Chicken Pot Pie
User Reviews
4.7
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Prep Time
40 mins
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Cook Time
45 mins
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Total Time
1 hr 25 mins
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Servings
10
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie
Description
The Chicken Pot Pie recipe begins with a crust made from cold butter combined into flour, sugar, and salt, rolled to create a flaky texture. The dough is chilled before rolling out and forming the pie shells. The filling is made by sautéing onion, carrot, celery, and garlic in butter, then stirring in flour to form a roux that thickens the mixture when combined with chicken broth and cream.
Fresh thyme and Italian parsley add herbal depth, while shredded chicken and peas provide hearty protein and vegetal sweetness. The mixture is cooked until thick and creamy, then poured into the prepared pie crust and topped with the second crust, brushed with beaten egg to brown. Baking until golden seals in the creamy filling and crisp crust.
This pot pie is ideal for using leftover cooked chicken or turkey. It serves as a comforting main course with a rich sauce and tender vegetables inside a crisp buttery crust. The pie can also be frozen for later convenience.
Helpful notes emphasize the versatility of using leftover poultry and confirm that this dish freezes well for future meals.
Ingredients
For the chicken pot pie crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup butter cut into cubes, cold unsalted
- 1/2 cup buttermilk cold
- 1-2 tablespoons water cold
- 1 egg beaten, for the egg wash, large
For the pot pie filling:
- 1/4 cup butter unsalted
- 1/3 cup onion diced
- 2 carrot sliced (about 1 cup, medium
- 1 celery sliced (about 1/2 cup, stalk
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons thyme minced fresh
- 1 tablespoon Italian parsley minced, fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups chicken shredded, or turkey
- 1 cup peas frozen
Instructions
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
- Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally. Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400°F.
- Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.
Notes
- This recipe works well with leftover rotisserie chicken or turkey.
- The pot pie freezes well; freeze after baking for convenient leftovers.
- For best results, use fresh herbs and properly chilled dough for a flaky crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 127mg | 42% |
| Sodium | 929mg | 39% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3090IU | 62% |
| Vitamin C | 10mg | 11% |
| Calcium | 53mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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