Chicken Pot Pie
Chicken Pot Pie. Homemade Chicken Pot Pie made with a buttery, flaky homemade pie crust filled with a rich, creamy sauce filled with vegetables and tender chicken. The best comfort food dinner!
Servings: 8
Equipment
- emile henry pie dish
- food processor
- mixing bowl set
- measuring cups and spoons
Ingredients
Homemade Pie Crust:
- 2 1/2 cups Flour
- 1 teaspoon Salt
- 1 cup Cold Unsalted Butter (cut into cubes)
- 1/2 cup Buttermilk
Chicken Pot Pie Filling:
- 4 Tablespoons Butter
- 1 small Onion (diced)
- 2 Carrots (peeled and sliced)
- 1 stalk Celery (sliced)
- 4 cloves Garlic (minced or 1 teaspoon Garlic Powder)
- 1/2 cup Flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Dried Thyme (or 1 teaspoon fresh)
- 1 teaspoon Dried Parsley
- 2 cups Chicken Broth
- 3/4 cup Heavy Cream
- 3 cups Cooked Shredded Chicken
- 1 cup Frozen Peas
- 1 large Egg (for egg wash)
Instructions
Pie Crust:
- In a food processor or large bowl, mix together flour, salt, butter, and buttermilk. Make sure the butter is cut into small cubes. Mix it together until you can form a ball. Once you can roll it into a ball, cut the pie dough in half.
- On a lightly floured work surface, roll one half of pie dough into a large 12-inch circle, about 1/4 inch thick. Repeat with another half of the pie dough. Transfer the dough into a 9-inch pie pan. Reserve the other half to place on the top once the filling is placed in the pie pan. Press with fingers until the dough comes up the sides of the pie pan. Place in the refrigerator or freezer until ready to fill.
Chicken Pot Pie Filling:
- In a large skillet, heat butter over medium heat. Add the onions, carrots, and celery. Cook until softened -- about 8 minutes -- stirring often. Add garlic and cook for 1 minute longer. Whisk in the flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no lumps in the sauce. Let simmer for 8-10 minutes or until thickened.
- Stir in the shredded, cooked chicken and frozen peas. Let heat for 1 minute.
- Preheat oven to 400 degrees. Remove the pie crust from the refrigerator and fill it with chicken pot pie filling. Top with other crust and crimp the edges.
- In a small bowl, whisk egg together with a sprinkle of water. Brush over the top of the pie crust. This helps create a shine and provides moisture to the crust while baking.
- Place in the oven and bake for 35-45 minutes or until golden brown and bubbly. About halfway through the baking time, I carefully place foil over the crust to ensure it doesn't become too brown. Cool for 10-15 minutes before slicing and serving.
