Chicken Pot Pie with Homemade Pie Crust
This chicken pot pie with pie crust takes the simple chicken soup recipe to the next level. Rich, creamy and delicious, and yet not loaded with butter or cream. Making your own homemade pie crust makes this the ultimate comfort food in winter. Made from scratch, this takes about 20 minutes to prepare and 30 minutes to bake.
Wish you all a very Happy New Year. May this year bring you lots of luck, happiness, and good health. Thank you for all the love and support you have shown me until now. I hope you will continue to enjoy my recipes and posts in the coming year.
What is your favorite comfort food in winter? It's been a rather busy week here, and also cold and raining. Warm soups and chicken pot pies with a side of salad and bread have been keeping us warm in the evenings.
Sometimes, I just make soup with biscuits. While other times, it's a cottage pie with either pie crust or mashed potatoes, like this chicken pot pie with homemade crust or shepherd's pie with mashed potatoes.
About this chicken pot pie with top crust
Traditionally, chicken pot pie used to be made with leftover chicken after a big festive celebration.
But, when I make my chicken pot pie, I always make it from scratch with raw chicken. That's because we make it so often that I never have any leftover chicken. If you choose to use leftover chicken, just add it to pot at that last two minutes of cooking to prevent overcooking.
The best part is that this chicken pie is rich and creamy but not loaded with butter or cream. Having said that, we do have some butter for flavor.
The homemade crust, however, is all-butter. For me, you either have a proper all-butter crust or no crust at all, as I did in my chicken pot pie soup. It's similar but without any crust.
If making a homemade crust is not your thing, you can also use puff pastry as we did in our recipe for individual Chicken pot pie with puff pastry.
Useful tips and tools
- Few soups, especially the ones with vegetable pureed, tend to splatter when blended. So, a deeper soup pot or stockpot will work better. I like to use my saucier pan because it's wide, giving me enough room to stir, and deep enough to take care of the splatters.
- For the same reason, I prefer a wooden spoon or spatulas with a long handle to protect my hands.
- Also, for hygiene reasons, I always use separate chopping boards for meat and veggies.
- A utility knife works great to chop the veggies, and yet I love my chef's knife for large veggies.
- And, I always have a colander around to make sure I can drain veggies quickly before I add them to the pot. This prevents excess moisture from being added to the soup.
- I use a hand blender to blend all my soups. It's the best thing for soup. You can also use regular blenders, but be careful as the hot soup can still splatter due to pressure in the blender. In such cases, it's safer to wait and let the soup cool for a bit.
Let's talk ingredients and substitutes (Save/Pin)
- Chicken - If you know me by now, you know I prefer to use thighs because breast meat cooks fast and becomes chewy. But in this soup, you can use chicken breast or thighs.
- Stock - Chicken stock works great for chicken soup and so does vegetable stock. If you don't have either, then use water.
- Vegetables - Today, I am using onion, celery, and carrots. And yet, mushrooms, parsnip, turnip, potatoes, work just as well.
- Herbs - I love some bay leaves and thyme in my chicken pot pie soup. If you don't have fresh herbs, you can use 1/2 tsp dried thyme too.
- Milk - I love to use milk in my chicken pot pie because the soup on its own is so creamy there is really no need to overdo with the cream. but you can also use 1/2 cup cream for a richer soup.
- Butter - Personally, I don't think this soup needs to be any richer. It's packed with flavor and very creamy. And yet, I have added one tbsp just for those of you who love butter.
- Parmesan - Not usually used in a chicken pot pie soup, but that little from this cheese adds a big punch of nutty flavor.
How to Make A Chicken Pot Pie Recipe with Homemade Crust (Save/Pin)
Prepare crust
- Add flour and salt in the food processor.
- Followed by the frozen butter cubes.
- Pulse for 30 seconds or more, until fine bread crumb consistency.
- Add the chilled water through the feeding tube while the processor is on.
- The mixture will still be crumbly but when squashed with your hands you should be able to form a ball.
- Remove onto a clean worktop.
- Bring it all together, but do not knead.
- Wrap in parchment paper.
- Place in the fridge to chill for at least an hour.
Prepare soup
- Use a skillet or oven-safe frying pan, about 10 inches in diameter.
- Saute onions, celery, and carrots in oil for 2 minutes.
- Add the garlic and thyme - and saute 1 minute.
- Now, add flour and stir constantly for 30 seconds on medium-low heat.
- Next, add in the stock - continue to stir until the flour is absorbed and the sauce thickens.
- Add the chicken pieces.
- Followed by the milk.
- Season with salt and pepper.
- Add the bay leave and parsley.
- Cook on medium heat for about 8 minutes until the chicken is cooked.
- Add the butter and Parmesan and freshly grated nutmeg.
- Check seasoning and consistency.
- Add more salt and pepper or water if needed. Ready to use stocks have extra salt, so taste first then adjust seasoning.
- Switch the heat off and keep warm.
Assemble
- Preheat the oven at 190 C / 375 F.
- Roll the pie crust about 2 inches more than the diameter of the pan.
- Place the pie crust on the pan - trim excess leaving about 2 cm around the edges.
- Then, fold and crimp the edges.
- Brush with egg wash and make a few slits on the top to let steam escape.
- Bake in the preheated oven for about 30 minutes until the top is golden and bubbling.
6 Tips for making a perfect chicken pot pie every single time
- Chicken breast cooks quicker than thighs. So, if you use chicken breast, cook it less time or it will get chewy.
- If possible, make your own homemade stock. This makes a huge difference to homemade soups.
- If you use store-bought stock, make sure to under season your soup, since commercial stocks have tons of salt added to them.
- You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white-sauce based soup. And, the chicken itself is packed with flavor. This means you can eat this soup more often if you make it a tad healthier. For me, it means I can have dessert too.
- Often, a tab of butter or cream on the top adds that touch of flavor you need in a soup. I have added just a tbsp of butter in this one.
- Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So, add it warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
Frequently asked questions
The creamy soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
The pie crust is all butter and so that does not classify as healthy. You can, of course, omit the crust and have the soup just on its own, if you prefer, as we did in my recipe for chicken pot pie soup.
Absolutely. Personally, I think the starch added in the soup makes this a rich and creamy chicken pot pie. So, milk works just as well. But if you prefer, you can add 1/2 cup cream instead of the milk.
Yes, you can definitely add 1/2 cup of frozen peas in this soup.
Absolutely, you can divide this between four ramekins, as I have done in my recipe for Individual chicken pot pie with puff pastry. Then, roll the pie crust, cut four-disc with a cookie cutter and place them on the ramekins - egg wash and bake until top is golden about 20 minutes.
Absolutely, you can use almond or soy milk instead of dairy milk. The butter and Parmesan can be omitted or replaced with dairy-free alternatives.
For our family, a side salad or sauteed veggies with some homemade fresh bread makes a complete meal.
The flour in the recipe is what thickens the soup. Ideally, one tbsp flour for every cup of stock, milk or liquid in the soup is a good guide for thickening.
Yes. You can replace the all-purpose flour in the recipe with gluten-free flour and use a gluten-free pastry instead of this Classic Pie Crust.
While I love homemade pie crust, puff-pastry is often a quick and easy solution too. I have used puff pastry when I shared with you my recipe for Individual Chicken Pot Pie with Puff Pastry.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Description
Ingredients
FOR THE SOUP
- 450 grams (1 lb) Chicken breast or thighs cut into pieces
- 2 tbsp (2 tbsp) Olive oil
- 1/2 cup (1/2 cup) Onion chopped
- 1 tsp (1 tsp) Garlic minced
- 1/2 cup (1/2 cup) Celery chopped
- 1/2 cup (1/2 cup) Carrots diced
- 1/2 cup (1/2 cup) Green peas fresh or frozen
- 1 tbsp (1 tbsp) Thyme fresh
- 1/4 cup (1/4 cup) Parsley chopped
- 2 tbsp (2 tbsp) Butter optional
- 3 tbsp (3 tbsp) All-purpose flour
- 250 ml (1.00 cups) Chicken stock
- 250 ml (1.00 cups) Milk
- 1/4 cup (1/4 cup) Parmesan cheese
- 1/4 tsp (1/4 tsp) Nutmeg freshly grated
- 1/2 tsp (1/2 tsp) Salt
- 1 tsp (1 tsp) Pepper
FOR THE CRUST
- 190 grams (1.50 cups) All-purpose flour
- 113 grams (0.5 cups) Unsalted butter (1 stick)
- 1/4 tsp (1/4 tsp) Salt
- 4 tbsp (4 tbsp) Chilled water
EGG WASH
- 1/2 (1/2 ) Egg
- 2 tbsp (2 tbsp) Water
Instructions
PREPARE CRUST
- Add flour and salt in the food processor.
- Followed by the frozen butter cubes.
- Pulse for 30 seconds or more, until fine bread crumb consistency.
- Add the chilled water through the feeding tube while the processor is on.
- The mixture will still be crumbly but when squished with your hands you should be able to form a ball.
- Remove onto a clean worktop.
- Bring it all together but do not knead.
- Wrap in parchment paper.
- Place in the fridge to chill for an hour at least.
PREPARE SOUP
- Use a skillet or oven-safe frying pan, about 10 inches in diameter.
- Saute onions, celery, and carrots in oil for 2 minutes.
- Add the garlic and thyme – and saute 1 minute.
- Now, add flour and stir constantly for 30 seconds on medium-low heat.
- Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens.
- Add the chicken pieces.
- Followed by the milk.
- Season with salt and pepper.
- Add the bay leave and parsley.
- Cook on medium for about 8 minutes until the chicken is cooked.
- Add the butter and Parmesan and freshly grated nutmeg.
- Check seasoning and consistency.
- Add more salt and pepper or water if needed. Ready to use stocks have extra salt. So, taste first then adjust seasoning.
- Switch the heat off and keep warm.
ASSEMBLE
- Preheat the oven at 190 C / 375 F.
- Roll the pie crust about 2 inches more than the diameter of the pan.
- Place the pie crust on the pan – trim excess leaving about 2 cm around the edges.
- Then, fold and crimp the edges (see video).
- Brush with egg wash and make a few slits on the top to let steam escape.
- Bake in the preheated oven for about 30 minutes until the top is golden and bubbling.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
You may also like
- Instant Pot Split Pea Soup
- Slow-Cooker Split Pea Soup
- Chicken Pot Pie Soup
- Chicken Pot Pie with pie crust
- Cream of Cauliflower Soup (no butter no cream)
- Cream of Broccoli Soup (no butter no cream)
- Healthier Potato Leek Soup
- Slow-Cooker Potato Soup
- Thai Prawn Noodle Soup
- Creamy Homemade Sweet Pea Soup
- Slow-Cooker Black Beans Soup
- Easy Homemade Cream of Mushroom Soup
- Maple Pumpkin Soup with Toasted Pumpkin Seeds
- Roasted Pumpkin Sweet Potato Soup
- Slow-Cooker Yellow Lentil Soup
- Healthy Roasted Sweet Potato Soup
- Quick and Easy Chicken Pot Pie
- Roasted Butternut Squash Soup
- 15 must-have tools for a home baker
- 10 best gifts for a bread baker
- 10 Essential Pots and Pans to help you cook better
- My Favorite Cake Decorating Books
- 15 Healthy Eating Habits for the family
- 10 Amazing Gifts for a Cake Decorator
- What's in My Camera Bag?
- What is my Cake Room - Tools and Equipment
- Best Stand Mixer for Home Bakers
- What's in my Kitchen - Tools, Appliances, and Gadgets
Farah
This looks hearty and delicious and actually so easy! Loved the video, it really helped thank you!
Veena Azmanov
It is hearty and wholesome and definitely easy to make, Farah
Adrianne
This pie looks amazing!! I love the golden top and how homely the recipe feels. There is so much going on here. Can't wait to give this a go, thanks!
Veena Azmanov
Thanks, Adrianne.
Tonje
I've always wanted to try make chicken pot pie for my family. This recipe seems easy, so I look forward to making it!
Veena Azmanov
This is very easy, Tonje. You must try.
Emily Liao
This chicken pot pie is amazing! It's crispy on the outside and has so much flavor in the filling. One of my go-to recipes for the weekday.
Veena Azmanov
Thank you so much, Emily. So happy you enjoyed this recipe so much. Thanks for coming back to write this feedback.
Sandra
This is so good! Everyone at my house really loved it!
Veena Azmanov
Thank you, Sandra. Glad you enjoyed it. Thanks for the feedback.
Irina Karulina
I often make pies, but I completely forgot of savory pies' existence! Thanks for your delicious recipe as a reminder:) Your chicken pie sounds amazing. It is worth trying:)
Veena Azmanov
Yes, the savory ones are fun Irina. You must try this one.
Jacqueline Debono
I love chicken pot pie! It's so comforting and perfect cold weather food. Yours looks deliciously creamy! On my to make list!
Veena Azmanov
Absolutely, Jacqueline. This one is creamy.