Homemade Chicken Pot Pie is the quintessential comfort food and ideal for chilly winter nights. Wholesome, hearty, and loaded to the brim with vegetables, this is a home-cooked favorite everyone can feel good about. Make a chicken pot pie for someone you love today!
Pie Crust Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cut into ½-inch cubes
- 6 to 8 tablespoons ice water
- 1 egg, slightly beaten
- 1 potato, peeled and diced
- 2 cups carrot medallions
- 3 tablespoons butter
- 1 medium onion, finely diced
- 2 ribs celery, finely chopped
- 3 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons rubbed sage
- Pinch of dried thyme
- 1 ½ cups chicken stock
- 1 cup whole milk
- 2 chicken breasts, cooked and cubed
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen corn
Pie Pastry Instructions
- Prepare the pie pastry by adding the flour and salt to the bowl of a food processor. Pulse a few times to combine; add the butter and pulse 6 to 8 more times. The butter should be the size of large peas.
- Add 2 tablespoons of water and pulse 5 to 6 times more. Continue adding water and pulsing just until the dough begins to clump together.
- Turn the dough out onto a floured surface and press it to form a mound; do not knead.
- Cut the mound into 2 equal portions and press each mound into a disk. Wrap each disk in plastic wrap, and place in the refrigerator for 30 minutes to 3 days.
Pie Filling Instructions
- Preheat the oven to 400°F.
- In a small pan fitted with a steamer basket, steam the potatoes and carrots for 7 to 9 minutes until just fork tender and set aside.
- In a large saucepan set to medium heat, cook onion and celery in the butter for 5 minutes until tender and clear.
- Add the flour and all seasonings and cook for 2 minutes.
- Warm the chicken stock and milk together in the microwave for about 30 seconds. Add the liquid to the saucepan slowly and whisk vigorously to be sure no lumps of flour remain; bring the pan to a gentle boil. Continue to cook, stirring often, until the mixture thickens.
- Add the chicken and all remaining vegetables. Mix well and remove from heat.
Assembling the Pie
- Prepare the pastry by spraying a 9-inch pie plate with non-stick spray.
- Remove 1 disk of dough from the refrigerator and roll the pastry in a circle on a lightly floured surface. The circle should be roughly 2 inches larger than the pie plate.
- Place the pastry inside the pie plate careful not to stretch the dough. Trim the edges of the pastry slightly larger than the plate. Place the pie plate in the refrigerator.
- Roll the top pastry in the same manner until it is large enough to cover the pie.
- Using a knife or small cookie cutters, cut vents in the pastry to allow steam to escape. Carefully slide the top pastry onto a baking sheet and into the refrigerator for 5 minutes. This will make transferring it to the top of the pie easier.
- Remove the pie plate from the refrigerator and add prepared filling, which may mound in the center.
- Remove top pastry from the refrigerator; use a large spatula to center it on top of the pie. Trim top crust if needed.
- Fold the edges of the top crust under the bottom crust and crimp the edges.
- Using a pastry brush, coat the pastry evenly with egg wash before baking for 50 minutes to an hour, or until the crust is golden brown and the filling is bubbling through the vented crust. If the crust begins to brown too much, tent it with a piece of foil.
- Let the pie rest for 20 minutes before slicing to serve.
- For best pie crust results, keep all of the ingredients cold.
- If the pastry is difficult to handle, chill for 5 minutes, allowing it to become firm.
- You can substitute ready-made rollout pastry.
Lorie Fangio is a teaching chef and founder of A Taste of Paris™ food and wine trips to France. For more great recipes and to learn more about Lorie, visit www.atasteofparis.net.