Chicken Pot Pie is an ultimate comfort food. Creamy sauce, chunks of chicken, tender veggies, and flaky crust. What’s not to love? I’ve tried many recipes over the years, but once I made this one, I knew I’d never have to try another one. The big difference is that it calls for homemade sauce rather than canned soup. Takes a little bit more time, but we thought it was sooo worth it. Best chicken pot pie I’ve ever had!
I just used a top crust to cut down on some of the fat, and we didn’t miss the bottom crust at all. But you can feel free to add one if you like.
Chicken Pot Pie
Crust:
1 1/4 cup flour
1/8 tsp salt
1 1/4 cup flour
1/8 tsp salt
1/2 cup cold butter
2-4 Tbsp ice water
2-4 Tbsp ice water
Pulse flour, salt, and butter in food processor till crumbly. Add enough water just till dough sticks together. Don’t add too much or your crust will be tough. Wrap and chill while you prepare filling.
Filling:
2-3 chicken breasts
Filling:
2-3 chicken breasts
2 carrots, diced
2 potatoes, diced
2 stalks celery, sliced
2 stalks celery, sliced
1/4 cup diced onion, or 1 tsp dried minced onion
3 Tbsp butter
5 Tbsp flour
1/2 tsp salt
3 Tbsp butter
5 Tbsp flour
1/2 tsp salt
dash pepper
1 cup water
1 cup milk
1 cup milk
1 Tbsp bouillon
1-2 cups frozen vegetables of your choice
Cook and dice chicken. Cook veggies in water till tender, drain. (I like to use the water for the sauce.) Melt butter and stir in flour, salt, and pepper. Whisk in water, milk, and bouillon. Cook and stir till thick and bubbly. Boil at least 1 minute to get rid of the floury taste. Add frozen veggies; heat through. Pour in a 2 quart casserole dish or 8″ square pan. Roll out crust and place on top of filling. Cut a few slits for steam to escape. Bake at 425° for 20 minutes or till filling is bubbly and crust is golden.
Notes:
-I’ve tried butter crusts before but they were never flaky. The secret was using the food processor because it is able to cut through the really cold butter.
-You can add or omit the vegetables according to your family’s taste.
-I’ve always just used a can of cream of chicken soup as the sauce, but we liked this homemade version so much better!
Thanks for reminding us about chicken pot pie! Your post jogged my memory of my own recipe that’s almost identical, so I made it for dinner. My family thanks you 😀