Chicken Pot Pie with Pie Crust Recipe
Imagine sinking your fork into a warm, savory chicken pot pie, its golden-brown pie crust giving way to a creamy filling with aromatic flavors. Just the thought of it is enough to make your mouth water. Doesn’t it?
Pot pie recipes in cooler months are a delightful way to embrace the changing seasons and indulge in the comfort of a warm, homemade dish. As the temperatures drop and the leaves transform into a kaleidoscope of colors, there’s no better time to fill your kitchen with the enticing aroma of a bubbling pot pie straight from the oven.
The beauty of pot pie recipes lies in their versatility. While the traditional chicken pot pie is a beloved favorite, countless variations cater to different tastes and dietary preferences. From vegetarian pot pies filled with seasonal vegetables to seafood pot pies brimming with succulent shrimp and tender scallops, there’s a pot pie recipe to suit every palate.
Why is this the best chicken pot pie recipe?
- The filling is packed with tender chunks of juicy chicken, perfectly cooked and seasoned. The chicken provides a rich and savory base that sets the stage for the layers of flavors to come.
- But it’s not just the chicken that makes this recipe exceptional. The medley of vegetables, including carrots, peas, and potatoes, adds vibrant color and texture. These ingredients complement the chicken and add a depth of flavor and a wholesome, comforting feel to the pot pie.
- Of course, a pot pie is not complete without a golden, flaky crust. The recipe calls for a buttery pie crust, carefully crafted to achieve the perfect balance of crispiness and tenderness. The crust acts as a cozy blanket that encases the flavorful filling, elevating the overall experience of every bite.
Ingredients and substitutes
- Starting with the key components, the chicken is the star of the show. Opt for boneless, skinless chicken breasts or thighs for their tenderness and ability to absorb flavors. However, if you prefer a different protein or want to make it vegetarian-friendly, feel free to substitute the chicken with mushrooms, tofu, or even lentils for a hearty and nutritious alternative.
- Next up are the vibrant vegetables that contribute to the overall depth of flavor and texture. While the classic combination of carrots, celery, peas, and potatoes is hard to beat, feel free to mix it up. Add diced bell peppers, corn kernels, or even butternut squash for a delightful twist. The aim is to embrace the abundance of seasonal produce and create a filling that speaks to your taste preferences.
- Now, let’s talk about the creamy filling. The recipe calls for a combination of chicken broth and heavy cream with flour, which creates a luscious and velvety texture. However, if you’re looking for a lighter option, you can substitute the heavy cream with whole milk or even a dairy-free alternative like almond or coconut milk. Remember that the consistency may vary slightly, but the result will still be delicious.
- Let’s talk about the pie crust made with butter and flour. While the traditional buttery crust is undeniably delicious, you can easily adapt it to suit your dietary needs. For a gluten-free option, use a blend of gluten-free flour or opt for a pre-made gluten-free pie crust available in stores. If you’re watching your saturated fat intake, substitute some or all of the butter with vegetable shortening or coconut oil. Play around with different crust variations, like adding herbs or cheese, to create a unique flavor profile that perfectly complements the savory filling.
- Secret ingredients – Parmesan is not usually used in a chicken pot pie soup, but that little nutty flavor from this cheese adds a big punch of flavor.
Step-by-step: Chicken pot pie with puff pastry
Pie crust
- Combine – In a food processor, add the flour, salt, chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add the chilled water a little at a time and combine for 30 seconds more.
Pro tip – The mixture will still be crumbly, but when squished with your fingers, it will shape into a dough. So, don’t over-mix or pulse too much. - Ball – Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then, flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip – If you flatten it into a larger disc, it will chill faster, and you will have to wait for much less time.
Soup
- Sauté – In an oven-safe skillet (or heavy-bottom soup pot or stockpot) over medium heat, add the oil and sauté the onions, celery, and carrots for 2 minutes.
- Add the garlic and thyme—season with salt and pepper. Add the chicken and saute until no longer pink.
Pro tip – Take your time and sauté the chicken. The caramelization will add a wonderful flavor. - Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the sauce thickens. Add the milk and bay leaves, followed by the peas and parsley. Combine well. Simmer until thick.
Pro tip – It is essential to cook the flour for a few minutes to remove the raw taste of the soup. - Turn the heat off and keep warm.
Pro tip – This soup can be prepared up to 2 days ahead. You can reheat it before assembling it.
Assemble
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6
- Pie – Let the pot pie cool in the pan for 10 minutes. Transfer it to a 9-inch pie pan or use the oven-safe skillet.
- Crust – Roll the Chilled pie crust about 2 inches more than the pan’s diameter. Place the pie crust on the pan – trim the excess, leaving about 2 cm around the edges.
- Trim – 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 oven for 25 to 30 minutes until the top is golden and bubbling.
Frequently asked questions
If stored correctly in an airtight container, chicken pot pie usually stays fresh in the refrigerator for 3-4 days. Make sure to reheat it thoroughly before consuming it to ensure it’s piping hot throughout.
Absolutely! Chicken pot pie is a great make-ahead dish. You can prepare the filling and assemble the pie a day in advance, keeping it covered in the refrigerator until you’re ready to bake. Just make sure to add the pie crust right before baking to ensure a crispy texture.
Absolutely! While homemade pie crust adds a delightful touch, store-bought crust is a convenient option that yields delicious results. Opt for refrigerated or frozen pie crusts found in grocery stores, saving time and effort while providing a flaky, buttery crust.
Definitely! Chicken pot pie is highly versatile when it comes to vegetables. While the classic combination of peas, carrots, and potatoes is timeless, feel free to get creative and add your favorite veggies. Some excellent additions include mushrooms, celery, corn, bell peppers, or sweet potatoes. Adjust the cooking time accordingly, as certain vegetables may require more or less time to become tender.
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 discs with a cookie cutter, and place them on the ramekins – egg wash and bake until the top is golden, about 20 minutes.
While I love homemade pie crust, puff pastry is often a quick and easy solution. I used puff pastry when I shared my recipe for an Individual Chicken Pot Pie with Puff Pastry.
Chicken Pot Pie with Pie Crust
Imagine sinking your fork into a warm, savory chicken pot pie, its golden-brown pie crust giving way to a creamy filling with aromatic flavors. Just the thought of it is enough to make your mouth water. Doesn't it?
Ingredients
- 1 lb (450 g) Chicken breast or thighs cut into pieces
- 2 tbsp Olive oil
- ½ cup Onion chopped
- ½ cup Celery chopped
- ½ cup Carrots diced
- 1 tsp Garlic minced
- ½ cup Green peas fresh or frozen
- 1 tbsp Thyme fresh
- ¼ cup Parsley chopped
- 2 tbsp Butter optional
- 3 tbsp (25 g) All-purpose flour
- 1 cup (250 ml) Chicken stock
- 1 cup (250 ml) Whole Milk
- 2 Bay leaves
- ¼ cup (25 g) Parmesan cheese
- ¼ tsp Nutmeg freshly grated
- ½ tsp Salt
- 1 tsp Pepper
- 2 ½ cups (312 g) All-purpose flour
- 1 cup (226 g) Unsalted butter chilled, cubed
- ½ tsp Salt
- 8 tbsp (120 ml) Chilled water
- ½ Egg
- 2 tbsp (30 ml) Water
Method
- Combine – In a food processor, add the flour, salt, chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add the chilled water a little at a time and combine for 30 seconds more.2 ½ cups All-purpose flour, 1 cup Unsalted butter, ½ tsp Salt, 8 tbsp Chilled water
- Ball – Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then, flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
- Sauté – In an oven-safe skillet (or heavy-bottom soup pot or stockpot) over medium heat, add the oil and sauté the onions, celery, and carrots for 2 minutes.2 tbsp Olive oil, ½ cup Onion, ½ cup Celery, ½ cup Carrots
- Add the garlic and thyme—season with salt and pepper. Add the chicken and saute until no longer pink.1 tsp Garlic, 1 tbsp Thyme , ½ tsp Salt, 1 tsp Pepper, 1 lb Chicken
- Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the sauce thickens. Add the milk and bay leaves, followed by the peas and parsley. Combine well. Simmer until thick.½ cup Green peas , ¼ cup Parsley, 3 tbsp All-purpose flour, 1 cup Chicken stock, 1 cup Whole Milk, 2 Bay leaves
- Season with salt and pepper. Add the Nutmeg and parmesan cheese. Finally, add the butter and combine well. Check and adjust seasoning and consistency.2 tbsp Butter, ¼ cup Parmesan cheese, ¼ tsp Nutmeg
- Turn the heat off and keep warm.
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6
- Pie – Let the pot pie cool in the pan for 10 minutes. Transfer it to a 9-inch pie pan or use the oven-safe skillet.
- Crust – Roll the Chilled pie crust about 2 inches more than the pan's diameter. Place the pie crust on the pan – trim the excess, leaving about 2 cm around the edges.
- Trim – Then, fold and crimp the edges. Brush with egg wash and make a few slits on the top to let steam escape.1/2 Egg, 2 tbsp Water
- Bake in the oven for 25 to 30 minutes until the top is golden and bubbling.
Notes
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- Chicken breast cooks quicker than thighs. So if you use chicken breast, cook it for less time, or it will get chewy.
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- If possible, make your homemade stock. This makes a huge difference to homemade soups.
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- If you use ready-to-use store-bought stock, make sure to underseason your soup, as commercial stocks have tons of salt added to them.
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- 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. Plus, the chicken itself is packed with flavor. You can eat them more often if you make them a tad healthier. For me, it means I can have dessert too.
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- Often, a dab of butter or cream on the top adds that touch of flavor you need in a soup, like I have added just a tbsp of butter in this.
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- Milk is a great alternative to full-fat cream. Often, milk can split when added to soups. So add them 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.
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- Keep the pie in the fridge at all times. It is always easier to work with pastry when it is chilled.
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- Also, baked from chilled pie crust, it will bake wonderfully into a flaky pastry.
Equipment you will need
Nutrition
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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 🙂
This chicken pie was so easy and quick and to prepare. Best of all the kids loved it. Clean plates here!
Thanks for the lovely feedback, Beth.