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5 from 3 votes

Chicken Pot Pie

Chicken Pot Pie is classic recipe for a reason. It's simple to make, comforting to eat and warms you up from the inside out.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 670kcal
Author: Catherine McCord

Ingredients

For the Crust:

  • 4 tablespoons butter, chilled and cubed
  • 4 tablespoons shortening or lard, chilled and cubed
  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons ice water

For the Filling:

  • 2 cups (14 oz can) chicken broth I use low sodium
  • 2 chicken breasts, boneless, skinless about 1 pound
  • 4 tablespoons butter
  • 1 small onion, minced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup peas I use frozen peas
  • kosher salt

Instructions

Make The Crust:

  • Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.
  • Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.
  • Place the dough of a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.
  • Refrigerate the pie crust dough for 30 minutes or until chilled.

Make the Filling:

  • In a saucepan, bring chicken stock and chicken breasts to a boil, reduce to a simmer, partially covered for 12 minutes. Remove the chicken breasts to a plate, reserving the chicken broth, and when cool, cut the chicken into bite size chunks.
  • Heat 1 tbsp of the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
  • Add the celery, carrots and thyme and cook for an additional 3 minutes.
  • Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over and stir to make a roux. Cook for 1-2 minutes stirring to coat the vegetables.
  • Add the milk, reserved chicken broth, chopped chicken and peas and simmer over low to medium for 10 minutes or until thick and creamy. Add salt to taste.
  • Preheat oven to 400 degrees.
  • Place 1/4 of the mixture in 4 10 oz ramekins or 1 large ramekin/pie dish.
  • Dust a flat surface with flour and roll out the dough 1/4 inch thick (about the size of a pie plate).
  • Place the ramekins on the dough upside-down and cut 1/2 inch wider around to make the top crust of the pot pie.
  • Place the cut-out dough on top of the ramekin and gently pinch the sides, pressing it to make it stick.
  • Using the tip of a knife, make 3 slits on top of the dough (to allow ventilation).
  • Place ramekins on a cookie sheet and bake for 30 minutes at 400 degrees.
  • Cool and serve.

Nutrition

Calories: 670kcal | Carbohydrates: 48g | Protein: 35g | Fat: 38g | Cholesterol: 140mg | Sodium: 750mg | Fiber: 4g | Sugar: 6g