November 20, 2020

Chicken Pot Pie

This homemade Chicken Pot Pie is the ultimate comfort food! Made with a buttery, flaky homemade pie crust filled with shredded chicken, vegetables, and a creamy sauce. If you’ve never tried a homemade savory pot pie, this will impress everyone!

Chicken Pot Pie Recipe

Celina Swartz

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Servings 8 People

Ingredients

Baking & Spices

1 Homemade Pie Crust (2 Disks)
1/3 cup All Purpose Flour
2 cups Chicken Stock
2 tsp Salt
1/4 tsp Pepper

Meats

4 cups Cooked Chicken Shredded*

Produce

1 Medium yellow onion (1 cup chopped)
1 Medium carrots (1 cup) thinly sliced

Refrigerated

1/2 cup Heavy cream
6 tbsp Unsalted butter

Frozen

1 cup Frozen peas do not thaw
1 cup Frozen corn do not thaw

Egg Wash

1 Egg beaten

Instructions

In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute for 8 minutes over medium heat until soft.
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste.
Add shredded cooked chicken, frozen peas, and frozen corn. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp knife to cut 6 small slits on the top to allow steam to escape. Brush the top of the crust with the beaten egg.
Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing. ENJOY!