Homemade Chicken Pot Pie

By lihui

6 Person

65 Minutes

0 Calories

Homemade chicken pot pie might just be one of the most comforting dishes of all time. This version is made from scratch, giving it an extra special character that only comes with homemade crust and stew. While it might require a little extra time and effort, we promise this chicken pot pie will be worth it!

Ingredients

Filling

2 cups Frozen mixed vegetables, thawed
2 1/2 cups Shredded cooked chicken or turkey
1/2 cup Milk
1 3/4 cups Chicken broth
1/4 teaspoon Pepper
1/2 teaspoon Salt
1/3 cup All-purpose flour
1/3 cup Chopped onion
1/3 cup Butter

Crust

5 cups Cold water
2/3 cup Shortening
1 teaspoon Salt
2 cups All-purpose flour

Method

01

Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
02

Roll out remaining ball of dough on a lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
03

In 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 heat. Spoon into crust-lined pie plate.
04

Roll out the refrigerated ball of dough on a lightly floured surface into 11-inch circle. Gently fold the dough into quarters. Place dough over filling; unfold. Trim, seal, and crimp or flute edges.
05

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover the edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Related Tags

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Chicken Pot Pie Recipes

Homemade Chicken Pot Pie

4.7

( By lihui )

01 Information

Grade easy
Serving 6 servings
Prep Time 40 Mins
Cook Time 25 Mins
Total Time 65 Mins

02 Ingredients

Filling

2 cups Frozen mixed vegetables, thawed

2 1/2 cups Shredded cooked chicken or turkey

1/2 cup Milk

1 3/4 cups Chicken broth

1/4 teaspoon Pepper

1/2 teaspoon Salt

1/3 cup All-purpose flour

1/3 cup Chopped onion

1/3 cup Butter

Crust

5 cups Cold water

2/3 cup Shortening

1 teaspoon Salt

2 cups All-purpose flour

03 Method

Step 1

Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

Step 2

Roll out remaining ball of dough on a lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Step 3

In 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 heat. Spoon into crust-lined pie plate.

Step 4

Roll out the refrigerated ball of dough on a lightly floured surface into 11-inch circle. Gently fold the dough into quarters. Place dough over filling; unfold. Trim, seal, and crimp or flute edges.

Step 5

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover the edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

04 Author