Chicken Pot Pie

Warm, comforting, and irresistibly hearty—chicken pot pie has a way of turning any meal into a cozy celebration of home-cooked goodness. Imagine flaky golden crust enveloping tender chicken, vibrant vegetables, and a rich, creamy sauce that’s like a hug on a plate. Whether you’re craving a nostalgic classic or looking for a foolproof recipe to impress your family, this chicken pot pie will become your go-to comfort food favorite. Let’s dive into the secrets of making this timeless dish from scratch, bringing warmth and flavor to your table tonight.

Serves: 2

Ingredients

Classic Single-Crust Pie Dough

• 1 cup (5 ounces) all-purpose flour

• 1 teaspoon sugar

• ½ teaspoon salt

• 2 tablespoons vegetable shortening, cut into ½ inch pieces and chilled

• 4 tablespoons unsalted butter, cut into ¼ inch pieces and chilled

• 3-5 tablespoons ice water

Chicken Pot Pie

• 2 tablespoons unsalted butter

• 2 carrots, peeled and sliced 1/4 inch thick

• 1 small onion, chopped fine

• 1 small celery rib, sliced 1/4 inch thick

• Salt and pepper

• 2 garlic cloves, minced

• 1 teaspoon minced fresh thyme

• 3 tablespoons all-purpose flour

• 1 3/4 cups chicken broth

• 1/3 cup heavy cream

• 1/2 teaspoon soy sauce

• 1 (8 ounce) boneless, skinless chicken breast, trimmed

• 1/4 cup frozen peas

• 2 teaspoons minced fresh parsley

• 1/4 teaspoon lemon juice

Instructions

Single-Crust Pie Dough

1. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses.

2. Transfer mixture to bowl. Sprinkle 3 tablespoons ice water over mixture. Using rubber spatula, stir and press dough until it sticks together. If dough does not come together, stir in remaining water, 1 tablespoon at a time, until it does.

3. Form dough into 3-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.

4. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.)

Chicken Pot Pie

1. Preheat oven to 450℉.

2. Roll out dough on parchment paper to 12-inch round, about 1/4 in thick. Using 12-ounce oven safe ramekin as guide, cut out 2 rounds of dough about 1/2 inch larger than diameter of ramekin. Fold under and crimp outer 1/2 inch of dough round, then cut 3 vents in center of each crust. Slide parchment paper with crusts onto rimmed baking sheet. Bake until crusts just begin to brown and no longer look raw, 10 to 12 minutes; set aside.

3. Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and 1/2 teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds, stir in flour and cook for 1 minute.

4. Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits, Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160℉, 10 to 15 minutes. Transfer chicken to plate, let cool slightly. Using 2 forks, shred chicken into bite-size pieces.

5. Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juice to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.

6. Divide filling between ramekins and placed parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown, and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

   
   

Notes:

• It’s best to prep the vegetable shortening and butter the night before or morning of making your dough.

• It's best to prep all your ingredients and measurements prior to starting the recipe as certain steps go very quickly.

• In addition, this recipe is very easy to double to make 4 pot pies.