Print

Chicken Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 41 reviews

Classic Chicken Pot Pie featuring a flaky homemade pastry crust filled with a savory mixture of tender chicken, vegetables, and a creamy sauce. This comforting dish balances hearty fillings with crisp, buttery crust, perfect for a satisfying meal any time of year.

Ingredients

Pastry Ingredients

  • 3 cups (426 g) all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ cup (113 g) unsalted butter, cold and diced
  • ½ cup (92 g) vegetable shortening
  • ⅔ cup (80 ml) ice water

Filling Ingredients

  • ½ cup (113 g) unsalted butter
  • 1 yellow onion, finely chopped
  • 4 large carrots, peeled and cut into ½-inch dice (about 2 cups)
  • ½ cup (71 g) all-purpose flour
  • 3 cups (360 ml) chicken stock
  • ¼ cup (30 ml) heavy cream
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 4 to 5 cups (454 g) cooked chicken, diced small
  • 8 ounces red potato, ½-inch dice (about 1½ cups)
  • 10 ounces frozen peas, about 2 cups
  • ½ cup (23 g) minced parsley

Egg Wash

  • 1 egg
  • 1 tablespoon water

For Finishing

  • Flaked sea salt
  • Ground black pepper

Instructions

  1. Make the Pastry Dough: In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Using a pastry cutter or fingers, cut in the cold diced unsalted butter and vegetable shortening until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
  2. Prepare the Filling: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped yellow onion and diced carrots; sauté until vegetables are tender, about 5–7 minutes. Sprinkle the all-purpose flour over the vegetables and cook for 2 minutes while stirring constantly to form a roux.
  3. Add Liquids and Seasoning: Slowly whisk in the chicken stock to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes. Stir in the heavy cream, kosher salt, and black pepper. Adjust seasoning as needed.
  4. Add Chicken, Potatoes, Peas, and Parsley: Stir in the diced cooked chicken, diced red potatoes, frozen peas, and minced parsley. Cook for an additional 5 minutes until the potatoes are just tender. Remove from heat and let the filling cool slightly.
  5. Assemble the Pot Pie: Preheat the oven to 400°F (200°C). Roll out one disc of chilled pastry dough on a lightly floured surface to fit your pie dish. Transfer the dough to the dish and trim excess edges. Pour the cooled filling evenly into the crust.
  6. Top Crust and Egg Wash: Roll out the second dough disc to cover the filling. Place it over the filling, seal the edges by crimping, and cut slits for steam to escape. In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust with the egg wash to achieve a golden finish.
  7. Bake the Pot Pie: Place the assembled pot pie on a baking sheet to catch any drips. Bake in the preheated oven for 35 to 45 minutes or until the crust is golden brown and the filling is bubbly. Remove from the oven and let sit for 10 minutes before serving.
  8. Finishing Touch: Sprinkle the baked pot pie with flaked sea salt and a little ground black pepper to enhance flavor. Serve warm and enjoy.

Notes

  • Use cold butter and shortening to ensure a flaky crust.
  • Do not overwork the dough to keep it tender.
  • Make sure the filling is cooled before assembling to prevent the crust from becoming soggy.
  • You can substitute frozen mixed vegetables for a different variety.
  • Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best results.

Find it online: https://familydinnercooking.com/chicken-pot-pie-recipe/