Homemade Chicken Pot Pie
There are few meals more comforting than a homemade chicken pot pie on a cold winter evening. This recipe has been made and loved in our home for years. It’s rich without being heavy, flexible enough to suit your preferences, and anchored by a crust I swear by for both sweet and savory pies.
This is the kind of meal that brings everyone into the kitchen, warms the house, and reminds you why cooking from scratch matters.
INGREDIENTS
4 chicken breasts, cooked and shredded or diced
1 cup shredded carrots
½ cup diced celery
½ cup diced onion
¼ cup all-purpose flour
½ cup heavy whipping cream, plus more as needed
1 cup chicken broth, plus more as needed
1 tablespoon Better Than Bouillon
Salt and pepper, to taste
FOR THE CRUST
2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
12 tablespoons cold butter
8 tablespoons chilled butter-flavored shortening
3–4 tablespoons ice water
Step 1: Preheat the oven to 350°F.
Step 2: Prepare the pie crust. Add flour, salt, sugar, butter, and shortening to a food processor. Pulse until combined. Add ice water one tablespoon at a time until dough forms.
Step 3: Divide dough in half, flatten into discs, wrap, and chill in the refrigerator. Dough can also be frozen and thawed when ready to use.
Step 4: In a large pan, melt butter over medium heat. Add carrots, celery, and onion. Cook until softened and translucent.
Step 5: Sprinkle flour over the vegetables and stir to form a roux.
Step 6: Slowly add chicken broth and heavy cream, stirring until thickened. Season with salt, pepper, and Better Than Bouillon.
Step 7: Stir in the cooked chicken. Adjust broth and cream as needed to reach desired consistency.
Step 8: Roll out one pie crust and line a pie dish. Pour in the chicken filling.
Step 9: Roll out the second crust and place it on top. Pinch edges to seal.
Step 10: Brush the top crust with an egg white wash to help it brown.
Step 11: Bake for 30–45 minutes, until the crust is golden and the filling is bubbling.
Step 12: Let rest briefly before serving.
