Chicken Pot Pie

We are after pure comfort food at any time of year. This classic Chicken Pot Pie I would make in the summer more than in the winter. Seems like there are always more kids around and they just loved diving into this dish. 

From the flakey pastry top to the yummy chicken and vegetables underneath what is not to love with this chicken pot pie recipe? Doing just one crust is so much simpler and that is all that is really needed anyway. If you would like another chicken dish try our Marry Me Chicken for an amazing meal. 

How Do You Make Chicken Pot Pie From Scratch?

Simple ingredients that lead to an incredible dinner. This easy chicken pot pie recipe is something the whole family will love. You could also make this recipe in two 9-inch pie plates. 

INGREDIENTS

TOP CRUST

• Flour
• Baking powder
• Butter
• Kosher salt
• Ice water

FILLING

• Rotisserie chicken
• Leek
• Butter
• Mixed frozen vegetables
• Button mushrooms
• Little potatoes
• Flour 
• Chicken stock
• Thyme
• Rosemary
• Egg
• Sea salt
• Cooking spray

Pie Crust

Before even starting the filling you will need to make the pie crust; this has to be refrigerated for at least two hours or can be refrigerated overnight.

First off, mix the flour, salt, and baking powder together in a food processor. Add the cubed butter and blend until it is a coarse meal. Have the machine running and add about ¼ cup of ice water slowly, a splash at a time until a dough forms, adding more or less water as needed.

Remove and shape into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.

Pot Pie Filling

Now start to assemble the filling. Add the chicken that has been cubed up into a large bowl. Saute the leek in 1 Tbsp. butter until transparent in a medium sauté pan over medium-low heat. Remove from heat and place into a large bowl.

In the same pan, sauté the mushrooms in the other 1 Tbsp. of butter. Place into the large bowl with the leeks.

Bring a medium pot of salted water to a boil, blanch the frozen mixed vegetables and then remove them with a slotted spoon or wire ladle to the large bowl with the chicken/mushrooms. Add potatoes to the same water and cook for 6-8 min. until just tender.

Remove to the bowl. Adjust seasoning now to the chicken and vegetables with salt and pepper.

Flour Roux

Preheat oven to 400F.  Spray a 9×13” pan with cooking spray. Add the chicken mixture and smooth out. Remove the crust from the fridge and roll out to 10×14” on a floured surface.

Transfer carefully using the wooden rolling pin to cover the filling. Trim just to fit inside the pan. Brush the top with the egg wash. Cut three 1 1/2” slits in the top of the pastry for steam. Sprinkle with sea salt.

Chicken Pot Pie

Tara Noland

This classic Chicken Pot Pie is pure comfort food and great at any time of the year. It feeds a crowd but is also great as leftovers too.

5 from 4 votes

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Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner

Cuisine American

Servings 10 -12 servings

Calories 499 kcal

Ingredients

 

Top Crust

• 3 cups AP flour
• 2 1/2 tsp. baking powder
• 1 cup very cold salted butter cut into ½ cubes
• Pinch of Kosher salt
• Ice water

Filling

• 1 rotisserie chicken skinned, deboned and cut into small chunks
• 1 leek
• 2 Tbsp. butter divided
• 2 cups mixed frozen vegetables
• 1 ½ cups button mushrooms sliced
• 2 cups new potatoes assorted colors, cut into bite-size chunks
• ½ cup butter
• ¾ cup flour this makes a thick filling, use less if you like a runnier filling and adjust chicken stock also
• 4 cups chicken stock
• 1 tsp. dried thyme and 1 tsp. rosemary
• 1 egg beaten with 1 tsp. water
• Sea salt
• Cooking spray

Instructions

 

For the Crust

• Mix the flour, salt, and baking powder together in a food processor. Add the cubed butter and blend until it is a coarse meal. Have the machine running and add about ¼ cup of ice water slowly, a splash at a time until a dough forms, adding more or less water as needed.
• Remove and shape into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.

For the Filling

• Using only the white and light green parts of the leek, slice horizontally, and rinse between the layers to make sure it is very clean, then slice. Saute the leek in 1 Tbsp. butter until transparent in a medium sauté pan over medium-low heat.
• Place into a large bowl. In the same pan, sauté the mushrooms in the other 1 Tbsp. of butter. Place into the large bowl with the leeks.
• Once the chicken is cleaned and chopped place it also into the bowl with the leeks and the mushroom.
• Bring a medium pot of salted water to a boil, blanch the frozen mixed vegetables and then remove them with a slotted spoon or wire ladle to the large bowl with the chicken/mushrooms. Add potatoes to the same water and cook for 6-8 min. until just tender.
• Remove to the bowl. Adjust seasoning now to the chicken and vegetables with salt and pepper.

Roux

• Meanwhile, in a large heavy saucepan, melt butter and add flour. Cook stirring for 2 min. Add the thyme and rosemary. Slowly add in the chicken broth, now whisking, adding more if you find it too thick. It will thicken more in the pan with the crust.
• Continue cooking for 10 min., whisking occasionally to keep it smooth and not burning to the bottom of the pan. Add salt and pepper to taste. Add the roux to the chicken vegetable mixture and gently stir to combine.
• Preheat oven to 400F.  Spray a 9×13” pan with cooking spray. Add the filling and smooth out. Remove the crust from the fridge and roll out to 10×14” on a floured surface. Transfer carefully using the wooden rolling pin to cover the filling. Trim just to fit inside the pan. Brush the top with the beaten egg and water. Cut three 1 1/2” vents in the center of the pastry for steam. Sprinkle with sea salt.
• Bake for 40-50 min. until pastry is golden and the filling is bubbling. Let rest for 5 min. and then serve.

Equipment

Stainless Steel X-Large Serving Spoons (2-Pack), Serving Utensil, Buffet & Banquet Style Serving Spoons-(2 Spoons)

Crock Pot 112008.01 Artisan 13 Inch Enameled Cast Iron Lasagna Pan, Teal Ombre

KitchenAid KFP0718ER 7-Cup Food Processor Chop, Puree, Shred and Slice – Empire Red

Notes

Tip: In a hurry and don’t feel like making pie crust. Use two slightly thawed (10-15 min.) frozen pie crusts to top the chicken mixture instead. They don’t fit perfectly but are doable in a pinch.

Nutrition

Serving: 1Calories: 499kcalCarbohydrates: 45gProtein: 16gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 108mgSodium: 582mgFiber: 4gSugar: 3g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!