Our Favorite Chicken Pot Pie Recipe

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Chicken Pot Pie Recipe:

Christina Verrelli – epicuricloud.com

Makes a 2-quart dish – enough for 5-6 servings


Pie Crust:

2½ cups flour (plus extra for rolling)

1 teaspoon coarse kosher salt

8 tablespoons (1/2 cup) unsalted butter, very cold, cut into 1/2” cubes

8 tablespoons (1/2 cup) solid shortening, very cold, cut into ½” cubes

¼ to 1/3 cup icy cold water


4 tablespoons butter

1/3 cup finely chopped onion

1/3 cup chopped celery

¾ cup chopped carrots

1 cup thinly sliced leeks

4 cups cooked diced or shredded chicken

¼ cup flour

½ cup dry white wine

3 cups low-sodium chicken broth (plus extra if needed)

2 tablespoons finely chopped flat leaf parsley

1 tablespoon fresh thyme leaves

½ teaspoon dry ground sage

1 teaspoon coarse kosher salt

¼ teaspoon pepper

1 cup frozen peas

1 egg

2 tablespoons water


Pie Crust Directions: (If you would like to make your own.)

Add flour and salt to mixing bowl, stand mixer or food processor.  Stir or pulse the flour and salt to combine.  

Add butter and shortening to flour. 

Cut butter and shortening into flour until the mixture is sandy with some pea sized pieces left.

-By-Hand: with a pastry cutter or 2 knives
-Stand Mixer: w/flat beater on low speed
-Food Processor: w/multi-purpose blade – pulsing

Sprinkle in the water while stirring or pulsing until it begins to hold together.  

Test by taking out a small amount and gently squeezing in your hand – it should hold together.  (You do not want to mix until it forms a uniform ball like pizza or bread dough.)

Pat the dough into a disk shape, wrap in plastic wrap and refrigerate for several hours or overnight.


Filling and Assembly Directions:

Preheat oven to 375 degrees F.  Arrange oven rack to lower middle position.

In a 12-inch, 3-inch deep skillet or dutch oven melt the butter over medium-low heat.  

Add the onion, celery, carrots and leeks to the pan and sauté for about 5 minutes or until the vegetables begin to soften.  

Mix in the chicken, then sprinkle in the flour and stir to combine.  

Add the wine and stir to deglaze the pan.  Sprinkle in the herbs and spices.  Stir in the broth.  

Bring to simmer and cook stirring frequently for about 10 minutes or until thickened. (If mixture gets too thick stir in a little more broth.)  

Stir in the peas.  Pour into 2-quart baking dish.

Roll-out pie crust to fit about 1.5-2 inches larger than baking dish.  Top dish with crust and tuck extra crust under and crimp.

Whisk together egg and water to make egg wash.  Brush crust with egg wash.

Place baking dish on a baking sheet to catch any drips.  Bake for 30 to 40 minutes or until the crust is browned and the filling is bubbling.   


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