Chicken Pot Pie

Chicken Pot Pie

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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.

(Post modified with new photos on 10/18/22.)

 

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 for Chicken Pot Pie

(See the full recipe at the bottom of this post.)

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

Pastry Dough

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

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 375 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Scrub potatoes to clean them. Using a knife and cutting board, dice the potatoes into small cubes. You may peel the potatoes, if desired.

I prefer using Yukon potatoes in this recipe, but ever since Covid-13, they have been hard to come by and rather expensive. If you can find them at a good price, I encourage you to use them! 

Peel and slice the carrots. Dice the yellow onion.

 

Make the Chicken Filling

Place chicken thighs in a large saucepan, and cover 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.

Slice the Cooked Chicken into Small Pieces

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

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 dried thyme, oregano, kosher salt and freshly ground black pepper.

 

Prepare the Pastry Dough

While the chicken is cooking, prepare the pastry dough. In a large bowl, mix together all-purpose 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 into an oblong shape big enough to fit the baking pan.

 

Assemble the Pot Pie

Pour Chicken Filling onto Bottom Crust

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.) It is not necessary for the crust to cover the sides of the dish. Pour the chicken mixture onto the bottom crust.

Dot the Filling with Pieces of Butter

Dot the filling with pieces of butter. This will bring even more yumminess to the dish!

Carefully, add the top pastry laying it over the filling so that it reaches 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 more kosher salt and freshly ground black pepper.

Baked Chicken Pot Pie

Bake the pot pie in a preheated 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 serve 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.

Serving Chicken Pot Pie

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 Leftovers on Blue Willow Dishes

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. Refrigerate leftovers in a covered container or freeze for up to 2 months. To reheat, place in a glass baking dish and heat in microwave or in a 350 degree oven for 12-15 minutes.

See more Chicken Recipes Here. Browse Main Dishes 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 2 votes
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 15 minutes
Cooling Time:: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 8

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 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 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
  • 2 tablespoon butter
  • 1 tablespoon water for egg wash
  • kosher salt and freshly ground black pepper to season

Instructions

  • Preheat oven to 375 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Scrub potatoes to clean them. Using a knife and cutting board, dice the potatoes into small cubes. You may peel the potatoes, if desired.
    Peel and slice the carrots. Dice the yellow onion.

Make the Chicken Filling

  • 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 dried thyme, oregano, kosher salt and freshly ground black pepper.

Prepare 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.)

Assemble the Pot Pie

  • 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, and dot with small pieces of butter.
  • 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 more kosher salt and freshly ground black pepper.
  • Bake in a preheated oven on the bottom rack for 35-40 minutes until golden brown and sauce is bubbly. Allow to set for 10-15 minutes before serving. Serves 6-8.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 428kcal | Carbohydrates: 43g | Protein: 6g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 8mg | Sodium: 913mg | Potassium: 317mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2716IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 3mg
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4 thoughts on “Chicken Pot Pie”

  • 5 stars
    I was looking for a comfort dish to make and take to a family going through a really rough time and chicken pot pie sounded perfect. I split the dish and there was plenty for us, too. The yukon potatoes champions usual red potatoes in this recipe and was great! It’s delicious, good job, Deborah! You are fast becoming my ‘go to’ recipe ideas when I can’t think of what to make. 🙂

    • Carol, I’m so glad that you are enjoying my recipes! That makes me so happy! I just made this recipe last week and I didn’t have Yukon potatoes. They really do take this dish up a notch. I often split this dish to share with others. Thanks for stopping by!

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