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Homemade Chicken Pot Pie

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  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: Serves 4-6 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 3-4 tablespoons olive oil
  • salt and pepper
  • 1/2 cup unsalted butter
  • 1 medium onion, finely diced
  • 1/2 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 2 chicken bouillon cubes
  • 1/4 cup whole milk or heavy cream
  • 2-3 carrots, peeled and sliced
  • 1 1/2 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

  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat.
  2. 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.
  3. 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.
  4. In a medium saucepan, heat the chicken broth and bouillon cubes over low heat until bouillon has dissolved
  5. 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.
  6. Sprinkle flour over onions and stir constantly, cooking for 2-3 minutes until flour is cooked but not browned.
  7. Gradually add the warm broth to the pot, stirring constantly. Taste, and season with salt and pepper.
  8. Add milk or cream, carrots, corn, peas, and chicken. Continue cooking over low heat until sauce has thickened.
  9. Spread filling into an ovenproof casserole dish, or into individual ramekins.
  10. Heat oven to 375 degrees F.
  11. 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.
  12. 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.

Find it online: https://kitchenjoyblog.com/homemade-chicken-pot-pie/