Chicken Pot Pie is one of my favorite comfort foods. Making this from scratch is so simple and easy, you will never buy frozen again. My Double Butter Pie Crust not only works great with this Homemade Chicken Pot Pie recipe, but you can use it for any other savory or sweet recipe in need of a crust. Feel free to change up the vegetables to whatever your family prefers. We love the broccoli, carrot, celery, and onion combo. It seems to be the perfect balance of flavor, and the broccoli adds so much substance to the pot pie.
I have made pot pies that had soupier insides in the past, but I am partial to a thicker filling, and this recipe will not disappoint. All the shredded chicken mixed with the extra creamy sauce keeps the veggies suspended beautifully. This dish is appropriate all year round, but something about breaking into that warm, flakey crust to reveal its hearty insides is perfection for Fall and Winter months.
Helpful Tools For The Homemade Chicken Pot Pie
- Le Creuset dutch oven 6.75 quart– Expensive yes, but its a piece of cookware that I use alot in a ton of different ways from browning meat for a roast to crusty rustic breads.
- Better Than Bouillon– The only bouillon I will ever use to make stock.
- Glass pie dish– 9.5 inch glass dish is perfect for pies both savory and sweet.
Chill the Dough
If you’re making my double butter pie crust recipe for the chicken pot pie, you want to do this part first. A well-chilled pie crust bakes to buttery heaven, so do this step ahead of time. This recipe comes together in minutes and is ready to use after 30 minutes chilled.
Tender Veggies for Homemade Chicken Pot Pie
Start by melting butter and sautéing onions, carrots, and celery until just tender. Remember that the chicken pot pie will bake in the oven for close to an hour, and you want the veggies to keep some texture, so don’t over sauté—about 5-7 minutes. Add garlic and cook for an additional 1 minute.
Add in flour and stir until all combined. Cook to remove the raw flour taste for about 1 minute.
I ONLY use Better Than Bouillon for my broths (unless I make my own stock). It truly has that homemade taste that a bouillon cube can’t replicate. Add your broth to the flour and veggies and stir until the filling thickens to coat the back of a spoon.
Add your seasonings and check to see if additional salt is needed. I find that using the Better Than Bouillon and the Seasonal All seasoned salt; you may be satisfied with the taste and not need to add anything.
Toss in your frozen broccoli and shredded chicken and give a stir.
Lay the bottom layer of the pie crust in a 9 or 9.5-inch baking dish, add the filling and the top layer. Crimp the edges as I have done, then brush with egg wash and add slits on the top to let steam escape while baking.
Golden Goodness
Everything is basically cooked, except the crust, so look for a nice golden top. Bake 350 F degrees for 50-60 minutes.
Remove and let stand for about 10 minutes. Slice up and enjoy. Reheat leftovers in the oven or toaster oven to keep the crust nice and tender.
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