Chicken Comfort Food Meat Poultry

Chicken Pot Pie

Flaky tender crust, filled with chicken, veggies, and herbs in a creamy sauce. It’s the ultimate comfort food!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Chicken Pot Pie

  • Author: admin


Flaky tender crust, filled with chicken, veggies, and herbs in a creamy sauce. It’s the ultimate comfort food!



Olive oil


1 onion, diced

1 leek, sliced

3 cloves garlic, minced

3 carrots, chopped

2 Yukon gold potatoes, diced

¾ cup flour

½ teaspoon celery salt

1 teaspoon tarragon

3 ½ cups chicken stock

½ cup cream Sherry

2 teaspoons additional chicken bouillon

¼ cup heavy cream

1 tablespoon Dijon mustard

4 cups shredded rotisserie chicken

1 10 oz package frozen peas

¼ bunch parsley, chopped

2 teaspoon fresh thyme leaves

Pie crust:

1 ½ cups Crisco

3 cups flour

1 egg, lightly beaten

5 tablespoons cold water

1 tablespoon white vinegar

1 teaspoon salt


Make the pie dough. In a large bowl, work the Crisco into the flour, until it resembles coarse sand. Add

the egg, water, vinegar, and salt; and mix with a fork until incorporated. Separate it in half and flatten

into a disk. Put each half in a plastic bag and chill for about 15 minutes. Roll each disc out to be larger

than your deep dish pie plate.

Preheat oven to 425°F. Melt butter in a deep dutch oven and saute the onion and leeks until softened

and translucent. Add the garlic, just until fragrant. Add the carrots and potatoes and cook, stirring

often, until softened, about 6 minutes. Sprinkle with flour, celery salt, and tarragon; and work it into the

vegetables, cooking for about 2 minutes. Stir in stock and bouillon granules; bring mixture to a simmer

and cook until it thickens. Stir in the cream and Dijon mustard. Add the chicken, peas, parsley, thyme,

and white pepper. Remove from heat.

Line a deep dish pie plate with one of the pie rounds. Pour in the chicken filling and place the other

dough round on top, crimping the edge. Brush with egg wash and make 4-5 vent hole in the top of the

dough. Sprinkle with salt and bake for 40-45 minutes.

Follow Me!