Our Favorite Chicken Pot Pie

A golden brown flaky buttery crust covers a filling of tender chicken and vegetables in a savory herb filled sauce! Savor this comfort food - Our Favorite Classic Homemade Chicken Pot Pie! I'll give you my tips for making a super flavorful filling! Plus lots of options for customizing to your tastes and time-saving tips!

Tina Verrelli - epicuricloud.com

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Course: Main Course, Main Dish

Cuisine: American

Keyword: chicken, chicken pie, pie crust, pot pie

Prep Time: 30

Cook Time: 40

Servings: 6 servings

Ingredients

Measurements for Single Pie Crust (top crust only) See Notes Below for Double or Larger Pie Crust - or feel free to use a store bought crust!

1 1/2 cups flour (plus extra for rolling)
1/2 teaspoon coarse kosher salt
6 tablespoons unsalted butter very cold, cut into 1/2" cubes
3 tablespoons (1/2 cup) solid shortening (Crisco) very cold, cut into 1/2" cubes
2-4 tablespoons icy cold water

Filling

4 tablespoons butter
1/3 cup finely chopped onion
1/3 cup chopped celery
3/4 cup chopped carrots
1 cup thinly sliced leeks optional
4 cups cooked shredded chicken
1/4 cup flour
1/3 cup dry white wine optional
3 cups low-sodium chicken broth (plus extra if needed)
2 tablespoons finely chopped flat leaf parsley 2 teaspoons dried
1 tablespoon fresh thyme leaves 1 teaspoon dried
1 1/2 teaspoons finely minced fresh sage 1/2 teaspoon dried ground sage
1 1/2 teaspoons coarse kosher salt more to taste
1/4 teaspoon pepper
2/3 cup frozen peas

Egg Wash - Optional

1 egg
2 tablespoons water

Instructions

Pie Crust:

Add flour and salt to mixing bowl, stand mixer or food processor. Stir or pulse the flour and salt to combine. Add butter and shortening to flour.
Cut butter and shortening into flour until the mixture is sandy with some pea sized pieces left.
By-Hand: with a pastry cutter or 2 knives / Stand Mixer: w/flat beater on low speed / Food Processor: w/multi-purpose blade – pulsing
Sprinkle in the water while stirring or pulsing until it begins to hold together. Test by taking out a small amount and gently squeezing in your hand – it should hold together. (You do not want to mix until it forms a uniform ball like pizza or bread dough.)
Pat the dough into a disk shape, wrap in plastic wrap and refrigerate for several hours or overnight.

Filling and Assembly Directions:

Preheat oven to 425 degrees F. Arrange oven rack to lower middle position.
In a 12-inch, 3-inch deep skillet or dutch oven melt the butter over medium-low heat. Add the onion, celery, carrots and leeks to the pan and sauté for about 5 minutes or until the vegetables begin to soften.
Mix in the chicken, then sprinkle in the flour and stir to combine. Add the wine and stir to deglaze the pan. Cook, stirring until wine reduces.
Sprinkle in the herbs and spices. Stir in the broth.
Bring to simmer and cook stirring frequently for about 10 minutes or until thickened. (If mixture gets too thick stir in a little more broth.)
Stir in the peas. Pour into 2-quart or larger baking dish.
Roll-out pie crust to fit about 1.5-2 inches larger than baking dish. Top dish with crust and tuck extra crust under and crimp.
Whisk together egg and water to make egg wash. Brush crust with egg wash.
Place baking dish on a baking sheet to catch any drips. Reduce oven to 375 degrees F and bake for 30 to 40 minutes or until the crust is browned and the filling is bubbling. Let rest cool about 10 minutes before serving.

Notes

To Freeze:

Let filling cool down before topping with crust. Skip egg wash until ready to bake. Wrap well with plastic wrap and then foil. Freeze. When ready to cook, remove coverings and bake at 375 degrees F. for 1 hour - 1 hour and 15 minutes or until the crust is browned and the filling is bubbling. Cover loosely with foil if crust browns too much. (if you are concerned with putting your cold baking dish into a hot oven. Just place the frozen dish in the cold oven and then turn your oven on to preheat - they will both warm up together.)

Amounts for Double Pie Crust:

Sometimes I'll make a larger pie crust using these measurements even if I'm just putting a crust on the top - if the dish I'm using is larger than 9" in diameter.

2 1/2 cups flour (plus extra for rolling)
1 teaspoon coarse kosher salt
10 tablespoons unsalted butter, very cold, cut into 1/2" cubes
8 tablespoons (1/2 cup) solid shortening (Crisco) very cold, cut into 1/2" cubes
1/4 - 1/3 cup icy cold water

Our Favorite Chicken Pot Pie is very Customizable:

CHICKEN: You can use rotisserie chicken or leftover chicken - or even turkey!

THE SAUCE: Do you like it thicker or thinner in texture. I definitely like my pies on the juicier side. If you prefer a thicker texture - add another tablespoon or so of flour. I don't add cream to my sauce, but you totally can - start with a 1/4 cup and go from there.

VEGETABLES: You can use what you have, even frozen vegetables! Just aim for about the same total amount.

HERBS & SPICES: You can use fresh or dried, sometimes I even use a "Poultry Seasoning" blend -which simplifies it further! Also, a teaspoon of Roasted Chicken Better Than Bouillon can amp up the flavor as well!

CRUST: I tend to like a top crust only, but if you like a double crust, go for it! You can make your own crust or use store bought.

BAKING DISH: You'll need a large enough dish to fit at least 2 quarts. Or sometimes it's fun to make individual pot pies! The larger the dish, the more crust you'll need. Consider making the double crust - measurements for that are in the recipe notes.

Nutrition (approx. data estimated via online nutritional calculator.)

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