Homemade Chicken Pot Pie
This deliciously savory chicken pot pie recipe is made with carrots, peas, onion, bone broth and seasonings, and is sure to be a comforting dinner-time favorite.
Equipment
- Rolling Pin
Ingredients
- 1 ½ cups cooked chicken shredded or cubed
- 2 medium carrots sliced
- 2 cups bone broth or chicken broth
- 1 medium onion chopped
- 1 medium potato chopped (but not too large so they cook quickly)
- ⅓ cup fresh or frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- salt & pepper to taste
Ingredients for the homemade pie crust:
- 2 ½ cups all-purpose flour
- ⅔ cups butter
- ¾ cups cold water more or less depending on type of flour you use
Instructions
- Lightly grease skillet with olive oil to sauté vegetables. Add onions and carrots to skillet and sauté until onions are slightly translucent. Create a little well in the middle of the vegetables and add butter to melt. Stir in flour until well combined.
- Slowly add in bone broth and mix well. Then stir in the chicken, potatoes, and peas. The mixture should resemble a thick gravy. Salt and pepper to taste. Preheat oven to 425° F and begin making the pie crust.
- Add flour to a large bowl or food processor (be careful not to over work the dough if using this method). Cut in butter until mixture resembles coarse crumbs. Then add the water 1/4 cup at a time. Once you get to the last 1/4 add in slowly until you make a rough dough ball. I usually use a food processor to save time and add the water in about a tablespoon at at time towards the end.
- Once you have your dough formed, divide it in half. Take one half, generously flour your countertop, and rolling pin. Roll it out slightly larger than the diameter of your pie pan. I use a general 9 inch pan. A deep dish also works well for this.
- Add your chicken pot pie filling. Roll out second half of dough and add to top of the pot pie. Crimp the edges and cut slits or an X in the top of the crust.
- Bake in a 425° F oven for 35-40 minutes until dough is golden brown and baked through.
Notes
When making this recipe, cut the carrots and potatoes fairly small and as close to uniform as possible. This will help them cook faster and more evenly.
I usually use a food processor to save time and add the water in about a tablespoon at at time towards the end. If you don’t have a food processor, you could use a pastry cutter or your hands to work the butter into the flour mixture.