Homemade Chicken Pot Pie Recipe With Homemade Crust
Description
It’s hard to beat the delicious combination of creamy chicken and vegetables all nestled into a delicious homemade flaky pie crust. This homemade chicken pot pie recipe is a classic comfort food dish that requires a bit of effort, but it’s worth it! The combination of the creamy sauce, tender chicken, and vegetables, all wrapped in a flaky buttery crust is a real treat. The best part? This dish can be made ahead of time and frozen or refrigerated for a quick and easy dinner solution.
Prep Time
This chicken pot pie recipe does require a little bit of preparation time, but it’s not difficult. You’ll need to prepare the homemade crust, which takes about 10 minutes. The filling should take about 15 minutes to prepare. Once everything is prepped, the pie should take about 45 minutes to bake.
Cook Time
The homemade chicken pot pie recipe will take about 45 minutes to bake. You’ll know it’s done when the crust is golden brown and the sauce is bubbly. Allow the pie to cool for at least 10 minutes before serving.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 1/4 cup cold water
- For the filling:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
- 2 cups cooked chicken, diced
Instructions
1. Preheat oven to 375°F and grease a 9-inch pie plate.
2. To prepare the crust, combine the flour and salt in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in the cold water and mix until a dough forms.
3. On a lightly floured surface, roll out the dough to fit the pie plate. Place the dough in the pie plate and trim the edges. Set aside.
4. To prepare the filling, melt the butter in a large skillet over medium heat. Add the onion, celery, carrots, peas, and corn and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
5. Stir in the flour and cook for 1 minute. Slowly add the chicken broth and stir until combined. Add the thyme, sage, salt, and pepper. Bring to a boil, reduce heat, and simmer for 5 minutes.
6. Stir in the heavy cream and cooked chicken. Pour the filling into the prepared pie crust.
7. Place the pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
8. Allow the pie to cool for 10 minutes before serving.
Equipment
- Mixing bowl
- Pastry cutter or two knives
- Rolling pin
- 9-inch pie plate
- Large skillet
- Baking sheet
Notes
This recipe can easily be made ahead of time and frozen or refrigerated for a quick and easy dinner solution. To freeze, allow the pie to cool completely, wrap tightly in a double layer of plastic wrap, and freeze for up to 3 months. To reheat, thaw the pie in the refrigerator overnight, then bake in a 350°F oven for 30-35 minutes or until heated through.
Nutrition Per Serving
Calories: 474; Total Fat: 23g; Saturated Fat: 11g; Cholesterol: 90mg; Sodium: 626mg; Carbohydrates: 41g; Fiber: 3g; Sugar: 4g; Protein: 21g
Recipe Tips
- This homemade chicken pot pie recipe is perfect for using up leftover cooked chicken. You can also use leftover cooked turkey for a delicious twist!
- If you’re short on time, you can use a store-bought crust or puff pastry. Just be sure to bake according to package directions.
- To make this dish even more flavorful, try adding 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, or 1 teaspoon of chopped fresh herbs.
- For a vegetarian version, omit the chicken and add an extra cup of vegetables.
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