Homemade Chicken Pot Pie

5 from 1 vote

This homemade chicken pot pie recipe is one of my favorite comfort foods! With a buttery, flaky crust, tender chicken, vegetables, and a rich, creamy sauce, it’s a hearty, satisfying meal that’s perfect for a family-friendly dinner.

Prep Time45

Cook Time1 40

Chilling Time1

Total Time3 25

Course: Main Course

Cuisine: American, British

Keyword: chicken pot pie from scratch, homemade chicken pot pie

Servings: servings

Equipment

1 (9-inch x 2-inch / 23 x 5 centimeter) fluted, loose-bottom pie pan
1 Food Processor with Blade Attachment
1 Large Saucepan or Stockpot with Lid
1 Medium Saucepan
1 Small Saucepan
1 Fine Mesh Sieve
3 Mixing Bowls
1 Spatula
1 Whisk
1 Rolling Pin
Parchment Paper
1 Pastry Brush
1 Small Bowl for Egg Wash
1 Pizza Stone (Optional)
1 Spider Strainer
1 Wire Cooling Rack
1 Cartouche (Parchment Paper Lid)
1 Instant-Read Thermometer
1 Dough Scraper

Ingredients

Pastry Dough

3 cup all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter diced into ½-inch (1 centimeter) cubes
3 tablespoon ice-cold water plus more if needed
1 large egg
1 large egg yolk mixed with a splash of water for egg wash

Poached Chicken

1 large whole chicken approximately 4½ pound / 2 kilogram
1 large carrot chopped
2 celery stalk chopped
1 whole bulb garlic
½ white onion
1 bay leaf
1 teaspoon black peppercorns
4 sprigs fresh thyme
4-5 cup liters chicken stock
water as needed to cover
salt to taste
black pepper to taste

Pie Filling

1 large carrot peeled
1 leek trimmed and washed
¼ cup unsalted butter diced, plus an extra knob for the leeks
½ cup all-purpose flour
2½ cup reserved chicken poaching stock
½ cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
salt to taste
freshly ground black pepper to taste
2 sprigs fresh thyme leaves chopped
1 sprig fresh tarragon leaves chopped
1 tablespoon fresh parsley chopped
all of the poached chicken meat shredded into chunks
½ cup frozen peas

US Customary - Metric

Instructions

Prepare the Pastry

Fit a food processor with the blade attachment. Add the flour, salt, and cold, cubed butter. Pulse until the mixture resembles fine crumbs and the butter is incorporated.
3 cup all-purpose flour, 1 teaspoon salt, 1 cup cold unsalted butter
While pulsing, add the ice-cold water and whole egg. Continue pulsing just until the mixture holds together when squeezed. If necessary, add a little more cold water, but avoid making the dough sticky.
3 tablespoon ice-cold water, 1 large egg
Turn the mixture onto a lightly floured surface and gently bring it together into a dough. Avoid overworking it, which can make the pastry tough. Wrap tightly in plastic wrap and refrigerate for at least one hour.

Poach the Chicken

Place the whole chicken in a large, deep saucepan or stockpot. Add the chopped carrot, celery, garlic, onion, bay leaf, peppercorns, and thyme.
1 large whole chicken, 1 large carrot, 2 celery stalk, 1 whole bulb garlic, ½ white onion, 1 bay leaf, 1 teaspoon black peppercorns, 4 sprigs fresh thyme
Pour in the chicken stock, then add enough water to just cover the chicken. Season with salt and pepper, and cover the surface with a cartouche (a round piece of parchment paper).
4-5 cup liters chicken stock, water, salt, black pepper
Place the pan over high heat and bring the liquid to a gentle simmer. Reduce the heat to low, cover with a lid, and cook for approximately 45 minutes, or until the chicken is fully cooked. Check the internal temperature with an instant-read thermometer. The thickest part of the breast should reach 165°F (74°C), and the legs should reach approximately 175°F (80°C).
Remove the pan from the heat and allow the chicken to cool in the poaching liquid. This helps the meat retain moisture and prevents it from drying out.

Shred the Chicken

Once the chicken has cooled enough to handle, remove it from the stock. Using your hands, pull the meat from the bones and tear it into bite-sized chunks. Discard the skin and bones, making sure to collect the meat from the wings, back, and oysters.
Strain the poaching liquid through a fine-mesh sieve into a clean container. Reserve two and a half cups (590 milliliters) for the filling and set the chicken meat aside.

Prepare the Vegetables

Dice the peeled carrot into one and a half-inch (one centimeter) cubes. Bring a saucepan of salted water to a boil and blanch the carrot until tender. Transfer immediately to a bowl of ice water to stop the cooking process and preserve its color. Drain and set aside.
1 large carrot
Wash the leek thoroughly to remove any dirt trapped between the layers. Cut it into half-inch (one centimeter) pieces.
1 leek
Place a medium saucepan over medium heat and add a knob of butter. Once melted, add the leek and cook for three to four minutes, stirring occasionally, until softened and translucent. Remove from the pan and set aside.

Make the Creamy Filling

Return the same saucepan to low heat. Add the one-fourth cup (60 gram) butter, followed by the flour. Stir with a spatula until the butter melts and the mixture forms a smooth paste. Cook for approximately two minutes, stirring continuously, to remove the raw flour taste.
¼ cup unsalted butter, ½ cup all-purpose flour
Switch to a whisk and gradually pour in the reserved two and a half cups (590 milliliters) chicken stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for one to two minutes, or until thickened.
2½ cup reserved chicken poaching stock
Remove the saucepan from the heat. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Taste and season with salt and freshly ground black pepper as needed.
½ cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, salt, freshly ground black pepper
Stir in the chopped thyme, tarragon, and parsley. Gently fold in the shredded chicken, frozen peas, drained carrots, and cooked leek until evenly coated in the sauce.
all of the poached chicken meat, 2 sprigs fresh thyme, 1 sprig fresh tarragon, 1 tablespoon fresh parsley, ½ cup frozen peas
Set the filling aside and allow it to cool completely before assembling the pie.

Roll Out and Line the Pie Pan

Remove the chilled pastry from the refrigerator. Cut off approximately two-thirds of the dough for the bottom crust and return the remaining third to the refrigerator.
Place a sheet of parchment paper on your work surface and dust it lightly with flour. Place the larger portion of dough on the parchment and gently flatten it with a rolling pin. Working from the center outward, roll it into a large circle approximately one-eighth inch (three millimeters) thick. Rotate the dough as you roll and dust with additional flour as needed to prevent sticking.
Line the base of a nine-inch (23 centimeter) fluted, loose-bottom pie pan with a circle of parchment paper. Using the parchment beneath the rolled dough, carefully lift and invert the pastry into the pan. Gently press it into the bottom corners and up the sides, making sure there are no gaps. A small piece of leftover pastry dipped in flour can help press the dough into the fluted edges without tearing it.
Trim away some of the excess pastry, leaving a slight overhang around the rim. Return the lined pie pan to the refrigerator to keep the pastry cold.
Remove the remaining third of pastry from the refrigerator. Using the same parchment paper method, roll it into a circle slightly larger than the top of the pie pan, approximately one-eighth inch (three milliliters) thick. Refrigerate until ready to assemble.

Assemble and Bake the Pie

Preheat the oven to 390°F (200°C), positioning a rack on the lowest shelf. If using a pizza stone, place it on the rack while the oven preheats.
Remove the pastry-lined pan from the refrigerator. Spoon the completely cooled chicken filling into the crust, spreading it evenly and mounding it slightly in the center.
Brush the exposed edges of the bottom pastry with the prepared egg wash. Remove the rolled top crust from the refrigerator and carefully lay it over the filling. If using a pie vent, make a hole in the center of the top crust and position it over the vent. Otherwise, cut a few small slits in the pastry to allow steam to escape.
1 large egg yolk mixed with a splash of water
Press the edges of the top and bottom crusts together to seal. Using a small knife, trim away any excess pastry around the rim. Crimp the edges using your thumb and index finger to create a decorative border.
Brush the entire top of the pie, including the crimped edges, with the remaining egg wash.
Place the pie on the lowest oven rack or preheated pizza stone. Bake at 390°F (200°C) for 15 minutes to set the crust. Reduce the oven temperature to 355°F (180°C) and continue baking for another 30-40 minutes, rotating the pie halfway through, until the pastry is golden brown and crisp.
Remove the pie from the oven and transfer it to a wire cooling rack. Allow it to rest before carefully removing it from the pan, slicing, and serving.

Video

Notes

*If doubling or tripling the recipe, make separate pot pies using additional nine-inch (23 centimeter) pie pans rather than trying to fit all the filling into one pan. Adjust the ingredient quantities accordingly, and poach the chickens in batches or separate pots as needed. Bake the pies in batches if necessary, until the pastry is golden brown and crisp and the filling is heated through.

Make Ahead: Prepare the pastry dough up to two days in advance, and store it tightly wrapped in the refrigerator. You can also poach the chicken and prepare the filling one to two days ahead of time, storing it in an airtight container in the refrigerator. Keep the pastry and filling separate until ready to assemble and bake to prevent a soggy crust.

Unbaked Pie: Assemble the chicken pot pie with completely cooled filling, but don't add the egg wash. Wrap tightly in plastic wrap and refrigerate for up to 24 hours before baking. Brush with egg wash just before placing it in the oven, adding a few extra minutes to the baking time if needed. Alternatively, freeze the unbaked pie for up to three months. Thaw overnight in the refrigerator before baking.

Storage: Store leftover chicken pot pie in an airtight container in the refrigerator for up to three to four days. Or, freeze the completely cooled pie, whole or in individual portions, tightly wrapped in plastic wrap and aluminum foil for up to three months. Thaw in the refrigerator overnight before reheating. For the best results, let refrigerated leftovers sit at room temperature for 15-20 minutes while the oven preheats. Reheat in a 350°F (175°C) oven until warmed through, covering loosely with foil if the crust begins to brown too quickly. Avoid microwaving, which can make the pastry soggy.

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