Homemade chicken pot pie rocks my friends! And it truly is the only way to ever eat pot pie!
Okay! Truth be told, growing up, my mom only ever fed us frozen pot pies brought to you from the frozen food section of our local Towne and Country. I gotta tell ya, I loved them! It was a special treat and I embraced it. It truly was the only meal my mother ever made that wasn’t from scratch and we typically had that particular meal on nights when my dad and brother were scrambling to get out the door to go to baseball or soccer practice.
My family doesn’t care for store-bought pot pies and I truly don’t blame them! After making my own, I will never, ever go back!
Homemade Chicken Pot Pie
Cook up your chicken however you like. You can roast it, bake it, have some already frozen or canned? You can add some salt and pepper and whatever seasonings you’d like. I sometimes spice up the chicken with onion and garlic powder too! Once it’s no longer pink inside, shred it up!
Combine your flour and salt in a large bowl and then cut in your butter until the mixture becomes coarse and crumbly. I usually freeze my butter first and then shred it in. A food processor makes this job so much quicker and easier!
Next, just mix in enough of the cold water with a fork to moisten up your flour mixture. Next, roll up your dough into a ball, create 2 balls out of your dough, flatten just a bit and wrap one of your dough balls in plastic wrap and place in your refrigerator. If you don’t have plastic wrap, that’s okay. Instead, place your dough ball inside a lightly, greased bowl and cover it with a tight-fitting lid.
Roll out your dough on a lightly floured surface into about an 11-inch circle. See, I enlisted my hubby for this part! It was easier to take pictures that way! Then, fold it into four quarters.
Place gently into your pie plate, unfold and press firmly into the bottom and corners. Be sure to trim about 1/2 inch around the edges. Set aside while you work on your stew.
In a large sauce pan, melt your butter, add in your salt, pepper and cook your onions until they are soft.
Now we’re getting somewhere! Next just stir in your broth and cream. Be sure to stir every few minutes so nothing sticks. Cook until your mixture becomes thick and bubbly.
Next, find a little helper! Stir in the shredded chicken and veggies. Cook until veggies are fork tender. It’s hard at this stage not to start taste testing! That’s what Miss Em was doing here, she really wanted to help, just so she could be my taste tester! It is awesome when our little people want to be little helpers!
As long as your taste tester doesn’t get carried away, spoon your stew into the pie crust waiting for you in your pie plate!
Get your refrigerated dough ball, roll it out and fold it into four squares just like you did with the first one. Unfold it and cover your chicken stew mixture. Trim it, seal it and crimp it with a fork to make it all pretty! Be sure to cover the edges with foil so they don’t get too crispy. The edges are just so yummy, you don’t want to burn them! You can also use mini-pie plates for personal pot pies. I love these and they are on my wishlist of things to get as soon as possible!
And Tada! All finished! Cut and spoon into bowls!
(scroll down for full recipe)
Homemade Chicken Pot Pie
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup plus 2 TBS. butter
- 4-6 TBS. cold water
- 1/3 cup butter
- 1/2 medium onion
- 1/3 cup flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 chicken breasts
- 2 cups fresh veggies chopped
- Boil chicken breasts in salt and pepper.
- When finished, shred chicken.
- Combine flour and salt into large bowl.
- Cut in butter until mixture becomes coarse crumbs.
- Mix in enough cold water with a fork until mixture is moistened.
- Divide dough in half and shape into 2 dough balls. Flatten slightly and put one dough ball in the refrigerator.
- Roll out remaining dough on lightly, floured surface into an 11-inch circle.
- Fold into four quarters and place into pie plate, unfold, press firmly and trim to about 1/2 inch around plate’s edge.
- In a large saucepan, melt butter and add onions. Cook until tender.
- Stir in flour and add salt and pepper to taste.
- Stir in broth and cream. Cook until thick and bubbly.
- Stir in chicken and veggies. Cook until veggies are fork tender.
- Remove from heat and spoon into pie plate.
- Roll out your refrigerated dough into an 11-inch circle, fold into quarters, place over filling, unfold the dough.
- Trim to about 1/2 inch from edge of pie plate.
- Seal and crimp, cover edges with foil.
- Bake 30-40 minutes until golden brown.
- Let stand 5 minutes.