Chicken Pot Pie

Table of Contents

Chicken pot pie is the epitome of comfort food. With its creamy filling, tender chicken, and flaky crust, this dish has become a staple in many households. Whether you’re preparing a family dinner or looking for a dish to impress your guests, a homemade chicken pot pie is always a winning choice. In this guide, we’ll walk you through how to make the perfect chicken pot pie from scratch.

Ingredients You’ll Need

For the Pie Crust:

2 1/2 cups all-purpose flour
1 cup unsalted butter (cold and cubed)
1 tsp salt
1 tsp sugar
6-8 tbsp ice water

For the Filling:

2 cups cooked chicken (shredded or cubed)
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp thyme
1/4 tsp rosemary
1 3/4 cups chicken broth
2/3 cup whole milk
1 medium onion (chopped)
2 cloves garlic (minced)
2 carrots (sliced)
1 cup frozen peas
1 cup potatoes (cubed and boiled)

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

In a large mixing bowl, combine the flour, salt, and sugar.
Add the cold butter cubes and use a pastry cutter or your hands to mix until the texture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together.
Form the dough into two disks, wrap in plastic, and refrigerate for at least an hour.

Step 2: Cook the Filling

In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook until fragrant.
Add the carrots and cook until slightly softened.
Stir in the flour, salt, pepper, garlic powder, thyme, and rosemary. Cook for about 2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth and milk. Cook until the mixture thickens.
Add the cooked chicken, peas, and potatoes. Stir until everything is well coated and heated through. Remove from heat and let it cool slightly.

Step 3: Assemble the Pie

Preheat your oven to 400°F (200°C).
Roll out one of the pie crusts on a floured surface to fit your pie dish.
Place the crust into the dish, ensuring it covers the bottom and sides.
Pour the chicken filling into the crust.
Roll out the second pie crust and place it over the filling.
Trim any excess dough and crimp the edges to seal the pie.
Cut a few small slits in the top to allow steam to escape.

Step 4: Bake the Pie

Brush the crust with an egg wash (1 beaten egg with a tablespoon of water).
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Let the pie cool for 10 minutes before serving.

Tips for the Perfect Chicken Pot Pie

Keep the butter cold: Cold butter ensures a flaky crust.
Season the filling well: A good balance of herbs and spices makes all the difference.
Use leftover chicken: Rotisserie or roasted chicken works great in this recipe.
Make it ahead: You can prepare the filling a day in advance for an easy assembly.

Variations to Try

Vegetarian Version: Replace chicken with mushrooms and add extra veggies like corn and green beans.
Dairy-Free Option: Use almond milk and vegan butter for the crust.
Spicy Kick: Add a pinch of cayenne pepper to the filling for some heat.

Also Read : The Ultimate Cajun Crawfish Boil Recipe For Seafood Lovers

Conclusion

Making a classic chicken pot pie from scratch is a rewarding experience. With its flaky crust and creamy, savory filling, it’s a dish that brings warmth and comfort to the table. Whether for a family gathering or a cozy night in, this recipe is sure to become a staple in your home.

FAQs

1. Can I freeze chicken pot pie?

Yes, you can freeze chicken pot pie either before or after baking. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months.