Chicken Pot Pie
Simple homemade chicken pot pie with perfectly butter crust and the creamiest filling.
Ingredients
Top Pie Crust
- 2 cups Flour
- 1 tbsp Sugar
- 1 tsp Salt
- Heavy Cream if too dry when kneading, also for egg wash
- 1 Egg Yolk for egg wash
Chicken Pot Pie Filling
- 2 Frozen Pie Crusts
- 3 Large Chicken Breasts shredded
- 6 tbsp Unsalted Butter
- 1 Yellow Onion
- 3 medium Carrots
- 6 cloves Garlic
- 3 stalks Celery
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 1/4 cup Fresh Parsley
- 1 tsp Garlic Salt
- 1 tsp Rosemary
- 1 tsp Basil
- 2 tsp Salt
- 2 tsp Pepper
- 2 cups Chicken Broth
- 1/2 cups Heavy Cream
- 1/3 cup Flour
Instructions
- First cook your chicken if you haven't already. I like to get chicken breast and season with salt/pepper and bake for 25-30 min at 350
- Chop all veggies and set aside
- Next we will be making the top crust by combining flour, sugar salt and cold cubed butter
- Kneading together with hands until the butter is incorporated into the flour, add heavy cream 1 tsp at a time if the mixture becomes too dry
- Ball up the mixture and place in a covered bowl in the refrigerator for about 15 min to chill the butter
- Remove pie crusts from the freezer and follow directions on package
- Start cooking the chopped veggies in butter then add in the parsley, frozen peas and corn, stirring occasionally
- Add in all seasoning, chicken broth, heavy cream then whisk in flour until there are no lumps
- Let simmer about 10 min until thickened
- Stir in shredded chicken and remove from heat
- Preheat oven to 400
- Once the pie crusts have been cooked fill each one with the filling
- Remove top crust out of refrigerator and divide into two even balls and roll them out and cover each pie
- Brush tops of pie crusts with egg yolk and heavy cream
- Place both pies on a large baking sheet and bake for 45 min or until the crust is golden brown.
- Let cool for about 15 min, slice and enjoy!
- *If freezing, let pie cool completely, cover it and you can freeze for up to 1 month!*