This is the perfect chicken pot pie recipe! Its flaky crust and creamy inside combine to make the perfect slice of pot pie that reminds you of home!
In my mind, Chicken pot pie is a classic! It’s my absolute favorite comfort food! It amazing flaky crust filled with creamy sauce, shredded chicken, and veggies makes me feel like I’m eating home in a bowl.🤗
This specific recipe is one of my specialties. I know that sounds funny but it’s one of my most classic recipes. All of my close family and friends know that if I pull out the ingredients for my chicken pot pie, dinner is gonna be pretty darn amazing!
When my brother was in high school he had a friend that was obsessed with my chicken pot pie!!😂 Every time he came over to our house, he would ask what I was making it for dinner and if it wasn’t pot pie, he would be disappointed!
If all of that doesn’t convince you that this is the best pot pie recipe then, I guess you’ll just have to try it for yourself.😉
Secrets to the Perfect Pie
The dough/crust is super important! Since it’s the base, it will set the flavor for the rest of the pie. I like having a bottom, side, and top crust. It sounds like a lot but trust me, it’s perfect!
The key for chicken pot pie is to make the crust extra flaky. How do you do that you ask? Add more butter!! (Haha I didn’t say this recipe was gonna be healthy.😉) The butter cuts through the flour and creates layers and flakes.
Next is the filling!
A lot of people simply use boiled chicken or leftover shredded rotisserie chicken. I’m not about that life. I like being fun and interesting! So instead of just using leftovers, I sauté a few chicken breasts on high heat. A few minutes on each side cooks them most of the way through and gives the chicken wonderful color and flavor development!
This way your chicken breasts will actually have flavor!👏
The other half of the filling is veggies. I’m kinda lazy when it comes to the veggies and usually end up with half fresh and half-frozen. I find that that’s the perfect combo of vegetables.
Now what do you add to make it creamy?
After sautéing my veggies, I add some flour,
And that’s it! Those are the secrets for the perfect chicken pot pie!! Enjoy!💛
Chicken Pot Pie Recipe
AuthorbasilanddillDifficultyBeginnerIn a large bowl combine the flour, sugar, and salt. Next, chop the butter into small cubes then add it to the bowl of flour. Then, using your fingers, mash the butter into pea-size pieces. Lastly add in 6-8 tablespoons ice water, or until the flour comes together to form a disk. of dough. Wrap that disk with cling wrap and let it chill in the fridge for at least an hour and a half.
After the hour and a half, pull your dough out of the fridge and cut it into two halves. (Be sure to make one half a bit larger than the other.) Roll out the larger half of dough on a lightly floured surface to be between 1/8 and 1/4 inch thick. Place it into the dish and form it to fit all the edges, sides, and the bottom. Then roll out the smaller half to between 1/8 and 1/4 inch thickness. Set that top half aside for later.
Rinse and dry your chicken breast. Put them on a pan with a little bit of olive oil and fry them on high heat for a 4-6 minutes on each side or until they are cooked most of the way through. When they're ready, put them onto a cutting board and shred the chicken breast.
While the chicken is cooking, put your diced onion and carrots in a large pot with a few tablespoons melted butter. Saute those on medium heat for 8-10 minutes or until softened. Then add in the garlic and cook for aobut 30 seconds, just until fragrant. Add in the flour and stir until it covers all the veggies.
Slowly pour in the broth and water and stir until there are little to no flour clumps. Bring this to a boil and cook for 5-8 minutes. Add in the frozen veggies, shredded chicken, and salt and mix until completly combined.
Pour the filling into the prepared dish and top it with the smaller rolled out dough sheet. Poke 3 holes in the top sheet of dough put into a pre-heated oven. Bake for 45 minutes at 375 degrees F. Let it cool for 15 minutes then enjoy! <3
Ingredients
Directions
In a large bowl combine the flour, sugar, and salt. Next, chop the butter into small cubes then add it to the bowl of flour. Then, using your fingers, mash the butter into pea-size pieces. Lastly add in 6-8 tablespoons ice water, or until the flour comes together to form a disk. of dough. Wrap that disk with cling wrap and let it chill in the fridge for at least an hour and a half.
After the hour and a half, pull your dough out of the fridge and cut it into two halves. (Be sure to make one half a bit larger than the other.) Roll out the larger half of dough on a lightly floured surface to be between 1/8 and 1/4 inch thick. Place it into the dish and form it to fit all the edges, sides, and the bottom. Then roll out the smaller half to between 1/8 and 1/4 inch thickness. Set that top half aside for later.
Rinse and dry your chicken breast. Put them on a pan with a little bit of olive oil and fry them on high heat for a 4-6 minutes on each side or until they are cooked most of the way through. When they're ready, put them onto a cutting board and shred the chicken breast.
While the chicken is cooking, put your diced onion and carrots in a large pot with a few tablespoons melted butter. Saute those on medium heat for 8-10 minutes or until softened. Then add in the garlic and cook for aobut 30 seconds, just until fragrant. Add in the flour and stir until it covers all the veggies.
Slowly pour in the broth and water and stir until there are little to no flour clumps. Bring this to a boil and cook for 5-8 minutes. Add in the frozen veggies, shredded chicken, and salt and mix until completly combined.
Pour the filling into the prepared dish and top it with the smaller rolled out dough sheet. Poke 3 holes in the top sheet of dough put into a pre-heated oven. Bake for 45 minutes at 375 degrees F. Let it cool for 15 minutes then enjoy! <3