Chicken Pot Pie
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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.
Table of Contents
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.
Ingredients
Organic Chicken Thighs or Breasts (either one works!)
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
Organic Carrots
Tools Needed
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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).
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.
FAQ's
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.
Yes, feel free to use bell peppers, corn, kale or other veggies you like.
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?
Chicken Pot Pie
Ingredients
Crust
- 226 grams all purpose flour
- 170 grams salted butter (cold)
- 7 tablespoons cold water
Filling
- ½ cup Kettle and Fire Organic Chicken Bone Broth (or chicken stock)
- ½ cup heavy whipping cream
- 43 grams all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 454 grams chicken thighs (cooked and chopped into cubes)
- 63 grams spinach
- 142 grams peas
- 3 to 4 large carrots (sliced)
Topping
- 1 large egg
- 1 tablespoon water
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
Nutrition
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