Recipe: Classic Homemade Chicken Pot Pie

This recipe creates a delicious and comforting chicken pot pie with a flaky crust and savory filling. You can use leftover chicken or cook some fresh chicken breasts for the recipe.

Ingredients:

• For the crust (optional):
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • ½ – ¾ cup ice water
• For the filling:
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon black pepper
  • 2 ½ cups chopped cooked chicken
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ¼ cup all-purpose flour
  • 1 ¾ cups chicken broth
  • ½ cup milk
  • 1 tablespoon chopped fresh parsley

Find more recipes in Tampa Free Press’s Good Eats section.

Instructions:

1. Make the crust (optional): In a large bowl, whisk together the flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, a tablespoon at a time, until the dough just comes together. Be careful not to overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the oven to 400°F (200°C).
3. Make the filling: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Stir in the garlic, thyme, rosemary, and pepper and cook for an additional minute.
4. Add the chicken, peas, and corn to the pot. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the mixture thickens, about 5 minutes. Stir in the parsley.
5. Assemble the pie: If using your own crust, roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie dish. Pour the filling into the crust.
6. If using store-bought crusts: Place one crust in the pie dish. Add the filling. Brush the edges of the bottom crust with water. Roll out the top crust and place it over the filling. Crimp the edges together to seal. Cut slits in the top crust for venting.
7. Brush the top crust with milk or an egg wash (1 egg yolk beaten with 1 tablespoon of water).
8. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for at least 15 minutes before serving.

Tips:

• You can use leftover roasted chicken or turkey in this recipe.
• For a richer flavor, substitute heavy cream for the milk in the filling.
• Add other vegetables to the filling, such as green beans, mushrooms, or potatoes.
• If you don’t have time to make your own crust, you can use two store-bought pie crusts.

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