From Scratch Chicken Pot Pie

I love a good frozen chicken pot pie, but I also really like to make pie crust, so it is sometimes fun to make a chicken pot pie from scratch. A chicken pie is a really economical food if you make it from scratch. You don’t need much more than some flour, fat, a chicken, some veggies…

You can make a semi-scratch pie too here to save time. You could sub out store crust, or rotisserie chicken if you don’t want to tackle the whole thing. I always use my favorite pie crust recipe for both savory and sweet pies. It is always flaky and never disappoints. I find it much easier to handle and get a better result if it is made a day ahead and refrigerated overnight before using.

To make the filling here, I use a whole chicken, which I cook with an onion and carrot to make the broth that also gets used in the recipe. You can sub out rotisserie plus chicken broth from the store if you want. I only add a small amount of cream to the filling because I think that is all it needs, but you can increase it if you prefer a creamier filling.

I do partially blind bake the bottom crust for this pie, so that it doesn’t get super soggy, but you can skip that if you prefer. I also cook the filling earlier in a the day and let it cool down so it doesn’t immediately melt the butter out of the crust when it is added to the pie pan. I meant to take a pic of the inside of the pie too, but forgot. Hope you enjoy!

From Scratch Chicken Pot Pie

Creamy chicken and veggie filling inside a flaky pie crust

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Prep Time 2 minutes mins

Cook Time 50 minutes mins

Total Time 52 minutes mins

Course Main Course

Servings 8 servings

Ingredients

  

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For the chicken/broth:

• 1 whole chicken neck and organs removed
• 2 tbsp oil
• 1 onion halved
• 1 carrot halved
• salt and pepper to taste

For the filling:

• 4 tbsp butter
• salt and pepper to taste
• 1 cup dry white wine
• 1 cup carrots diced
• 1 onion diced
• 3 ribs celery diced
• 1 cup frozen peas
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp chicken powder see my favorite links page
• 4-5 cups chicken broth
• 1/2 cup flour
• few tbsp cream

To assemble:

• 1 batch double crust pie dough
• flour for rolling

Instructions

 

For the chicken/broth:

• Heat oil in a stock pot over medium heat. Add chicken and sprinkle with salt and pepper. Allow the skin to brown, then flip and allow the other side to brown. Add in enough water to cover the chicken as well as the onion and carrot and a little additional salt and pepper. You can season the broth more fully later, but you do want some salt to permeate the meat of the chicken while cooking.
• Bring to a simmer and reduce heat to the lowest simmer and cook for 1.5-2 hours until the meat is falling off the bones. Remove the chicken and shred the meat and season it with salt. Strain the broth into a large bowl and reserve.

For the filling:

• Heat the butter in the same stock pot over medium. When melted, add the diced veggies and spices and some salt and pepper. Cook, stirring occasionally until they are softened. Sprinkle the flour over them and mix.
• Using a whisk, slowly pour in the wine while whisking to prevent lumps of flour. If it is very thick continue adding a little broth while whisking until you have a smooth base. Add some more stock while you whisk until you have added 3-4 cups. Bring to a boil then reduce heat and simmer for 20 minutes. Add in the chicken, peas and cream. Allow to simmer another 5 minutes, then taste it and adjust the salt level. The mixture should be fairly thick. Allow to cool for a few hours.

To finish:

• Heat oven to 425 and place your pie plate on a baking sheet. Roll out one disk of pie dough into a circle and transfer to your pie plate. Trim the edges until just beyond the plate. Line with parchment and fill with pie weights or other item to allow blind baking. Bake for 10 minutes, then remove the parchment and weights and bake another 5. Cool down.
• When ready to bake the pie, roll out the other circle of dough for the top. Pour filing into the base, and top with the remaining crust circle. Cut a few slits to allow steam to escape and decorate as you like. Bake the pie for 40-50 minutes until the crust is brown (use foil around the edges if they are browning to fast). Allow to rest 10-15 minutes before slicing.

Keyword Chicken, Lunch, Main Dish

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