Homemade Chicken Pot Pie
Chicken Pot Pie is worth making completely from scratch. Warm and delicious - it's comfort and your childhood in one dish.
Equipment
- 2 Pie Pans
Ingredients
Pie Filling
- 10 tbsp Unsalted butter
- 2 cups Onion, diced
- 1 cup Celery, diced
- 1 cup Carrots, diced
- 2 Garlic cloves, finely chopped or minced
- ¾ cups Soft white wheat flour or all purpose flour
- 2 cups Chicken Stock
- 1 cup Heavy Cream
- ¼ cup Whole Milk
- 2½ tsp Salt
- ½ tsp Black Pepper
- 1 15oz Can Sweet Peas, drained
- 4 cups Chicken, cooked and chopped*
Pie Crust
- 5 cups Soft white wheat flour plus extra for rolling out
- 2 tsp Salt
- 3 sticks Unsalted butter, cold
- 14 tbsp Water, cold
Instructions
Pie Filling
- In Dutch oven or heavy bottomed pot over medium heat, melt butter. Add diced onion and cook until soft, stirring to prevent sticking (roughly 5 minutes).10 tbsp Unsalted butter, 2 cups Onion, diced
- Mix in the celery and carrots and cook another 5 to 7 minutes. Once vegetables are tender, add the garlic and cook about 30 seconds.1 cup Celery, diced, 1 cup Carrots, diced, 2 Garlic cloves, finely chopped or minced
- Slowly stir in the flour until well incorporated. Let that cook about a minute and then turn up the heat slightly.¾ cups Soft white wheat flour or all purpose flour
- Pour in chicken stock, heavy cream, and milk. Then add salt and pepper. Stir well until the filling starts to bubble and thicken.2 cups Chicken Stock, 1 cup Heavy Cream, ¼ cup Whole Milk, 2½ tsp Salt, ½ tsp Black Pepper
- Turn off burner and remove pot from heat. Add the peas and cooked chicken.* Let the filling cool slightly while you prepare the pie crusts.1 15oz Can Sweet Peas, drained, 4 cups Chicken, cooked and chopped*
Pie Crust
- You can now preheat your oven to 400°F. Grease two pie pans.
- Whisk the flour and salt together in a heavy glass bowl. Incorporate the cold butter into the flour mixture using a pastry blender, two knives, or your hands. Then add the cold water and mix thoroughly using a silicone spatula or wooden spoon.5 cups Soft white wheat flour, 2 tsp Salt, 3 sticks Unsalted butter, cold, 14 tbsp Water, cold
Build Pies
- Separate dough into four equals parts and form round balls. Work with one ball of dough at a time, storing the rest in the fridge to keep chilled.
- Using a rolling pin, roll out dough on a lightly floured surface and place in greased pie pan. Scoop in half of the filling (about four cups) and top with a second rolled out pie crust. Pinch the edges together and repeat to build the second pie.
- Cover pies loosely with aluminum foil. Place in hot oven and bake 30 minutes. After 30 minutes, carefully remove aluminum foil and bake another 30 minutes.
- Remove from the oven and serve warm, but let them sit on the counter about 10 minutes so they thicken. Store in the fridge for up to 1 week. Freeze a whole pie in a freezer bag for an easy dinner another night.**
Notes
*See blog post on how to cook the chicken.
**If you don't want to cook both pies, line a pie pan with parchment paper before building the second pie. Build the pie and then place it into the freezer about 6-8 hours, or until frozen solid. Using the parchment paper, pull the frozen pie out of the pie pan and place into a freezer bag. Store pie in the freezer to bake another night. (Thaw and place in the original pan before baking.) Will keep up to 6 months.
Nutrition
Calories: 623kcalCarbohydrates: 48gProtein: 14gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 124mgSodium: 971mgPotassium: 419mgFiber: 7gSugar: 3gVitamin A: 3151IUVitamin C: 4mgCalcium: 67mgIron: 2mg
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