There's nothing quite like the warmth and satisfaction of a classic Homemade Chicken Pot Pie. This iconic comfort food, beloved by families everywhere, brings together tender chicken, a medley of garden vegetables, and a rich, creamy sauce, all nestled under a golden, flaky crust. While crafting this dish from scratch adds an extra layer of love and flavor, the effort is truly rewarded with every delicious bite. With our easy-to-follow recipe, you can create the ultimate Homemade Chicken Pot Pie that will become a cherished family favorite.
Here are the essential ingredients you'll need to make your delicious Homemade Chicken Pot Pie. Each carefully selected to create the ultimate comfort food experience.
All-Purpose Flour: The essential base for both our tender, flaky homemade crust and the rich, creamy filling, for the perfect texture and consistency.
Salt: Enhances the flavor of both the crust and the savory filling, balancing the richness.
Shortening: Crucial for achieving that wonderfully flaky and tender texture in our homemade pie crust.
Cold Water: Helps bind the pie crust dough without developing too much gluten, ensuring a tender, not tough, crust.
Butter: Forms the flavorful base for our savory filling, adding richness and helping to sauté the onions.
Chopped Onion: Provides aromatic depth and a subtle sweetness to the savory chicken pot pie filling.
Chicken Broth: The liquid foundation for our creamy filling, infusing it with rich, savory chicken flavor.
Milk: Adds creaminess and helps achieve the perfect consistency for the luscious pot pie filling.
Shredded Cooked Chicken or Turkey: The hearty protein centerpiece of our pot pie, providing a satisfying and flavorful bite.
Frozen Mixed Vegetables: Adds vibrant color, essential nutrients, and a medley of textures and flavors to the filling.
Here are the steps for making your Homemade Chicken Pot Pie a resounding success. See the full recipe below for all the details.
Cut cold shortening into flour and salt until the mixture resembles coarse crumbs or small peas. Add cold water gradually, mixing just until the dough comes together, avoiding overmixing. Refrigerate one half of the dough to allow it to relax.
Roll out one dough ball into an 11-inch circle. Gently place it into an ungreased 9-inch pie plate, pressing firmly against the bottom and sides without stretching (this prevents shrinking during baking). Trim the edges, leaving a 1/2-inch overhang.
Melt butter and cook chopped onion until tender and translucent. Stir in flour, salt, and pepper to form a smooth paste, stirring constantly to prevent burning. Gradually whisk in broth and milk, stirring until bubbly and thickened, so it coats a spoon. Stir in cooked chicken and mixed vegetables. Spoon the filling into your prepared crust.
Roll out the second dough ball and place it over the filling. Trim excess dough and firmly press the top and bottom crusts together to seal the edges, crimping or fluting as desired.
Bake until the crust is a deep golden brown and the filling is bubbling. If edges brown too quickly, loosely cover them with foil strips. Let the pot pie stand for about 5 minutes after baking before serving to allow the filling to set.
Here's how to keep any leftover Homemade Chicken Pot Pie fresh and tasty.
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Cool completely before refrigerating to maintain freshness.
Chicken pot pie freezes exceptionally well! Once completely cooled, you can freeze individual portions or the entire pie (unbaked or baked). Wrap tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months.
Heat oven to 425°F. Combine flour and salt in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with a fork until flour is moistened. Divide the dough in half. Shape each half into a ball and flatten slightly. Wrap 1 ball in plastic wrap and refrigerate.
Roll out the remaining ball of dough on a lightly floured surface into an 11-inch circle. Fold into quarters. Place dough into an ungreased 9-inch pie plate. Unfold the dough and press firmly against the bottom and sides of the pie plate. Trim the crust to 1/2 inch from the edge of the pie plate; set aside.
In a 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from the heat. Spoon into crust-lined pie plate.
Roll out refrigerated ball of dough on a lightly floured surface into an 11-inch circle. Gently fold the dough into quarters. Place dough over filling; unfold. Trim, seal, and crimp or flute the edge.
Bake 30 to 40 minutes or until crust is golden brown. During the last 15 to 20 minutes of baking, cover the edge of the crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 42g | 65% |
| Saturated Fat | 15g | 74% |
| Trans Fat | 5g | % Value Not Available |
| Monounsaturated Fat | 16g | % Value Not Available |
| Polyunsaturated Fat | 9g | % Value Not Available |
| Omega-3 | ½g | % Value Not Available |
| Cholesterol | 80mg | 26% |
| Sodium | 990mg | 41% |
| Total Carbohydrate | 47g | 16% |
| Dietary Fiber | 4g | 17% |
| Soluble Fiber | 2g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 4g | % Value Not Available |
| Protein | 24g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 20% |
| Potassium | 340mg | 10% |
| Vitamin A | Value Not Available | 60% |
| Vitamin C | Value Not Available | 2% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 30% |
| Riboflavin | Value Not Available | 25% |
| Niacin | Value Not Available | 45% |
| Vitamin B6 | Value Not Available | 20% |
| Folic Acid | Value Not Available | 20% |
| Vitamin B12 | Value Not Available | 6% |
| Pantothenic Acid | Value Not Available | 10% |
| Phosphorus | Value Not Available | 20% |
| Magnesium | Value Not Available | 10% |
| Zinc | Value Not Available | 15% |
| Manganese | Value Not Available | 30% |
| Selenium | Value Not Available | 40% |
| Copper | Value Not Available | 8% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
