I have been dying to try my hand at a Chicken Pot Pie and since I had found the PERFECT Pie Crust recipe when I was creating my Lazy Saturday Quiche Recipe, I had zero excuses anymore. Let's be honest, the thing we all look forward to with Chicken Pot Pie is the pie crust! HA! I cannot be the only one!
I started my whole chicken the night before in the instant pot (120mins on the meat setting and then overnight on the slow cooker setting) and then picked out the meat. DO NOT THROW OUT THE LIQUID OR SCRAPS! Seriously make bone broth! Very easy, promise! My next blog post will be on just that.
Let's dive into the Chicken Pot Pie recipe that was a HUGE hit with my family!!
Chicken Pot Pie Filling
- 1 onion diced
- 1 cup of celery chopped
- 1 cup of carrots chopped
- 1 cup of sweet potato or any potato
- 1 cup of peas
- 2 cups of cooked chicken, diced
- 1 tsp of garlic diced
- 1 Tbsp of olive oil
- 2 Tbsp butter
- 1/4 cup of flour
- 1/4 cup of heavy cream or half and half
- 2 cups of chicken broth
- 1/2 tsp of sea salt or to taste
- ½ tsp black pepper or to taste
- 1 egg
Preheat the oven to 375°F. Prick the bottom of a pie shell (recipe below) using a fork. Bake for 5 minutes. Set aside.
In a small bowl, combine the carrots and potatoes. Add the olive oil to the bowl and mix. Salt and pepper lightly. Add to a parchment paper-lined oven-safe pan. Roast for 20 mins and then remove from oven. Set aside.
In a small skillet melt the butter. Cook the onion, garlic, and celery until softened around 5 minutes. Add in the roasted potatoes and carrots. Add the salt and pepper. Add in the chicken. Then sprinkle the flour on the chicken and veggies, stirring for a couple of minutes. Then add the chicken broth, making sure to scrape the bottom of the pan periodically. As it starts to thicken, add in the heavy cream/or half and half. Once thickened to your liking, pour into the prepared pie crust.
Add the top crust and form the edges of the pie crust together into a pretty design (tutorial linked below in the pie crust recipe.) Mix the egg with a tablespoon of water and then brush the pie crust down with the mixture, completely covering it. Add a few vent holes to the top of the crust
Place the assembled Chicken Pot Pie into the oven and bake for 25-30 mins. When fully baked, let sit on the counter to rest for at least 15 mins. Then? ENJOY!
Buttermilk Pie Crust
- 2 Cups of Unbleached Flour
- 1 Tablespoon of Sugar
- 1 teaspoon of salt
- 4 Tablespoons of Cold Butter
- 1/2 Cup of Cold Buttermilk
Mix the dry ingredients and then cut in the butter with a pastry blender, forks, or your hands, until it is in crumbles. Please note if you use your hands, it will heat up the butter quicker, I use the pastry blender to avoid this. Add the buttermilk and form it into a ball. Cover in plastic and chill in the refrigerator for 1 hour. After it is chilled, lightly flour your surface and roll out. Add to your 9” Deep Pie Dish. Form the edges into a pretty pattern (learn how-to here) and voila! I did use this recipe to make the bottom shell and the top piece of the Chicken Pot Pie. I rolled it out thinner.
I would love to hear if you are adding this to your must-make list or if you try it! Drop a comment below