Chicken Pot Pie

Chicken Pot Pie Recipe

This chicken pot pie recipe makes the best dinner for a cozy night in. The filling is out of this world and my favorite homemade pie crust makes it that much better.Chicken Pot Pie

Chicken Pot Pie Ingredients:

  • 1 homemade pie crust: I highly recommend homemade for the best flavor and texture. Get the recipe for my favorite pie crust: Best Homemade Pie Crust Recipe.
  • 2 (1-2 lb.) bone-in, skin-on chicken breasts: Pound to an even thickness for even cooking. Bone-in, skin-on chicken is always best to avoid it drying out. Let the chicken sit at room temperature for 30 minutes before baking, which also helps it cook evenly. 
  • Veggies: Classic chicken pot pie staples-chopped onion, carrots, celery, potatoes, and frozen peas. 
  • Soup base: Butter, flour, heavy cream, and chicken broth make the filling so wonderfully thick and creamy! 

Chicken Pot Pie Instructions:

Make the pie crust: Make the pie crust in advance and allow it to cool at least 3 hours in the fridge before using it. Prepared pie crusts can be stored for up to 3 days in the fridge or up to 6 months in the freezer.

Cook the chicken: Preheat your oven to 450°. Line a roasting pan with foil and spray it with non-stick spray. Add the chicken to the pan. Take about a tbsp of butter and gently use your fingers to slide under the skin of each. Drizzle with olive oil and season with salt and pepper. Bake for 30 – 40 minutes depending on the thickness. Let the chicken rest for 10 minutes before slicing.

Make the filling: Reduce the oven temperature to 375°. Heat the olive oil in a large soup pot. Sauteé chopped onions, carrots, celery, and potatoes until soft (about 5 minutes). Add the cooked diced chicken and frozen peas and stir to combine. Next, add the butter and stir until melted. Then add the flour, heavy cream, and broth and stir until smooth. Season with salt and pepper and bring to a boil. Once boiling, reduce to a simmer and simmer 15 minutes, stirring occasionally. 

Prepare the pie crust: Set the pie dough out on a clean surface that has been coated with flour. Coat the rolling pin with flour and begin to shape the pie dough. Rolling the pie out will require a bit of arm strength, but it will get easier once it has been worked a little. Add the crust to the bottom of a 9″ pie pan that has been sprayed with non-stick spray. Use a fork to poke a few holes in the pie crust. Add the filling to the pie crust and cover with the second pie crust. Brush the top with egg wash: 1 egg + 1 tbsp. of milk. Bake the pie for 45 minutes or until the crust is golden brown. 

chicken pot pie

Chicken Pot Pie
Print Recipe
5 from 2 votes

Chicken Pot Pie

Chicken pot pie with the best homemade pie crust
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: chicken pot pie
Servings: 4 people
Calories: 300kcal
Cost: $5

Ingredients

  • 1 Homemade Pie Crust
  • 1 tbsp olive oil
  • 1 cup onion chopped
  • 1 cup carrot diced
  • 1 cup celery chopped
  • 1 cup russet potato diced
  • 2 cups cooked chicken cubed
  • 1 cup frozen peas
  • ¼ cup butter
  • ¼ cup heavy cream
  • ¼ cup flour
  • 3 cups chicken broth
  • 1 tsp salt
  • 1 tsp pepper

Egg wash

  • 1 egg
  • 1 tbsp milk

Instructions

  • Make the pie crust:
  • Make the pie crust in advance and allow it to cool at least 3 hours in the fridge before using it.
  • Cook the chicken:
  • Preheat your oven to 450°. Line a roasting pan with foil and spray it with non-stick spray.
  • Add the chicken to the pan. Using your fingers, gently slide 1 tbsp of the butter under the skin of each of the chickens.
  • Drizzle with olive oil and season with salt and pepper. Bake for 30 - 40 minutes depending on the thickness. Let the chicken rest for 10 minutes before slicing.
  • Make the filling:
  • Reduce the oven temperature to 375°. Heat the olive oil in a large soup pot.
  • Sauteé chopped onions, carrots, celery, and potatoes until soft (about 5 minutes).
  • Add the cooked diced chicken and frozen peas and stir to combine.
  • Add the butter and stir until melted.
  • Add the flour, heavy cream, and broth and stir until smooth. Season with salt and pepper and bring to a boil. Once boiling, reduce to a simmer and simmer 15 minutes, stirring occasionally.
  • Prepare the pie crust:
  • Set the pie dough out on a clean surface that has been coated with flour. Coat a rolling pin with flour and begin to shape the pie dough into 2 pie crusts.
  • Transfer one of the crusts to a 9" pie pan that has been sprayed with non-stick spray. Use a fork to poke a few holes in the pie crust.
  • Add the filling to the pie crust and cover with the second pie crust.
  • Brush the top with the egg wash. Bake for 45 minutes or until the crust is golden brown.

Nutrition

Calories: 300kcal

 

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