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Chicken Pot Pie

Chicken Pot Pie Recipe


For the crust:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

6 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons vegetable shortening, chilled

4-5 tablespoons ice water

For the filling:

4 tablespoons unsalted butter

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

2 cups chicken broth

3/4 cup milk

2 cups cooked chicken, diced

1 cup frozen peas

1 cup frozen carrots

1/2 cup frozen corn


1. Preheat the oven to 400°F.

2. In a large bowl, whisk together the flour, salt, and sugar for the crust. 

3. Add the butter and shortening, and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. 

4. Add the ice water, one tablespoon at a time, until the dough comes together. 

5. Turn the dough out onto a floured surface and knead a few times until smooth. 

6. Roll out the dough to fit your pie dish and trim the edges.

7. In a large saucepan, melt the butter over medium heat. 

8. Add the flour, salt, pepper, thyme, and sage, and whisk continuously for 2-3 minutes to make a roux.

9. Slowly add the chicken broth and milk, whisking constantly until smooth. 

10. Bring the mixture to a simmer, stirring frequently, until thickened.

11. Add the chicken, peas, carrots, and corn, and stir to combine. 

12. Pour the filling into the prepared pie dish. 

13. Top with the rolled-out crust, crimping the edges as desired.

14. Cut several slits in the crust to allow steam to escape. 

15. Bake for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly. 

16. Let cool for a few minutes before serving. Enjoy!

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