Description
Homemade chicken pot pie is loaded with a delicious, creamy, savory filling contained by a crispy, buttery, and flaky pie crust. It stores and freezes well.
Ingredients
For homemade pie crusts:
- 2 + 1/2 cups all-purpose flour (300 grams)
- 1/2 cup butter, cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/3 cup ice water
Or use store-bought pie crusts (double crusts), about 400 grams.
For the chicken pot pie filling:
- 2 tablespoons butter
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 medium carrots, thinly sliced
- 3 ribs celery, thinly sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/4 cup sour cream or heavy cream
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen peas
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
For assembling:
- 1 egg, beaten (for egg wash)
- 1/4 teaspoon salt (for topping on crust)
- 1/8 teaspoon ground black pepper (for topping on crust)
Instructions
Make the pie dough:
- Add flour, butter and salt into a food processor. Pulse mix on and off for 1 minute until the flour mixture turns into a small breadcrumb-like consistency.
- Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute until the crumbs stick together.
- Transfer the dough onto a lightly floured surface. Divide the dough ball in half and flatten to form 2 equal discs. I highly recommend you wear disposable gloves to handle the dough to keep it as cold as possible.
- Roll the dough into approximately two 10-inch round circles (one for top crust and one for bottom crust). Sprinkle with some flour if needed to help rolling. Carefully lift and fit one dough circle into a 9-inch pie dish (for the bottom crust). Carefully wrap the top crust with plastic cling wrap.
- Refrigerate the pie dough lined pie dish along with the wrapped top pie crust for at least 15 minutes.
Make the chicken pot pie filling:
- In a large skillet, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, carrots and celery. Sauté until tender, about 2 minutes.
- Add flour and stir well until thickened into a paste, about 1 minute.
- Slowly add chicken broth and sour cream. Mix well until smooth and bring the mixture to a simmer. Let it simmer over medium heat until thickened to a desired consistency (similar to gravy), about 2-3 minutes.
- Turn off heat. Stir in chicken and peas and season with salt and pepper. Set the chicken pot pie filling aside, allowing it to cool down a bit.
Assemble the pie and bake:
- Preheat oven to 400F.
- Remove the pie dish lined with the chilled pie crust lined from the fridge and fill it with the chicken mixture.
- Place the top crust over the filling to form a lid (It should completely cover the edge of the bowl)
- Tuck in the excess overhanging dough and press down to seal the edge. Flute the edges of the pie crust (to make it look pretty).
- Cut out a few small vents on the top crust with a knife. Apply egg wash over the top pie crust and season with some salt and pepper.
- Bake until the top turns golden brown, about 30 minutes. Let it rest for 15 minutes, then slice and serve.
Notes
How to store: Allow the chicken pot pie to cool completely. This step is essential to keep the crust crisp and not soggy. Then, wrap it with plastic cling wrap or place it in an airtight container. It will keep in the fridge for up to 3-4 days.
How to freeze: You can freeze chicken pot pie whole or in individual portions. I recommend cutting it into the portions you’d like to thaw. Then, tightly wrap each piece in plastic cling wrap or aluminum foil, and place the wrapped pie into freezer bags. Store for up to 3-4 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Pie
- Method: Baked
- Cuisine: American