Name: Classic Chicken Pot Pie Homemade Recipe
Prep time: 45 min
Total time: 105 min
Ingredients: 2 cups mixed vegetables (If using frozen, cook them according to package instructions; if using canned, drain the liquid from the can); 2 cups cooked chicken (we poached five boneless skinless chicken strips on the stovetop); 2 cups chicken broth (or 2 cups water plus 2 chicken bullion cubes); 3 tbsp cornstarch; 1 1/2 tsp salt (divided); 1/2 tsp pepper; 1/2 tsp onion powder; 1 tbsp dried parsley; 1 tsp garlic powder; 1 cup sour cream; 1 stick cold butter; 2 cups all-purpose flour

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Layers of flaky pastry surrounding large chunks of chicken with nutritious veggies smothered in a savory gravy, it’s no wonder that chicken pot pie is the ultimate in comfort food. This recipe for Chicken Pot Pie is filling and delicious, and it will soon become a favorite for the whole family.

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Classic Chicken Pot Pie Homemade Recipe

April Freeman

Our recipe for Chicken Pot Pie uses homemade everything. While we do use frozen vegetables, we create the chicken, gravy, and pastry from scratch. If this seems intimidating, don’t worry. We’ll walk you through the steps. However, if that is more than you want to deal with there are a few shortcuts that you can take to make this recipe more simple.

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Video Version

Prep Time 45 mins

Baking Time 1 hr

Total Time 1 hr 45 mins

Cuisine Mediterranean

Servings people

Equipment

Oven
Nine-inch pie pan
Small saucepan
Small bowl
Fork
Wire whisk
Medium-Sized Bowl
Pastry blender
Rolling Pin
Strips of aluminum foil or a pie shield

Ingredients

2 cups mixed vegetables If using frozen, cook them according to package instructions; if using canned, drain the liquid from the can
2 cups cooked chicken we poached five boneless skinless chicken strips on the stovetop
2 cups chicken broth or 2 cups water plus 2 chicken bullion cubes
3 tbsp cornstarch
1 1/2 tsp salt divided
1/2 tsp pepper
1/2 tsp onion powder
1 tbsp dried parsley
1 tsp garlic powder
1 cup sour cream
1 stick cold butter
2 cups all-purpose flour

Instructions

Preheat the oven to 400 degrees.
Spray a nine-inch pie pan lightly with cooking spray.
Place the chicken broth in a small saucepan over medium heat.
In a small bowl, combine the three tablespoons of cornstarch with ¼ cup of water.
Stir with a fork until all the lumps are dissolved.
Stir this mixture into the warming chicken broth using a whisk.
Add ½ teaspoon of the salt, the pepper, the onion powder, the parsley, and the garlic powder.
Heat to boiling over medium heat, stirring frequently with a wire whisk.
When the mixture boils, lower the heat to simmer and cook about three to five minutes or until the gravy is thick.
Remove from heat, stir in the sour cream, and set the gravy aside.
In a medium-sized bowl, mix the flour and 1 teaspoon of salt with a fork.
Cut the stick of butter into small bits and add to the dry mixture.
Using a pastry blender, cut the butter into the dry ingredients until it resembles cornmeal, with tiny bits of butter scattered throughout the flour.
Add about a cup of ice-cold water, stirring with a fork, just until the dough comes together. Be gentle and do not overwork the dough.
Lightly flour your workspace and take half of the dough, lightly rolling it in the flour to coat it.
Shape the dough into a disk and using a rolling pin, roll it out into a 12-inch circle.
Lightly fold the crust into quarters and place it into the pan.
Unfold it to cover the bottom of the pie pan.
Shred the cooked chicken into the bottom crust.
Add the mixed veggies.
Pour the gravy over all of the veggies and meat, gently stirring to coat them.
Roll out the other half of the pie crust to a circle that is about 10 inches in diameter.
Place it over the top of the pie, covering the filling.
Crimp the edges and cut several vent holes into the top crust.
Bake the pie for 45 minutes to an hour.
If the edges of the pie begin to brown too quickly, cover them with strips of aluminum foil or a pie shield.
Let the pie cool for about 20 minutes before spooning your servings into bowls for serving.
Store leftovers tightly covered with aluminum foil in the refrigerator.
To reheat, you can place the whole pie pan back into the oven heated to 350 degrees for about 20 to 30 minutes.

Notes

While food historians believe that pot pies originated in Greece where cooks filled pastry shells with savory cooked beef, the wealthy of Britain in medieval times resurrected this ancient custom. Large feasts would feature meat pies of many types, such as venison, fowl, or rabbit.

Over the centuries, the fad of wrapping meat, seasonings, and gravy in a pastry shell continued until British immigrants took the idea to the New World. From there, colonists continued to refine and alter the humble pot pie until it has now become a ubiquitous part of American culture.

Currently, most people consider a pot pie to be something that is purchased from the frozen food department. These processed food items are created in a factory and often are not that tasty or healthy. By learning to make a homemade pot pie, you can serve a family favorite that is both delicious and more nutritious than premade versions.

First, you can use premade pastry dough from the dairy department. While learning to make pastry is a skill that most home chefs aspire to, if today is not the day for you to learn pastry making, just buy the dough.

Second, gravy making is not hard at all, but it does take a little time. But if you are in a huge rush, just buy a jar of pre-made gravy from the canned goods department. However, don’t skip adding the sour cream. The sour cream adds a delicious tangy twist to the gravy.

Third, we poached boneless skinless chicken strips on the stovetop to start this recipe. However, that does add a little time to the prep time. If you’re in a hurry, feel free to use shredded meat from a store-bought rotisserie chicken. This recipe is also a great way to use up a leftover rotisserie chicken from another meal earlier in the week.

Keyword Chicken Pot Pie, Comfort Food, Pastry, Pot Pie