Homemade Chicken Pot Pie (Printable Version)
Dive into this tasty savory dish with juicy chicken, colorful veggies, and buttery crust, ideal for anyone craving warmth in every bite.
# What You'll Need:
→ For the chicken pot pie crust
01 -
2 1/2 cups regular flour
02 -
1 tablespoon granulated sugar
03 -
1 teaspoon table salt
04 -
1 cup cold butter without salt, diced
05 -
1/2 cup cold buttermilk
06 -
1-2 tablespoons ice water
07 -
1 large egg, whisked, for brushing
→ For the pot pie filling
08 -
1/4 cup unsalted butter
09 -
1/3 cup chopped onion
10 -
2 medium carrots, cut into rounds (about 1 cup)
11 -
1 stalk celery, chopped (about 1/2 cup)
12 -
2 cloves garlic, finely chopped
13 -
1/3 cup regular flour
14 -
1 1/2 teaspoons fresh thyme, chopped small
15 -
1 tablespoon fresh Italian parsley, chopped
16 -
1 teaspoon table salt
17 -
1/2 teaspoon ground black pepper
18 -
1 3/4 cups chicken stock
19 -
1/2 cup heavy whipping cream
20 -
3 cups pulled chicken or turkey meat
21 -
1 cup frozen green peas
# Step-by-Step Guide:
01 -
Mix flour, sugar, and salt in a big bowl. Toss in the butter cubes to cover them. On a clean counter, flatten the butter into sheets with your rolling pin, mixing with the flour as you go. Use your bench scraper to gather everything back together when needed. Pop the mixture in the freezer for 15 minutes to chill.
02 -
Take the mix out of the freezer and pour in the buttermilk. Mix with a spoon first, then use your hands until you get a ball of dough. Add cold water if it's too dry. Split the dough in half, wrap each piece in plastic, and stick them in the fridge while you make the filling.
03 -
Melt butter in a big pan over medium-high heat. Throw in onion, carrots, celery, and garlic. Cook until soft, stirring now and then. Add flour, salt, black pepper, thyme, parsley, chicken stock, and cream. Let it bubble gently for 10 minutes until it gets thick. Stir in chicken and peas, then set aside.
04 -
Turn your oven on to 400°F.
05 -
Grab one dough piece and roll it on a floured surface into a 12-inch circle, about 1/4 inch thick. Put it in a 9-inch pie dish. Cut off extra dough and add your filling.
06 -
Roll out the second piece of dough and lay it over your filled pie. Trim the edges, pinch them together to seal, and cut some small holes in the top. Brush the whole thing with beaten egg.
07 -
Put it in the oven for 45 minutes until the crust turns golden. Cover the edges with a shield if they get too brown too fast. Let it cool for 10 minutes before cutting.
# Additional Notes:
01 -
You can easily use store-bought rotisserie chicken or holiday turkey leftovers in this dish, and it's great for freezing and eating later.