The Best Chicken Pot Pie with Homemade Pie Crust
Highlighted under: Comfort Food
Savor the comforting taste of this classic Chicken Pot Pie, featuring a rich and creamy filling packed with tender chicken and fresh vegetables all encased in a flaky, homemade pie crust. Perfect for cozy family dinners or as a hearty meal on chilly nights, this recipe will become a beloved favorite in your home.
This Chicken Pot Pie recipe has been passed down in my family for generations. Every time I make it, I am reminded of cozy evenings spent around the dinner table, sharing stories and laughter.
The Comfort of Homemade
There's something undeniably comforting about a homemade chicken pot pie. The flaky crust, the rich filling, and the aroma wafting through the kitchen evoke memories of family gatherings and cozy nights at home. Making your own pie crust allows you to adjust the ingredients to your liking, ensuring that every bite is as delicious as possible. With just a few simple ingredients, you can elevate this classic dish to new heights, creating a wholesome meal that warms both the body and soul.
Using fresh ingredients is key to achieving the best flavor for your chicken pot pie. Opt for quality chicken, and take the time to chop your vegetables into uniform sizes to ensure even cooking. Each ingredient plays an important role in the overall taste of the pie. When made with love and care, this dish is not just food; it's a heartfelt expression of home-cooked goodness.
Perfect for Any Occasion
Whether you're preparing a meal for a family gathering, celebrating a special occasion, or simply seeking a comforting dish on a chilly evening, chicken pot pie fits the bill perfectly. It's a versatile recipe that can be easily adapted to suit seasonal ingredients. You can replace peas and carrots with whatever vegetables are fresh and available, making this dish a year-round favorite.
Serve your chicken pot pie with a simple side salad or some crusty bread to complete the meal. It’s hearty and satisfying, perfect for satisfying appetites after a long day. Plus, leftovers reheat beautifully, making it an excellent choice for meal prep and quick lunches during the week.
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tbsp ice water
For the Filling
- 1 lb chicken breast, cooked and diced
- 1 cup frozen peas and carrots
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/4 tsp black pepper
Make sure all ingredients are at room temperature before starting.
Instructions
Make the Pie Crust
In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the mixture forms a ball.
Prepare the Filling
In a skillet, melt butter over medium heat. Add onions and celery; cook until soft. Stir in flour and cook for another minute.
Assemble the Pie
Preheat the oven to 425°F (220°C). Roll out half of the pie crust and place it in a pie dish. Pour the filling into the crust.
Bake
Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
Enjoy your homemade Chicken Pot Pie!
Tips for the Best Pie Crust
To achieve the flakiest pie crust, be sure your butter is ice-cold when you mix it with the flour. Overworking the dough can lead to a tough crust, so handle it gently and mix just until the ingredients are combined. If you find that your dough is too dry, add a tablespoon of ice water at a time until you reach the right consistency.
Chilling your dough before rolling it out not only helps keep it manageable but also helps prevent shrinkage during baking. Wrap your dough tightly in plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. This extra step guarantees a flaky and flavorful crust that will serve as the perfect vessel for your creamy filling.
Storing and Freezing
Chicken pot pie can be stored in the refrigerator for up to 3 days. To reheat leftover pie, cover it with aluminum foil and warm it in the oven to maintain the crust's texture. Avoid microwaving, as this can make the crust soggy and ruin its flaky nature.
If you want to make this dish in advance, consider freezing it before baking. Prepare the pie completely, then wrap it tightly in plastic wrap and aluminum foil. When you're ready to enjoy it, you can bake it from frozen; just add extra time to ensure the filling heats thoroughly and the crust turns golden brown.
Questions About Recipes
→ Can I freeze Chicken Pot Pie?
Yes, you can freeze it before baking. Just cover it tightly with foil or plastic wrap.
→ What can I use instead of chicken?
You can substitute turkey or use vegetables for a vegetarian option.
The Best Chicken Pot Pie with Homemade Pie Crust
Savor the comforting taste of this classic Chicken Pot Pie, featuring a rich and creamy filling packed with tender chicken and fresh vegetables all encased in a flaky, homemade pie crust. Perfect for cozy family dinners or as a hearty meal on chilly nights, this recipe will become a beloved favorite in your home.
Created by: Ethan
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 8.0
What You'll Need
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tbsp ice water
For the Filling
- 1 lb chicken breast, cooked and diced
- 1 cup frozen peas and carrots
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/4 tsp black pepper
How-To Steps
In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
In a skillet, melt butter over medium heat. Add onions and celery; cook until soft. Stir in flour and cook for another minute. Gradually whisk in chicken broth and milk, and bring to a boil. Stir in chicken, peas, carrots, salt, and pepper. Remove from heat.
Preheat the oven to 425°F (220°C). Roll out half of the pie crust and place it in a pie dish. Pour the filling into the crust. Roll out the second half of the crust, place it over the filling, and seal the edges. Cut slits in the top crust to allow steam to escape.
Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
Nutritional Breakdown (Per Serving)
- Calories: 400
- Protein: 25g
- Fat: 20g