Note to self: Now you guys, if you want the ULTIMATE Chicken Pot pie recipe you don’t have to look any further. I’ve made this dozens of times and it’s a fool proof method of making the creamy hearty center and the flaky buttery pie crust. The only thing you have to keep in mind is that you need to chill the pie crust for at LEAST 4 hrs minimum, but better overnight. I was inspired by Kates California Kitchen and her method of making pot pit crust is drool worthy!
Pie Crust Ingredients:
- 2 1/2 cups flour
- 2 sticks of chilled butter (1 cup)
- 1/2 tsp salt
- 1/2 cup ice water
Pot Pie Filling:
- 1 chicken breast cut into cubes (~1 cup)
- 2 cups diced celery
- 1 cup diced carrots
- 2 cups of chicken broth (2 Maggi chicken bouillon cubes and 2 cups water)
- 1/3 cup mix of peas and corn
- 1 can of potatoes (water drained and potatoes cut in fours)
- 1/3 cup butter
- 2 cups diced onions
- 1 tbsp minced garlic
- 1/2 tsp black pepper
- 1/3 cup flour
- 2 cups chicken broth (1 cup is reserved from veggie and chicken broth, 1 cup extra chicken broth heating on the side)
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1 tsp Italian seasoning
- 1/2 tsp thyme
- 1 tsp accent flavor seasoning
- Egg wash
- In a large bowl add 2 1/2 cups of flour, salt, cubed chilled butter, and using a pastry cutter cut the butter into the flour until coarse crumbs are achieved.
- In a bowl add 1/2 cup of ice water.
- Add a few tbsp of water at a time into the dough until a nice doughy consistency is reached. (I used about 10-12 tbsp)
- Split the dough in 2, wrap each dough ball in some plastic wrap and place in the fridge at least 4 hours minimum. (Better if its overnight)
Chicken pot pie filling:
- In a pot add 3 cups of water and 3 maggi chicken cubes and bring to a boil until the bouillon cubes are dissolved and a broth is made. Set aside on low heat to keep warm
- Place 1 cup cubed chicken breast into a pot along with 2 cups celery, 1 cup carrots and 2 cups of the chicken broth. (The remaining 1 cup of stock will be set aside, it will be used later)
- Bring to a boil and cook for 15 minutes.
- Add 1/3 cup mix of peas and corn, and add cubed potatoes from the can (Rinsed and drained)
- Mix well, remove off of the heat.
- This mixture will be strained BUT KEEP THE BROTH! (We’ll use it later)
- In a pot on medium heat melt 1/3 cup of butter, add 2 cups of diced onions and cook until translucent.
- Add 1 tbsp of minced garlic, and 1/2 tsp black pepper. Mix well.
- Add 1/3 cup of flour and mix with the butter and onions until a roux forms. Cook for a few minutes.
- Add the reserved chicken broth from the strained mixture (should be about one cup) and add the reserved 1 cup chicken broth from earlier.
- Mix well until everything is combined, turn down heat to medium low, add 1/2 cup whole milk, 1/2 cup heavy cream and mix well until slightly thickened and all flour lumps are removed.
- Add chicken and veggie mixture and fold everything in. Add 1 tsp Italian seasoning, 1/2 tsp thyme, and 1 tsp accent seasoning.
- Taste test and adjust for salt if needed. Remove from heat and set aside.
- Preheat oven to 400 degrees.
- Onto a floured surface, roll out one of the pie crust dough balls into the shape of your baking dish.
- Poke the bottoms with a fork and place in the oven for about 4-6 minutes.
- Remove from the heat, fill with the chicken pot pie filling.
- Use the egg wash to brush the edges of the baking dish so pie crust can adhere to the top.
- Roll out second pie crust dough ball for the top of the chicken pot pie.
- Add on the top of the baking dish and trim edges. Make a few slits to let the steam escape. Brush with egg wash.
- Increase the oven temperature to 425 degrees.
- Place into the oven for 30-45 minutes or until crust is golden brown and flaky.
- Cool for about 10 minutes before serving! Enjoy!