Homemade Chicken Pot Pie
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 people
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Calories
722 kcal
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Course
Main Course
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Cuisine
American
Homemade Chicken Pot Pie
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Homemade chicken pot pie isn't difficult, get all the details here! This recipe is flavorful and creamy with the perfect balance of ingredients! Try it!
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Ingredients
For the Crust
- 2 ½ cups flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 cup butter 2 sticks, cold
- 3 tablespoons sour cream
- ⅓ cup water, ice cold About ¼ - ⅓ cup, see note.
For the Pot Pie
- 3 tablespoons butter
- 2 carrots diced
- 2 celery diced
- 1 small onion diced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 pinch cayenne
- 1 pinch paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons flour
- 2 cups chicken broth
- 1 chicken bullion cube
- ½ cup cream
- 2 cups shredded chicken
- ½ cup peas frozen (or fresh)
- 1 egg + 1 teaspoon water for egg wash
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Instructions
For the Pie Crust
- Cut butter into ½ inch cubes and place in the freezer for 10 minutes.
- Whisk together dry ingredients, sage, and thyme.
- Cut butter into dry ingredients until it is the size of peas.
- Mix 1 tablespoon of the ice water into the sour cream. Drizzle into the dough.
- Add ice water, one tablespoon at a time, mixing gradually, until the dough just starts to come together. It will be shaggy.
- Turn it onto a floured surface and gently bring it together with your hands. Do not over-work the dough.
- Divide it into two portions and refrigerate until you are ready to use it (see note).
For the Pot Pie
- Melt butter in a large dutch oven.
- Add diced vegetables and cook until slightly softened, about 3 minutes.
- Add thyme, sage, parsley, cayenne, paprika, salt and pepper. Cook until fragrant, about 1 minute.
- Add flour and cook until light golden, about 3 minutes.
- Pour in chicken broth, stirring constantly.
- Add chicken bullion cube and cream.
- Add in shredded chicken and peas, stir to combine.
- Simmer until thickened, 5-7 minutes
- Pour filling into pie plate.
- Roll out one of the refrigerated pie dough portions into a 12 inch circle.
- Top with pie crust, trim any excess and fold under. Vent top of pie with 4-5 slits.
- Brush with egg wash.
- Bake at 375 degrees F for about 30 minutes or until the top is golden brown.
Equipments used:
Notes
- You may not need all the water for the dough recipe, add it 1 tablespoon at a time until the dough just comes together.
- This pie crust recipe makes two crusts - I left it this way in the recipe because often I have leftover chicken and want to throw this meal together quickly. I love having an extra top crust in the freezer for this reason.
- The extra pie crust will stay in the freezer for up to 6 months.
- If you want to bake this recipe with a double crust, that is also an option! Extend baking time by 10 minutes, covering the top with foil if it becomes too brown.
- This pot pie can be frozen for a fantastic freezer meal. To bake, remove from freezer and place in cold oven. Turn oven on to 375 and bake for 30 minutes. Check the pot pie to see if it is still cold in the center. Bake longer if needed and cover with foil if top is golden before center is warmed through.
Nutrition Information
Show Details
Calories
722kcal
(36%)
Carbohydrates
53g
(18%)
Protein
18g
(36%)
Fat
48g
(74%)
Saturated Fat
29g
(145%)
Cholesterol
162mg
(54%)
Sodium
1359mg
(57%)
Potassium
415mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5015IU
(100%)
Vitamin C
13.3mg
(15%)
Calcium
71mg
(7%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 48g | 74% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 162mg | 54% |
| Sodium | 1359mg | 57% |
| Potassium | 415mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5015IU | 100% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 71mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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