Oh, the classic homemade chicken pot pie recipe … what’s not to love?
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Savory Pie Recipes
The creamy, hearty filling bursting with chicken flavor and topped with a pastry crust is good any time of year, but especially now, when comfort food is calling our names. It’s remarkably easier to make than you might think.
Homemade Chicken Pot Pie Recipe
Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter (1 stick) or lard, or a combination
5 tablespoons ice water, divided
Filling:
2 tablespoons butter
1 cup chopped onion
1 cup sliced celery or fennel
1 cup chopped carrots
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
3/4 cup whole milk or half-and-half
2 1/2 cups cooked, chopped chicken
1 cup frozen peas
1/4 cup fresh parsley
To make crust: Stir together flour and salt in medium bowl. Using pastry blender, cut in butter until mixture resembles coarse meal. Sprinkle 1 tablespoon ice water over mixture and toss with fork. Sprinkle additional water, 1 tablespoon at a time, over mixture until it’s moistened and comes together in a ball. Refrigerate pastry until filling is ready.
Heat oven to 400°F.
To make filling: In saucepan over medium-low heat, melt butter. Add onion, celery and carrots, and sauté for 5 to 7 minutes, or until tender.
Stir in flour, poultry seasoning, salt and pepper, and cook for 3 minutes. Whisk in broth and milk, and cook until thick and bubbly. Stir in chicken, peas and parsley.
Butter 2-quart casserole dish or 8-by-8-by-2-inch baking dish.
Turn pastry dough out onto floured surface and roll out dough 1 inch larger than dish. Pour hot filling into dish and place pastry on top. Use fork to crimp edges, flute with your fingers, or just trim edges for a rustic-style crust. Use sharp knife to cut slits in crust to allow steam to escape.
Bake for 30 to 35 minutes, or until golden brown and bubbling. Let cool for 20 minutes before serving. Homemade Chicken Pot Pie Recipe yields 8 servings.
