Homemade Chicken Pot Pie – Recipe
In my case, it was the latter, since I had some leftover chicken meat from our Roasted Chicken dinner.
You may also use your leftover turkey meat from your Thanksgiving dinner and turn it into a Turkey Pot Pie, using the same recipe.
I am a very frugal person and do not throw away food I already paid for, plus spent time preparing, so I create new meals out of leftovers.
Poultry is one of my favorite meats to cook with, so you will be seeing many more of my favorite chicken recipes.
I made my own pie crust for this recipe, but you may also use a ready-made pie crust ( one 15 oz. package of the refrigerated pie crust).
- Pie Crust:
- 2 1/4 cup all-purpose flour
- 1/3 cup Crisco vegetable shortening
- 1/3 cup butter, cold, cut into 1/4 inch pieces
- 1/4 tsp. salt
- 6 Tbs. cold water ( 1/3 cup)
- 2 -3 cups of cooked chicken meat, cubed
- 1/4 cup butter
- 1 large onion, finely chopped
- 3 clove garlic, chopped (click here to check out my favorite garlic chopper)
- 3 Tbs. all purpose flour
- 1/2 tsp. dried thyme
- 1 1/2 cup chicken broth ( fresh, canned, or made out of chicken bullion and water)
- 1/2 cup heavy cream, or milk
- 16 oz of frozen peas and carrots ( I also used 1/2 cup of frozen corn)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
- 1 Tbs. fresh parsley, chopped (optional)
- 1 egg yolk (for egg wash)
- 1 Tbs. water (f0r egg wash)
- Pie Crust:
- Place the flour on a work surface.
- Add shortening, butter, and salt.
- Using a pastry blender (cutter), cut in the cold butter and shortening into the flour, until it resembles peas size pebble mixture.
- Gradually add cold water, and continue cutting it in with the pastry blender (or you can pulse it in a food processor, until ball of dough forms). I also kneaded it for a minute, to get a ball of dough.
- Do not overwork the dough, or it will get tough.
- Divide dough into two balls (2/3 - for the bottom crust, and 1/3 - for the topping)
- Place in a zip-lock plastic bag, and place it in the freezer for about 15 minutes, while you are preparing the filling.
- Saute the chopped onions in butter, for 3 minutes, stirring frequently.
- Add the chopped garlic, and saute for 1 minute longer.
- Mix in the flour and thyme.
- Cook for 1 minute.
- Whisk in the cream/milk, and cook for 2 minutes, continuously stirring to make a smooth paste, as it will thicken. Mix in the chicken broth, and cook for 1 minute.
- Remove from heat, and mix in the chicken, frozen vegetables, salt and pepper.
- Remove the pie crust dough from the freezer.
- Lightly sprinkle work surface with flour, and roll out the larger piece of dough, to form a circle, at least 1 inch larger than the pie dish (11 inches in diameter).
- Place the pie crust dough into an ungreased pie pan and press it down lightly to fit.
- Trim off any dough hanging over the pie pan.
- Pour in the filling.
- Set aside.
- Take the smaller dough ball, roll it out on a lightly floured work surface to 1/8 inch thickness.
- Cut into 1/2 inch wide strips, using a pizza cutter.
- Lift gently each strip, twist it and lay it, one by one, on top of the filling.
- Repeat the process again, by laying these twists across the top of the previous layer, and shown above, forming a lattice design. Use any remaining pieces, twisting, and laying them around the rim of the pie pan.
- Prepare egg wash by beating the egg yolk and water. Using a pastry brush, brush the egg wash over the pastry twists.
- Preheat oven to 400 degrees Fahrenheit.
- Place the pie plate on a baking sheet (to catch any run off sauce), and bake for about 45 minutes, until the crust is golden, and the filling is BUBBLY (which means it might take a little longer depending on your oven and amount of filling 2 cups vs 3 cups of meat). If the crust is browning too fast, you may lay a piece of foil paper over it.
- Remove from the oven.
- Cool for at least 15 minutes, before serving, to let the filling settle, and firm up.
- Cool completely, if storing in the refrigerator for later use.
If your feeling is too thick for your taste, feel free to add a little more chicken broth. I also had to bake my pie for 10 minutes longer as I used 3 cups of meat in my filling and additional 1/3 cup of chicken broth.