Chicken Pot Pie is the ultimate comfort food that brings together a buttery, flaky crust with a creamy, savory filling. It’s packed with tender chicken, vegetables, and spices, making it perfect for chilly evenings or family gatherings. This homemade recipe is sure to become a favorite in your household!
INGREDIENTS NEEDED FOR CHICKEN POT PIE
CRUST
1. Flour
2. Sugar
3. Salt
4. Butter
5. Water
FILLING
1. Butter
2. Carrots
3. Yellow Onion
4. Garlic
5. Flour
6. Chicken Stock
7. Half and Half – You can also substitute this with half milk and half cream.
8. Salt
9. Black Pepper
10. Shredded Rotisserie Chicken
11. Frozen Peas
HOW TO MAKE CHICKEN POT PIE
1. In a large bowl, mix 2 ½ cups flour, 2 tsp sugar, and 1 tsp salt. Add in 12 tbsp cold butter and use a fork to break it into the dough. Slowly pour in ¾ cup cold water, kneading until a dough forms.
2. Wrap the dough in plastic wrap and place it in the freezer for 1 hour.
3. Meanwhile, melt 6 tbsp butter in a frying pan over medium heat. Add 2 cups thinly sliced carrots and ½ diced yellow onion. Cook for 10 minutes until softened.
4. Stir in 2 minced garlic cloves and cook for 30 seconds. Add 4 tbsp flour, stirring constantly for 2-3 minutes.
5. Pour in 1 ½ cups chicken stock and ½ cup half and half. Stir until fully combined and smooth. Season with ½ tsp salt and ¼ tsp black pepper.
6. Fold in 2 cups shredded rotisserie chicken and ½ cup frozen peas. Remove from heat and let cool slightly.
7. Preheat your oven to 425°F. Roll out half of your chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the bottom of the dish.
8. Add the chicken filling into the pie dish, then roll out the remaining dough and place it on top of the filling. Crimp the edges to seal the pie.
9. Cut 5-6 slits in the center of the top crust for ventilation. Brush with milk or egg wash for a golden finish.
10. Bake at 425°F for 20 minutes. Remove the pie and cover the edges with foil to prevent over-browning. Bake for another 10 minutes. Remove the foil and bake for an additional 10 minutes.
11. Let the pie cool for at least 30 minutes before cutting.
STORAGE TIPS
Store the Chicken Pot Pie in the fridge for up to 5 days in an airtight container.
DID YOU MAKE THIS RECIPE?
If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.
CHICKEN POT PIE
Ingredients
CRUST
- 2 ½ cups Flour
- 2 tsp Sugar
- 1 tsp Salt
- ¾ c up Cold Butter 12 tbsp
- ¾ cup Cold Water
FILLING
- 6 tbsp Butter
- 2 cups Carrots thinly sliced
- ½ Yellow Onion diced
- 2 Garlic Cloves minced
- ¼ cup Flour
- 1 ½ cups Chicken Stock
- ½ cup Half and Half
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 cups Shredded Rotisserie Chicken
- ½ cup Frozen peas
Instructions
- In a large bowl, mix 2 ½ cups flour, 2 tsp sugar, and 1 tsp salt. Add in 12 tbsp cold butter and use a fork to break it into the dough. Slowly pour in ¾ cup cold water, kneading until a dough forms.
- Wrap the dough in plastic wrap and place it in the freezer for 1 hour.
- Meanwhile, melt 6 tbsp butter in a frying pan over medium heat. Add 2 cups thinly sliced carrots and ½ diced yellow onion. Cook for 10 minutes until softened.
- Stir in 2 minced garlic cloves and cook for 30 seconds. Add 4 tbsp flour, stirring constantly for 2-3 minutes.
- Pour in 1 ½ cups chicken stock and ½ cup half and half. Stir until fully combined and smooth. Season with ½ tsp salt and ¼ tsp black pepper.
- Fold in 2 cups shredded rotisserie chicken and ½ cup frozen peas. Remove from heat and let cool slightly.
- Preheat your oven to 425°F. Roll out half of your chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the bottom of the dish.
- Add the chicken filling into the pie dish, then roll out the remaining dough and place it on top of the filling. Crimp the edges to seal the pie.
- Cut 5-6 slits in the center of the top crust for ventilation. Brush with milk or egg wash for a golden finish.
- Bake at 425°F for 20 minutes. Remove the pie and cover the edges with foil to prevent over-browning. Bake for another 10 minutes. Remove the foil and bake for an additional 10 minutes.
- Let the pie cool for at least 30 minutes before cutting.
