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baked chicken pot pie

Chicken Pot Pie

A crispy, buttery crust filled with a savory gravy and hearty vegetables - chicken pot pie is the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 Dutch oven or medium stock pot
  • 1 large knife
  • 1 cutting board
  • measuring spoons
  • measuring cups
  • large spoon
  • 1 Pie pan
  • Rolling Pin
  • Food Processor

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.
Keyword budget dinners, chicken, chicken broth, comfort food, dinner