Homemade Chicken Pot Pie

Name: Homemade Chicken Pot Pie
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 pot pies
Ingredients: 6 (2 1/2 lbs total) boneless; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 tablespoon finely chopped fresh rosemary; 1 1/2 ticks (6 oz) unsalted butter; 3 cups (13 oz) chopped yellow onions (about 3 medium); 3/4 cup unbleached all-purpose flour; 4 cups canned chicken broth or homemade chicken stock; 1 cup heavy cream; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 cups (10 oz) chopped carrots; One (10-ounce) package frozen green peas; 1/2 cup (1 oz) finely chopped fresh parsley; 4 store-bought pastry crusts or 4 batches homemade single crust pie dough*; 1 large egg whisked with 1 tablespoon water; Sea salt and coarsely ground black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings
4 pot pies
Calories
1230 kcal
Course
Main Course
Cuisine
American

Homemade Chicken Pot Pie

Iris Warren

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This homemade chicken pot pie features tender rosemary baked chicken, onions, peas, and carrots, cooked in cream sauce and encapsulated in buttery pie crust. And since they're made individually, you don't have to share. With anyone.

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Ingredients

Servings

For the chicken

6 (2 1/2 lbs total) boneless skinless chicken breasts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary

For the filling

1 1/2 ticks (6 oz) unsalted butter
3 cups (13 oz) chopped yellow onions (about 3 medium)
3/4 cup unbleached all-purpose flour
4 cups canned chicken broth or homemade chicken stock
1 cup heavy cream
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups (10 oz) chopped carrots
One (10-ounce) package frozen green peas
1/2 cup (1 oz) finely chopped fresh parsley
4 store-bought pastry crusts or 4 batches homemade single crust pie dough*
1 large egg whisked with 1 tablespoon water
Sea salt and coarsely ground black pepper

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Instructions

Prepare the oven

Preheat the oven to 450°F (230°C).

Prepare the chicken

Rub the chicken breasts with the olive oil and sprinkle with salt, pepper, and the rosemary. Arrange on a rimmed baking sheet and bake just until cooked through, 15 to 20 minutes.
Let cool. Then coarsely chop into large pieces.

Make the pot pie filling

In a large saucepan over medium-low heat, melt the butter. Add the onions and cook, stirring, until translucent, 10 to 15 minutes.
Whisk in the flour and cook, whisking continuously, until you end up with a thick roux, about 2 minutes. The mixture will brown slightly while you continue to whisk but don't let it burn.
Still whisking, gradually add the broth. Make sure the mixture is blended completely and the roux isn't stuck to the sides of the pot. Reduce the heat to low and add the cream, salt, and pepper. Whisk for another minute or so, remove the pan from the heat, and, using a wooden spoon or spatula, stir in the carrots, peas, parsley, and chopped chicken. Let cool.
Roll out all 4 discs of dough or remove the pie crust from the packaging and tin. If using store-bought pie crust, roll them a little thinner. Cut each into four 9-inch (23-cm) rounds and four 7 1/2-inch (19-cm) rounds (use inverted bowls as guides). Without stretching the dough, gently drape each larger dough round into an individual 6-inch (15-cm) pie pan about 2 inches (5 cm) deep, letting the round drape over the sides of the pan. Place the pie pans on a rimmed baking sheet.
Divvy the cooled chicken mixture among the 4 pie shells. (Depending on the size pie pans you use, you may have extra filling. If so, simply freeze it for use in a future pot pie or tuck it in the fridge and rewarm it later in the week as a perfectly respectable stew.)
Lightly brush the rim of the dough with the beaten egg and then place a smaller round of dough on top of each pot pie. Gently pinch the edges of the top and bottom crusts together to seal. Trim any excess dough to about 1/2 inch (12 mm) around the outside edge of the pans. Roll the outside edges toward the top of the pans, just inside the rim, and crimp with your fingers or a fork.
Lightly brush the top crusts with the egg wash and cut a couple of slits in the center of each. Sprinkle with sea salt and coarse black pepper.
Bake, rotating the baking sheet after 30 minutes, until the mixture is bubbling out of the slits and the crusts are golden, 50 to 60 minutes. If the edges of the pastry are browning too quickly, loosely cover with a strip of foil that you mold around the edge of each potpie.
Let cool slightly and serve.

Notes

If you’d like to lend a more savory note to your pie dough, which will complement the chicken filling here, stir 1/2 teaspoon chopped fresh rosemary into the dough before adding the water.

Nutrition Information

Show Details

Serving 1pot pie Calories 1230kcal (62%) Carbohydrates 90g (30%) Protein 80g (160%) Fat 61g (94%) Saturated Fat 24g (120%) Monounsaturated Fat 24g Trans Fat 0.05g Cholesterol 249mg (83%) Sodium 1988mg (83%) Fiber 11g (44%) Sugar 13g (26%)

Nutrition Facts

Serving: 4pot pies

Amount Per Serving

Calories 1230 kcal

% Daily Value*

Serving	1pot pie
Calories	1230kcal	62%
Carbohydrates	90g	30%
Protein	80g	160%
Fat	61g	94%
Saturated Fat	24g	120%
Monounsaturated Fat	24g	120%
Trans Fat	0.05g	3%
Cholesterol	249mg	83%
Sodium	1988mg	83%
Fiber	11g	44%
Sugar	13g	26%