Chicken Pot Pie Recipe
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A warm and cozy recipe for a rainy day, when you’re not feeling well, or just need a hug. This Chicken Pot Pie recipe will be sure to turn your day around.
Today has been one of those days. I was late for preschool drop off. This post was supposed to be finished hours ago. And I think that my littlest boy is getting sick. I think that a laid back weekend is what the doctor ordered, which means it’s the perfect time to make this chicken pot pie (the ultimate comfort food).
I made individual pot pies, but you could make this into a 9×13 casserole. And this Parker House roll dough can also be rolled into balls and baked into rolls. It is a really easy dough to make and to work with. Brush them with a little butter before baking and a sprinkle of sea salt.
Why Is This Chicken Pot Pie Recipe So Good? //
There’s nothing like a warm, comforting chicken pot pie when it’s cold out or if you need a little pick-me-up. The creamy filling is full of flavor and the golden, crispy crust is the perfect accompaniment. And, if you’re craving this when you have a cold, it’s one of the best things you can have because the vitamins and protein can boost your immune system.
Ingredients //
Making a chicken pot pie from scratch takes a little more effort than buying it frozen, but I promise it’s worth it. Here’s what you need to gather:
The Crust:
- 3 cups flour
- 1 cup potato flakes
- 2 tsp salt
- 1 1/2 cups milk
- 3 tbsp butter
- 2 1/2 tbsp sugar
- 2 envelopes instant dry yeast
- 1 egg
The Filling:
- 1/4 cup butter
- 4 chicken breasts, cut into 1-inch pieces
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup sherry
- 1/2 cup flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 3 tbsp flat leaf parsley, chopped
- 2 tsp fresh thyme leaves
How to Make // The Steps
I used my favorite recipe for the filling (the sherry is my favorite part, I love it in this recipe) and then a Parker House crust over top. I love how the top is crusty and the inside a little doughy. It was heavenly.
Step 1: In the bowl of an electric mixer fitted with the dough hook, combine flour, potato flakes and salt.
Step 2: In a small bowl, microwave milk, butter, and sugar until warm (100 to 110 degrees).
Step 3: Stir in yeast and let stand until foamy, about 5 minutes.
Step 4: Add yeast mixture to flour mixture, add egg. Knead on MEDIUM speed until smooth and pulls away from side of bowl.
Step 5: Turn out onto a floured surface, and knead for 3 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for one hour, or until doubled in size.
Step 6: Punch the dough down, and turn onto floured surface. Let rest for 5 minutes before shaping into rolls.
Step 7: Shape into 8 to 10 balls.
Step 8: Melt butter in a Dutch oven over MEDIUM-HIGH heat. Add chicken and cook about 8 minutes, or until browned. Transfer chicken to a plate.
Step 9: Add carrots, celery, and onion to pan. Cook for about 6 minutes, or until vegetables begin to soften. Add garlic and cook for another minute, stirring constantly. Add salt, pepper, and sherry. Scrape browned bits from the bottom of the pan.
Step 10: Return the chicken to the pan. Sprinkle flour over chicken and stir to coat. Cook for one minute or until flour is no longer visible.
Step 11: Add broth, and bring to a boil. When broth begins to bubble and thicken, add cream and peas. Stir in parsley and thyme.
Step 12: Ladle chicken into oven-safe bowls. Roll dough ball out on a floured surface, about 2 inches larger than bowl. Wet the rim of the dish and cover with dough. You can brush with melted butter if desired.
Step 13: Bake in a preheated 350°F oven for 30 minutes, or until crust is golden brown.
What To Serve With The Chicken Pot Pie //
This chicken pot pie should be filling enough on its own, but you can’t go wrong with extra sides. Make a spread with these individual pies, some more veggies, and even more comfort food (like Jenny’s cornbread). If you’re not too full, top it off with a great cold weather dessert, like my peanut butter blossom cookies.
FAQs //
The ingredients I’ve used are pretty classic, but you can of course swap out the ingredients in the filling with your preferred vegetables. Turkey is a good substitute for the chicken, or you can make it vegetarian by replacing the meat with mushrooms or your favorite meat substitute.
My first response is always salt. With the creaminess of this pot pie, you might need to add an extra pinch of salt into the filling to balance everything out. Beyond that, the type of sherry or broth that you use can have an impact on the flavor of this recipe. Always taste your filling before you load it into the crust, and if all else fails, you can add plenty of seasoning afterward!
Absolutely. You can make the filling the day before and bake it into the pie right before you’re ready to serve it. I would recommend making the dough on the day though to avoid overproving it.
How To Store Chicken Pot Pie //
Keep any leftovers in the fridge for up to three days in an airtight container, then reheat in the oven at 350°F for 20 minutes. Alternatively, you can freeze these pies for up to two months in a big freezer-safe container and reheat in the oven at 350°F for 30 minutes (but check that it’s piping hot in the middle, it might need more time).
You can reheat these pies in the microwave as well, but be warned: the crust will almost definitely get soggy. If you’re struggling to get the crust to crisp up, turn your broiler on the LOW setting for just a couple of minutes.
Chicken Pot Pie Recipe
A warm and cozy recipe for a rainy day, when you're not feeling well, or just need a hug. This Chicken Pot Pie recipe will be sure to turn your day around.
Ingredients
The Crust:
- 3 cups flour
- 1 cup potato flakes
- 2 teaspoons salt
- 1 1/2 cups milk
- 3 Tablespoons butter
- 2 1/2 Tablespoons sugar
- 2 envelopes instant dry yeast
- 1 egg
The Pot Pie Filling:
- 1/4 cup butter
- 4 chicken breasts, cut into 1-inch pieces
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sherry
- 1/2 cup flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 3 Tablespoons flat leaf parsley, chopped
- 2 teaspoons fresh thyme leaves
Instructions
- In the bowl of an electric mixer fitted with the dough hook, combine flour, potato flakes and salt.
- In a small bowl, microwave milk, butter, and sugar until warm (100 to 110 degrees).
- Stir in yeast and let stand until foamy, about 5 minutes.
- Add yeast mixture to flour mixture, add egg. Knead on medium speed until smooth and pulls away from side of bowl.
- Turn out onto a floured surface, and knead for 3 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for one hour, or until doubled in size.
- Punch the dough down, and turn onto floured surface. Let rest for 5 minutes before shaping into rolls. Shape into 8 to 10 balls.
- Dough can rise in refrigerator overnight if desired. Let come to room temperature and then proceed.
- Melt butter in a Dutch oven over medium-high heat. Add chicken and cook about 8 minutes, or until browned. Transfer chicken to a plate.
- Add carrots, celery, and onion to pan. Cook for about 6 minutes, or until vegetables begin to soften. Add garlic and cook for 1 minute longer, stirring constantly. Add salt, pepper, and sherry. Scrape browned bits from the bottom of the pan.
- Return the chicken to the pan. Sprinkle flour over chicken and stir to coat. Cook for one minute or until flour is no longer visible.
- Add broth, and bring to a boil. When broth begins to bubble and thicken, add cream and peas. Stir in parsley and thyme.
- Ladle chicken into oven-safe bowls. Roll dough ball out on a floured surface, about 2 inches larger than bowl. Wet the rim of the dish and cover with dough. You can brush with melted butter if desired.
- Bake in a preheated 350°F oven for 30 minutes, or until crust is golden brown.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
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