Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

2020-10-07
5 Stars (5 Voters)
...
This homemade chicken pot pie is one of the best comfort food recipes! This chicken pot pie has a flaky and buttery crust, a rich and creamy filling. Follow this easy recipe to learn how to make the best chicken pot pie.
DIFFICULTY
Medium
YIELDS
8
PREP TIME
2 Hours
WORK TIME
30 Minutes
RECIPE CUISINE
World
INGREDIENTS

    For the crust:

    • 3½ cups (440g) All-purpose flour
    • 1 cup + 1 tbsp (245g) Cold butter, cubed (unsalted)
    • 1/2 teaspoon Salt
    • 6-8 tablespoons Cold Water

    For the filling:

    • 1½ (675g) Cooked chicken, shredded or cubed
    • 1/2 cup (115g) Butter
    • 2 Onions, chopped
    • 3-4 Garlic cloves, crushed
    • 2 Carrots, diced
    • 1/2 cup (60g) Flour
    • 3/4 cup (180ml) Heavy cream
    • 1¾ cups (420ml) Chicken stock
    • 1 cup (160g) Frozen peas
    • 1 tablespoon Thyme
    • Salt to taste
    • Black pepper to taste
    • 3 tablespoons Parsley, chopped
    • Egg wash
DIRECTIONS

  1. Make the crust: In a food processor process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
  2. Divide the dough into two parts (40/60), Shape into balls and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
  3. Preheat oven to 400°F (200°C).
  4. Make the filling: in a large pot over medium heat, melt the butter. Add chopped onions, diced carrots and cook until the carrots are tender, about 5-7 minutes. Add crushed garlic and sauté for 1 minute.
  5. Stir in flour and cook, whisking constantly until thickens. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until slightly thickens. Add shredded chicken, frozen peas, thyme, salt, pepper and parsley. Cook, stirring, for 3-4 minutes. Remove from heat.
  6. Assembly: Roll out the bigger part of dough to about 11-12 inch (30cm) in diameter. Lay in a 8-9 inch (20-23cm) pan. Fill with chilled chicken mixture. Brush around the outer edge of the pastry with the beaten egg.
  7. Roll out the second part of the pastry to about 10-11 inches (25-28cm), place on top of the filling. Trim and then pinch the edges of the crust together. With a small and sharp knife, slice a few small slits in the top crust for steam to escape and brush with the egg wash.
  8. Bake for 55-60 minutes, or until golden brown. After 30 minutes add a pie crust shield or aluminum foil on top of the pie if the crust is getting brown too quickly.
  9. Allow to cool for at least 15 minutes before serving.

Notes:

Can we make chicken pot pie ahead?

Yes, the crust can be made ahead of time and stored up to 4-5 days in the refrigerator or up to 3 months in the freezer (thaw overnight in the fridge before using). The filling can be made 1 day ahead and stored, covered in the refrigerator.

How to store chicken pot pie?

Keep baked chicken pot pie in the fridge, covered for up to 5 days.

Pie crust or puff pastry?

You can use either puff pastry or pie crust to make chicken pot pie. However, the use of pie crust gives a much better result in my opinion, the dough comes out flakier and rich.

What part of chicken can we use?

In this recipe I used chicken breast, but you can use any part of chicken; chicken thighs, chicken legs or even whole chicken.

Can we bake this pie in individual dishes?

Yes, this recipe can be easily adapted to other pie sizes. With this recipe you can make about 5-6 individual chicken pot pies.

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