Real Recipes From Real Home Cooks ®

chicken pot pie

(1 rating)
Recipe by
Amy Rosebrock
West Haven, CT

It takes some work, but is well worth it!

(1 rating)
prep time 2 Hr 30 Min
cook time 45 Min

Ingredients For chicken pot pie

  • *ingredients for crust
  • 1 1/2 c
  • 1 tsp
  • 1 tsp
  • 1 c
    very cold butter, cubed
  • 1/4 c
    ice cold water
  • *ingredients for filling
  • 1 Tbsp
    olive oil
  • 2
    skin on bone in chicken breasts
  • 1 pinch
    salt, pepper, dried sage/poultry seasoning
  • 1
    onion chopped small
  • 1/3 c
    frozen peas
  • 1
    carrot peeled and chopped and par-boiled
  • 1
    1 large potato diced and par-boiled
  • 1 stick
    celery chopped
  • 1 1/2 c
    mushrooms canned or fresh, sliced
  • 1/4 c
  • 1/4 c
    flour all purpose
  • 1 1/2 c
    chicken stock
  • 1 1/2 c
  • 1 tsp
    oinion powder
  • 1/2 tsp
    seasoning salt
  • egg white beaten for wash

How To Make chicken pot pie

  • 1
    Crust: In the bowl of a food processor pulse together flour, sugar and salt. Drop in 1 cup of very cold unsalted butter. The butter should be cut in small cubes. Pulse until a 'coarse meal' forms. Now add 1/4 cup of ice water and pulse again until dough forms 'chunks' in the bowl. Dump dough out onto a large piece of parchment paper and arrange into two piles. Press to form two discs of dough. Wrap up in the parchment paper and refrigerate for 2 hours or as long as possible.
  • 2
    Filling: Heat 1 tbsp of olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper and a pinch of dry sage or poultry seasoning. Place chicken in skillet, skin side down to brown. Cover and cook, turning half way until cooked through (when poked with a fork, juices run clear) about 35 minutes. Remove from pan and set aside. Reserve pan juices in skillet.
  • 3
    Chop onion, celery and carrot. Par-boil the carrot and potato to cut down on cooking time. Add onion and celery to frying pan with pan juices. Add carrot and a handful of frozen peas, and mushrooms When vegetables are cooked through, about 10 minutes, remove from pan and set aside in a large bowl. Now that chicken is cooler to handle remove skin from breasts. Remove meat from the bone and dice. Add to bowl with the veggies. In skillet, melt 1/4 cup of butter or margarine, once melted add an equal amount of flour to make a roux. In a measuring cup, combine 1 1/2 cups chicken stock and 1 1/2 cups of milk. Add to roux gradually, stirring to avoid lumps. Allow to simmer and thicken over medium heat until it easily coats the back of a spoon. Stir in 1 tsp onion powder and a pinch of seasoning salt. Pour sauce over veggies and chicken in bowl and stir to combine
  • 4
    Remove pastry from the fridge and on a lightly floured surface, roll out. For a 9” pie plate you will need a 14” piece of rolled out pastry. Once pastry is rolled out, drape gently over rolling pin and lift into pie plate. Press down into bottom of plate and trim edges. Roll out top in same manner as bottom.
  • 5
    Pour filling into pie base and cover with top crust. Trim edges and press to seal with a fork. Poke “steam vents” in top of crust. Brush entire top crust and edges with beaten egg whites.
  • 6
    Bake at 425 degrees for 35-45 minutes or until crust is golden brown. Allow to cool and set 20 minutes before cutting

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