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. And, the 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.
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What is your favorite comfort food in winter? It's been a rather busy week here, and also cold and raining. So, warm soups and chicken pot pies 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.
Table of Content
About this recipe
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.
Ingredients and substitutes
- 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 ½ 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 ½ 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.
Step by step instructions (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 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 plastic wrap
- 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. Add the bay leave and parsley. Season with salt and pepper.
- 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. Remove from heat and keep warmNote - Ready to use stocks have extra salt. So, taste first then adjust seasoning.
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.
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.
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.
For our family, a side salad or sauteed veggies with some homemade fresh bread makes a complete meal.
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.
A side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
Salads and bread to serve with this dish
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You may also like
- Ground beef soup
- Cream of Cauliflower Soup (no butter no cream)
- Cream of Broccoli Soup (no butter no cream)
- Homemade Green Pea Soup- no cream
- Thai Shrimp Soup
Recipe
Description
Video
Ingredients
Soup
- 1 lb (450 g) Chicken breast or thighs cut into pieces
- 2 tbsp Olive oil
- ½ cup Onion chopped
- 1 tsp Garlic minced
- ½ cup Celery chopped
- ½ cup Carrots diced
- ½ cup Green peas fresh or frozen
- 1 tbsp Thyme fresh
- ¼ cup Parsley chopped
- 2 tbsp Butter optional
- 3 tbsp All-purpose flour
- 1 cup (250 ml) Chicken stock
- 1 cup (250 ml) Milk
- ¼ cup (25 g) Parmesan cheese
- ¼ tsp Nutmeg freshly grated
- ½ tsp Salt
- 1 tsp Pepper
Pie crust
- 2 ½ cups (312 g) All-purpose flour
- 8 oz (226 g) Unsalted butter (2 stick, 1 cup,) chilled, cubed
- ½ tsp Salt
- 8 tbsp Chilled water
Egg wash
- ½ Egg
- 2 tbsp Water
Instructions
Pie 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 plastic wrap
- Place in the fridge to chill for an hour at least.
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. Add the bay leave and parsley. Season with salt and pepper.
- 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. Remove from heat and keep warmNote - Ready to use stocks have extra salt. So, taste first then adjust seasoning.
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.
Recipe Notes
- 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.
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
Cathleen
I have been trying to think of some recipes that I can make for pi day today, so this came at the most perfect time. Thank you so much, will try tonight 🙂
Beth Sachs
This chicken pie was so easy and quick and to prepare. Best of all the kids loved it. Clean plates here!
Veena Azmanov
Thanks for the lovely feedback, Beth.