Homemade Chicken Pot Pie
A comforting dish that combines tender chicken, fresh vegetables, and creamy sauce, all wrapped in a flaky, golden crust. Perfect for family dinners.
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.
Notes
For a creamier filling, add more half-and-half or use heavy cream. You can use store-bought pie crusts to save time.