Chicken Pot Pie
Description
This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!
Ingredients
For the Crust:
- 2 1/2 Cup All-Purpose Flour
- 1 Cup Unsalted Butter, very cold, cut into 1/2-inch cubes (2 sticks)
- 1 teaspoon Salt
- 1 teaspoon Granulated Sugar
- 8-12 Tablespoon Ice Water
For the Filling:
- 1 Rotisserie Chicken, meat removed and cut into cubes, see note
- 1 Cup Carrots, chopped
- 1 Cup Frozen Corn
- 1 Cup Frozen Peas
- 1/3 Cup Unsalted Butter
- 1/2 Yellow Onion, minced
- 1 Stick Celery, sliced
- 2 Cloves Garlic, minced
- 1/3 Cup All-Purpose Flour
- 3/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 Pinch Nutmeg
- 1 teaspoon Fresh Thyme
- 1 3/4 Cup Chicken Broth
- 2/3 Cup Whole Milk, (or heavy cream for an extra creamy pot pie)
For the Egg Wash:
- 1 Egg
- 1 teaspoon Water
Instructions
For the Crust:
- Place the flour, sugar and salt into a bowl and mix well.2 1/2 Cup All-Purpose Flour, 1 teaspoon Granulated Sugar, 1 teaspoon Salt
- Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.1 Cup Unsalted Butter
- Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.8-12 Tablespoon Ice Water
- Smash the dough together and separate into two balls.
- Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.
- Preheat the oven to 425 degrees F.
- Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.
For the Filling:
- Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.1 Cup Carrots, 1 Cup Frozen Corn, 1 Cup Frozen Peas
- Stir together the chicken and veggies in a bowl. Set aside.1 Rotisserie Chicken
- In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.1/3 Cup Unsalted Butter, 1/2 Yellow Onion, 1 Stick Celery, 2 Cloves Garlic
- Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.1/3 Cup All-Purpose Flour, 3/4 teaspoon Salt, 1/4 teaspoon Black Pepper, 1 Pinch Nutmeg, 1 teaspoon Fresh Thyme
- Slowly add the broth and milk, stirring frequently until thick. Remove from heat.1 3/4 Cup Chicken Broth, 2/3 Cup Whole Milk
- Stir in the chicken and veggies and pour into a pie dish.
- Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
- Whisk together the egg and the water and brush it all over the top crust.1 Egg, 1 teaspoon Water
- Bake for 30 minutes at 425 degrees F, or until golden brown.
- Allow to cool slightly and serve!
Equipment
- Pastry Cutter, (needed to cut the butter!)
- Pie Plate, (this one from Jefferson Ceramics is so pretty)
- Dutch Oven, (I love my Le Crueset)
Notes
- One rotisserie chicken yields about 3 cups of cooked chicken
- Chicken pot pie will keep for up to 5 days in the refrigerator.
Nutrition
Calories: 343kcal