I finally found the biscuit-style chicken pot pie of my dreams. Basic in flavor, delicious in taste. A perfect family favorite comfort food right here.
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Hello, my friends.
I love chicken pot pie. It is definitely is one of those comfort food meals for meals that I could eat over and over again. As long as it’s good, of course.
And today I’m excited to show you how to make this delicious chicken pot pie from scratch.
How to make this chicken pot pie
Start with the filling.
First dice up some onions, carrots, and celery. And sauté them in butter along with salt and pepper until they start to soften.
Then add diced potatoes, uncooked chicken breasts and chicken broth. The whole thing simmers in a large pot for 10-15 minutes or until the chicken is cooked through and the vegetables are tender.
Then whisk in some flour into milk or cream and add that to the veggies to make it nice and creamy.
Once everything has thickened, add the peas and the filling is done.
While the filling is simmering, I like to prepare the crust.
The crust is a delicious, cheesy-biscuit topping that whips up fairly quickly.
Stir the flour, grated cheddar cheese, and salt together. Then cut in the butter. I use a pastry cutter (aff. link) which makes things nice and easy. But you can also use a couple of knives or grate the butter with a box grater.
In a small bowl whisk together the egg, cold water, and vinegar. Add to the dry ingredients and stir gently until combined and dough starts to come together in a ball. If dough still seems too dry add a teaspoon more water (I normally don’t need to add it).
Roll out dough on a floured counter to a 9×13-inch rectangle. Carefully place dough on top of filling. Roll under the edges or leave an overhang, if needed.
You can also use smaller ramekins (aff. link) for individual servings of this dish. I use 8 6-oz. ramekins + 2 4-oz. ramekins (because those are the sizes I have) and that works out to be just right for this recipe. The smaller size is perfect for my 6-year-old daughter. The larger size is just right for me, but my teenage sons eat at least two of them.
To cut the crust for the ramekins, just use the ramekin itself and press it in the rolled out crust.
As an optional topping, you can make an egg wash by mixing 1 egg white whisked together with 1 tablespoon water. Brush over crust to help give a nice color when its baked.
What kind of chicken should I use? Will leftover chicken work?
This recipe calls for uncooked boneless, skinless chicken breasts. But it is super flexible in that you can use other types of chicken as well. I’ve made it with boneless chicken thighs with great success.
You can even use leftover or pre-cooked chicken or turkey. A shredded rotisserie chicken is a great option. Pot pie is always a delicious Thanksgiving leftovers meal. If you are using cooked meats, just add them at the end of the recipe along with the frozen peas.
Time to dig in, my friends.
Pot pie is one of those meals that’s super easy to burn your taste buds off if you eat it right away. I’ve found it’s much more enjoyable to east if you let it sit for at least 15 or 20 minutes to cool first.
That’s always easier said then done though when you have a beautiful pot pie sitting there smelling all delicious in front of you.
Chicken Pot Pie
I finally found the biscuit-style chicken pot pie of my dreams. Basic in flavor, but delicious in taste. A perfect family favorite comfort food right here.
Ingredients
For Filling:
- 5 tablespoons butter
- 1 ½ cups white or yellow onion diced, about 1 small onion
- 1 ½ cups carrots diced, about 4-5 large
- 1 cup celery diced, about 2-3 stalks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup peeled diced potatoes about 1 medium/large
- 2 ½ cups chicken broth see note
- ½ teaspoon thyme
- 1 pound boneless, skinless chicken breasts cut into ½ to 1-inch pieces and seasoned with salt and pepper, about 2 large, see note
- 2 cups milk see note
- ½ cup all-purpose flour
- 1 ½ cups frozen peas
- salt & pepper to taste
For Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup grated sharp cheddar cheese
- 11 tablespoons cold butter
- 1 egg
- 3 tablespoons cold water
- ½ teaspoon white vinegar
Egg wash (optional):
- 1 egg white
- 1 tablespoon water
Instructions
For Filling:
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In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, celery, 1 teaspoon salt, and 1 teaspoon pepper. Cook for 5 to 8 minutes, stirring often, until the vegetables start to soften.
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Add the diced potatoes, chicken broth, thyme and diced, seasoned chicken breasts. Cover pot, turn up heat to bring to a simmer, and cook for 10-15 minutes (adjust heat if needed to maintain a gentle simmer) until chicken is cooked through and veggies are tender.
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In a medium bowl or liquid measuring jar, combine the 2 cups milk/cream and ½ cup flour and whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot filling and stir until well combined and starts to thicken. Stir in the frozen peas. Pour in the bottom of 9×13-inch baking dish (see note).
For Crust:
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While filling is simmering, prepare the crust. Preheat oven to 400 degrees F.
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In a medium bowl, combine the flour, salt and sharp cheddar cheese. Stir together with a fork. Then cut in the butter with two knives or a pastry cutter (or alternately you can grate it with the large holes of a box grater).
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In a small bowl whisk together the egg, cold water, and vinegar. Add to the dry ingredients and stir gently until combined and dough starts to come together in a ball. If dough still seems too dry add a little more water (about 1 to 1 ½ teaspoons), as needed.
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Roll out dough on a floured counter to a 9×13-inch rectangle. Carefully place dough on top of filling, rolling under edges or leaving an overhang, if needed. Make an egg wash by mixing 1 egg white whisked together with 1 tablespoon water and brush over crust to help with browning, if desired.
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Bake pot pie in preheated 400 degree oven for 25-35 minutes or until filling is bubbly and crust is cooked through. Let pot pie cool for about 15-20 minutes before serving.
Recipe Notes
1. For the chicken, I have also used boneless, skinless chicken thighs. You can also used leftover cooked chicken or turkey in this recipe. If using using cooked meats, add them with the frozen peas.
2. For the chicken broth I often use 2 ½ cups water + 2 teaspoons chicken bouillon substitute.
3. For a richer sauce, I like to use half and half or part cream/part milk in place of the milk.
4. You can also use ramekins to make individual servings of this dish. I use 8 6-oz. ramekins + 2 4-oz. ramekins and that works out to be just right for this recipe. To cut the crust for the ramekins, just use the ramekin itself and press it in the rolled out crust.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains a few affiliate links for items on Amazon.
