Chicken pot pie was something we had frequently growing up. My mom made individual chicken pot pies, and it was always a treat when she made them. I remember loving the filling more than anything, while my brother was obsessed with the crust, go figure. My brother and I were such opposites like that, and I’d regularly trade him my frosting for his cake.
Fast forward to present day, where I enjoy both crust and filling as well as frosting and cake! But, sometimes I feel like I still eat like a kid, which is a good thing – and this Chicken Pot Pie recipe takes me right back! I prefer to make one large chicken pot pie versus the small ones as it’s so much easier and quicker. I started making my own Chicken Pot Pies at my bake shop, and have since changed the recipe more and more as I’m always trying to improve them to taste more like the ones I had growing up. Get the recipe below for my Chicken Pot Pie.
Tips for Making the Best Chicken Pot Pie
• Make sure your butter is cold. This is super important for flaky pie crust! If you have hit hands or are new to making pie dough, cut your butter first and then chill it again before mixing your pie dough as that will help it stay cool. For more tips on how to make the best pie crust, check out my All Butter Pie Crust recipe.
• You can use any kind of organic chicken in this recipe as long as it’s fully cooked. While I do use thighs in this recipe, as I prefer them, it can be breasts, or a mixture of both or even any parts of a leftover whole chicken. You can even use canned chicken, any kind will work! So make it easy, don’t worry about this too much, and use what’s easy or what you have on hand.
• Same thing goes for peas, you can use frozen peas or even canned peas. I usually use frozen peas, but I actually used canned peas for this pie I photographed as the store had been out of frozen peas for weeks! And I actually even used canned sweet peas. So traditional peas or sweet peas are both fine. Peas are traditional in chicken pot pies, which is why I use them. But subbing another green veggie like broccoli or zucchini would also work!
• I use organic chicken stock, but you could also use a chicken bone broth here as well, both options will give you the same results. So, whatever you have in your pantry is just fine.
• You want the pie crust to be golden brown, if it’s not then don’t be afraid to bake it a little bit longer! Pies are not like cookies or cake where a few minutes will over bake them. Pies can be baked longer because everything is locked up inside the crust. So, bake it until the crust is done to your liking. If it’s not golden brown, then set the timer for another 10 minutes and check it then.
• This is a really good recipe to make ahead of time if you are having a dinner party as you can easily reheat this pot pie and it tastes exactly the same as if it were fresh baked. I’ve made this many times late at night, popped it in the fridge and then had dinner ready for the next evening because all I had to do was reheat it!
• If you’re reheating this pie, heat it at 350°F for about 20 minutes until it’s fully warm, it even helps if you cut it when it’s cold, then heat (as you can easily feel the inside from the slices 🙂
Chicken Pot Pie
Makes 9-inch pie
226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour
3/4 cup (170 grams) organic salted butter, cold
1/4 cup plus 3 tablespoons cold water
1/2 cup organic chicken stock
1/2 cup organic heavy whipping cream
43 grams (1/3 cup) organic all purpose flour
1 teaspoon organic cornstarch
1 teaspoon organic dried oregano
1/2 teaspoon organic dried thyme
1/2 teaspoon organic poultry seasoning
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pound organic chicken thighs, cooked and chopped into cubes
63 grams (1 1/2 cups) organic spinach
142 grams (5 ounces) organic peas
3 to 4 organic large carrots, sliced
1 organic egg
1 tablespoon water
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Preheat the oven to 350°F.
To make the filling: In a medium mixing bowl, add the chicken stock, heavy whipping, flour, cornstarch, oregano, thyme, poultry seasoning, sea salt, and pepper and whisk together. Add in the chicken, spinach, peas, and carrots and stir to combine completely (get your hands dirty and coat everything completely). Set aside.
To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!)
Grease the pie dish well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
Add the filling into the pie pan and spread out evenly. Top with the smaller pie dough top and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
Using a pastry brush, brush the dough with the egg wash. Make a vent in the top of the pie using a sharp knife. I like to just make flour little vents.
Bake for 1 hour and 15 minutes, or until golden brown. Store in the fridge for up to 5 days.
High Altitude – Bake at 350°F for 1 hour, or until golden brown.