Homemade Chicken Pot Pie

I got a hankering for a chicken pot pie last week. When I was growing up, my mom would make chicken pot pie frequently, and I would tear that pie UP! My mom always made the bisquick biscuit crust, but I decided I wanted to try to make a real, flakey pie crust from scratch. I was nervous about it, because I've never made one before, but I used Ina Garten's crust recipe and it turned out amazing! One substitute however, I used all butter instead of butter/shortening(google said I could!!) and it still came out yummy. I really don't cook with shortening ever, I don't like the trans fats. Also I loosely follwed this recipe for the filling. By loosely I mean I read the recipe and then did whatever I wanted to.


First I roasted four chicken breasts. I simply seasoned them, put them on a flat baking sheet, topped with a smidge of butter, then covered in foil and baked at 350 degrees for 30 mins.

While the chicken is baking I got started on the crust. Ina's recipe for the crust was very simple. Flour, baking powder, cold butter, and ice water. I tried to mix the dough using my food processor, but it wasn't big enough the hold all that flour, so I broke it down the way my grandma used to: Two butter knives.

Basically, you are "cutting" the butter into the flour until the mixture looks crumbly. You have to work  somewhat quickly, so the butter doesn't melt or get soft.

After you get it mixed, you are going to slowly drizzle in the ice water and mix with your hands until it just barely comes together. You don't want to try to knead it like bread dough, that will leave you with a hard, flat crust!

Notice how it's still a little dry and crumbly? That's ok. Just mush it together as best you can, wrap in plastic wrap and let it chill in the fridge for half an hour.

Now the chicken is ready! I just chop it into bite sized pieces. It was a bit too... chickeny? So the 2nd time I made it I only used 3 breasts and I liked the ratio better. Depends on the size of your breasts and how "chickeny" you want it to be!

 Next I got started on the filling. I used approx 2/3 a stick of butter, and melted it in a saucepan. Once it was melted, I added 2/3 cup of flour, and stirred together to make a roux. I let that cook for about a minute, then I added the chicken broth and milk, and veggies. I used about a 1/2-1 cup of each vegetable, it's really just preference, used whatever you want!! I used peas, carrots, lima beans, corn, and celery. They were all frozen except for the celery.

Let that cook until it gets thick, then add the chicken in. Now it's time for the crust again! Take it out of the fridge and carefully roll it out onto a floured surface. Since my pot pie was so large(and more like a rectangle pie) I had to be very careful lifting the crust onto it. Cut a few slits in the crust for venting. Also, I only like a top crust on my pot pie. Again, just personal preference.

I forgot to take a before picture, but you need to brush a beated egg onto the crust, and then bake at 425 for 35-45 minutes, depending on your oven, until the crust is golden brown and the filling the bubbly.

I was really, really happy with my first ever crust. Sure, it ain't pretty, but it tasted AMAZING!

Enjoy!



Homemade Chicken Pot Pie                                                            Printable Recipe

For the Filling:

• 3-4 Chicken breasts
• 2/3 cup butter
• 2/3 cup flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 cups frozen mixed vegetables of your choice(I used peas, carrots, corn, lima beans, celery).
• Seasoned Salt and Pepper to taste.

For crust:

• 3 cups flour
• 1 tsp baking powder
• 2 sticks very cold butter
• 2/3-1 cup ice water
• Egg wash: 1 egg, 1 tablespoon water.

Mix together flour and baking powder. Cut butter into small pieces, then blend with flour using food processor or two knives. Slowly drizzle ice water and mix just until dough forms. Cover with plastic wrap and let the dough rest in the fridge for 30 mins. Season chicken breasts with salt and pepper. Place on baking sheet, top with 1 tsp butter(optional). Cover with tin foil and bake at 350 degrees for 30 minutes or until no longer pink. Meanwhile melt butter in a saucepan. Add flour, stir to make a roux and cook for 1 minute, stirring constantly. Add broth, milk and frozen vegetables, cook until thick. Remove dough from the fridge and roll out onto a floured surface. Pour filling into glass baking dish or pie pan and top with crust. Cut three slits in the crust for venting, then brush with the egg wash. Bake at 425 degrees for 35-40 minutes, or until crust is browned and filling is bubbly.

Serves 6