repeat the process four times.
- Bake on the rack positioned in the middle of the oven for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.
How to Serve Chicken Pot Pie
Serve the chicken pot pie warm from the oven. It can be enjoyed as a main dish and pairs well with a fresh side salad or roasted vegetables. For a comforting experience, serve with a side of mashed potatoes or crusty bread.
How to Store Chicken Pot Pie
If you have leftovers, store the chicken pot pie in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. To reheat, place it in the oven at 350°F until heated through.
Tips to Make Chicken Pot Pie
- Feel free to customize the vegetables in the filling, such as adding corn or mushrooms.
- For a richer flavor, you can use homemade chicken stock instead of condensed broth.
- Make sure the filling is not too hot when assembling your pie, or it may make the crust soggy.
Variation (if any)
You can experiment with different proteins, such as turkey or beef, in place of chicken. Additionally, for a vegetarian version, substitute the chicken with hearty vegetables and add some beans for protein.
FAQs
1. Can I use store-bought pie crust?
Yes! If you’re short on time, you can use store-bought pie crusts instead of making your own.
2. Can I freeze chicken pot pie?
Yes, you can freeze chicken pot pie before baking. Just make sure to wrap it well to avoid freezer burn.
3. How long does it take to cook chicken pot pie?
Bake the chicken pot pie for about 50 minutes at 400°F, or until the crust is golden brown and the filling is bubbly. Allow it to rest for 15 minutes before serving.
Chicken Pot Pie
Ingredients
For the Filling
- 6 Tbsp unsalted butter (softened)
- ¼ cup all-purpose flour
- 1 Tbsp cornstarch
- ½ cup milk
- 1 small onion (finely chopped)
- 1 medium carrot (peeled and diced)
- 1 stalk celery (diced)
- 1 cup condensed chicken broth (or 1 cup water plus 2 chicken bouillon cubes)
- ½ medium russet potato (peeled and diced)
- 2 medium baked chicken breasts (diced) (link to the recipe is in the post)
- ½ cup frozen peas
- Salt to taste
- Freshly ground black pepper to taste
For the Pie Crust
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 1 cup (227 g) cold unsalted butter, cut into cubes
- ¼ cup ice water
- 1 Tbsp white vinegar
- 1 egg yolk plus 2 tsp milk (mixed well, for brushing)
Instructions
Preparation of Filling
- Combine 4 tablespoons of the softened butter with the flour in a small bowl. Set aside.
- In a separate bowl, dissolve the cornstarch in the milk. Set aside.
- In a large saucepan, add two tablespoons of butter and sauté the onion, carrot, and celery over medium-high heat for about 3 minutes.
- Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
- Add the butter and flour mix and bring to a gentle boil, constantly stirring.
- Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Cover and let cool.
Preparation of Pie Dough
- In a food processor, combine the flour and salt. Add the butter and pulse a few times until the butter is the size of peas.
- Add the water and vinegar and pulse a few more times. It does not need to come to a ball; it will look like a big pile of crumbs.
- Remove the dough from the food processor and place it on a large piece of Saran wrap. Twist the plastic to tighten the dough into a ball. Cut into two pieces and flatten each piece into a disk. Cover with plastic wrap and refrigerate for 1 hour.
- Cut the dough into 8 disks. This will make 4 smaller chicken pot pies that can be baked in ramekins.
Assembling and Baking
- Preheat the oven to 400°F.
- On a lightly floured work surface, roll out the two dough discs into two circles, one about 13 inches in diameter and the other about 10 inches in diameter.
- Line a 9-inch pie dish with the larger dough circle. The dough should overhang the dish by about 1/2 inch.
- Spoon the chicken filling into the baking dish or ramekins.
- Cover with the second sheet of dough. Crimp the edges and tuck them in. Brush the top with egg yolk wash.
- Bake on the rack positioned in the middle of the oven for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.
