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homemade chicken pot pie after baking with a serving utensil in it

Homemade chicken pot pie

5 from 1 vote
A creamy filling of shredded chicken, peas, potatoes, onions, carrots, celery, seasonings, broth, loaded into a flaky from scratch pie crust and baked. This is the ultimate comfort meal.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 2 1/2 cups All purpose flour
  • 20 tbsp unsalted butter very cold
  • 1/2 tsp salt
  • 1/2 cup ice cold water
Chicken Pot Pie Filling
  • 2 cups Shredded chicken pre-cooked in crockpot
  • 4 tbsp salted or unsalted butter
  • 1 small onion finely diced
  • 2 ribs celery diced small
  • 2 carrots diced small
  • 1 small potato cubed
  • 1/4 cup all purpose flour
  • 2 tsp minced garlic
  • 1/4 cup heavy cream
  • 1 1/2 cups Chicken broth or bone broth
  • 1/2 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
Egg wash (optional)
  • 1 egg
  • 1 tbsp heavy cream
  • 1 tbsp water

Equipment

  • deep pie pan

Method
 

Make the pie crust
  1. To a bowl or food processor add the flour, cut up cold butter, and salt. Pulse a few times in food processor. OR cut in with a pastry cutter until the butter is in chickpea sized pieces.
  2. Add in water to the mixture a little bit at a time until it comes together. use hands to incorporate everything together and form into 2 separate pieces. Shape each piece into a flat circle, cover in plastic wrap and refrigerate for at least 1 hour.
Chicken pot pie filling
  1. Make the shredded chicken by placing 2 chicken breasts into a crock pot 3 hours before making the rest of the filling. Cook on low for 3 hours. Once the chicken is done shred it right in the crock pot with a hand mixer. Don't remove liquid before shredding.
  2. To a large pan over medium heat melt butter then add your cut up raw vegetables and cook for 10-12 minutes until they are softened. Then add in garlic. Add a sprinkle of salt and pepper.
    4 tbsp salted or unsalted butter
  3. Sprinkle flour over the vegetables and cook for 1 more minute coating the vegetables. Add chicken broth, mix with vegetables. Add in thyme and heavy cream. Reduce heat to medium low and cook for a few more minutes.
    1/4 cup all purpose flour, 1 1/2 cups Chicken broth or bone broth, 1 tsp dried thyme, 1/4 cup heavy cream
  4. Stir in cooked, shredded chicken and frozen peas. Add in the salt and pepper. You may want a little more salt so taste and see.
    2 cups Shredded chicken , 1/2 cup frozen peas, 1 tsp salt, 1/2 tsp black pepper
  5. Preheat oven to 400°
  6. Turn off the heat and start rolling out your pie crust on a heavily floured surface. Keep both sides floured while rolling and flip dough every couple of rolls. Roll to 1/4" thick. Place one of the crusts on the bottom of your pie dish. Add pot pie filling. Then place the other rolled out pie crust on top of the filling. Trim excess off edges, add the egg wash if desired and cut 3 slits in the top of the pie crust to let steam escape.
  7. Bake for 40-45 minutes.

Notes

To successfully make the pie crust keep everything cold. 
with the excess pie crust trimmings roll them out and add some jam to one side and close it up and bake for a yummy homemade "pop tart" dessert.