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Chicken Pot Pie

This classic Chicken Pot Pie recipe starts with a creamy filling full of chicken, potatoes, carrots and peas, and is topped with homemade pastry crust. Absolute comfort food at its finest; make it for dinner tonight!

Course Main Course
Cuisine American
Prep 1 hour
Cook 1 hour
Resting time 20 minutes
Total 2 hours
Servings 8 servings
Calories 644 kcal
Author Michelle

Ingredients

Pastry Ingredients

  • 3 cups all-purpose flour
  • teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ cup unsalted butter cold and diced
  • ½ cup vegetable shortening
  • 2/3 cup ice water

Filling Ingredients

  • ½ cup unsalted butter
  • 1 yellow onion finely chopped
  • 4 large carrots peeled and cut into 1/2-inch dice (about 2 cups)
  • ½ cup all-purpose flour
  • 3 cups chicken stock
  • 1/4 cup heavy cream
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 4 to 5 cups cooked chicken diced small
  • 8 ounces red potato 1/2-inch dice (about 1 1/2 cups)
  • 10 ounces frozen peas about 2 cups
  • 1/2 cup minced parsley

For the Egg Wash

  • 1 egg
  • 1 tablespoon water

For Finishing

  • Flaked sea salt and ground black pepper
US Customary - Metric

Directions

  1. Make the Pastry: In a large bowl, whisk together the flour, salt, and baking powder. Add the butter and shortening and cut into the dry ingredients until the mixture is no larger than the size of peas. Sprinkle the ice water over the mixture and, using a rubber spatula, fold and mix until the dough comes together into a rough ball. Turn the dough out onto a lightly floured surface and knead lightly into a cohesive ball. Wrap in plastic wrap and refrigerate for at least 30 minutes while the filling is prepared.

  2. Preheat oven to 375 degrees F.

  3. Make the Filling: Place the chicken stock in a small saucepan and warm over low heat.

  4. In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion and carrot and saute until the onion is translucent, 10 to 15 minutes. Add the flour and cook for 2 minutes, stirring constantly. Slowly add the hot chicken stock, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, and pepper. Remove from heat and stir in the chicken, potato, peas, and parsley. Transfer the filling to a 9x13-inch casserole dish.

  5. Assemble the Pot Pie: Remove the pastry from the refrigerator and place on a lightly floured surface. Roll into a 12x16-inch rectangle. Brush the outside of the casserole dish with egg wash, then transfer the pastry to cover the filling. Crimp as desired and press the dough onto the outside of the casserole dish. 

  6. In a small bowl, whisk together the egg and water for the egg wash. Brush the entire surface of the dough with the egg wash, then cut five slits into the surface of the dough. Sprinkle with flaked sea salt and cracked black pepper.

  7. Bake until the filling is bubbling and the pastry is golden brown, about 1 hour. Allow the pot pie to sit for at least 20 minutes before serving.

Recipe Notes

Nutrition Facts
Chicken Pot Pie
Amount Per Serving
Calories 644 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 19g 95%
Cholesterol 73mg 24%
Sodium 1189mg 50%
Potassium 580mg 17%
Total Carbohydrates 60g 20%
Dietary Fiber 5g 20%
Sugars 6g
Protein 11g 22%
Vitamin A 148.4%
Vitamin C 30.2%
Calcium 7.5%
Iron 21.5%
* Percent Daily Values are based on a 2000 calorie diet.