Classic Chicken Pot Pie Recipe
This Chicken Pot Pie Recipe is the ultimate creamy comfort food made entirely from scratch, or with your favorite store-bought pie crust. Filled with creamy chicken and tender vegetables, learn how to make this classic chicken pot pie with my easy-to-follow step-by-step instructions below.
Servings: 8 servings
Ingredients
For the pie crust
- 1 teaspoon salt
- 2¼ cup all-purpose flour
- 16 tablespoon butter
For the pie filling
- 1 cup carrots diced
- ½ cup celery diced
- ½ cup butter
- 1 cup onion diced (about ½ a medium-sized onion)
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 1⅓ cup low-sodium chicken broth
- 1 cup milk or cream or half-and-half
- 3 cups chicken cooked and shredded
- ½ cup frozen peas
- ½ cup frozen corn
- 1 egg beaten for egg wash (optional)
Instructions
For the homemade pie crust
- Add all ingredients to a food processor and pulse just until the dough comes together.
- Transfer the pie dough to a floured work surface. Form a ball with the dough and divide it in half.
- Use your hands to form two, one inch thick discs. Wrap in plastic wrap and refrigerate for two hours.
- After the two hours have passed, unwrap the discs and transfer them to a lightly floured surface. Roll out the chilled discs into 11-inch diameter circles.
- Place one of the rolled out discs into a 9-inch pie pan and let the extra dough hang over the sides. Set the pie dish and the second circle of dough aside (preferably in the fridge). see notes
For the pie filling
- Preheat oven to 425 degrees F
- Bring 4 cups of water to boil. Sprinkle with a little salt and once boiling, add the carrots and celery. Blanch for 2-3 minutes, drain and set aside.
- In a large skillet, melt the butter over medium-high heat. Once melted, lower the temperature to medium heat. Add the onion and saute until tender and translucent. Add the garlic, sauteeing for 30 seconds, or until fragrant. Sprinkle with the flour, salt, and pepper, and mix to combine.
- Slowly pour in the chicken stock first, whisking consistently, followed by the milk (or cream). Stir constantly and allow the sauce to thicken, about 4-5 minutes, reducing the heat if needed to prevent burning. Once thickened, add the cooked chicken, frozen peas and corn, and the blanched carrots and celery. Mix to combine then remove from heat. Allow the creamy chicken mixture to cool slightly, about 5-10 minutes.
- Add the chicken mixture to the pie pan already lined with the bottom crust. Top with the second circle of dough. Press the overhang of the two crusts together and fold the edge of the crusts in half, creating a thicker crust edge. Flute/crimp the edges together and cut slits on the top crust which will allow steam to escape as your pie cooks. Optional - brush the top of the crust with the beaten egg.
- Bake for 35-40 minutes, or until crust is golden brown and the internal temperature of the pie is 165 ℉. Serve warm, and enjoy!
Notes
- If using store-bought crust, follow the brand's suggested instructions for thawing and chilling before use.
- For best results use whole milk, half-and-half, or heavy cream.
- Use leftover shredded chicken breast or thigh meat. Rotisserie chicken is great for this recipe.
- Have fun with the creamy filling, using what you have in the house or what you love. Add turkey instead of chicken, some diced potatoes (cooked until soft with the onions), and even mushrooms. Veggies really love this yummy recipe so don't forget to mix in your favorites.
- If you'd like, add a teaspoon or so of your favorite fresh herbs, such as rosemary, fresh thyme, parsley, or oregano.
Nutrition
Calories: 553kcal | Carbohydrates: 42g | Protein: 12g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 107mg | Sodium: 797mg | Potassium: 313mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3449IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 3mg
