by Angela @ BakeItWithLove.com · 2 Comments
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This chicken pot pie recipe makes these perfect single-serving individual double-crust pot pies or a standard 9-inch chicken pot pie! The delicious chicken pot pie filling is topped with a beautifully golden, flaky crust that is so much better than store-bought. It's true comfort food that your whole family will love!
Chicken Pot Pie Recipe
I remember enjoying those little oven-baked chicken pot pies as a kid, and I'm sure many others do as well. This chicken pot pie is made, start to finish, from scratch for a wonderfully tasty pot pie that is so much better than any store-bought version!
This method is much easier than you think, and makes an absolutely creamy chicken pot pie filling that is suitable for making a family-size pot pie or single-serving chicken pot pie! When making my individual pot pies in ramekins, I will usually have enough filling left over to also make a chicken pot pie casserole too!
![Chicken Pot Pie: An Easy Homemade Double Crust Chicken Pot Pie Recipe! (1) Chicken Pot Pie: An Easy Homemade Double Crust Chicken Pot Pie Recipe! (1)](https://i0.wp.com/bakeitwithlove.com/wp-content/uploads/2017/06/Chicken-Pot-Pies-lg-sq1.jpg.webp)
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- Chicken Pot Pie Recipe
- 🥘 Ingredients For chicken Pot Pie
- 🔪 How To Make Chicken Pot Pie
- ❓ FAQ
- 😋 More Comfort Food
- 📖 Recipe Card
- 💬 Reviews
🥘 Ingredients For chicken Pot Pie
There are a lot of ingredients, but none should be hard to find. I highly recommend the optional splash of white wine for an extra level of flavor, but this pie is still delicious without it.
Savory Pastry Dough
- All-Purpose Flour - 1 ½ cups of all-purpose flour.
- Butter - ½ cup of cold butter cut into cubes.
- Ice Water - ¼ cup ice water (more or less, as needed).
- Egg - 1 large egg. Beaten, to be used as eggwash for the top of the dough.
Chicken Pot Pie Filling
- Olive Oil - 2 tablespoons of extra virgin olive oil.
- Onion - ½ cup of chopped yellow or white onion.
- Garlic - 1 teaspoon of minced garlic. About 1 average-sized garlic clove.
- White Wine (optional) - 3 tablespoons of dry white wine to deglaze the pan and enhance the flavor of the gravy.
- Celery - 1 cup of sliced celery, about 2-3 ribs.
- Carrots - 1 cup of sliced carrots, about 1-2 carrots.
- Butter - 2 tablespoons of butter.
- All-Purpose Flour - 2 tablespoons of all-purpose flour.
- Salt & Pepper- 1 teaspoon each, more or less to taste.
- Thyme - 1 teaspoon of fresh or dried thyme.
- Oregano - ½ a teaspoon of fresh or dried oregano.
- Parsley (optional) - ⅓ cup of chopped parsley.
- Chicken Broth - 1 ¾ cups of chicken broth or stock.
- Chicken Breast - 1 pound of boneless, skinless thighs or breast meat diced into small pieces.
- Potatoes - 6 baby red potatoes (finely chopped).
- Peas - 1 cup of green peas (thawed, if frozen).
- Heavy Whipping Cream - ¾ cup of heavy whipping cream or half & half at room temperature.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
![Chicken Pot Pie: An Easy Homemade Double Crust Chicken Pot Pie Recipe! (2) Chicken Pot Pie: An Easy Homemade Double Crust Chicken Pot Pie Recipe! (2)](https://i0.wp.com/bakeitwithlove.com/wp-content/uploads/2017/06/Chicken-Pot-Pies-tall.jpg.webp)
🔪 How To Make Chicken Pot Pie
There are quite a few steps to making this pot pie but the effort is well worth it. You will need a food processor, plastic wrap, a stockpot or Dutch oven, and a 9-inch pie pan (or oven-safe ramekins if making personal pies).
1 pot pie makes about 8 servings. Good thing leftovers taste just as delicious the next day!
Make The Double Crust Dough
- Make dough. In a food processor, combine 1 ½ cups of flour with ½ a cup of cold, cubed butter by pulsing in short bursts until the butter forms a pea-sized crumble. Add ¼ cup of ice-cold water gradually, still pulsing in short bursts, until you have a loose dough. The dough should be in clumps.
- Chill. Transfer the dough to a sheet of plastic wrap or cling film. Then wrap the dough and flatten it into a 1 - 1½ inch disk so that it chills easily while being refrigerated. Chill for one hour while you prep your ingredients and cook the chicken pot pie filling.
Make The Chicken Pot Pie Filling
- Heat oil. Start by bringing a large stockpot or Dutch oven to medium-high heat with 1 tablespoon of olive oil. The oil should begin to shimmer when it is hot enough to add the onions and garlic.
- Saute. Once your oil is hot, add ½ a cup of chopped onion and 1 teaspoon of minced garlic. Sauté until the onion and garlic are fragrant, and the onion is becoming translucent.
- Deglaze. Gradually add the optional 3 tablespoons of dry white wine (cooking wine, or some chicken broth will also work) to deglaze the pan and continue to sauté, for about 30 seconds. Then add 1 cup each of cut carrots and celery. Stir to combine with the onions and garlic and sauté for an additional minute.
- Make a roux. In the center of your stockpot, add 2 tablespoons of butter and allow it to melt. Add in 2 tablespoons of flour next and stir to combine it with the melted butter and sautéed vegetables. *This is the roux that will thicken your gravy. I am using very little flour here as combined with the heavy cream, it will be just right. Half & Half will also work, but if substituting milk for heavy cream the amount of flour will need to be increased.
- Add broth. Slowly stir in 1 ¾ cups of chicken broth or stock, starting with a small amount to combine with the roux and vegetables. Mix this small amount thoroughly, then add the seasoning including 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of thyme, ½ a teaspoon of oregano, and the optional ⅓ cup of chopped parsley.
- Add chicken. Stir the seasoning into the gravy then add in the remaining chicken broth. Once you have added all of the chicken broth, add 1 pound of diced chicken meat.
- Add potatoes and peas. Once the chicken meat is added, stir in 6 cups of chopped baby red potatoes and simmer for 1 minute. The peas are added next and simmered for an additional minute.
- Add cream. Finally, add ¾ cup of heavy whipping cream and stir until well combined. Taste and adjust the seasoning if needed. Set aside your creamy chicken pot pie filling and allow it to cool slightly before adding it to your pastry dough layer.
Assemble The Chicken Pot Pie(s)
- Preheat. Preheat your oven to 375ºF (190ºC) while you prepare your chicken pot pies or pies.
- Prepare the dough. Transfer the chilled pastry dough to a well-floured working surface. Roll the dough out until approximately 18 inches in thickness. Cut into two halves for a single-family size chicken pot pie, or more as needed. The pastry dough will make 4 - 6 individual pot pies depending on the size of your baking dishes and the thickness of the dough.
- Put the dough in the pan. Line your baking pan or dishes with the first lower layer of pastry dough, fitting it into the dish and leaving enough excess to seal the pot pie. Use a sharp knife to trim any excess dough that is not needed.
- Cut slits for steam. Workaround the edge until it is completely sealed, then flute the edges with your fingers or use a fork to crimp the seal. Cut slits for the steam to vent, I made four slits on my small personal chicken pot pies and usually do larger slits into a family-size chicken pot pie.
- Bake. Brush the beaten egg wash (1 egg) onto the top savory pastry crust of the pot pie and bake for 30 minutes at 375ºF (190ºC) or until the top crust is golden browned and the chicken pot pie filling is bubbling. Remove from the oven and let cool for 10-15 minutes before serving.
You can serve your pot pie with mashed potatoes, buttery rolls, creamed corn, or nothing at all! Check out all of my side dish ideas on my page on what to serve with chicken pot pie! Enjoy!
💭 Tips & Notes
- If you aren't dead-set on having your pie "made from scratch" you could always use a store-bought double pie crust.
- I like to use thighs most of the time, but boneless skinless chicken breast is also wonderful, as is leftover rotisserie chicken meat.
- If your pie crust is browning too quickly, cover it with foil for the remainder of its time in the oven.
🥡 Storing & Reheating
Once your pot pie has cooled, you can wrap it tightly in plastic wrap or place it in an airtight container. Keep it refrigerated and enjoy it within 3 days.
You can freeze baked or unbaked pot pies for up to 3 months. First, freeze the pie on a baking sheet. Once frozen, usually after 3-4 hours, wrap it tightly in heavy-duty foil and freeze. Be sure to thaw it out in the fridge overnight before baking.
Reheating Chicken Pot Pie
Slices can be quickly reheated for 1-2 minutes in the microwave. To reheat a larger portion, cover it with foil and bake at 325°F(160°C) for 15-30 minutes depending on how much pot pie it is.
>>>>See all of my recipes here<<<<
❓ FAQ
Can I Make Chicken Pot Pie In Advance?
You sure can! You may assemble the pie before baking and wrap it tightly in plastic wrap. If refrigerated, you should bake it within 24 hours. If frozen, thaw it overnight and bake within 3 months. Prepare to add 15 minutes or so to the total baking time to account for the pie being cold.
Why Is My Chicken Pot Pie Watery?
Usually, this means you did not bake it for long enough. The filling needs time to thicken as it bakes. Also, be sure you let your pot pie cool for about 10 minutes before slicing, this gives the sauce time to set. If it is still too runny, you may not have used enough flour.
How Can I Tell When Chicken Pot Pie Is Done?
The most surefire way to tell your pot pie is ready is to check it with a meat thermometer. It should have an internal temperature of 165˚F (74˚C) and the trust should be light golden brown.
😋 More Comfort Food
- Tater Tot Breakfast Casserole - Bacon, eggs, breakfast sausage, and fluffy hashbrowns all in one delicious casserole!
- Goat Curry - Tender chunks of goat meat in a warm and savory coconut milk gravy.
- Goulash - An easy family dinner full of tender macaroni noodles, hamburger meat, and tomato sauce!
- Sour Cream Chicken Enchiladas - Creamy, cheesy, chicken enchiladas always make a deliciously easy dinner.
- - Southern shrimp & grits is the ultimate comfort food that you can enjoy any time of day!
- Red Beans and Rice - A hearty bowl of red beans and rice is always comforting!
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4.91 from 20 reviews
Chicken Pot Pie
This chicken pot pie recipe makes these perfect single-serving individual double-crust pot pies or a standard 9-inch chicken pot pie! The delicious chicken pot pie filling is topped with a beautifully golden, flaky crust that is so much better than store-bought. It's true comfort food that your whole family will love!
Author | Angela
Servings: 8 servings
Calories: 548kcal
Prep 20 minutes minutes
Cooking 30 minutes minutes
Dough Chilling Time 1 hour hour
Total Time 1 hour hour 50 minutes minutes
Pin Recipe
Ingredients
Savory Pastry Dough
- 1 ½ cups all-purpose flour
- ½ cup butter (cold, cubed)
- ¼ cup ice water (more or less, as needed)
- 1 large egg (beaten, for egg wash on top of the dough)
Chicken Pot Pie Filling
- 2 tablespoon olive oil (extra virgin)
- ½ cup yellow onion (chopped, either white or yellow onion)
- 1 teaspoon garlic (minced)
- 3 tablespoon dry white wine (optional)
- 1 cup celery (sliced, 2-3 ribs)
- 1 cup carrots (sliced, 1-2 carrots)
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 teaspoon each, salt & pepper (to taste)
- 1 teaspoon thyme (dried or fresh)
- ½ teaspoon oregano (dried or fresh)
- ⅓ cup parsley (chopped, optional)
- 1 ¾ cups chicken broth
- 1 lb chicken breast (boneless, skinless thighs or breast meat - diced into small pieces)
- 6 baby red potatoes (finely chopped)
- 1 cup peas (thawed, if frozen)
- ¾ cup heavy whipping cream (or half & half)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Savory Pastry Dough
In a food processor, combine the flour and cold cubed butter. Pulse until small pea sized bits of butter are formed. Add water in gradually, until course dough is formed (loose chunks).
Transfer the pastry dough to a sheet of plastic wrap and form into a 1-1 ½ inch thick disc to chill in the refrigerator for about one hour.
Chicken Pot Pie Filling
Bring a large stock pot or Dutch oven to medium high heat with the olive oil, until the oil begins to shimmer. Add the onion and garlic, then saute until fragrant and the onion is becoming translucent.
Add dry white wine (or chicken broth) and continue to saute.
Add the chopped carrots and celery, saute with the onion and garlic for about 1 minute.
Add the pats of butter, melt in the center of your stock pot then add the flour to make a roux (to thicken your gravy). Stir and combine with sauteed vegetables.
Begin adding the chicken broth, start with a small amount to mix with your flour and vegetables. Add seasoning (salt, pepper, thyme, oregano, and optional parsley), stir to combine. Add the remaining chicken broth and stir.
Add the diced chicken meat to cook in the gravy.
Add chopped baby red potatoes to the gravy, stir to combine. Simmer for about 1 minute.
Add the thawed or fresh peas, stir to combine and continue to simmer for 1 minute.
Add the heavy cream (or half & half) to the gravy. Stir to combine, taste and adjust seasoning if needed. *Allow the chicken pot pie filling to cool slightly before adding it into your pastry.
Assemble the Chicken Pot Pie or Individual Pot Pies
Preheat the oven to 375°F (190°C).
Remove chilled pastry dough and place on well floured working surface. Roll the pastry dough out to ⅛ inch thickness.
Cut your dough in half and line your pie pan, springform pan, or ramekins with the bottom layer of crust. Trim the edges as needed.
Fill prepared pan or dish with the chicken pot pie filling.
Place the top crust over your filled chicken pot pie and seal and crimp edges. Use a fork along the edge of the dish to flute, if desired. Cut steam vents into the top of the crust, 4 for these smaller ramekins. More or larger vents for a 9 inch chicken pot pie.
Coat the top crust with egg wash and bake at 375°F (190°C) for 30 minutes, or until the crust is golden brown and the filling is bubbling.
Video
Notes
- If you aren't dead-set on having your pie "made from scratch" you could always use a store-bought double pie crust.
- I like to use thighs most of the time, but boneless skinless chicken breast is also wonderful, as is leftover rotisserie chicken meat.
- If your pie crust is browning too quickly, cover it with foil for the remainder of its time in the oven.
Nutrition
Calories: 548kcal (27%) | Carbohydrates: 51g (17%) | Protein: 21g (42%) | Fat: 29g (45%) | Saturated Fat: 15g (94%) | Cholesterol: 128mg (43%) | Sodium: 743mg (32%) | Potassium: 1182mg (34%) | Fiber: 5g (21%) | Sugar: 5g (6%) | Vitamin A: 3912IU (78%) | Vitamin C: 31mg (38%) | Calcium: 69mg (7%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Chicken Pot Pie, chicken pot pie filling, chicken pot pies, double crust, individual, savory pastry dough
Course Chicken Dishes, Dinner Recipes, Main Course
Cuisine American
Angela @ BakeItWithLove.com
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
bakeitwithlove.com/about/
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Comments
Ibrahim Othman says
Excellent recipe 🙂Reply
Melissa says
The thyme was overpowering. I should've left it out.Reply
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