Homemade Chicken Pot Pie

By Ellie

4 Person

70 Minutes

0 Calories

The perfect comfort food meal. A rich and creamy filling topped with buttery pastry. And you likely have everything you need for it already - so you should probably indulge.

Ingredients

For the filling

1 cup corn kernels frozen or fresh
1 cup peas frozen or fresh
1/2 tsp. black pepper
2 tsp. kosher salt
1 tsp. dried parsley
1 tsp. dried thyme
4 cups cooked shredded chicken
1 1/2 cups milk 2%
2 cups low-sodium chicken stock
1/2 cup all purpose flour
2 cup garlic
2 celery stalks
2 carrot
1 medium onion diced
4 tbsp. unsalted butter

For the pastry

1 tbsp. water
1 tbsp. egg
1/4 cup ice cold water
6 tbsp. cold shortening cut into pieces
1/2 cup cold unsalted butter cut into pieces
1/4 tbsp. salt
1/2 tbsp. granulated sugar
2 cups all purpose flour

Method

01

In the bowl of a food processor, mix together the flour, sugar, and salt. Add the cold butter and shortening and pulse until the mixture resembles fine crumbs.
02

Pour in the cold water and mix just until it starts to come together. It will still look crumbly but should stick together if you squeeze some in your hand. (If it isn’t coming together add more water, a tablespoon at a time until it does.)
03

Remove the dough from the food processor and form it into a disc, then wrap it in plastic wrap and refrigerate.
04

Preheat the oven to 375℉.
05

In a large skillet, melt the butter over medium heat. Add the onion, carrots, celery and garlic and cook, stirring, for 3-4 minutes, or until the onions are softened.
06

Add the flour and cook, stirring, for another 1-2 minutes until the flour is browned. Slowly pour in the chicken stock and milk while stirring.
07

Add the cooked chicken, thyme, parsley, salt and pepper, and bring the mixture to a high simmer. When you start to see small bubbles forming on the edges of the pan, reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the mixture has thickened. Stir in the peas and corn, and cook for another minute to heat them through, then remove the pan from the heat.
08

Pour the filling into individual soup bowls or ramekins, or into a 9x13 inch baking dish.
09

On a lightly floured counter, or between two pieces of plastic wrap or wax paper, roll out your pastry to about 1/8” thick and place it on top of the filling, pressing the edges against the top of the dish to seal them. (If you’re making individual pies, I find it easiest to divide the pastry into the 6 or 8 pieces you need and then roll them out individually, rather than all at once and then cutting it.) Cut some slits on top of the pastry to vent it, and brush it with the egg/water mixture.
10

Bake for 30-35 minutes, or until the pastry is browned and the filling is bubbling.

Related Tags

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Homemade Chicken Pot Pie

4.7

( By Ellie )

The perfect comfort food meal. A rich and creamy filling topped with buttery pastry. And you likely have everything you need for it already - so you should probably indulge.

01 Information

Grade easy
Serving 4 servings
Prep Time 40 Mins
Cook Time 30 Mins
Total Time 70 Mins

02 Ingredients

For the filling

1 cup corn kernels frozen or fresh

1 cup peas frozen or fresh

1/2 tsp. black pepper

2 tsp. kosher salt

1 tsp. dried parsley

1 tsp. dried thyme

4 cups cooked shredded chicken

1 1/2 cups milk 2%

2 cups low-sodium chicken stock

1/2 cup all purpose flour

2 cup garlic

2 celery stalks

2 carrot

1 medium onion diced

4 tbsp. unsalted butter

For the pastry

1 tbsp. water

1 tbsp. egg

1/4 cup ice cold water

6 tbsp. cold shortening cut into pieces

1/2 cup cold unsalted butter cut into pieces

1/4 tbsp. salt

1/2 tbsp. granulated sugar

2 cups all purpose flour

03 Method

Step 1

In the bowl of a food processor, mix together the flour, sugar, and salt. Add the cold butter and shortening and pulse until the mixture resembles fine crumbs.

Step 2

Pour in the cold water and mix just until it starts to come together. It will still look crumbly but should stick together if you squeeze some in your hand. (If it isn’t coming together add more water, a tablespoon at a time until it does.)

Step 3

Remove the dough from the food processor and form it into a disc, then wrap it in plastic wrap and refrigerate.

Step 4

Preheat the oven to 375℉.

Step 5

In a large skillet, melt the butter over medium heat. Add the onion, carrots, celery and garlic and cook, stirring, for 3-4 minutes, or until the onions are softened.

Step 6

Add the flour and cook, stirring, for another 1-2 minutes until the flour is browned. Slowly pour in the chicken stock and milk while stirring.

Step 7

Add the cooked chicken, thyme, parsley, salt and pepper, and bring the mixture to a high simmer. When you start to see small bubbles forming on the edges of the pan, reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the mixture has thickened. Stir in the peas and corn, and cook for another minute to heat them through, then remove the pan from the heat.

Step 8

Pour the filling into individual soup bowls or ramekins, or into a 9x13 inch baking dish.

Step 9

On a lightly floured counter, or between two pieces of plastic wrap or wax paper, roll out your pastry to about 1/8” thick and place it on top of the filling, pressing the edges against the top of the dish to seal them. (If you’re making individual pies, I find it easiest to divide the pastry into the 6 or 8 pieces you need and then roll them out individually, rather than all at once and then cutting it.) Cut some slits on top of the pastry to vent it, and brush it with the egg/water mixture.

Step 10

Bake for 30-35 minutes, or until the pastry is browned and the filling is bubbling.

04 Author