A hearty chicken pot pie is perfect for the cooler weather of fall. This pot pie will surely be a hit of the family and is the perfect comfort food.
The other day a friend asked me to make a chicken pot pie. Incidentally, I was stumped because I had not made this in almost a decade. Therefore I had to reach back in the catacombs of my mind to even remember how to make this recipe. While there are a lot of ingredients it is actually quite easy to put together.
In this recipe
Feel free to use your favorite part of the chicken to make this dish. Personally, I prefer to use both dark and light meat. With the addition of the mushrooms you will get a nice umami flavor as well. This will give you a comforting and hearty meal.
Homemade chicken stock
I prefer to make my own chicken stock. However by doing so will add additional cooking time. Making the stock will add a depth of flavor. The chicken has to be cooked for this recipe and this is one of the easiest ways to get a great stock and cook the chicken. Grab two extra carrots and two stalks of celery as well as a half an onion. Cook all of them in a tbsp of oil until they soften add the chicken and cover with water. You don’t want the water to be more than an inch above the chicken. Cook until the chicken is done and strain the stock.
Making chicken pot pie
When making the pot pie you want to roll out the dough and place it in the pie pan before you start making your filling. That way you can place the pie pan back into the refrigerator. Having a cold crust is important to making sure it cooks properly. You also want to make sure that the filling is not hot when you add it to the crust. If it is then the butter in the dough will melt and the crust will not be light and flaky.
A tip to make sure that the flour doesn’t clump is to add it to the vegetables before you add the broth. Stir the flour and vegetables around until they are all coated. Then add the rest of the liquid and it will create a nice smooth gravy. When adding the top crust make sure that there are air vents to allow the steam to escape.
Looking for more chicken recipes?
Chicken Pot Pie with Mushrooms
- 10" pie pan
- Sharp knife
- Large skillet
- Rolling Pin
- Pizza Cutter
- Pastry brush
- Baking sheet
Chicken Stock (Optional)
- 1 cup carrot rough chop
- 1 cup celery rough chop
- 1 cup onion rough chop
- 1 tbsp olive oil
- 1 tsp salt
- 1 sprig rosemary
- 3 sprigs thyme
- 1 lb chicken
Pot Pie Filling - Include chicken if not making stock
- 3 cups chicken stock
- 1½ tbsp olive oil
- 1 cup onion diced
- ½ cup mushrooms diced
- ½ cup carrot diced
- ¼ cup celery diced
- 1 cup peas frozen
- 1 tbsp rosemary chopped
- 1 tsp thyme
- 7 tbsp flour
- 1 egg
- 2 tbsp milk whole
Making the stock - if skipping this step move down to preparing the dough
- In a large pot combine the celery, onions, and carrots with olive oil and heat on medium high heat until the onions have started turning translucent and the other vegetables start becoming soft. Add the chicken, and herbs. Pour in water until it covers the chicken by no more than an inch.
- Bring to a boil and reduce to simmer. Cook for 12-15 minutes and remove the chicken. Continue to cook the brother for another 45 minutes. Using a colander on top of a bowl pour the stock to remove the vegetables and herbs. Season with the salt.
Roasting the chicken
- Preheat the oven to 375°F or gas mark 5.
- On a baking sheet add the chicken and cook for 25 min.
Preparing the dough
- Divide the pastry dough in half. Roll out one half to cover the pie pan. Cover with cling film and place back into the refrigerator to cool.
Making the filling
- Over medium high heat heat the oil and then add the onions. Sauté until onions turn clear and add the rest of the vegetables except the peas. Cook until the vegetables have softened.
- Add the the chicken stock, salt, pepper, spices, chicken, and flour. Cook until the broth boils and remove from the heat. Add the peas and set aside.
- Increase the oven temperature to 400°F or gas mark 6.
- Fill the pie pan with the pot pie filling. Place the other piece of dough on top and pinch the two layers of dough together. Cut air vents in the top of the crust.
- Optional: To make a lattice cut to top portion of the dough into even strips. Alternate the strips horizontally then vertically alternating which strip crosses on top of the other.
- Whisk the egg and add the milk in a small bowl. Brush the top of the pot pie with the egg wash and bake for 45 min. If the crust is getting dark too quickly cover the top loosely with foil.