Chicken pot pie is comfort food, no doubt about it. As with all types of comfort food, everyone has their own way of making it – and there are tons of freezer-read options available that try and entice people not to make it themselves. Chicken pot pie is definitely worth making at home because it is so much better than the frozen pies you can buy and you can always customize it to suit your own tastes.
For me, chicken pot pie should be kind of like a very hearty, creamy chicken soup that happens to be in pie form. I don’t want it to be so thick that it slices like custard; my pie needs to be scooped out of the pie dish. I also don’t want the crust to overwhelm the pie; I use only a single top crust to cover my filling. Elise has an excellent chicken pot pie recipe, and I base my pie off of hers. The biggest change I make from her recipe is that I usually start with a rotisserie chicken and shred up the already cooked meat, rather than starting with raw chicken and making the stock for the pie myself. It’s very convenient this way, and it is a great use for leftover chicken if you have a lot to use up. I often go out and buy a chicken from the market right before I make a pot pie because I like a lot of chicken in mine and don’t usually have that much laying around as leftovers when I cook chicken at home!
My “secret” to pot pie is to use homemade pie crust for the top. It always comes out flaky and crispy, and it really doesn’t take very long to make it. I usually mix up the dough, chill it for only a few minutes while I cook the filling, and then roll it out before the pie goes into the oven. That said, it’s not necessary to use homemade pie dough. A sheet of puff pastry works well as a topper for this dish, too.
The filling for this pie is rich and creamy, with a consistency like a medium-thick gravy (thicker than I make gravy, thinner than the gravy you’ll find at your average diner). Its subtly spiced with thyme, which leaves lots of room for the flavor of the chicken to come out and shine. This recipe makes enough to fill up a deep dish pie plate and will definitely overfill a smaller one. You can use a casserole dish if you don’t have a smaller pie dish. If you must use a smaller pie plate, put the leftover filling into a ramekin, top with its own piece of puff pastry, and bake it off, too.
Deep Dish Chicken Pot Pie
1 tbsp butter
1 cup onion, thinly sliced
1 cup celery, thinly sliced
1 cup carrots, thinly sliced
1/2 cup all purpose flour
2 1/2 cups chicken stock
1 1/2 cups milk (skim, low fat or whole)
1/2 tsp dried thyme
3 cups shredded cooked chicken (from a 2-3lb bird)
1 cup peas, fresh or frozen
salt and pepper, to taste
1 recipe for pie crust dough (below) or large sheet of puff pastry
Make the pie dough (below) and let it chill in the refrigerator.
Preheat oven to 400F.
In a large skillet, melt butter over medium heat. Add in onions, carrots, and celery, and cook for 5-10 minutes, until the vegetables begin to soften. Stir in the flour and cook, stirring continuously, for one minute to cook out some of the flour flavor. Stir in chicken stock and milk. Bring just to a simmer, than decrease the heat to low and cook for 10 minutes, stirring frequently. Add in the chicken meat, peas and season with salt and pepper to taste. Pour filling carefully into a 9 or 10-inch deep dish pie plate.
Take chilled dough from the refrigerator and roll it out on a lightly floured surface until it is large enough to cover the top of the pie plate. Cover filling with pie, pressing it down around the edges of the pie plate and cutting 4-5 slits in the top to allow steam to escape.
Bake for about 30-35 minutes, until filling is bubbly and the pie crust is golden.
Let pie sit for about 5 minutes before serving.
Single Pie Crust
1 1/3 cups all purpose flour
1 tsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp cold
Stir together flour, sugar and salt in a medium bowl. Add in butter and rub it into the flour mixture with your fingertips, forming pieces no larger than a pea. Stir in 4 tbsp cold water with a fork, letting the dough come together. Add additional water until dough forms a rough ball (if it is very dry, you can add more water than directed in the recipe above; the amount can vary depending on the weather!). Wrap dough in plastic wrap, press down into a disc and chill until ready to use.
StuffCooksWantApril 15, 2009
Mmmmmmmmmm. ‘Nough said.
s. stockwellApril 15, 2009
This is just such a sweet idea. I have lots of ham left over so I will make a switcheroo…but thanks for the idea. best from santa barbara. s
debbieApril 15, 2009
Man, I love chicken pot pie. And I love reading about other people’s versions, since each is so different. My recipe doesn’t use any dairy at all (I grew up kosher, so I’m not really in the habit of mixing milk & meat). I simmer diced potatoes & carrots in chicken broth and the potato starch makes it creamy in its own way. Think I know what my first post-Passover blog post is gonna be…
ElianaApril 15, 2009
What a lovely looking pie. It looks so comforting.
MamadallamaApril 15, 2009
This looks so perfect! Even though it’s in the 80’s here in FL, I will be making this soon!
unconfidentialcook.comApril 15, 2009
We love chicken pot pie…but I’ve never made one better than the one I buy at Costco (the crust is amazing!). Yours looks like a great version, so…yes…homemade and comforting.
ElyseApril 15, 2009
The pie crust is totally my favorite part! There’s not much better than homemade chicken pot pie–especially when my Todd makes it for me!
david@ malaysia floristApril 16, 2009
yummy yummy , going to try tonight.
jimforexApril 16, 2009
I am definitely going to try this chicken recipe.
MadelineApril 16, 2009
I love chicken pot pie. It is so comforting and reminds me of my childhood. My parents always served meat pies with baked beans, like they do in Britain. It’s one of my favorite meals 🙂
MichelleApril 17, 2009
We made this last week. It’s a big hit with my family and friends. I use a recipe from Allrecipes.com as a base and make it my own from there with a puff pastry top and potatoes and garlic in it too. Your homemade crust looks so great… I’m going to do it that way next time.
QTApril 18, 2009
The cardiologist’s diet: if it tastes good, spit it out.
AllanApril 22, 2009
That looks really delicious. I am gonna try it.
Cari SnellOctober 25, 2009
Mmmm! Looks great! We’d love to feature your chicken pot pie on http://www.dinnervibe.com with full credit to you and links back to your site. Please contact firstname.lastname@example.org if you are keen ASAP. Thanks and looking forward to hearing from you!
AnnaAugust 9, 2011
Still my go to recipe for chicken pot pie..it is the bet thanks
susanna tynanOctober 26, 2012
I just tried this recipe the other day, and it was really wonderful. Thank you for sharing it.