I absolutely love making chicken pot pie for dinner! This classic comfort food is so delicious and never fails to satisfy my taste buds. The recipe begins with tender chicken, which can either be cooked from scratch or with leftover chicken. Then, a creamy filling is created using a combination of vegetables like carrots, peas, and potatoes, along with a rich and savory sauce.

The filling is packed into a flaky pie crust, creating the perfect cozy vessel for all those tasty ingredients. Once baked, the Chicken Pot Pie emerges from the oven with a golden crust and a heavenly aroma that fills the kitchen. It’s the ultimate dish to warm you up on a chilly evening and is guaranteed to have everyone coming back for seconds!

Ingredients Needed for This Recipe

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• 1/2 cup cold buttermilk
• 1-2 tablespoons cold water
• 1 large egg, beaten (for the egg wash)

For the Pot Pie Filling:

• 1/4 cup unsalted butter
• 1/3 cup diced onion
• 2 medium carrots, sliced (about 1 cup)
• 1 stalk celery, sliced (about ½ cup)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh Italian parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 3 cups shredded chicken or turkey
• 1 cup frozen peas

Instructions for Making This Chicken Pot Pie

To begin, prepare the pie crust. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and mix well until the butter is evenly coated. Transfer the mixture onto a clean surface and use a rolling pin to flatten the butter into thin layers, blending it with the flour. As needed, use a bench scraper to collect any excess mixture and bring it back into a pile. Repeat this process until all the butter is incorporated into the flour, resulting in a crumbly texture. Return the mixture to the bowl and place it in the freezer for 15 minutes to cool the butter.

Take out of the freezer and incorporate the buttermilk. Utilize a spoon and then your hands to blend the mixture until it forms a ball. If the mixture is too dry, gradually add water by the tablespoon. Split the dough into two portions and press them into flat circular shapes. Cover each piece with plastic wrap and place in the refrigerator to cool while you prepare the filling.

In order to prepare the filling, melt the butter in a big skillet on medium-high heat. Include the onions, carrots, celery, and garlic, and cook until they become tender, stirring occasionally. Mix in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Continuously whisk until there are no lumps of flour and then let it simmer on medium-low heat for about 10 minutes, or until the sauce becomes thick. Add the shredded chicken or turkey and frozen peas, and stir. Take it off the heat and set it aside while you roll out the pie dough.

Preheat oven to 400°F.

Take the pie dough out of the refrigerator. On a surface sprinkled with flour, use a rolling pin to flatten the dough into a circle that measures 12 inches in diameter. The thickness of the dough should be around ¼ of an inch. Move the dough to a 9-inch pie pan. With your fingers, pat the dough to ensure it is smooth. Use a knife to cut off any excess dough that hangs over the edges of the pan. Discard the excess dough. Fill the pie with the desired filling. Roll out the second portion of dough and carefully cover the pie with it. Cut off any extra dough hanging over the sides of the pan. Use a fork or your fingers to crimp the edges of the dough together to seal it. Slice a few small slits in the center of the top crust using a sharp knife. Use a pastry brush to apply beaten egg to the crust and edges.

Cook in the oven for 45 minutes, or until the crust turns a golden brown color. To prevent the edges from browning too quickly, I employ a pie crust shield. Allow it to cool for 10 minutes, then slice into portions and serve.

Tips for Perfecting Chicken Pot Pie

Quality of Ingredients: Use fresh vegetables and high-quality chicken broth for the best flavor. Fresh herbs like thyme and parsley also make a significant difference.

Butter in Crust: Ensure the butter is cold when making the pie crust. This helps to create a flaky and tender crust.

Thickness of Sauce: When preparing the filling, make sure the sauce thickens properly before adding the chicken and peas. It should coat the back of a spoon.

Shredded Chicken: Using rotisserie chicken can save time and add flavor. However, you can also cook and shred your own chicken breasts.

Vegetable Consistency: Cut the vegetables uniformly to ensure even cooking.

Preventing Soggy Bottom: Preheat your baking sheet and place the pie directly on it. This helps to cook the bottom crust thoroughly.

Egg Wash: Apply an egg wash to the top crust for a golden, glossy finish.

Let it Cool: Allow the pie to cool for about 10 minutes before serving. This helps the filling set and makes it easier to slice.

Frequently Asked Questions (FAQs)

Can I use store-bought pie crust?

Yes, you can use store-bought crust if you’re short on time, though homemade crust usually yields better results.

Can I make the pie crust ahead of time?

Absolutely! Pie crust can be made up to 3 days in advance and stored in the refrigerator. It can also be frozen for up to 3 months.

Can I use leftover turkey instead of chicken?

Yes, leftover turkey works great in this recipe and is a fantastic way to use holiday leftovers.

How do I prevent the pie from browning too quickly?

If the pie is browning too fast, cover it loosely with foil, especially the edges, to prevent them from burning.

How do you know when a chicken pot pie is done?

The filling should be bubbly, and the crust golden brown. An internal temperature of 165°F indicates it’s fully cooked.

Freezing and Reheating Tips:

For freezing, either bake the pie and then freeze or freeze it unbaked. When ready to eat, bake directly from frozen, adjusting the cooking time as needed.

Chicken Pot Pie

This Chicken Pot Pi is so delicious and never fails to satisfy my taste buds. The recipe begins with tender chicken, which can either be cooked from scratch or with leftover chicken.

5 from 2 votes

PRINT PIN RATE

Servings 12

INGREDIENTS

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter cut into cubes
• 1/2 cup cold buttermilk
• 1-2 tablespoons cold water
• 1 large egg beaten (for the egg wash)

For the Pot Pie Filling:

• 1/4 cup unsalted butter
• 1/3 cup diced onion
• 2 medium carrots sliced (about 1 cup)
• 1 stalk celery sliced (about ½ cup)
• 2 cloves garlic minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh Italian parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 3 cups shredded chicken or turkey
• 1 cup frozen peas

INSTRUCTIONS

• To begin, prepare the pie crust. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and mix well until the butter is evenly coated. Transfer the mixture onto a clean surface and use a rolling pin to flatten the butter into thin layers, blending it with the flour. As needed, use a bench scraper to collect any excess mixture and bring it back into a pile. Repeat this process until all the butter is incorporated into the flour, resulting in a crumbly texture. Return the mixture to the bowl and place it in the freezer for 15 minutes to cool the butter.
• Take out of the freezer and incorporate the buttermilk. Utilize a spoon and then your hands to blend the mixture until it forms a ball. If the mixture is too dry, gradually add water by the tablespoon. Split the dough into two portions and press them into flat circular shapes. Cover each piece with plastic wrap and place in the refrigerator to cool while you prepare the filling.
• In order to prepare the filling, melt the butter in a big skillet on medium-high heat. Include the onions, carrots, celery, and garlic, and cook until they become tender, stirring occasionally. Mix in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Continuously whisk until there are no lumps of flour and then let it simmer on medium-low heat for about 10 minutes, or until the sauce becomes thick. Add the shredded chicken or turkey and frozen peas, and stir. Take it off the heat and set it aside while you roll out the pie dough.
• Preheat oven to 400°F.
• Take the pie dough out of the refrigerator. On a surface sprinkled with flour, use a rolling pin to flatten the dough into a circle that measures 12 inches in diameter. The thickness of the dough should be around ¼ of an inch. Move the dough to a 9-inch pie pan. With your fingers, pat the dough to ensure it is smooth. Use a knife to cut off any excess dough that hangs over the edges of the pan. Discard the excess dough. Fill the pie with the desired filling. Roll out the second portion of dough and carefully cover the pie with it. Cut off any extra dough hanging over the sides of the pan. Use a fork or your fingers to crimp the edges of the dough together to seal it. Slice a few small slits in the center of the top crust using a sharp knife. Use a pastry brush to apply beaten egg to the crust and edges.
• Cook in the oven for 45 minutes, or until the crust turns a golden brown color. To prevent the edges from browning too quickly, I employ a pie crust shield. Allow it to cool for 10 minutes, then slice into portions and serve.