A tasty Chicken Pot Pie with onions, carrots, celery, potatoes, and chicken in a creamy gravy seasoned with fresh thyme and topped with a flaky crust.
Course main meal chicken
Cuisine American
Keyword chicken pot pie casserole, chicken pot pie crust, homemade chicken pot pie, how to make chicken pot pie
Prep Time 20 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Servings 6servings
Calories 525kcal
Author Beth Pierce
Ingredients
Pie Crust
1 ¼cupsall purpose flour
½teaspoonsalt
½cupbutter frozen
4-5tablespoonschilled water
½teaspooncider vinegar
Chicken Mixture
5tablespoonsbutter
1small onion finely chopped
2carrots peeled and chopped
2ribs celery chopped
2medium potatoes peeled and cut in small cubes
⅓cupflour
2 ½cupslow sodium chicken broth
2teaspoonsfresh thyme leaves
½teaspoongarlic powder
3cupsdiced or shredded chicken
Salt and pepper to taste
1egg
1tablespoonwater
Instructions
Whisk together the flour and salt in a medium bowl. Shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Stir the water and cider vinegar together. Add the water mixture 1 tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. If needed use your hands to gently finish mixing the dough together. Form into a disk and wrap in plastic. Refrigerate for at least 2 hours up to overnight.
Melt the butter in a Dutch oven or heavy pot. over medium low heat. Add the onions, carrots, and celery. Cook until the onions and celery are soft. Add the potatoes cooking for 2 minutes. Sprinkle the flour in and continue cooking for 2 minutes while stirring frequently. Stir in the chicken broth, thyme, and garlic powder.
Cook until the mixture thickens and the potatoes are almost fork tender. Add the chicken to the pot and season with salt and pepper to taste. Pour the chicken pot pie filling into a casserole dish or deep dish pie plate.
Preheat oven to 350 degrees.
After the dough has thoroughly chilled gently roll out the disk to a shape that fits your casserole dish. Roll it out on a well floured surface leaving about a 1 inch overhang. Fold the piecrust or roll it around your rolling pin to move it to the dish. Lay it over the chicken mixture tucking it in along the edge.
Using a fork gently beat together the egg and water. Brush gently over the crust. Cut 3-4 vent holes in the crust. Bake for 40 minutes or until golden brown and bubbly. Finally let the pot pie cool for about 20 minutes before serving.
Notes
Pro-tip – make the piecrust the night before, shape into a disk, wrap in plastic and refrigerate. It gives the gluten strands in the dough time to relax and makes it so much easier to roll out and limits quite a bit of shrinkage.
Work on a well yet evenly floured surface so your crust does not stick. You can always use a fine dry pastry brush to remove excess flour.
Shred the butter using the large end of a box grater.
Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
If the chicken mixture becomes too thick simply add 1/4 cup chicken broth at a time till desired thickness.
The recipe calls for rotisserie chicken but you can use any cooked chicken including but not limited to baked, poached, roasted, pan fried, or even grilled.
This recipe calls for a single crust that is double thick on the top of the casserole. It is much easier than a crust on the bottom and on the top. It also tastes so much better and is ideal for a pot pie.
If you are sweet pea fan add 2/3 cup frozen peas to the pot at the same time as the chicken.
Let the chicken pot pie cool for 15-20 minutes before dishing it out.
Store leftovers in an airtight container in the refrigerator for up to 3 days provided that the rotisserie chicken was fresh when made.
Freeze for up to 2 months in a sturdy freezer container. Thaw in the fridge overnight and reheat in the microwave at a reduced power.