We are home sweet home from Italy and my first order of business in my beloved, familiar kitchen was to make Homemade Chicken Pot Pie (emphasis on the homemade). We needed some delicious, home-cooked meals to warm us up in this cold Michigan weather and to help us recover from jet-lag and the terrible colds we both have had since we got home. This recipe did the trick. It's basically the perfect meal. What's not to love about chicken and vegetables in a creamy sauce topped with buttery, flaky pie crust? This is not your supermarket's freezer section pot pie. No cardboard-like crust or scrawny little chicken cubes. Delicious, colorful vegetables of your choosing make it easy to customize according to your tastes. Admittedly, I have to be in the mood for peas and that's a rather rare occurrence. I prefer broccoli as my green vegetable. The beauty of a pot pie is that you can use whatever you have on hand, or whatever sounds good at the moment. For the chicken, I like to roast my own chicken breasts, but store-bought rotisserie chickens work well too.
When it comes to the crust, I highly recommend making your own. Homemade pie crust is what really sets this pot pie apart from all the rest. You just can't get the same buttery flavor and flaky texture from a store-bought crust. My favorite way to prepare the crust is to use this recipe for All-Butter Pie Crust and omit the sugar in the dough. Prior to baking, I brush it with egg wash and sprinkle it with salt instead of sugar like you would for a dessert pie. This gives the crust even more savory flavor that complements the pot pie filling without just being a bland afterthought.
Greetings from Michigan, and Happy November! Now go make yourself a chicken pot pie to get yourself through the mid-week. You won't be disappointed.
PrintHomemade Chicken Pot Pie
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: Serves 4-6 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 3-4 tablespoons olive oil
- salt and pepper
- ½ cup unsalted butter
- 1 medium onion, finely diced
- ½ cup all-purpose flour
- 5 cups low-sodium chicken broth
- 2 chicken bouillon cubes
- ¼ cup whole milk or heavy cream
- 2-3 carrots, peeled and sliced
- 1 ½ cups sweet corn kernels (fresh, canned, or frozen)
- 1 cup frozen peas
- 1 Pie Crust (All-Butter Pie Crust with sugar omitted)
- 1 egg white, lightly beaten
- Kosher salt, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat.
- Arrange chicken breasts on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Bake until cooked through, about 45 minutes. Allow to cool a few minutes, then shred chicken using two forks.
- While chicken is cooking, prepare the pie crust according to recipe, omitting the sugar. Wrap in plastic and chill in refrigerator while you prepare the filling.
- In a medium saucepan, heat the chicken broth and bouillon cubes over low heat until bouillon has dissolved
- In a large, heavy-bottomed pot or Dutch oven, heat the butter over medium heat. Add diced onion and cook until translucent, about 10-15 minutes.
- Sprinkle flour over onions and stir constantly, cooking for 2-3 minutes until flour is cooked but not browned.
- Gradually add the warm broth to the pot, stirring constantly. Taste, and season with salt and pepper.
- Add milk or cream, carrots, corn, peas, and chicken. Continue cooking over low heat until sauce has thickened.
- Spread filling into an ovenproof casserole dish, or into individual ramekins.
- Heat oven to 375 degrees F.
- Roll out pie dough and top the pot pie with the crust, trimming and crimping the edges as needed. Brush top of crust with egg white and sprinkle with Kosher salt. Cut slits in the center of the crust to allow steam to escape.
- Place pot pies on a rimmed baking sheet and bake 45 minutes to 1 hour, or until crust is golden brown and filling is bubbling.
CakePants
Oh gosh, I haven't had a chicken pot pie in the longest time, and certainly not a homemade one!! This does look like the perfect meal for a chilly evening...I'm now re-thinking my dinner plans for tonight!
deliciousdaydreams
Well if you make it, mail some over! :)
deliciousdaydreams
Your photos are so beautiful. And, as for the pot pie, I'm drooling.
Jon
This is one of my kids favorite meals. Absolutely fantastic. As mentioned the homemade butter crust is a must. Enjoy!