Chicken Pot Pie

Baby Kato


Yum, a truly comforting dish. Reminds me of mom's meals.


★★★★★ 1 vote

40 Min
45 Min



  • 2 1/2 c
    all purpose flour
  • 1/2 tsp
    sea salt
  • 1 1/2 tsp
    white sugar
  • 1 c
    butter, cold, diced
  • 3/4 c
    iced cold water, (less 1 1/2 tbsp)

  • 1 1/2 c
    leftover cooked chicken, coarsley chopped
  • 1/2 small
    onion, diced, 1 inch
  • 1 medium
    carrots, peeled, diced, 1 inch
  • 1
    celery stalks, diced, 1 inch
  • 1/2 large
    potato, diced 2 inches
  • 1/4 c
    frozen peas
  • 1/4 c
  • 1 3/4 c
    chicken broth
  • 1/4 c
    heavy cream
  • 2 Tbsp
    parsley, finely chopped
  • 1/8 tsp
    mace freshly ground
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    freshly ground, black pepper
  • 1
    egg + water, (egg wash for pie crust)
  • 3 - 4 Tbsp
    butter (melted)

How to Make Chicken Pot Pie


  1. Dough: In a large bowl, mix flour, sugar and salt together. Cut in the butter until it looks like a coarse crumb.

    Using a fork, mix in enough cold water to moisten the flour, until a rough ball forms.

    Divide the dough in half, flatten and wrap the balls with cling wrap and place in fridge to chill until needed. The pie crust is at its best, if it chills for an hour or so.
  2. Filling: Put a large pot on medium heat and melt butter. When butter is melted add, onions, carrots, celery and potato, cook for about 10 minutes.

    Now stir in flour and cook until the flour mixture is golden and beginning to bubble. About 2 -3 minutes.

    Gradually whisk in chicken broth, cook for about 5 minutes to thicken slightly.

    Stir in the heavy cream, chicken, peas, mace, parsley, salt and pepper.
  3. Preheat oven to 375 degrees

    Assemble the pie: Roll out the pie dough, on lightly floured surface into 11-inch circles.

    Place dough into a dry 9-inch pie plate; press dough firmly into the pan. Trim the crust and set aside.

    Gently pour the prepared chicken filling over the crust. Now roll out the top crust and place it over the filling and trim, seal and crimp.

    Using a brush, lightly cover the pie with egg wash.

    Bake for 40 - 45 minutes. For the last 20 - 15 minutes cover the edges of the pie with foil to keep it from over browning.

    Let sit 5 - 10 minutes before serving.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Canadian

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