Original Post: https://www.evolvingtable.com/?p=37638
Homemade Chicken Pot Pie
Chicken Pot Pie is a timeless comfort food that's perfect for chilly nights and family dinners. A flaky double crust surrounds tender chicken, vegetables, and a creamy herb sauce made with carrots, celery, corn, peas, thyme, rosemary, and a touch of tarragon.
Servings: 6 servings
Equipment
- Rolling Pin
Ingredients
- 2 homemade pie crusts
- 1 pound chicken cooked, about 3 - 3 ½ cups
- 2 tablespoons butter
- ½ cup celery finely chopped
- 1 cup carrots finely chopped
- 1 small sweet onion finely chopped
- 2 cloves garlic crushed
- ½ cup flour gluten-free 1-to-1 blend
- ¾ cup milk cashew or almond milk
- 1 ¼ cups broth chicken or vegetable, regular sodium
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- ¼ teaspoon tarragon dried
- ¾ cup frozen peas
- ¾ cup frozen corn
- 1 large egg optional
- 1 tablespoon milk optional
Instructions
- Prepare homemade pie crusts. Roll each one out to 11-inches across for a 9-inch pie plate.2 homemade pie crusts
- Cook Instant Pot shredded chicken or use a rotisserie chicken.1 pound chicken
- Preheat oven to 425 degrees.
- In a large skillet or Dutch oven add butter, celery, carrots, and onion. Sauté over medium heat for 7-8 minutes.2 tablespoons butter, ½ cup celery, 1 cup carrots, 1 small sweet onion
- Add crushed garlic and continue sautéing for 1 minute.2 cloves garlic
- Reduce heat to low and sift in flour. Stir flour into vegetables until it is well combined.½ cup flour
- Incrementally add in chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.¾ cup milk, 1 ¼ cups broth
- Turn off heat and stir in salt, pepper, herbs, peas, and corn.½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon thyme, ¼ teaspoon rosemary, ¼ teaspoon tarragon, ¾ cup frozen peas, ¾ cup frozen corn
- Place one 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray.
- Add chicken along the bottom of the pie crust and pour in the vegetable sauce.
- Cover the chicken and vegetables with the second pie crust. Trim the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust so the entire pot pie is sealed. Using both thumbs, push in 1-inch segments along the edge to create a fluted effect.
- Cut a few vent holes in the top of the pie dough so steam can be released while baking.
- Optional: Whisk together one egg and a tablespoon of milk. Brush egg wash over the pie crust to make it golden and flaky.1 large egg, 1 tablespoon milk
- Bake chicken pot pie in the preheated oven for 45-50 minutes or until the top is golden brown. Make sure you place an extra pan underneath the pot pie to catch any drippings.
- Once the pot pie is cooked, let it cool for 10-15 minutes before serving. Enjoy!
Video
Notes
- Vegetables: A bag of frozen mixed vegetables works in place of the corn, peas, and carrots.
- Prep ahead: Assemble the whole pie and refrigerate up to 24 hours before baking. Let it sit at room temperature for 1 hour, then bake as directed.
- To store: A fully baked chicken pot pie will keep for 3 to 4 days in an airtight container in the refrigerator.
- To freeze: Seal in an airtight container and freeze for up to 3 months, either baked or unbaked. Freezing before baking is best for crust texture.
- To reheat: Cover with foil and warm in a 350°F oven for about 20 minutes. Smaller portions do fine in the microwave, though the crust will soften.
- Soggy bottom: Layer the chicken in first and pour the sauce over the top. For extra insurance, pre-bake the bottom crust 10 to 15 minutes at 375°F before filling.
- Dark edges: Lay a loose ring of foil over the crimped edge around the 30-minute mark if it is browning faster than the center.
Nutrition
Calories: 535kcal | Carbohydrates: 50g | Protein: 25g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 730mg | Potassium: 508mg | Fiber: 9g | Sugar: 4g | Vitamin A: 4648IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 4mg
