Simple Homemade Chicken Pot Pies from Scratch
I don’t know about you, but for me, there’s nothing quite like homemade chicken pot pies! They’re basically the perfect comfort food. The best part? They’re pretty darn easy to make too!
I like to do what I call succession cooking in my house. It’s basically a fancy way of saying that I use up all of my leftovers by turning them into something new. Homemade chicken pot pies are one of my favorite ways to do this! I typically roast a chicken or two one night, then make stock from the bones, and use the leftover chicken and fresh stock the following day to make pot pies!
Over the years I’ve found that roasting a whole chicken (or two) every week saves me a ton of money because I can turn one chicken into at least 2 hearty meals. If I were to buy just chicken breasts or other cuts, I typically only get one meal, plus no stock! That’s why roasting a whole chicken is kind of a no brainer to me!
What You’ll Need:
- 9 inch Pie Dish – This is a pretty standard size. My pie dish is actually 9.5 inches and works perfect for this recipe.
- 12 inch Skillet – I prefer to use my cast iron for this. I pretty much use my cast iron for everything I make, but you can use any large skillet with tall sides.
- Food Processor if you make your own pie crust.
- Rolling Pin – again, only if you’re making your own pie crust.
Ingredients:
- 12 inch pie crusts – I prefer to make my own pie crusts because it literally only takes a few seconds, but frozen will work just fine too. You can also make your own pie crust to freeze ahead of time from my recipe here. The day of pie crust recipe is listed below as part of this recipe.
- Flour – for your pie crust. I use organic an all purpose flour.
- Sugar – for the pie crust again. Don’t worry about this if you’re using store bought crusts!
- Butter – Unsalted butter for the pie crust if you’re making it yourself, and salted or unsalted to sauté your vegetables.
- Mixed Vegetables – I use yellow onion, carrots, celery, and peas
- Leftover chicken – this can be white or dark meat, whatever you have on hand. If you didn’t roast a chicken the day before, don’t worry! You can substitute for 2 chicken breasts. You’ll just need to cook them up in your pan prior to starting your veggies.
- Chicken Stock – Like I said before, I typically use homemade chicken stock, but if you don’t have the time, a store bought stock will work as well.
- Herbs and Spices – I like rosemary, thyme, salt, and pepper. I use dried herbs and crush them in my hands a little before adding them to the pot to avoid big chunks of rosemary in the pot pie.
How to Make Homemade Chicken Pot Pies:
Pie Crust:
I always start with the pie crust so I can get it chilling again while I make my filling. If you’ve never made homemade pie crust, I’m about to blow your mind. This LITERALLY takes a matter of seconds to make. No joke.
- Add your flour, salt, sugar, and butter to your food processor.
- Pulse a few times to cut the butter into the other ingredients.
- Slowly add your water with the processor on low until it comes together into a ball (about 10 -15 seconds).
- Divide your dough into two, and shape into balls.
- Wrap in plastic wrap and press down to flatten to make it easier to roll out later.
- Pop your crusts into the fridge until you’re ready to bake them.
*Just a quick note* You will want really cold butter for this. I like to pop my butter into the freezer about an hour before I make my crusts.
Pie Crust Shaping and Baking:
When you’re ready to roll out your pie crusts you’ll want the base to be about 2 inches larger than the diameter of your pan. So, for example, if you have a 9 inch pie pan, you need to roll your base out to approximately 11 inches.
- Roll out your crusts
- Place one crust in the pan to blind bake, and return the second crust to the fridge to keep cool.
- Blind bake the bottom crust. *see note below on blind baking
- Fill the crust with your chicken pot pie filling
- Top with the remaining crust, pinching the edges to seal off the crust, and cutting a few small holes around the center for venting.
- Return to the oven to bake until golden brown.
Blind Baking Pie Crust:
- If you’re a fan of British Bakeoff, they you’ll know that you NEVER want a soggy bottom on your pastries! The way to avoid that is to blind bake your crust before filling.
- Blind baking is very simple. You roll out your crust to the desired size and place into your pie pan. Add a layer of parchment paper and cover with baking beads. If you don’t have baking beads, you can use dry beans or rice instead. Really, you just want something with a little bit of weight to hold the crust down so it doesn’t puff up too much in the process. Then you’ll just bake for about 10 minutes.
Chicken Pot Pie Filling:
- Melt butter in your cast iron pan over medium heat.
- Once melted, add diced onion, carrots, and celery and cook until onions and celery are translucent.
- Sprinkle with flour and stir.
- Add chicken stock slowly, stirring constantly.
- Crush up your dried herbs and add them to the pot, and let simmer for about 20 minutes. While this is simmering, you’ll want to roll out and blind bake your pie crust.
- Once the filling has thickened up some, you’ll add the chicken, heavy cream, and frozen peas.
- Salt and pepper to taste.
- Let simmer until your blind bake is done, then fill and top with your top crust.
- Bake until golden brown on top (about 25 minutes)
And there you have it! A simple recipe for a delicious homemade chicken pot pie.
Other Recipes Mentioned in this Post:
- Homemade Chicken Stock
- DIY Frozen Pie Crust
Items I Used in This Post:
- Cast Iron Skillet
- Pie Pan
- Food Processor
- Rolling Pin
Homemade Chicken Pot Pie
This delicious chicken pot pie recipe is delicious and easy to make. It uses pre-cooked chicken, and is the perfect way to use up leftover bits of chicken!
Equipment
- 1 9 inch pie dish
- Large skillet
- Knife
- Food Processor only for making your own crust
- Rolling Pin only for making your own crust
Ingredients
Pie Crust
- 2½ cups All Purpose Flour
- 1 tsp Sugar
- 1 cup Unsalted Butter Very cold!!
- 1/2 tsp Salt
- 1/2 cup Cold Water
Chicken Pot Pie
- 2 Pie Crust can use frozen/pre-made if you don’t have time to make from scratch
- 2 Tbsp. butter for cooking veggies
- 1 medium yellow onion
- 4 large carrots
- 3 stalks celery
- ¼ cup all purpose flour
- 4 cups chicken stock
- 1½ cups chopped chicken
- 1 Tbsp dried rosemary crushed to avoid large pieces
- 1 Tbsp dried thyme
- ½ cup heavy cream
- ¾ cup peas I like to use frozen
- Salt and Pepper to taste
Instructions
Pie Crusts
- Add your flour, salt, sugar, and butter to your food processor, and pulse a few times to cut the butter into the other ingredients.
- Slowly add your water with the processor on low until it comes together into a ball (about 10 -15 seconds).
- Divide your dough into two, and shape into balls.
- Wrap in plastic wrap and press down to flatten to make it easier to roll out later.
- Pop your crusts into the fridge until you’re ready to bake them.
- Preheat your oven to 375℉
- When you’re ready to bake, roll out your crusts by placing them between 2 pieces of parchment or wax paper and rolling to about 14 inch circles.
- Place one crust in the pan to blind bake, and return the second crust to the fridge to keep cool.
- Blind bake the bottom crust by placing a layer of parchment paper on top of the crust and filling with baking beads, uncooked rice, or uncooked beans. Then cook for 15 minutes. and remove from oven.
- Fill the crust with your chicken pot pie filling.
- Top with the remaining crust, pinching the edges to seal off the crust, and cutting a few small holes around the center for venting.
- Return to the oven to bake for 25 minutes or until top is golden brown.
Pot Pie Filling
- Melt butter in your cast iron pan over medium heat.
- Once melted, add diced onion, carrots, and celery and cook until onions and celery are translucent.
- Sprinkle with 1/4 cup flour and stir.
- Add chicken stock slowly, stirring constantly.
- Crush up your dried herbs and add them to the pot, and let simmer for about 20 minutes. While this is simmering, you’ll want to roll out and blind bake your pie crust.
- Once the filling has thickened up some, you’ll add the chicken, heavy cream, and frozen peas.
- Salt and pepper to taste.
- Let simmer until your blind bake is done, then fill and top with your top crust.
- Follow baking instructions above for pie crusts.
Tried this recipe?Let us know how it was!
