This made from scratch chicken pot pie is the comfort food your family will keep asking for time and time again and again. Think homemade filling nestled between two layers of flaky, buttery pie crust for a meal your entire family will gather ’round the table to enjoy.
The best part? I’m going to teach you how to make it from scratch, no matter the season you’re in. Completely from scratch (I’m talkin’ pie crust, filling, the chicken…all of it from scratch), mostly from scratch (homemade pie crust, home made filling but with a rotisserie chicken instead of roasting your own) or just a little bit from scratch (homemade filling, store-bought pie crust, rotisserie or leftover roasted chicken).
From Scratch Chicken Pot Pie Ingredients
- 4 cups cooked and shredded chicken (roasted then shredded, breasts then shredded or rotisserie)
- 1/2 onion chopped
- 1 cup carrots peeled and chopped small
- 2 celery stalks chopped small
- 1/2 cup (1 stick) softened butter (one half for roasting chicken, one half for pot pie filling)
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3/4 cup heavy whipping cream
- 1 cup each of frozen corn and peas
- Salt and pepper to taste
- 2 pie crusts for double crust – store-bought or homemade (see below)
- 1 egg to make an egg wash
Completely from scratch directions:
Roast chicken
Take whole chicken, in a bowl mix with some butter your seasonings of choice (garlic and onion powder, smoked paprika, salt and pepper are my favorites!)
Stuff half of a lemon inside of chicken, smear butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
Preheat oven to 450°F. Place chicken in a cast iron skillet or in a small dish breast side up
Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F. Let rest for 15-20 minutes before cutting into it. Shred chicken for pot pie. Be sure to save your chicken carcass to make homemade bone broth with!
Make Pie Crust
While your chicken is roasting, make your pie crust.
Mix together 3 cups flour, 1 tsp salt, 1 tsp baking soda. Once mixed, use a fork or pastry cutter to cut in 1 cup of cold lard. This can be tallow, bacon grease or shortening. When your mixture is crumbs – make a hole in the crumbs and add about 1/2 cup of water in the hole. Gently push the crumbs toward the ‘pond of water’ and mix them. Once the water is absorbed, add another 1/2 cup of water to absorb all of the crumbs. Sprinkle some flour onto a countertop, split off 1/3 of your dough and form a ball and roll out. Place pie dough into pie dish – this will be the bottom of your pie. Roll out second ball of dough and save for the top of your pie. You will have one extra ball of pie dough left to freeze for later or make a pie for dessert with.
Make your filling
Melt butter in pan and saute onion, carrots and celery together. Sprinkle flour over vegetables and stir to combine together. Slowly add chicken brother and cream until the mixture begins to thicken. Turn off heat and add frozen peas and corn. Season with salt add pepper. Add in shredded chicken and mix all together.
Add filling into pie dish, cut second pie crust into strips and place in a lattice formation over pie filling. Mix egg with some water and bursh over top of pie crust lattice. Bake at 375 for 30-35 minutes until crust is golden brown.
Mostly from scratch directions:
Follow directions above for homemade pie crust and homemade filling, but simply use a store bought rotissarie chicken to skip the step of roasting your own chicken.
Little bit from scratch directions:
Follow directions above to make homemade filling but use a store bought rotissarie chicken and store bought pie crusts to simplify your recipe even more! OR skip the pie crust all together and put filling right into your pie dish and top with a can of biscuits on top. (If you go the biscuit route, you’ll only need to bake for half of the time until your biscuits on top are done).
This will set you up for success no matter what day you want to make it whether it’s on a Sunday for Sunday dinner or smack dab in the middle of the week by surprising your family with an extra special homemade meal on a Wednesday night. Once you get in the habit of making this for your family, I’ll bet you’ll never return to a frozen pot pie or one made with condense soup again.
In your corner,
Amanda
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