A chicken pot pie loaded with chicken and vegetables in a creamy, flavorful sauce and topped with a flaky crust that's so worth the calories. You can use a homemade crust or make it more simple by using store bought. This feeds a crowd but you can scale in half or make two and freeze one for later.
You’ll see a lot of steps in this recipe but it’s not a big deal. Read it through before starting. Also, if you choose to use a store-bought crust, it will be quicker even though this shortening crust is super easy and basically foolproof. You just roll it out to the size of your baking dish then cut it into squares. The more imperfect it is, the more perfect it looks.
The chicken is poached, similar to the method I used in my Sonoma chicken salad recipe. Vermouth or white wine is added to the poaching stock to give a depth of flavor. After the chicken is poached, it’s removed and shredded or diced. When shredding or dicing the chicken, remove the tendons. Nothing is worse than chewing on a tendon or when you see someone’s face after they do!
You may notice some scum that forms in the liquid when the chicken is poaching. Don’t worry about it. If you want to skim it off or strain it, do so, but it blends into the sauce. No big deal.
The onions are sautéed in butter until translucent then carrots and celery are added and cooked just until softened. Chicken stock is stirred in along with some cream which adds richness to the sauce and create the thick texture that you’d expect from a chicken pot pie.
It doesn’t matter how good the filling is if the crust isn’t good. For me, the best tasting crust is a super simple-to-make shortening crust. If you don’t want to make your own, use a store bought and don’t fret about it.
I find cutting the crust into squares and arranging them over the top creates a visually pleasing chicken pot pie, one that you just want to dive into and devour. It also makes it less fussy.
The shortening crust is a breeze to make and the worst that can happen is you end up with a little flour on you. It’s worth it, I promise, but if you prefer to use a store bought it’s totally fine. Did I say that already?
You’re gonna love this chicken pot pie.
Make it today and make it often.
It feeds a crowd and leftovers are awesome.
Love this chicken pot pie? Try these:
- Crispy baked chicken tenders
- Simple chicken cordon bleu
- Broiled mustard garlic chicken breasts
- Chipotle chicken with grilled peaches
- Juicy grilled lemon herb chicken breasts
- Roasted chicken leg quarters (one of my most popular recipes)
- Simple roast chicken
- Slow roasted chicken (worth the wait!)
- Italian chicken cutlets (makes phenomenal sandwiches!)
- Grilled rosemary spatchcock chicken
Life is too short for mediocre food.
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The Most Delicious Chicken Pot PiePRINT PIN
- 2 ½ - 3 pounds boneless chicken breasts*
- 1 bay leaf
- 3 cups chicken stock homemade or good quality low sodium See Notes
- ¼ cup white vermouth or white wine
- 2 teaspoons kosher salt or to taste you can adjust later
- 6 tablespoons butter
- 1 large sweet onion diced
- 4 carrots cut into ½” pieces
- 4 celery stalks cut into ½” pieces
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ cup flour
- ¼ cup heavy cream
- 1 cup frozen peas
- 1 unbaked pie crust recipe follows or you can use store-bought
- 2 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ¾ cup crisco shortening cold and cut into 12 pieces
- 6 tablespoons cold water
- 1 egg - any size
- 1 tablespoon water
To make crust:
- In a large bowl, mix together flour, salt and sugar. Add the shortening and toss to coat. Using your fingers, squish each piece to flatten. Add the water and knead a few times in the bowl.
- Transfer the dough onto a floured surface and gather it into a pile. Knead a few times to bring the dough together. Sprinkle the top of the dough with some flour, flip it over, and repeat.
- Roll the dough out into a rectangle the length of your baking dish. Sprinkle a little more flour as needed. The dough should be pretty pliable and not break.
- Once you have your shape, line a baking sheet with parchment and transfer it onto the baking sheet. Just roll it onto the rolling pin and unroll on parchment.
- Chill for 30 minutes or until you make pie filling.
- Preheat oven 400°F.
- Place chicken in a saucepan and add chicken stock, bay leaf, salt and vermouth or white wine. Place over high heat and bring to a boil. Once it’s boiling, turn off heat, cover, and let sit for 20 minutes. Do not remove the cover until 20 minutes is up. Meanwhile, prep the filling.
- Remove chicken breasts and reserve liquid. Discard bay leaf. You’ll notice there may be some stuff that forms in the liquid. Don’t worry about it. It blends into the sauce.
- Shred the chicken using two forks. Don’t worry if the chicken looks a tad pink. We are going to cook it in the oven.
- In a large skillet over medium high heat, melt butter and add onions. Saute until onions are translucent - about 3 - 5 minutes. Add the carrots and celery and continue to cook for about 5 minutes until softened.
- Stir in thyme, salt, pepper, and flour and cook for a minute or two.
- Whisk in the reserved chicken stock and cream then bring to a simmer. Continue to cook for about 5 minutes until thickened. Taste and adjust for salt.
- Stir in chicken and peas. Transfer to a a large casserole or a 9x13 baking dish.
- Remove pie crust from fridge. Cut into square shapes and place over the filling, overlapping slightly. Don't worry about it being perfect. The more imperfect it is, the more perfect it looks. Beat together the egg with the water in a small bowl. Brush the crust with the egg mixture.
- Bake for 35 to 40 minutes until golden brown. You can broil it for a minute or two to get more color but keep an eye on it. Let the pie cool for at least 15 minutes, allowing the filling to thicken slightly.
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