Chicken Pot Pie


High Altitude Lunch & Dinner No Seed Oils Pies & Tarts | Published January 26, 2022 by Mimi Council

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This from scratch Chicken Pot Pie is a warm and cozy nostalgic dinner that the whole family will love! Buttery, flaky crust encompasses a warm chicken filling that is perfect for any evening.

If you're looking for more savory pie recipes, check out my Broccoli Cheddar Quiche, Supreme Pizza Pot Pie, or my Hearty Meat Pie.

from scratch chicken pot pie
from scratch chicken pot pie

Why You'll Love This Recipe

Nostalgic: Chicken pot pie is undeniably delicious, and it's incredibly comforting and nostalgic for most people. From the moment the flaky, golden crust is pierced, releasing a mouthwatering aroma, to the first spoonful that reveals a creamy and flavorful filling, it's a culinary experience that warms the soul. The combination of tender chicken, hearty vegetables, and a rich, creamy sauce creates a harmonious blend of flavors and textures.

Homemade: This is completely homemade, from the curst to the filling. This Chicken Pot Pie is the ultimate comfort food made with the best organic ingredients!

Classic: Each bite is a delightful medley of savory goodness, with the crust provides a satisfying crunch that complements the creamy interior. Whether enjoyed on a chilly evening or as a heartwarming meal shared with family or friends, this Chicken Pot Pie is a timeless classic that never fails to please! Its allure lies not only in its deliciousness but also in its ability to evoke feelings of comfort, nostalgia, and pure bliss.

from scratch chicken pot pie

Ingredients

Organic Chicken Thighs or Breasts (either one works!)

Organic Valley Salted Butter

Frontier Co-Op Organic Cornstarch

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Organic Oregano

Organic Spinach

Frontier Co-Op Organic Black Pepper

Organic Peas

Kettle & Fire Bone Broth (Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!)

Frontier Co-Op Organic Poultry Seasoning

Organic Valley Heavy Whipping Cream

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Thyme

Organic Carrots

Organic Valley Large Eggs

from scratch chicken pot pie

Tools Needed

Stand Mixer

Mixing Bowl

Rolling Pin

9-inch Pie Pan

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from scratch chicken pot pie

Step by Step Instructions

Step 1

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour.

Step 2

Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.

Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.

Step 3

Preheat the oven to 350°F.

Step 4

To make the filling: In a medium mixing bowl, add the chicken stock, heavy whipping, flour, cornstarch, oregano, thyme, poultry seasoning, sea salt, and pepper and whisk together. Add in the chicken, spinach, peas, and carrots and stir to combine completely (get your hands dirty and coat everything completely). Set aside.

To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!)

Step 5

Grease the pie dish well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.

Step 6

Add the filling into the pie pan and spread out evenly. Top with the smaller pie dough top and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.

Step 7

Using a pastry brush, brush the dough with the egg wash. Make a vent in the top of the pie using a sharp knife. I like to just make flour little vents. Bake for 1 hour and 15 minutes, or until golden brown. (Be sure to check the Notes at the bottom of the recipe if you are baking at high altitude).

from scratch chicken pot pie

Baker's Tips

  • Make sure your butter is cold. This is super important for flaky pie crust! If you have hot hands or are new to making pie dough, cut your butter first and then chill it again before mixing your pie dough as that will help it stay cool. For more tips on how to make the best pie crust, check out my All Butter Pie Crust recipe.
  • You can use any kind of organic chicken in this recipe as long as it's fully cooked. While I do use thighs in this recipe, as I prefer them, it can be breasts, or a mixture of both or even any parts of a leftover whole chicken. You can even use canned chicken, any kind will work! So make it easy, don’t worry about this too much, and use what’s easy or what you have on hand.
  • Same thing goes for peas, you can use frozen peas or even canned peas. I usually use frozen peas for ease.
  • I use Kettle & Fire Chicken Bone Broth here, but you could use organic chicken stock as well, both options will give you the same results. So, whatever you have in your pantry is just fine. Or if you want more protein and the collagen benefits, then opt for Kettle & Fire Chicken Bone Broth. Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!
  • You want the pie crust to be golden brown, if it's not then don't be afraid to bake it a little bit longer! Pies are not like cookies or cake where a few minutes will over bake them. Pies can be baked longer because everything is locked up inside the crust. So, bake it until the crust is done to your liking. If it's not golden brown, then set the timer for another 10 minutes and check it then.
from scratch chicken pot pie

FAQ's

Can I make this ahead of time?

Yes, you can make this recipe ahead of time! Just store it in the fridge if you make it the day before. Additionally, you can reheat it whenever you are ready to eat.

Can I use other veggies?

Yes, feel free to use bell peppers, corn, kale or other veggies you like.

How can I reheat chicken pot pie?

Always reheat chicken pot pie in the oven! If you just have a single slice or two, you can use a toaster oven or air fryer. Use a warm setting or heat at 350°F for about 10 minutes until it's warm to your liking. Never reheat any pie (with butter crust) in the microwave as it will be incredibly soggy.

Craving More?

from scratch chicken pot pie

Chicken Pot Pie

Mimi Council
My Chicken Pot Pie is stuffed with all the classic ingredients – chicken, carrots, and peas but I also add spinach to the mix as well!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chill Time 1 day
Total Time 1 day 1 hour 30 minutes
Course Main Course
Cuisine American
Makes 6 servings
Calories 650 kcal

Ingredients
 
 

Crust

Filling

Topping

Instructions
 

  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour.
  • Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
  • Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
  • Preheat the oven to 350°F.
  • To make the filling: In a medium mixing bowl, add the chicken stock, heavy whipping, flour, cornstarch, oregano, thyme, poultry seasoning, sea salt, and pepper and whisk together. Add in the chicken, spinach, peas, and carrots and stir to combine completely (get your hands dirty and coat everything completely). Set aside.
  • To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!)
  • Grease a 9-inch pie dish well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
  • Add the filling into the pie pan and spread out evenly. Top with the smaller pie dough top and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
  • Using a pastry brush, brush the dough with the egg wash. Make a vent in the top of the pie using a sharp knife. I like to just make flour little vents. Bake for 1 hour and 15 minutes, or until golden brown.
  • Store in the fridge for up to 5 days.

Notes

High Altitude — Bake at 350°F for 1 hour or until golden brown.

Nutrition

Calories: 650kcalCarbohydrates: 43gProtein: 21gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 185mgSodium: 490mgPotassium: 461mgFiber: 4gSugar: 4gVitamin A: 7373IUVitamin C: 14mgCalcium: 73mgIron: 4mg
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