Classic Homemade Chicken Pot Pie
User Reviews
5
16 reviews
Excellent
Classic Homemade Chicken Pot Pie
Report
Classic Homemade Chicken Pot Pie features a flaky double crust filled with a rich chicken and vegetable filling thickened with butter, flour, and broth. The filling includes shredded cooked chicken, diced onion and celery, and frozen carrots, peas, and corn, all seasoned with thyme, salt, and pepper. This comforting pie is finished with a golden baked crust and creamy interior, providing a satisfying, traditional meal.
Description
This recipe begins with a homemade pie crust made from flour, salt, and cold salted butter cut into the flour before adding ice water to form a dough. The dough is divided and chilled before rolling out for a double crust. The filling is made by sautéing onion, celery, and garlic in butter, then stirring in flour to form a roux. Chicken broth and milk are added to create a thick sauce seasoned with salt, pepper, and thyme.
Shredded cooked chicken and thawed frozen vegetables—carrots, peas, and corn—are stirred into the sauce to create a hearty filling. The filling is then sealed inside the rolled pie crusts and baked until the crust is golden and the filling bubbly. The result is a classic pot pie with a crisp, buttery crust and rich, creamy chicken and vegetable interior.
This pot pie can be prepared in advance, with dough and filling made and stored refrigerated or frozen. It can also be frozen fully assembled, and baked from frozen with adjustments. Letting the filling come to room temperature before assembling helps ensure even cooking. The versatile recipe allows the use of refrigerated dough as a shortcut.
Share:
Ingredients
For the Crust (Yields a Double Crust):*
- 2 ½ cups all-purpose flour 300 grams
- ¼ teaspoon salt
- 16 tablespoons butter 2 sticks (8 oz), cold salted, cut into ½-inch cubes
- ½ cup water ice, plus more as needed
For the Filling:
- ⅓ cup butter salted
- ⅓ cup onion finely diced
- ⅓ cup celery finely diced
- ½ teaspoon garlic about 1 small clove, minced, fresh
- ⅓ cup all-purpose flour
- 1 ½ cups chicken broth
- ⅔ cup milk whole, at room temperature
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme or about 1 teaspoon fresh thyme leaves, dried
- 3 cups chicken shredded, cooked
- 1 ½ cups green pea frozen, thawed
- 1 ½ cups carrot frozen, thawed
- 1 cup corn kernels frozen, thawed
Instructions
MAKE THE PIE CRUST:
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter, tossing them through the flour until each piece is well coated. Using your fingers or a pastry cutter, cut the butter into the flour just until the pieces of butter are about the size of walnut halves.
- Make a well in the center of the flour mixture. Add the ice water, use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).
- Divide the dough into two equal portions. Press each portion into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the discs of pie dough for up to 3 months.
ROLL OUT THE PIE CRUST:
- If the dough is very cold and hard, let the discs rest for 10-15 minutes at room temperature before rolling out. On a floured surface, roll out the first disc of dough to a large circle, about ⅛ – ¼ -inch thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Grease a 10-inch cast iron skillet with cooking spray. Using the rolling pin, transfer the rolled out dough to the skillet. Cover with plastic wrap and place the skillet in the refrigerator while you roll out the second disc.
- Roll out the second disc of dough to a large circle, using the same method as described above. Using a rolling pin, transfer the rolled out dough to a large platter or baking sheet. Cut the dough into 1-inch wide strips. Cover with plastic wrap and place it in the refrigerator while you make the filling.
MAKE THE FILLING:
- Preheat oven to 425°F.
- In a large skillet or Dutch oven, melt butter over medium heat. Add onion and celery; cook until soft (about 5 minutes). Add garlic and cook for 1 more minute, stirring constantly. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Add the salt, pepper and thyme. Cook, whisking frequently, until thickened (about 4-5 minutes).
- Remove from the heat. Stir in the chicken, peas and carrots, and corn.
ASSEMBLE PIE:
- Pull the cast iron skillet with the bottom crust out of the refrigerator. Pour the chicken mixture into the crust. Weave the strips of pie crust in a lattice pattern on top of the chicken mixture. Trim the ends of the lattice strips to be even with the edges of the bottom crust. Press the ends of the top strips and the edges of the bottom crust together, and crimp if desired.
- Bake on the middle rack in the 425°F oven until the crust is golden brown and the filling is bubbly, about 35 minutes. Let stand for 20-30 minutes before slicing and serving.
Notes
- Refrigerated pie crusts can be used as a substitute for homemade dough for convenience.
- Prepare the pie crust dough at least 1 hour in advance or up to two days ahead, keeping it chilled.
- The filling can be made ahead, stored airtight in the fridge for up to 3 days, then brought to room temperature before assembling.
- Assemble and freeze the pie unbaked for up to 3 months. Bake from frozen by covering with foil at 425°F for 30 minutes, then uncover and bake for 35-40 minutes until golden and bubbly.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
568kcal
(28%)
Carbohydrates
43g
(14%)
Protein
21g
(42%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Cholesterol
122mg
(41%)
Sodium
793mg
(33%)
Potassium
350mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3553IU
(71%)
Vitamin C
8mg
(9%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 568kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 21g | 42% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 122mg | 41% |
| Sodium | 793mg | 33% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3553IU | 71% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
Other Recipes
You'll Also Love
