This is definitely a fun project to begin if you want to put some extra love into your food. It's one of my favorite comfort meals as each ingredient brings in a little warmth in its own way. The contents of the pot pie bring joy in every bite while the crust is flaky and buttery.
Watch me make Homemade Chicken Pot Pie here
How to prepare the chicken
I slow-cooked my chicken ahead of time with some fresh herbs and was able to make my chicken stock at the same time. This adds extra flavor to not only the chicken but the pot pie filling as well. If you're short on time or just don't feel like doing this, you can absolutely cook the chicken on the stove and dice it according to preference. To save time, cook chicken while you prepare other ingredients then come back to it once it's finished.
Some tips for a flaky crust
What I prefer to use for this crust is a pastry blender so definitely use that if you have one. If you want to do this FAST definitely use a food processor but be sure to PULSE!!! You can also use your hands but remember..the warmer the butter, the less flaky the crust.
Making crust with a pastry blender
All you would need to do is measure out the flour and salt, then use the pastry blender to work in the cold butter and shortening. After this, stir in the other wet ingredients with a spoon.
Once this is complete you can remove the dough onto a well-floured baking surface and roll it out with a rolling pin. When you've rolled out the dough to your desired size (be sure it will fit the dish or dishes you will use for baking) you can either finish it here or put it in the fridge for a few minutes...you may need to do this if your dough gets too warm.
Different baking dishes will work
I used six 6oz ramekins for this dish. You could also use a single dish (my 8x10 works perfectly) if you happen to have this size, use it! If not, whatever you have in your kitchen that fits the filling will work just fine!
Enjoy this Chicken Pot Pie!
MORE DELICIOUS CHICKEN RECIPES!!!Print
A flavorful and delicious homemade chicken pot pie with a homemade crust that is flaky and buttery.
For the filling:
2 cooked chicken breasts; diced, sliced, or whatever you like.
1 cup heavy cream
1 cup chicken stock
1 can cream of chicken with herbs
2 cups gold potatoes, diced into bite sized pieces
1 cup carrots, diced into bite sized pieces
½ cup peas
½ cup pearl onions, halved
1 ½ teaspoons parsley
1 teaspoon sage
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon pepper
For the crust:
3 cups flour
1 ¼ teaspoon salt
1 large egg
¾ cup cubed butter, very cold
¾ cup vegetable shortening
1 tablespoon white vinegar
5 tablespoons cold water
For the filling:
1.Chop chicken, carrots, and potatoes into bite sized pieces, halve onions, set aside. In a mixing bowl combine heavy cream, cream of chicken and chicken stock; whisk to combine. Add all spices, chicken, and all vegetables; stir to combine. Transfer mixture to baking dish. See next steps to prepare crust.
For the crust:
1.Add flour and salt to a large mixing bowl. Cube cold butter. Either work the butter and shortening through the flour with a pastry blender/fingers or pulse these ingredients together in a food processor. Do this until mixture resembles coarse wet sand; you should be able to see tiny pieces of butter. Add the egg, vinegar, and cold water; mix (or pulse) to combine.
2. Turn the dough out onto a well floured surface and roll it out into a thin sheet. Add flour to the rolling pin as well. Once the dough meets the size of the pans your will use for baking, place the dough on top of the other prepared ingredients and get ready to bake! Pinch the dough to meet the sides of the baking dish so the liquid doesn't seep out. Use a fork to poke tiny holes on top to let the steam escape. Bake in the oven at 375 degrees for 1 hour.
*Cook chicken while you prepare everything else.
*Use a pastry blender for the crust if you have one. If you use a food processor, be sure to pulse!
- Prep Time: 30 minutes
- Cook Time: 1 hour