Chicken Pot Pie

Chicken Pot Pie

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

I enjoy making Chicken Pot Pie during cooler weather. Our family loves it. Perfect Comfort Food. Tender, flaky crust. Juicy chunks of chicken. Potatoes, carrots, and peas in a succulent gravy. So good.

When our daughters were young and on summer break from school, I would often stock up on easy-to-prepare foods to give them for lunch. Spaghetti O’s, boxed mac n’ cheese, hot dogs, peanut butter and jelly, AND individually frozen chicken pot pies. They loved them. And it made lunch super simple.

Chicken Pot Pie

Times have changed since those early years. And those frozen pot pies no longer have a place on my grocery list. Good-bye frozen pot pies. Say hello to Gourmet.

Ingredients Needed to Make Chicken Pot Pie

  • skinless, boneless chicken thighs
  • Yukon potatoes
  • carrots
  • yellow onion
  • chicken bouillon cubes
  • frozen peas
  • all-purpose flour
  • water
  • kosher salt
  • freshly ground black pepper

To Make the Pastry

  • all-purpose flour
  • salt
  • cold water
  • vegetable shortening
  • large egg + water (for egg wash)

Instructions for Making Chicken Pot Pie

In a large saucepan, cover chicken thighs with water. Add potatoes, carrots and onion to the chicken. Bring to a boil. Cover and cook over medium low heat until tender, approximately 20-25 minutes.

Remove chicken from the pot with a wire strainer. Allow to cool slightly on a plate or tray. When cool, tear meat into small pieces with a knife or fork.

Add chicken bouillon cubes and peas to the other vegetables. Bring to a boil and then reduce to simmer. Continue to cook for 10 minutes until peas are tender.

In small bowl, mix flour and water to make a paste. Gradually stir into broth to thicken. Add chicken to the creamed broth and stir to combine. Season with salt and pepper.

Making the Pastry Dough

While chicken is cooking, prepare the pastry dough. In a large bowl, mix together flour and salt. With a blending fork, cut in shortening until dough resembles small pebbles. Add water in two parts, mixing well between each addition. Divide dough in half. Roll out each half in an oblong shape big enough to fit baking pan.

Filling for the chicken pot pie

Spread first crust to fit the bottom of a greased oblong baking pan and up the sides. (I like to use a lasagna dish for this recipe.) Pour chicken mixture over the bottom crust, then add the top pastry spreading to the sides. Do not worry about sealing the two crusts. It is not necessary.

Poke 6-9 steam holes in the top crust with a knife or cooking shears to allow sauce to breathe.

Brushing Pastry Crust with Egg Wash

In a small bowl, whisk egg and water to make an egg wash. Smooth over top crust with your fingers or a pastry brush. Sprinkle crust with salt and pepper. Bake the pot pie in a preheated 375 degree oven for 35-40 minutes until the juices are bubbling inside and the crust is a nice golden brown. Allow to set for 10-15 minutes before serving. This recipe will serves 6-8 people.

A Few Notes About This Recipe

When preparing your chicken, I like to use skinless, boneless chicken thighs. I used to use chicken breast. But I found that thighs were more tender and juicy. Use whichever you prefer.

A while back, I started adding a bottom crust to my pie. Before then, I used half a recipe for my pie dough and only added it to the top of the dish. Using the two crusts, adds so much more to the recipe. My husband loves it this way. I love it this way. My daughters and their husbands love it this way. You get the idea.

Serving Chicken Pot Pie

Serve Chicken Pot Pie with Oat Rolls or my Sourdough Dinner Rolls. Both are perfect with some butter to mop up the juices. So yummy.

See more Chicken Recipes Here.

Recipe for Chicken Pot Pie

Chicken Pot Pie

I enjoy making Chicken Pot Pie when days turn cold. Our family loves it. Perfect Comfort Food. Tender, flaky crust. Juicy chunks of chicken. Potatoes, carrots, and peas in a succulent gravy. So good.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American, Greek
Keyword: Carrots, Chicken Thighs, Comfort Food, Peas, Shortening Pie Crust, Yukon Potatoes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cooling Time:: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 6

Equipment

Cuisinart Cookware
Wire Strainer
Rolling Pin
Bakeware Set

Ingredients

  • 4 pieces chicken thighs skinless, boneless
  • 2 medium Yukon potatoes diced
  • 2 medium carrots peeled and diced
  • 1/2 cup diced onion
  • 2 cubes chicken bouillon
  • 1/2 cup frozen peas
  • 2/3 cup all-purpose flour
  • 1/2 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Pie Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 7/8 cup vegetable shortening
  • 1 large egg for egg wash
  • 1 tablespoon water for egg wash

Instructions

  • In large saucepan, cover chicken thighs with water. Bring to a boil. Add potatoes, carrots and onion to the chicken. Cover and cook over medium low heat until tender, approximately 20-25 minutes.
  • Remove chicken from the pot with a wire strainer. Allow to cool slightly on a plate or tray. When cool, tear meat into small pieces with a knife or fork.
  • Add chicken bouillon cubes and peas to the other vegetables. Bring to a boil and then reduce to simmer. Continue to cook for 10 minutes until peas are tender.
  • In small bowl, mix flour and water to make a paste. Gradually stir into broth to thicken. Add chicken to the creamed broth and stir to combine. Season with salt and pepper.

Making the Pastry

  • While chicken is cooking, prepare the pastry. In a large bowl, mix together flour and salt. With a blending fork, cut in shortening until dough resembles small pebbles. Add water in two parts, mixing well between each addition. Divide dough in half. Cover and set aside until ready to prepare the pot pie.
  • When the chicken and sauce is ready, roll out each half of pastry in an oblong shape big enough to fit the baking pan. (I like to use a lasagna dish for this recipe.)
  • Spread first crust to fit the bottom of a greased oblong baking pan and up the sides as far as it will go. Do not worry if the crust does not go to the top.
    Pour chicken mixture over the bottom crust, then add the top pastry spreading to the sides. It is not necessary to seal the top and bottom crusts.
  • Poke 6-9 steam holes in the top crust with a knife or cooking shears to allow sauce to breathe.
  • In a small bowl, whisk egg and water to make an egg wash. Smooth over top crust with your fingers or a pastry brush. Sprinkle crust with salt and pepper. Bake in a preheated 375 degree oven on the bottom rack for 35-40 minutes until golden brown. Allow to set for 10-15 minutes before serving. Serves 6-8.
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

Share this Recipe!



2 thoughts on “Chicken Pot Pie”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating