Homemade Chicken Pot Pie

5 from 2 votes

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie is a cozy, all-in-one savory pie made with shredded chicken, creamy sauce, and plenty of vegetables. Wrapped in a golden, flaky crust, this comforting meal is perfect for making ahead, freezing, or serving to your whole family on a busy weeknight.

Prep Time25

Cook Time1

Resting Time10

Course: Dinner

Cuisine: American

Servings:

Equipment

Ingredients

for the chicken

1 whole chicken Cooked.
1 tablespoon Olive oil or butter
1 medium onion coarsely sliced and diced
2 cups frozen corn
2 cups frozen peas
1 can cream of mushroom soup

for the crust

3 cups all-purpose flour
1 cup shortening
1 teaspoon salt
1 tablespoon sugar
1/3 cup ice water
1 egg beaten
1 tablespoon white vinegar

Instructions

For the Chicken Pot Pie Filling

Heat the fat in a large skillet and then add the onion. Cook and stir until the onion is soft and translucent. Then, add the peas and carrots and heat them until warm.
Incorporate the cream of mushroom soup and mix in the shredded chicken. Keep this mixture warm on the stovetop while you prepare the crust.

For the Chicken Pot Pie Crust

Preheat oven to 400 degrees F.
Combine flour, shortening, sugar, and salt. Work together with fork until consistency is pebbly.
In separate small mixing bowl, beat egg, add water and vinegar, beat again.
Add liquid mixture to flour and shortening. Stir with fork, combine thoroughly, form into ball, divide in two.
Roll one ball out on lightly floured piece of parchment paper, to 12 inch diameter. Repeat with remaining ball of dough.
Place first rolled out dough in non-greased pie plate.

Put it All Together

Fill with chicken mixture.
Used second piece of rolled out dough to cover pie. Trim and crimp edges. Cut vents on top crust. Brush top with egg wash.
Bake for 60 minutes until golden brown.
Allow to set 10 minutes before serving.

Notes

Keep the crust cold: Use chilled butter and ice water when making your homemade pie crust—this helps achieve a perfectly flaky crust that holds up to the creamy filling.
Prevent a soggy bottom crust: Blind bake the bottom pie crust for 8–10 minutes or sprinkle it lightly with flour before adding the chicken pot pie filling to help absorb moisture.
Use rotisserie chicken for speed: Save extra time by using shredded rotisserie chicken or leftover chicken—it’s a great way to get tender chicken without extra cooking.

Nutrition

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