Chicken pot pie is an American Classic Comfort Food. Making pastry and chicken filling from scratch truly makes this pie extra comforting. Simple and easy to follow pastry and filling recipe makes this chicken pot pie a great success every time.
Chicken Pot Pie Recipe
Who doesn't love pie, I love a good pie, specially savoury pies than sweet pies. When I was writing about this pie recipe, I am remembering Masterchef Australia Pie (Maggie beer) Episode which I recently watched.
I was drooling over the screen, all the pies where so delicious. but I was totally intrigued by chicken curry pie. I had to try that some day. Okay now coming to this recipe, it is a chicken pot pie. And I made it from scratch, from pastry to filling, everything.
About Chicken Pot Pie
What is a chicken pot pie? Pot pie means bottomless pie, or a pie that is made in a pot instead of pie dish. You make the filling, spoon it into individual pots or a big pie dish. Cover the top with pastry and bake. As simple as that.
And did you know traditionally pot pie is made originally in the pot in which they make the filling. Say, if the filling is cooked in a dutch oven, then simply cover the dutch oven with puff pastry or homemade pastry and bake. Still many restaurants serve chicken pot pie in sauce pan or dutch oven.
Even though I say this is a bottomless pie, some recipes uses pie crust both top and bottom as well. Meanwhile check my shepherds pie, chicken and leek pie, and my Indian chicken puff.
In this recipe, I made chicken pot pie from scratch. I made the pastry all by myself and the filling too. To make your job easy, you can easily use store bough puff pastry instead of homemade.
The filling is a creamy chicken filling loaded with vegetables like carrots, peppers. You can add potatoes as well. For more delicious filling, add chopped mushrooms, corn, along with chicken. Some recipes even uses pumpkin and sweet potatoes too.
The one important step in any pie, is to allow the filling to cool completely before filling. I recommend making the filling a day in advance so you can bake the next day.
Similar Recipes
Ingredients
- Pastry Dough - I used a basic shortcrust pastry dough made with plain flour, salt, butter, cold water.
- Chicken - I like to use chicken thigh instead of chicken breast, thigh tends to stay juicy.
- Vegetables - carrots, peppers, onions and garlic is sauted in butter for the filling.
- Seasonings - salt, pepper, cayenne, rosemary is added as seasonings.
- Flour - Plain flour is used as thickener in the chicken pie. It makes the filling thick and creamy.
- Milk - some recipe uses chicken stock instead of milk. But I like milk for creamy texture.
Step by Step Pictures
Make Pastry Dough
1)Take plain flour in a bowl add in salt to taste. Mix this salt into the flour so it is evenly mixed.
2)Add in cold cubed butter and rub it into the flour using your fingers until it feels like coarse breadcrumbs.
3)Pour in cold water little at a time and shape it into a dough.
4)Flatten the dough and Wrap it in plastic wrap and Chill in fridge for 1 hour.
Searing Chicken
5)Now lets sear the chicken. First mix chicken with rosemary, salt, cayenne powder in a bowl and set aside.
6)Heat oil in a saute pan and place the chicken in the oil in an even layer. Let it cook on medium high heat for 1 minute.
7)Now flip over and cook for another 1 minute. The chicken will be light golden in colour. Remove the chicken to a bowl and set aside.
Make Filling
8)Now lets make the chicken pot pie filling. Heat butter in the same pan, add garlic, and saute for a minute.
9)Add in onions, carrot and peppers. Saute for 2 minute until the onions gets slightly caramelized.
10)Season with salt and pepper powder.
11)Now add in flour.
12)Stir fry the flour with the onions and peppers for 1 more minute until it is slightly toasty and the raw smell leaves.
13)Now pour in milk and mix well. It will start to thicken, immediately.
14)add in the seared chicken and mix well. Now simmer the pan and cook for 10 to 12 minutes on low heat until the chicken is cooked.
15)Now add in frozen thawed peas and stir into the filling. let it cook for 2 more minutes.
16)Finally add in chopped coriander leaves and mix well.
17)Thats it your chicken pot pie filling is ready. Remove this to a separate bowl and allow this mixture to cool completely.
Assembling and Baking Chicken Pot Pie
18)Preheat oven to 200 degree C (400 degree F) for atleast 15 minutes. Take 4 oven safe individual pots. Fill the chicken filling into it.
19)Now take the pastry dough. Divide it into 4 equal portions. Roll each dough into a sheet like.
20)Now top each bowl with the rolled pastry sheet.
21)Seal the edges with a fork.
22)Make slashes or prick holes on top of the pie for the steam to escape.
23)Place it into the oven and bake for 25 to 30 mins till golden brown. Remove from oven and allow to rest for 10 minutes before serving.
Expert Tips
- I used chicken thigh for this recipe, you can use chicken breast.
- For vegetables, you can use potatoes, mushrooms, leeks, corn along with carrots, beans.
- Pastry and the filling can be made a day in advance and stored in fridge.
- Instead of this homemade pastry, you can use store bought puff pastry.
- If you want to make this into one pie, you can bake this in a large oven safe dish.
Storage and Serving
Chicken pot pie taste best when served fresh out of the oven. You can make and store pastry and chicken filling upto 2 days in advance. It stays fresh for a week in fridge.
FAQ
Q: Can I use store bought puff pastry instead of this pastry?
Yes you can use store bought puff pastry or homemade puff pastry.
Q: What vegetables can I use in chicken pot pie?
You can use carrots, beans, mushrooms, potatoes, peas, mushrooms in chicken pot pie filling?
📖 Get Recipe
Homemade Chicken Pot Pie From Scratch (Flaky Pastry)
Equipment
Ingredients
For Pie Pastry Dough
- 1½ cup All Purpose Flour (Plain Flour)
- 75 grams Unsalted Butter cold and cubed
- ¾ teaspoon Salt to taste
- 4 tablespoon Cold Water or as needed
For Searing Chicken
- 1 tablespoon Olive Oil
- 500 grams Boneless Chicken Thighs chopped into small pieces
- 1 teaspoon Dried Rosemary
- 1 teaspoon Cayenne Powder
- 1 teaspoon Salt to taste
For Filling
- 3 tablespoon Butter
- 1 tablespoon Garlic peeled and chopped finely
- 1 medium Onion peeled and chopped finely
- 1 medium Carrot chopped finely
- ¼ cup Bell Pepper chopped finely
- ½ cup Frozen Green Peas
- 4 tablespoon All Purpose Flour (Plain Flour)
- 2 cups Milk
- Salt and Black Pepper powder to taste
- 2 tablespoon Coriander Leaves chopped finely
Instructions
- Start by making the pastry dough. Take flour in a bowl. Add salt and mix well into the flour.
- Add in cold cubed butter and rub it into the flour using your fingers until it feels like coarse breadcrumbs.
- Pour in cold water little at a time and shape it into a dough. Flatten the dough and Wrap it in plastic wrap and Chill in fridge for 1 hour.
- Now lets sear the chicken. First mix chicken with rosemary, salt, cayenne powder in a bowl and set aside.
- Heat oil in a saute pan and place the chicken in the oil in an even layer. Let it cook on medium high heat for 1 minute. Now flip over and cook for another 1 minute. The chicken will be light golden in colour. Remove the chicken to a bowl and set aside.
- Now lets make the chicken pot pie filling. Heat butter in the same pan, add garlic, onion, carrot and peppers. Saute for 2 minute until the onions gets slightly caramelized.
- Now add in flour, salt and pepper powder. Stir fry the flour with the onions and peppers for 1 more minute until it is slightly toasty and the raw smell leaves.
- Now pour in milk and mix well. It will start to thicken, immediately add in the seared chicken and mix well. Now simmer the pan and cook for 10 to 12 minutes on low heat until the chicken is cooked.
- Now add in frozen thawed peas and stir into the filling. let it cook for 2 more minutes. Finally add in chopped coriander leaves and mix well. Thats it your chicken pot pie filling is ready. Remove this to a separate bowl and allow this mixture to cool completely.
- Preheat oven to 200 degree C (400 degree F) for atleast 15 minutes. Take 4 oven safe individual pots. Fill the chicken filling into it.
- Now take the pastry dough. Divide it into 4 equal portions. Roll each dough into a sheet like. Now top each bowl with the rolled pastry sheet, Seal the edges with a fork. Make slashes on top of the pie for the steam to escape.
- Place it into the oven and bake for 25 to 30 mins till golden brown. Remove from oven and allow to rest for 10 minutes before serving.
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