Chicken Pot Pie Recipe

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A warm and cozy recipe for a rainy day, when you’re not feeling well, or just need a hug. This Chicken Pot Pie recipe will be sure to turn your day around.

Today has been one of those days. I was late for preschool drop off. This post was supposed to be finished hours ago. And I think that my littlest boy is getting sick. I think that a laid back weekend is what the doctor ordered, which means it’s the perfect time to make this chicken pot pie (the ultimate comfort food).

I made individual pot pies, but you could make this into a 9×13 casserole. And this Parker House roll dough can also be rolled into balls and baked into rolls. It is a really easy dough to make and to work with. Brush them with a little butter before baking and a sprinkle of sea salt.

Why Is This Chicken Pot Pie Recipe So Good? //

There’s nothing like a warm, comforting chicken pot pie when it’s cold out or if you need a little pick-me-up. The creamy filling is full of flavor and the golden, crispy crust is the perfect accompaniment. And, if you’re craving this when you have a cold, it’s one of the best things you can have because the vitamins and protein can boost your immune system.

Ingredients //

Making a chicken pot pie from scratch takes a little more effort than buying it frozen, but I promise it’s worth it. Here’s what you need to gather:

The Crust:

• 3 cups flour
• 1 cup potato flakes
• 2 tsp salt
• 1 1/2 cups milk
• 3 tbsp butter
• 2 1/2 tbsp sugar
• 2 envelopes instant dry yeast
• 1 egg

The Filling:

• 1/4 cup butter
• 4 chicken breasts, cut into 1-inch pieces
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup sherry
• 1/2 cup flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 3 tbsp flat leaf parsley, chopped
• 2 tsp fresh thyme leaves

How to Make // The Steps

I used my favorite recipe for the filling (the sherry is my favorite part, I love it in this recipe) and then a Parker House crust over top. I love how the top is crusty and the inside a little doughy. It was heavenly.

Step 1: In the bowl of an electric mixer fitted with the dough hook, combine flour, potato flakes and salt.

Step 2: In a small bowl, microwave milk, butter, and sugar until warm (100 to 110 degrees).

Step 3: Stir in yeast and let stand until foamy, about 5 minutes.

Step 4: Add yeast mixture to flour mixture, add egg. Knead on MEDIUM speed until smooth and pulls away from side of bowl.

Step 5: Turn out onto a floured surface, and knead for 3 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for one hour, or until doubled in size.

Step 6: Punch the dough down, and turn onto floured surface. Let rest for 5 minutes before shaping into rolls.

Step 7: Shape into 8 to 10 balls.

Step 8: Melt butter in a Dutch oven over MEDIUM-HIGH heat. Add chicken and cook about 8 minutes, or until browned. Transfer chicken to a plate.

Step 9: Add carrots, celery, and onion to pan. Cook for about 6 minutes, or until vegetables begin to soften. Add garlic and cook for another minute, stirring constantly. Add salt, pepper, and sherry. Scrape browned bits from the bottom of the pan.

Step 10: Return the chicken to the pan. Sprinkle flour over chicken and stir to coat. Cook for one minute or until flour is no longer visible.

Step 11: Add broth, and bring to a boil. When broth begins to bubble and thicken, add cream and peas. Stir in parsley and thyme.

Step 12: Ladle chicken into oven-safe bowls. Roll dough ball out on a floured surface, about 2 inches larger than bowl. Wet the rim of the dish and cover with dough. You can brush with melted butter if desired.

Step 13: Bake in a preheated 350°F oven for 30 minutes, or until crust is golden brown.

What To Serve With The Chicken Pot Pie //

This chicken pot pie should be filling enough on its own, but you can’t go wrong with extra sides. Make a spread with these individual pies, some more veggies, and even more comfort food (like Jenny’s cornbread). If you’re not too full, top it off with a great cold weather dessert, like my peanut butter blossom cookies.

FAQs //

How To Store Chicken Pot Pie //

Keep any leftovers in the fridge for up to three days in an airtight container, then reheat in the oven at 350°F for 20 minutes. Alternatively, you can freeze these pies for up to two months in a big freezer-safe container and reheat in the oven at 350°F for 30 minutes (but check that it’s piping hot in the middle, it might need more time).

You can reheat these pies in the microwave as well, but be warned: the crust will almost definitely get soggy. If you’re struggling to get the crust to crisp up, turn your broiler on the LOW setting for just a couple of minutes.

Chicken Pot Pie Recipe

bakedbree

A warm and cozy recipe for a rainy day, when you're not feeling well, or just need a hug. This Chicken Pot Pie recipe will be sure to turn your day around.

5 from 1 vote

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Ingredients

  

The Crust:

• 3 cups flour
• 1 cup potato flakes
• 2 teaspoons salt
• 1 1/2 cups milk
• 3 Tablespoons butter
• 2 1/2 Tablespoons sugar
• 2 envelopes instant dry yeast
• 1 egg

The Pot Pie Filling:

• 1/4 cup butter
• 4 chicken breasts cut into 1-inch pieces
• 3 carrots chopped
• 3 celery stalks chopped
• 1 onion diced
• 2 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sherry
• 1/2 cup flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 3 Tablespoons flat leaf parsley chopped
• 2 teaspoons fresh thyme leaves

Instructions

 

• In the bowl of an electric mixer fitted with the dough hook, combine flour, potato flakes and salt.
• In a small bowl, microwave milk, butter, and sugar until warm (100 to 110 degrees).
• Stir in yeast and let stand until foamy, about 5 minutes.
• Add yeast mixture to flour mixture, add egg. Knead on medium speed until smooth and pulls away from side of bowl.
• Turn out onto a floured surface, and knead for 3 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for one hour, or until doubled in size.
• Punch the dough down, and turn onto floured surface. Let rest for 5 minutes before shaping into rolls. Shape into 8 to 10 balls.
• Dough can rise in refrigerator overnight if desired. Let come to room temperature and then proceed.
• Melt butter in a Dutch oven over medium-high heat. Add chicken and cook about 8 minutes, or until browned. Transfer chicken to a plate.
• Add carrots, celery, and onion to pan. Cook for about 6 minutes, or until vegetables begin to soften. Add garlic and cook for 1 minute longer, stirring constantly. Add salt, pepper, and sherry. Scrape browned bits from the bottom of the pan.
• Return the chicken to the pan. Sprinkle flour over chicken and stir to coat. Cook for one minute or until flour is no longer visible.
• Add broth, and bring to a boil. When broth begins to bubble and thicken, add cream and peas. Stir in parsley and thyme.
• Ladle chicken into oven-safe bowls. Roll dough ball out on a floured surface, about 2 inches larger than bowl. Wet the rim of the dish and cover with dough. You can brush with melted butter if desired.
• Bake in a preheated 350°F oven for 30 minutes, or until crust is golden brown.

Tried this recipe?Let us know how it was!