The Ultimate Chicken Pot Pie Recipe

This chicken pot pie is seriously unforgettable
Staff Writer
Pot Pie
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Pot Pie

An unforgettable chicken pot pie recipe should be on every home-chef's bucket list. Now you can cross this challenge off your list. 

The ultimate chicken pot pie features a buttery aromatic crust and a creamy roasted chicken filling. 

4
Servings
1649
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 4 Cups cubed oven-roasted chicken
  • 3 Cups chicken broth
  • 2 Teaspoons dried thyme
  • 1 Teaspoon freshly cracked black pepper
  • 1 Cup half and half
  • 1 Cup chopped yellow onion
  • 1 Cup all purpose flour
  • 1 Cup butter, cubed
  • 1/2 Cup celery, chopped fine
  • 2 Cups Yukon gold potatoes, diced and peeled
  • 1 1/2 Cup carrots, sliced
  • 1 Cup fresh peas

For the crust

  • 3 Cups all purpose flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon fresh crushed rosemary
  • 1/2 Cup vegetable shortening
  • 1/4 Pound cold butter, diced
  • 1 Teaspoon fresh crushed thyme
  • 1/2 Cup ice water
  • 1 1/2 Teaspoon salt

Directions

For the filling

Melt butter in large saucepan on medium heat. Saute onions until translucent. Add flour and salt and reduce heat to low, stirring constantly, until sauce is thick and creamy. Add potatoes, carrots, celery, peas, corn, and cubed chicken to sauce, and simmer for 10 minutes, stirring constantly. Stir in half and half and continue to simmer for 2-3 more minutes. Add cracked pepper and set aside.
 
Mix together flour,salt, and baking soda in a large mixing bowl. Add fresh thyme and rosemary. Cut cold butter into mixture piece by piece until the mixture separates into smaller crumbs. Slowly mix cold water and vegetable shortening in, until the mixture becomes one cohesive ball. Wrap in plastic and keep chilled. 

For the crust

Mix together flour, salt, and baking soda in a large mixing bowl. Add fresh thyme and rosemary. Cut cold butter into mixture piece by piece until the mixture separates into smaller crumbs. Slowly mix cold water and vegetable shortening in, until the mixture becomes one cohesive ball. Wrap in plastic and keep chilled. 

When filling is ready, roll out the dough and line four ramekins with the pastry dough, reserving some dough for the top of the pie. Fill each ramekin with the filling, and cover with pastry dough.

Nutritional Facts

Total Fat
65g
93%
Sugar
40g
44%
Saturated Fat
22g
92%
Cholesterol
89mg
30%
Carbohydrate, by difference
229g
100%
Protein
44g
96%
Vitamin A, RAE
719µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
262µg
100%
Calcium, Ca
481mg
48%
Choline, total
51mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
21g
84%
Folate, total
108µg
27%
Iron, Fe
10mg
56%
Magnesium, Mg
169mg
53%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
494mg
71%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
3193mg
100%
Thiamin
1mg
91%
Water
685g
25%
Zinc, Zn
4mg
50%

Chicken Pot Pie Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Chicken Pot Pie Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.