Chicken Pot Pie
This homemade Chicken Pot Pie features a buttery, flaky double crust enveloping a rich, creamy filling of tender chicken and seasonal vegetables. A true comfort food classic the whole family will savor.
Equipment
- 9 inch pie plate
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 ½ cups organic frozen vegetables for fresh vegetables use 3 carrots & 3 celery stalks
- 1 pound cooked chicken shredded
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup Whole milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter diced and then chilled
- ¼ cup ice cold water or as needed
Instructions
Make the pie dough: 2x crusts.
- Allow to chill for 30 minutes
Par Bake the crust:
- Roll out the dough to fit your pie dish
- Line the crust with parchment paper, fill it with pie weights (I use beans), and bake at 400F for 18 mins. Dough should be mostly cooked through.
Make the Filling:
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute.
- Sprinkle flour over mixture and stir constantly for around 1-2 minutes.
- Slowly pour in the chicken broth and milk while constantly stirring to ensure the mixture is well incorporated.
- Add the shredded chicken, thyme, oregano, salt, and pepper.
- Bring to a simmer, just until the sauce has thickened.
Assemble the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Pour the chicken mixture into the par baked crust
- Top with the second pie crust
- Cut a few slits in the top crust to allow steam to escape.
Bake:
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.