Chicken pot pie is one of best comfort foods ever.
This flaky, creamy, satisfying dish is pretty much hugs and kisses in the shape of food.
This recipe is foolproof. From the dough to the filling, it is simpler to make than you think. Say goodbye to frozen or store-bought chicken pot pie.
If you prefer to make your own pie crust, it will certainly elevate it to the next level, but if you prefer to use store-bought pie crust, it is perfectly fine.
If you are up for making an easy pie crust of your own, please use my versatile pie crust recipe. You’ll use it all the time.
Now, let’s get serious about the chicken pot pie filling
The filling is so rich and velvety. The veggies and the chicken soak up the sauce. This is not a dry chicken pot pie. The sauce will ooze out a bit when you cut into it, without being runny.
The hardest thing about this chicken pot pie is to let it rest before you cut into it! Your kitchen will smell so good, you’ll have to resist from digging in once its done. Let the pot pie rest for at least 15 minutes as it will help the filling set into the bottom crust.
Detailed recipe for this Chicken Pot Pie
If you are making your own pie dough, make sure you prepare it before you prepare the filling. Let the dough rest in the refrigerator while you work on the filling.
Tip! Cold pie dough is easier to work with, plus it allows the gluten to rest. This makes for a flakier crust.
Instructions For the Chicken Pot Pie Filling:
Place 3 chicken breasts on a sheet pan. Season with olive oil, salt and pepper. Bake for 20 minutes in a 375 degree oven.
Once the chicken is done, let it rest for a little bit so it cools and you can work with it better. Shred the chicken a bit bigger than bite size pieces.
Tip! I like to use the back of my knife to “scrape” the chicken, this mades the shredding so easy!
In a large sauté pan, melt the butter and olive oil at medium high temperature. Add the onions, celery, carrots and thyme. Season generously with salt and pepper. Cook for a few minutes until the onions are translucent.
Add the garlic and almost immidiately, add the flour and mix it in well to coat all the vegetables. Cook the flour with the vegetables for a minute or so. Add the shredded chicken.
Add the chicken stock and the half and half. Stir mixture so all the vegetables and the chicken are soaking up the liquids. Season again with more salt and pepper.
Let the mixture come to a simmer for a few minutes, this will make the mixture start thickening. Remove from the heat.
Preheat the oven to 375°. Preheat a cookie sheet that will be big enough for the pie dish to cook on top of. This will help catch any juices that might spill out of the pie.
Tip! By preheating the cookie sheet, it will help the bottom crust cook evenly and all the way through.
On a floured surface, sprinkle some flour, cut the dough in half (place one half back in the refrigerator) and start kneading the dough.
Tip! Your warm hands will quickly make the dough more malleable.
Using a rolling pin, roll out the dough to an 11 inch circle. Make sure the thickness of the dough is even all throughout. This will allow it to cook evenly. Repeat with the other half of the dough.
Place the dough on to a pie pan that’s buttered or sprayed with non stick spray.
Using your hands and fingers, press the dough on to the bottom and edges of the pie dish. Try to remove any air bubbles caught between the dough and the pie dish. Work the edges of the dough so they hang over the edge of the dish, about 2 inches over.
Pour the filling on to the bottom crust in the pie dish. Place the other half of the dough on top of the filling.
If there is any part of the dough that exceeds the 2 inches over hang, cut it so it is even in all the circumference.
Fold the top crust edge under the bottom crust edge.
Use your thumb and index finger to crimp the edges. By using you thumb and index fingers, you can pinch the crusts together.
You can also use both index fingers to crimp the edges. My daughter Emma likes to use this technique!
If crimping is not your style, use a fork by pressing its teeth onto the two doughs and press on to the dish to seal them together.
Whisk the egg and brush the top of the pie with the egg wash. This will help the crust brown beautifully.
Cut a few slits on the top of the pie to let the steam escape.
Sprinkle the top of the pie with salt and pepper.
Substitutions for vegetarians: Instead of chicken use white button mushrooms. Cut in 4 and season with olive oil and salt and pepper. Bake in a 400 degree oven for 12 to 15 minutes. Instead of chicken stock, use vegetable stock.
Bake the chicken pot pie for 45 minutes until golden and the filling is bubbling.
Let the chicken pot pie rest for at least 15 minutes breeze cutting into it. This will allow the filling to be less runny and it will also allow for cleaner slices when it’s cut.
- 3 boneless, skinless chicken breasts
- 1/2 stick of unsalted butter
- 1 cup chopped celery about 3 stalks
- 1 cup chopped carrots about 4 carrots peeled
- 1/2 cup onion cubed
- 2 cloves garlic finely chopped
- 3 sprigs of thyme
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken stock or vegetable stock
- 2 tablespoons half and half
- 1 egg whisked
- 4 tablespoons extra virgin olive oil
- salt and pepper
- Prepare the pie dough. See the link to my versatile pie crust in the recipe above.
- While the dough is resting, prepare the filling. If you are using store bough pie crust, then just leave it in the refrigerator until you are done with the filling.
- Season the chicken breasts with extra virgin olive oil, salt and pepper.
- Place the seasoned chicken breasts on a cookie sheet and bake in a 375° oven for 20 minutes.
- Shred the chicken by using a knife and “scraping” the chicken. Even if the chicken is not fully cooked, do not worry as it will cook in with the filling. Shred the chicken and keep it in the pan juices. Set aside.
- Melt the butter and olive oil in a large deep pan. Add the onions, celery, carrots and thyme, twigs. Season with salt and pepper. Cook until the onions are translucent.
- Add the garlic and almost immediately add the flour. Combine until you no longer see any flour.
- Add the chicken along with the pan juices.
- Slowly add the chicken broth and half and half all while stirring the mixture. Let it come to a simmer. Season with salt and pepper once more and continue to simmer for a few minutes to allow it to thicken up. Remove from the heat and dig out the thyme twigs, discard them in the trash.
- Preheat the oven to 375° with a cookie sheet in the middle rack. Make sure the cookie sheet is big enough for the pie dish to fit on top of it.
- If you made your own pie dough, once the dough has rested, divide the dough in half. Place one half back in the fridge.
- Dust a countertop surface with flour and start by kneading the dough a little bit to make it more malleable.
- Using a rolling pin, roll out the dough to form a circle that'll fit in a 9 inch pie mold. Roll out the dough enough so that the dough is overlapping the edges of the mold. So roll it out to like 11 inches if using a 9 inch pan.
- Spray the bottom on the pie mold with cooking spray and place the dough in the pie dish. Press the dough to fit the mold, let the hanging dough as is, if there are longer parts, trim a bit but try to have at least 2 inches of overhang all around the edges of the pie dish.
- Roll out and knead the other half of the crust.
- Pour the filling over the bottom crust.
- Place top crust over the filling.
- Fold the edges of the top crust over the edges hanging from the bottom crust.
- Using your fingers, crimp the edges so they stick together by pinching the dough with your thumb and index finger. You can also use a fork to bind them together by pressing down on them.
- Cut a few slits on the top of the pie so that the steam can escape.
- Brush the top crust with the whisked egg and sprinkle salt and pepper.
- Place the pie on top of a cookie sheet and bake for 45 minutes
- Let it rest for at least 15 minutes before serving.