Homemade Chicken Pot Pie From Scratch (Flaky Pastry)
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.
Equipment
4 300 ml oven safe baking dish
cooking pan
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.
Nutrition
Nutrition Facts
Homemade Chicken Pot Pie From Scratch (Flaky Pastry)
Serving Size
1 servings
Amount per Serving
Calories
823
% Daily Value*
Fat
53
g
82
%
Saturated Fat
24
g
150
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
18
g
Cholesterol
200
mg
67
%
Sodium
1244
mg
54
%
Potassium
667
mg
19
%
Carbohydrates
55
g
18
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
32
g
64
%
Vitamin A
4019
IU
80
%
Vitamin C
23
mg
28
%
Calcium
197
mg
20
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.