Chicken Pot Pie

Chicken Pot Pie - 13

Thank you all so much for your feedback on my last post – as I’ve already announced on Twitter and Facebook, Pie Week is a go for the week of the 14th! I spent this past weekend up to my elbows in flour working on pie recipes (and loving every minute of it!), and I’m very excited to share them all with you next week. In the meantime though, I’ve been wanting to share this recipe for from-scratch chicken pot pie, since it’s one of my very favorite fall meals. It’s hearty, it’s full of vegetables, and since you won’t find any cream of chicken soup here, it’s lacking all of the preservatives and other ingredients I’m not entirely sure how to pronounce that you’d find in the frozen grocery store version. This homemade version also freezes very well, so go ahead and double the recipe and freeze one for later. Enjoy!

For the pie crust:

  • 1 1/2 cups flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup vegetable shortening
  • 1/2 stick butter, cut into 1″ pieces
  • 1/4 cup ice water

For the filling:

  • 2 carrots, peeled and sliced
  • 1 cup peas
  • 2 stalks celery, diced
  • 2 potatoes or 1 sweet potato, cubed
  • 1 pound boneless, skinless chicken or turkey breast
  • 1/2 tsp salt
  • 1/4 tsp fresh pepper
  • Fresh sage, thyme, and basil, to taste
  • 1 (15 ounce) can chicken broth
  • 1/4 cup white cooking wine
  • 3 Tbsp butter
  • 1/2 medium sweet onion, diced
  • 1/3 cup flour
  • 1/4 cup milk

To make the pie crust, whisk together the flour, salt, and baking powder in a medium bowl. Blend in the shortening and butter with a pastry blender.

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Add the ice water and knead just until the dough comes together. Shape the dough into a ball and then wrap it in plastic wrap. Allow it to rest in the refrigerator for 30 minutes or up to 2 days.

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In a dutch oven, combine the carrots, peas, celery, potatoes, chicken breasts, salt & pepper, herbs, broth, and wine.

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Cover and bring to a boil over medium heat. Reduce the heat to low and then simmer 15-20 minutes or until the chicken is no longer pink in the center. Once the chicken has cooked and the vegetables are tender, remove the chicken and cut it into bite-sized pieces. Strain the stock from the vegetable mixture and set it aside; you’ll need it to make the sauce.

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In a sauce pan over medium heat, melt the butter. Sauté the onions until translucent, and then stir in the flour.

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Add in the milk and reserved stock. Cook until the sauce thickens, about 5-10 minutes.

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Pour the sauce back into the dutch oven with the the vegetables and the chicken. Stir until the mixture is well-coated. Preheat the oven to 425 degrees, and transfer the filling to a 9″ deep dish pie pan.

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Roll out the crust to cover the filling and place it over the top. Cut slits to allow steam to escape.

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Bake 30-35 minutes or until the crust is golden brown. Let cool 10-15 minutes before serving.

Chicken Pot Pie - 12

28 Responses to “Chicken Pot Pie”

  1. 1 Nettie Moore Says:
    November 8th, 2011 at 10:46 am

    I love chicken pot pie and this recipe looks incredible! I am making this for our Sunday Supper!

  2. 2 Nettie Moore Says:
    November 8th, 2011 at 10:46 am

    Do you have a printable recipe?

  3. 3 Lindsay @Eat, Knit, Grow Says:
    November 8th, 2011 at 11:10 am

    Yum!! Looks amazing!

  4. 4 Lauren from Lauren's Latest Says:
    November 8th, 2011 at 11:26 am

    Perfect food for these chilly days leading into winter! LOVE a good chicken pot pie!

  5. 5 Tracy Says:
    November 8th, 2011 at 11:28 am

    Nettie – Sure thing! Just click the Print link at the top of the page, and that should do it! :-)

  6. 6 Cookbook Queen Says:
    November 8th, 2011 at 11:37 am

    Jon David recently had Chicken Pot Pie for lunch at school and has talked about it ever since!! This recipe is perfect timing :) Looks great, Tracy!!

  7. 7 Ashley @ Kitchen Meets Girl Says:
    November 8th, 2011 at 11:42 am

    Tracy, this looks amazing! My husband’s absolute favorite meal is chicken pot pie, and this one looks to die for. Thanks for sharing this!

  8. 8 Rachel @ Baked by Rachel Says:
    November 8th, 2011 at 11:46 am

    I love how you put yours together. I’ve never seen it layered that way before. It’s also been far too long since I’ve had chicken pie – must take care of that soon!

  9. 9 Jenna Says:
    November 8th, 2011 at 12:48 pm

    Oh, this looks divine! Maybe I’ll make this after Thanksgiving, with leftover turkey.
    And I’m so glad pie week is on! =)

  10. 10 Sunny @foryourpiesonly Says:
    November 8th, 2011 at 1:55 pm

    Mmmm…gotta love a good simple chicken pot pie. I can’t wait for your pie week to begin lady! :)

  11. 11 Jamie | My Baking Addiction Says:
    November 8th, 2011 at 4:52 pm

    Oh man – this looks amazing and far better than the grilled chicken that we are having for dinner!

    Can’t wait to see your other pies!

  12. 12 Erika - The Teenage Taste Says:
    November 8th, 2011 at 5:53 pm

    I’m obsessed with chicken pot pie! Definitely my favorite type of comfort food! <3

  13. 13 Nikki @ Hello Fabulous Says:
    November 8th, 2011 at 6:08 pm

    It’s in the oven right now! Can’t wait to try it.

  14. 14 Colleen @ What's Baking in the Barbershop?! Says:
    November 8th, 2011 at 6:57 pm

    Mmmm, talk about comfort food! This looks delish! :)

  15. 15 Amber | Bluebonnets & Brownies Says:
    November 8th, 2011 at 8:23 pm

    Okay, I fully admit to usually using cream of chicken soup. But girl, that pie looks insane! Nevermore.

  16. 16 Aimee @ Simple Bites Says:
    November 8th, 2011 at 10:08 pm

    I’m totally making a few batches to freeze for the holidays. Looks great, Tracy!

  17. 17 Jen @ My Kitchen Addiction Says:
    November 8th, 2011 at 11:58 pm

    You know, I’ve never been much of a fan of chicken pot pie… But, I really love the look of yours. You may have converted me! Putting this one on the menu for next week!

  18. 18 Alison @ Ingredients, Inc. Says:
    November 9th, 2011 at 10:10 am

    I need to make this! My kids would love it

  19. 19 Sarah Says:
    November 9th, 2011 at 4:10 pm

    That looks fabulous, and I’m glad you didn’t include any canned products. We’ve been working hard to avoid them, and it makes me crazy when I have to skip or reverse engineer a recipe. Isn’t that the point of cooking at home?! I admit that do like to cheat and use frozen veggies – I’m not terribly fond of chopping, and there are some really nice mixes available now! Anyway, I’m going to print this one out for later use.

    ps – Your pan is lovely.

  20. 20 Melanie Says:
    November 9th, 2011 at 8:21 pm

    Iam going to make this next weekend for my hubby! He will love it! ;b

  21. 21 Donna Says:
    November 10th, 2011 at 12:09 am

    I’m so excited that you gave us this recipe, I am going to try and make this…..hope it turns out as good and nice as yours ^_^ Can’t wait for tomorrow to get here this is going to be dinner and its suppose to snow tomorrow….perfect meal……

  22. 22 Amanda Says:
    November 10th, 2011 at 11:40 am

    This looks and sounds delicious!!! Cant wait to try it!

  23. 23 Oldfangled Says:
    November 11th, 2011 at 9:46 am

    Mmmm. This is total comfort food. Perfect for this time of year!

  24. 24 Carroll @Vanilla Lemonade Says:
    November 12th, 2011 at 2:07 pm

    Looks mouth watering! and just in time for a little cool down her in Florida!

  25. 25 Brandon @ The Yummy Bits Says:
    November 14th, 2011 at 6:24 pm

    Mmm, I love Chicken Pot Pie! …and your’s looks delicious! I especially love that you didn’t use canned ingredients! Great post!

  26. 26 Marina Says:
    November 16th, 2011 at 7:27 am

    I’d like to try! It seems delicious :P

  27. 27 Raina Says:
    November 16th, 2011 at 10:00 pm

    Hi Tracy! I made this for dinner last night. It was absolutely delicious. Thanks for a wonderful recipe”_

  28. 28 maria Says:
    January 26th, 2012 at 6:57 pm

    Will definitely try this delicous looking recipe.

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