My fiancé has been practically begging to see me whip up some homemade chicken pot pie, so why not tonight? In true fashion, I decided to do it all from scratch. I will say that it was a decent amount of work, so be prepared if you’re planning on cooking this meal. To put things in perspective, it took about the entire length of The Irishman from prep to plate. Yes, we watched the entire movie on Netflix while I cooked dinner (for the third time since it was released in November).

Instead of scouring the grocery store for something pre-made, I did a little trial & error and came up with a recipe to make some crust from scratch. Below, you’ll find instructions on how to prepare your own yummy, buttery crust for your pot pie. I always appreciate comments, so if you have any advice or alterations then please feel free to drop a comment. I do not claim to be a wonderful baker and I’m perpetually trying to learn from those that are further along than I am.

To view more of my recipes, take a look at some of these posts.

If you’re wondering how to make your own pie crust, then here’s how:

Items you’ll need to make the dough:

Silicone spatula

Measuring cup

Pastry blender

Large mixing bowl

Measuring spoons

Ingredients:

4 cups all-purpose flour

2 sticks (or 1 cup) unsalted butter, chilled

2 tsp. salt

1½ cups cold water

Instructions:

In a large bowl, combine flour and salt. Cut slices of butter into flour mixture and blend with pastry blender or fork until it resembles coarse crumbs.

Stir in water 1 tablespoon at a time and mix until flour mixture is moist and forms a ball.

Divide dough in quarters. Shape each quarter into a ball. Wrap two of the balls in plastic food wrap and refrigerate.

Roll out the remaining two balls (one at a time) on a lightly floured surface into 11-inch circles. Using a spatula, lightly fold in quarters.

Place dough into non-greased 9-inch pie pans. Unfold dough. Press firmly on bottom and sides. Trim crust to ½ inch from edge of pan. Set aside.

Items you’ll need to make this homemade chicken pot pie recipe:

9-inch pie pans (2)
Large pots (2)
Medium skillet
Potato peeler
Cutting board & knives
Strainer (the kind you put over a pot)
Wooden spoons

Chicken Pot Pie & Homemade Crust

Author: Christina Taylor
Total Time: 1 hour 50 minutes
Yield: 2 pies

Print Recipe

Description

This pot pie is made of buttery pie crust filled with peas, carrots, corn, potatoes, and chicken breast in a thick & creamy gravy.

Instructions

In a medium skillet, heat 2 tablespoons EVOO over medium heat until shimmering, but not smoking. Add chicken cubes. Cook chicken for 10 minutes (or until cooked fully through), stirring regularly. Remove chicken and set aside.
In a large saucepan, add carrots and potatoes and cover with water. Bring to a boil. Let boil for 3 minutes. Reduce heat, cover, and simmer for 10 minutes. Once vegetables are tender, drain and set aside. Keep covered.
Preheat oven to 450°F
In a large pot, heat 6 tablespoons EVOO over medium heat until shimmering, but not smoking. Add onion and cook for 2 minutes, stirring frequently. Add garlic and cook for 1 minute. Stir in softened carrots and potatoes and cook for 1 minute.
Stir in flour, salt, and pepper. Continue stirring until blended well. Slowly whisk in chicken stock and milk. Stir continuously until thickened and bubbling. Stir in chicken, thyme, paprika, fresh parsley, and frozen corn & peas. Stir for one minute. Once combined, remove from heat.
Spoon chicken & vegetable mixture into prepared pie crusts. Set aside.
Take remaining dough out of refrigerator. Roll dough out on a lightly floured surface into 11-inch circles. Gently fold into quarters. Place dough over filled pies and unfold edges. Trim excess dough from edges. Seal edges together.
Place prepared pies into oven. Bake for 40 minutes, or until crust is golden-brown on top. When the pies have 15 minutes left in the oven, paint tops of crust with softened butter and cover edges with tinfoil to prevent them from becoming too browned or burnt.
When pies are finished, remove from oven and let stand for 5 minutes. Serve.

Prep Time: 30 minutes
Rest Time: 5 minutes
Cook Time: 1 hour 15 minutes
Category: Lunch, Dinner
Method: Oven Baked
Cuisine: American

Keywords: homemade, homemade dough, homemade crust, homemade pie crust, homemade pie, pot pie, chicken pot pie, dough, pie dough, puff pastry, puff, appetizer puff, dinner puff, extra virgin olive oil, olive oil, EVOO, chicken, boneless chicken, chicken breast, skinless chicken, boneless skinless chicken breast, chicken cubes, flour, unbleached flour, all-purpose flour, filling, chicken filling, pot pie filling, pie filling, chicken pie, stock, cooking stock, chicken stock, unsalted chicken stock, low sodium chicken stock, low sodium, low salt, milk, whole milk, vitamin d milk, yellow onion, onion, garlic, minced garlic, carrot, russet potato, potato, potatoes, russet potatoes, peeled potatoes, potato peeler, diced potatoes, fresh ingredients, organic, organic ingredients, pie recipe, dinner pie, dinner pie recipe, frozen ingredients, frozen peas, green peas, sweet peas, frozen green peas, frozen sweet peas, herb, herbs, fresh herbs, fresh herb, parsley, fresh parsley, parsley leaves, chopped parsley, fresh parsley leaves, italian parsley, curly parsley, curled parsley, thyme, thyme leaves, dried herbs, dried herb, dried thyme, dried thyme leaves, fresh thyme, fresh thyme leaves, thyme sprigs, spice, spices, ground spices, paprika, ground paprika, butterless