Chicken Pot Pie

A crispy, buttery crust filled with a savory gravy and hearty vegetables – chicken pot pie is the ultimate comfort food.

This chicken pot pie recipe is made from basic kitchen staples and is perfect for a budget meal. In about the same amount of time it takes to bake a frozen store-bought version, you can make this delectable comfort food from scratch.

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Equipment

Food Processor

Dutch oven or medium stock pot

Large knife

Cutting board

Measuring spoons

Measuring cups

Large spoon

9″ Pie pan

Rolling Pin

Ingredients

Pie Crust

• 2½ c flour
• ½ c butter
• ½ sea salt
• 5-6 tbsp ice water

Pot Pie Filling

• 1/3 c butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1/3 c flour
• 2 c chicken broth
• 1/4 c milk whole milk or half and half
• 4 c chicken breasts, cooked & diced
• 1 c frozen peas
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 c diced potato* optional – it makes it a bit heartier.

Egg Wash

• 1 egg
• 1 tbsp milk

Instructions 

Pie Dough

Add the flour and salt to a food processor and pulse to combine.

Add cubed butter and pulse until butter resembles large crumbs.

While mixing on “dough” setting, slowly add ice water until dough comes together – or pulse slowly for a minute until it comes together.

Divide dough in half, shape into discs, wrap in plastic wrap, and chill at least 30 minutes. (This is when I make the filling)

Chicken Pot Pie Filling

Melt butter in a dutch oven over medium heat.

Add celery and onions and cook until translucent.

Add garlic and cook an additional 30 seconds

Sprinkle flour over the vegetables and stir to combine. Continue stirring and allow the flour to toast for a minute or two, until it smells nutty.

Pour in chicken broth, milk, chicken, carrots, thyme, salt, and pepper. Allow to cook, stirring occasionally until the sauce has thickened (about 10 minutes).

Turn off heat and allow mixture to cool while you prepare the pie dough.

Preheat oven to 400℉.

Roll out the dough and place one inside the pie pan.

Fill with the pot pie filling and top with the other dough.

Crimp and close edges and with a sharp knife slice the top to vent.

Mix egg and milk and brush over the top of the pie.

Bake for 35 minutes. Allow to cool for 15-20 minutes.

Chicken pot pie will keep for up to 5 days in the fridge. I like to make a double batch, freeze one and bake the other. If you freeze it, do so before baking and allow to thaw in the fridge prior to baking.

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