Chicken Pot Pie Recipe from Scratch: A Comforting Classic

This chicken pot pie recipe from scratch is the ultimate comfort food, featuring a rich, creamy chicken pot pie filling loaded with tender chicken, vegetables, and a golden, flaky pie crust. Perfect for cozy nights at home, this homemade recipe will quickly become a family favorite.

Ingredients for Chicken Pot Pie

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/4 to 1/2 cup ice water

For the Chicken Pot Pie Filling:

• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 egg (for egg wash)

Method for Chicken Pot Pie

Step 1: Preparing the Pie Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
3. Slowly add ice water, a tablespoon at a time, until the dough begins to come together but isn’t sticky. You may need 1/4 to 1/2 cup of water.
4. Divide the dough into two equal parts, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Cooking the Chicken

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook until browned and cooked through, about 6-7 minutes per side.
2. Remove the chicken from the pan, shred it with two forks, and set it aside.

Step 3: Preparing the Chicken Pot Pie Filling

1. In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5-6 minutes until the vegetables are softened. Add the garlic and cook for another minute.
2. Stir in the butter and let it melt, then sprinkle in the flour. Cook, stirring constantly, for 2-3 minutes to remove the raw flour taste.
3. Gradually whisk in the chicken broth and milk (or cream), continuing to stir until the sauce thickens, about 3-4 minutes.
4. Add the shredded chicken, peas, corn, thyme, and parsley. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.

Step 4: Assembling the Chicken Pot Pie

1. Preheat your oven to 400°F (200°C).
2. Roll out one disc of chilled dough on a floured surface to fit your pie dish (9 inches). Carefully place the dough into the pie dish, pressing it into the edges.
3. Pour the chicken pot pie filling into the crust.
4. Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
5. Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon of water) for a golden finish.

Step 5: Baking the Chicken Pot Pie

1. Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for 10 minutes before serving to allow the filling to set.

Nutrition Facts of Chicken Pot Pie

• Calories: 500 kcal per serving
• Protein: 25g
• Carbohydrates: 40g
• Fat: 25g
• Fiber: 5g
• Sodium: 800mg

This chicken pot pie recipe is rich in protein and provides a balanced combination of fats and carbohydrates, making it a hearty, nutritious meal.

Conclusion

Making chicken pot pie from scratch is a rewarding process that results in a delicious, hearty meal. The creamy chicken pot pie filling, combined with the buttery, flaky crust, delivers a perfect balance of flavors and textures that will have your family asking for seconds. With just a bit of time and effort, this comforting dish is sure to become a staple in your recipe collection.