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Chicken Pot Pie

  • Author: Christine Pittman
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American

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

Scale

For the crust:

  • 1 and ½ cups all-purpose flour
  • ½ tsp. salt
  • 1 pinch pepper
  • 1 stick (½ cup) cold butter, cubed
  • 45 Tbsp. ice water

For the filling:

  • 2 Tbsp. butter
  • 1 onion, diced
  • 1 and ½ cups celery, diced
  • 1 lb. boneless, skinless chicken breast or thighs, in ½ inch pieces
  • 2 garlic cloves, minced
  • 2 Tbsp. all-purpose flour
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. fresh thyme
  •  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 350°F.
  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.
  13. Let rest for 5-10 minutes before cutting and serving.

Notes

  • Note that this is cream of chicken soup NOT condensed.