Homemade Chicken Pot Pie is a comforting dish that warms the heart and fills the belly. This classic recipe combines tender chicken, fresh vegetables, and creamy sauce, all wrapped in a flaky, golden crust. It’s perfect for a family dinner or a cozy meal on a chilly evening.
Why Make This Recipe
Making your own Chicken Pot Pie is a great way to create a delicious meal with simple ingredients. Not only is it a crowd-pleaser, but it’s also customizable. You can use leftover chicken or turkey, add your favorite vegetables, and control the flavors to suit your taste. Plus, there’s something truly special about a pie made from scratch that brings joy to the table.
How to Make Homemade Chicken Pot Pie
Ingredients:
- 3 cups flour
- 1 teaspoon fine sea salt
- 1 cup shortening
- 1 large egg (beaten)
- 5 tablespoons ice water
- 1 tablespoon vinegar
- 1/3 cup salted butter
- 4 cups assorted diced vegetables
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 1/2 cups half-and-half
- 1 1/2 cups chopped cooked chicken or turkey
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 tablespoon milk
Directions:
- Preheat Oven: Start by preheating your oven to 400°F.
- Make the Pastry:
- In a large bowl, combine 3 cups of flour and 1 teaspoon of fine sea salt.
- Cut in 1 cup of shortening until the mixture is crumbly.
- Stir in the beaten egg, 5 tablespoons of ice water, and 1 tablespoon of vinegar.
- Mix until the dough forms. Divide the dough in half, wrap in plastic, and chill for at least 30 minutes.
- Make the Filling and Assemble:
- In a large pan, melt 1/3 cup of salted butter over medium heat.
- Add 4 cups of assorted diced vegetables and cook until softened.
- Sprinkle in 1/2 cup of all-purpose flour and stir for 1 minute.
- Gradually add 1 1/2 cups of chicken stock and 1 1/2 cups of half-and-half, stirring continuously until thickened.
- Stir in 1 1/2 cups of chopped cooked chicken or turkey, 1/2 teaspoon of fine sea salt, and 1/2 teaspoon of black pepper.
- Roll out one half of the chilled dough and place it in a pie dish.
- Pour the filling into the crust.
- Roll out the second half of the dough to cover the filling. Seal the edges and make a few slits in the top crust to allow steam to escape.
- Beat 1 large egg with 1 tablespoon of milk and brush it over the crust.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.
How to Serve Homemade Chicken Pot Pie
Serve the Chicken Pot Pie warm, straight from the oven. You can slice it into wedges and serve it alongside a simple salad for a complete meal. This pie is best enjoyed fresh, but the leftovers are just as delicious.
How to Store Homemade Chicken Pot Pie
If you have any leftover Chicken Pot Pie, allow it to cool completely. Cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, bake it in a 350°F oven until warm.
Tips to Make Homemade Chicken Pot Pie
- Use a mix of your favorite vegetables, such as carrots, peas, and potatoes for added flavor and texture.
- For a creamier filling, you can add a bit more half-and-half or use heavy cream.
- Allow the pie to cool slightly before cutting to help the filling set and prevent spills.
Variation
You can easily adapt this recipe by swapping different meats or using a vegetarian option with tofu or mushrooms. Try adding herbs like thyme or rosemary for extra flavor.
FAQs
- Can I use store-bought crust?
Yes, you can use store-bought pie crusts to save time. Just follow the package instructions for baking time. - How long does it take to make Chicken Pot Pie?
The entire process takes about 1.5 to 2 hours, including preparation and baking time. - Can I make Chicken Pot Pie ahead of time?
Absolutely! You can prepare the filling and crust in advance. Assemble the pie and store it in the fridge until you’re ready to bake it.
Enjoy making and sharing your Homemade Chicken Pot Pie!
Homemade Chicken Pot Pie
Ingredients
For the crust
- 3 cups flour All-purpose flour
- 1 teaspoon fine sea salt
- 1 cup shortening For a flakier crust
- 1 large egg (beaten)
- 5 tablespoons ice water
- 1 tablespoon vinegar White or apple cider vinegar
For the filling
- 1/3 cup salted butter
- 4 cups assorted diced vegetables e.g., carrots, peas, potatoes
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 1/2 cups half-and-half or heavy cream for a creamier filling
- 1 1/2 cups chopped cooked chicken or turkey Can use leftover chicken or turkey
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 large egg For brushing on the crust
- 1 tablespoon milk For brushing on the crust
Instructions
Preparation
- Preheat your oven to 400°F.
- In a large bowl, combine 3 cups of flour and 1 teaspoon of fine sea salt.
- Cut in 1 cup of shortening until the mixture is crumbly.
- Stir in the beaten egg, 5 tablespoons of ice water, and 1 tablespoon of vinegar.
- Mix until the dough forms. Divide the dough in half, wrap in plastic, and chill for at least 30 minutes.
Filling and Assembly
- In a large pan, melt 1/3 cup of salted butter over medium heat.
- Add 4 cups of assorted diced vegetables and cook until softened.
- Sprinkle in 1/2 cup of all-purpose flour and stir for 1 minute.
- Gradually add 1 1/2 cups of chicken stock and 1 1/2 cups of half-and-half, stirring continuously until thickened.
- Stir in 1 1/2 cups of chopped cooked chicken or turkey, 1/2 teaspoon of fine sea salt, and 1/2 teaspoon of black pepper.
- Roll out one half of the chilled dough and place it in a pie dish.
- Pour the filling into the crust.
- Roll out the second half of the dough to cover the filling. Seal the edges and make a few slits in the top crust to allow steam to escape.
- Beat 1 large egg with 1 tablespoon of milk and brush it over the crust.
Baking
- Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.
