Chicken Pot Pie

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Chicken Pot Pie is the world’s best comfort food. Juicy chicken and vegetables in a creamy filling inside of a flaky crust can’t be beaten.

Chicken Pot Pie is the world's best comfort food. Juicy chicken and vegetables in a creamy filling inside of a flaky crust can't be beaten.

Is there really anything better than chicken pot pie? Scratch that, homemade chicken pot pie. It’s both impressive and homey, all in one dish.

There’s nothing like sitting down at the table at the end of a long day and sharing piping hot chicken pot pie with the ones you love. The flakey crust melts in your mouth while the creamy chicken filling soothes the soul. It’s divine, really.

To me, chicken pot pie needs to have a few things for it to be really good.

  1. Good crust. To me, chicken pot pie should be covered on top with a great crust. I prefer the homemade crust that’s in the recipe below, or store-bought puff pastry that’s rolled out and cut into a circle. Store-bought pie crust works OK, but homemade or puff pastry is best.
  2. Creamy filling. I actually use cream of chicken soup (not the condensed kind, the soup) in my filling with some extra flour and butter. I usually make my own cream of chicken soup, but you can use storebought if you like.
  3. Juicy chicken. I cube up chicken breast and cook it right along with the vegetables for the filling. You can, of course, use leftover or shredded chicken, but juicy chunks taste best to me.
  4. Lots of vegetables. Chicken pot pie is not a light meal, so I like to add plenty of vegetables to make up for the butter, which can’t be skimped on. I use frozen mixed vegetables to make things easy, peas, corn, and carrots are best. If you want to use all fresh vegetables, add diced carrots in with the onion and celery and the peas and corn in with the cream of chicken soup.

You’ll be surprised by how easily this pot pie comes together. I make my pie crust in a food processor, which does all of the work for me, and whip up the filling while the dough rests in the fridge.

All that’s left is pouring the filling into a pie plate, or 8×8 casserole dish, and rolling out the dough to lay on top. It’s best-served piping hot.

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Chicken Pot Pie


  • Author: Allie McDonald
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6

Description

Chicken Pot Pie is the world’s best comfort food. Juicy chicken and vegetables in a creamy filling inside of a flaky crust can’t be beaten.


Ingredients

For the crust:

  • 1 and 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 pinch pepper
  • 1 stick (1/2 cup) cold butter, cubed
  • 45 Tbsp. ice water

For the filling:

  • 2 Tbsp. butter
  • 1 onion, diced
  • 1 and 1/2 cups celery, diced
  • 1 lb. boneless, skinless chicken breast or thighs, in 1/2 inch pieces
  • 2 garlic cloves, minced
  • 2 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. fresh thyme
  • 1/8 tsp. paprika
  • 1 cup frozen, mixed vegetables (I like peas, corn and carrots)
  • 2 cups cream of chicken soup (if you want to make your own, here’s my recipe)*
  • 1 egg
  • 1 Tbsp. water

Instructions

  1. Make the pastry by adding the flour, salt, pepper, and butter to a food process or bowl. Work the butter into the flour with the processor or a pastry cutter until the mixture looks like coarse crumbs.
  2. Add the water gradually until the dough pulls together. Shape the dough into a disc and wrap in plastic wrap. Let the crust dough rest in the fridge for 30 minutes while you prepare the filling.
  3. Preheat the oven to 350F.
  4. Heat the butter in a large saucepan over medium heat until bubbly.
  5. Add the onion and celery and cook for 3 minutes to soften. Add the chicken.
  6. Cook stirring occasionally until chicken is browned and cooked through, about 10 minutes.
  7. Add the garlic, flour, salt, pepper, paprika, and thyme and cook for 3 minutes. Then add the frozen vegetables and cream of chicken soup.
  8. Bring the mixture to a slow boil, scraping the bottom of the pan to get all of the flavor bits up. Reduce the heat to low and simmer for 5 minutes until thick and bubbly.
  9. Pour the filling into a pie plate.
  10. Roll the crust dough out to a circle that’s about 10 inches in diameter. Lay the crust on top of the pie plate and the filling.
  11. Whisk the egg and tablespoon of water together and brush all over the crust. Pierce the crust with a fork or knife to create vent holes.
  12. Bake until the crust is golden and filling is bubbly, about 35 minutes. Let rest for 5-10 minutes before cutting and serving.

Notes

  • Note that this is cream of chicken soup NOT condensed
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