Homemade Pot Pie from Scratch

chicken-pot-pie-on-plate-and-slice-on-a-fork

5 from 1 vote

Homemade Pot Pie from Scratch

This homemade chicken pot pie is made with a simple savory flaky pie crust filled with creamy chicken and fresh vegetables. Enjoy this delicious comfort food classic made simply and from scratch!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: American, Meat & Stews, Meat Dishes

Allergy: Nut Free

Servings: people

Calories: 559kcal

Author: Marina Rizhkov

Ingredients

Pot Pie Dough

2½ cups all-purpose flour, plus more to dust, *measured correctly
1 egg, for egg-wash
½ Tbsp granulated sugar
6 oz cold unsalted butter, cut into 1 tbsp pieces
½ tsp salt
6-7 Tbsp cold water

Chicken Pot Pie Filling

3 cups cooked chicken, shredded
⅓ cup butter, unsalted
1 medium yellow onion, chopped
2 medium carrot, sliced
½ cup frozen peas
½ cup frozen corn
3 cloves garlic, minced
2 sticks celery, sliced
¼ cup flour, unbleached
1¾ cup stock, vegetable or chicken
½ cup heavy cream
2 tsp salt
¼ tsp black pepper
¼ fresh parsley, chopped

Instructions

Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. Add cold diced butter and pulse the mixture until it resembles a coarse meal. You can also use a pastry cutter for it.
2 tsp salt, ½ Tbsp granulated sugar, 6 oz cold unsalted butter,, 2½ cups all-purpose flour, plus more to dust,
Add 6-7 Tbsp of cold water and pulse just until it clumps.Transfer dough to a clean work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks. Cover the dough discs in plastic wrap and let cool in the fridge while you prepare the filling.
6-7 Tbsp cold water
Heat oven to 425°F.
Melt butter in a large pan, add onions, garlic, and carrots and saute 5 minutes over medium heat until soft.
⅓ cup butter,, 1 medium yellow onion,, 2 medium carrot,, 3 cloves garlic,
Add sliced celery and cook for 5 more minutes.
2 sticks celery,
Add 1/4 cup flour and cook, stirring constantly for 2 minutes. Add chicken stock, and heavy cream. Bring to a simmer and cook for 1 minute.
¼ cup flour,, 1¾ cup stock,, ½ cup heavy cream
Add shredded cooked chicken, frozen peas and corn, salt, black pepper, and parsley. Stir to combine then remove from heat.
3 cups cooked chicken,, ½ cup frozen peas, ½ cup frozen corn, ¼ tsp black pepper, ½ tsp salt, ¼ fresh parsley,
Roll 1 chilled pie crust disk into a circle large enough to cover the 9 inch baking dish.
Spoon the filling into the crust.
Roll the second part of the dough and cover the pie. Pinch the edges and cut slits in several places.
Heat oven to 425°F.
Brush the top with a beaten egg.
1 egg,
Bake at 425˚F for 30-40 minutes or until the top is golden brown. If edges are browning too fast, cover them with foil.
Cool slightly before serving

Notes

Make sure to measure the dough ingredients perfectly.
Feel free to substitute chicken to beef or lamb.

Nutrition