If you are looking for a comfort food to enjoy on a fall or winter date night, you must try this chicken pot pie recipe. This dish has everything from flaky crust to creamy sauce, and one shouldn’t forget the flavorful chicken and veggies. Since you will be baking everything from scratch for this recipe, it can be a little time-consuming. However, we guarantee you will have a delicious double-crust chicken pot pie recipe that will win everyone over with its taste.
Ingredients
- Homemade butter pie crust for the top and bottom
- 450 grams skinless boneless chicken breast or thighs, cubed
- 130 grams sliced carrots
- ½ cup celery, sliced
- ⅓ cup unsalted butter
- ⅓ cup yellow onion, chopped
- 1 teaspoon garlic, minced
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 ¾ cups chicken broth or stock
- ⅔ cup half-and-half
- 1 cup frozen peas
- 1 large egg mixed with 1 tablespoon milk (for egg wash)
- Sprigs of fresh thyme for garnish (optional)
Instructions
- To make the chicken pot pie recipe, prepare your regular pie crust (for the top as well as the bottom) and chill it for at least 2 hours.
- Then, to make the filling for chicken pot pie, combine chicken, carrots, and celery in a large pot and add enough water to cover the ingredients to the top.
- Place the pot over medium-high heat. Bring it to a boil. Allow to boil for 10 minutes and then remove from heat, drain it well, and set aside.
- In a large skillet over medium heat, combine butter, onions, and garlic and stir occasionally. Cook the mixture until the onions are translucent and the butter turns slightly brown.
- Then, add in flour, salt, black pepper, thyme, chicken broth or stock, and half-and-half while stirring continuously until no flour lumps remain. Simmer the mixture over medium-low heat until thick (simmer longer if you prefer your gravy extra thick).
- Taste and add more seasonings to the filling as per your liking and then remove the skillet from heat. Set aside.
- Then, preheat oven to 425 degrees Fahrenheit to bake your chicken pot pie.
- While your oven is preheating, take out your chilled pie dough and on a floured work surface, roll out one of the discs of chilled dough and keep the other one in the refrigerator.
- Roll the dough until you have a circle about 12 inches in diameter. Then, place the prepared dough into a 9-inch pie dish. This will make for the bottom of your chicken pot pie.
- Now tuck the dough in with your fingers, smoothing it around the edges. With a small sharp knife, trim the extra dough off the edges.
- Then, evenly pour the desired quantity of chicken and vegetable mixture into the crust. Scatter some frozen peas on top.
- Now roll out the second half of the pie crust dough with a similar diameter and cover the pie with the same. Trim the extra overhang off the sides.
- Crimp the pie crust with a fork to seal the edges. Then, with a small, sharp knife, make small slits in the top crust to allow steam to escape. Lastly, brush the crust and the edges with your egg wash.
- Bake the chicken pot pie for about 32 to 38 minutes, or until the top of the crust is golden brown. After 20 minutes, cover the edges of the crust with aluminum foil to prevent them from getting too brown.
- Once baked, remove from the oven and cool for at least 10 minutes before serving.
Your delectable chicken pot pie recipe is ready! This also makes for amazing leftovers as it keeps well in the refrigerator. You can store it in an airtight container for up to 5 days. So, go get the ingredients and try this recipe over the weekends, and let us know your loved ones’ reactions in the comment section below.
