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Homemade Chicken Pot Pie Recipe With Pie Crust

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Seriously Good Chicken Pot Pie Craving Tasty
Seriously Good Chicken Pot Pie Craving Tasty from cravingtasty.com

Description

Chicken pot pie is a savory, comforting dish that is perfect for cold winter nights. It is made with a savory filling of chicken and vegetables, covered with a top and bottom layer of flaky crust. The top layer of crust is usually the same as the bottom layer, although some recipes call for a different type of crust such as a biscuit topping. This recipe is for chicken pot pie with a classic pie crust. It can be made with cooked chicken, store-bought rotisserie chicken, or leftover cooked chicken.

Prep Time

This homemade chicken pot pie recipe with pie crust takes about 30 minutes to prepare. The prep time includes prepping the vegetables and chicken, making the pie crust, and pre-baking the crust. The filling can be made while the crust is pre-baking, so the total time to make this dish should be about an hour.

Cook Time

The total cook time for this recipe is about 40 minutes. The pie crust needs to be pre-baked for 15 minutes before the filling is added, and then the pot pie needs to bake for 25 minutes. The pie crust should be golden brown and the filling should be bubbling when it is done baking.

Ingredients

For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 cup ice water

For the filling:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 pound cooked chicken, diced or shredded
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).

2. Make the crust: In a large bowl, whisk together the flour and salt. Add the butter and mix with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the ice water and mix with a fork until the dough comes together. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate for at least 15 minutes.

3. Roll out one disk of dough on a lightly floured surface until it is large enough to fit your pie plate. Place the dough in the pie plate and trim the edges. Prick the bottom of the crust with a fork. Place a piece of parchment paper on top of the crust and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights and set aside.

4. Make the filling: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the chicken, flour, and broth and bring to a simmer. Cook until the mixture is thickened, about 5 minutes. Stir in the peas, parsley, thyme, and salt and pepper. Remove from the heat.

5. Pour the filling into the pre-baked crust. Roll out the remaining disk of dough and place on top of the filling. Trim the edges and crimp to seal. Cut several slits in the top of the crust to allow steam to escape. Bake for 25 minutes, or until the crust is golden brown.

Equipment

  • Large bowl
  • Pastry blender or two knives
  • Fork
  • Rolling pin
  • Pie plate
  • Parchment paper
  • Pie weights or dried beans
  • Large skillet

Notes

If you don't have pie weights or dried beans, you can use uncooked rice or lentils instead. This recipe can be made with any type of cooked chicken, such as rotisserie chicken or leftover cooked chicken. You can also substitute other vegetables, such as corn, green beans, or mushrooms, for the carrots and celery.

Nutrition: Per Serving

  • Calories: 611
  • Fat: 32g
  • Carbohydrates: 61g
  • Protein: 21g
  • Sodium: 945mg
  • Fiber: 3g

Recipe Tips

This recipe can be easily doubled or tripled to feed a larger crowd. To make ahead of time, prepare the filling and crust, but do not bake. Cover and refrigerate for up to 2 days. When ready to bake, pre-bake the crust and then add the filling and bake as directed. The pot pie can also be frozen for up to 3 months. To freeze, prepare the filling and crust, but do not bake. Wrap the unbaked pie tightly with plastic wrap and then with aluminum foil. When ready to bake, thaw overnight in the refrigerator and pre-bake the crust before adding the filling.


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