I am such a fan of chicken pot pie but I’m so tiered of eating the frozen versions I buy at the grocery store, which is why I decided to simplify the process and start making it at home. Oh boy can you taste the difference! This recipe is easy, but a little time consuming (approx. 1 hour 20 minutes) so I’ll list some time saving hacks for you all.
P.S. If you’ve seen my drool worthy snaps of my chicken pot pie then you’d know it’s worth taking the time to make it from scratch 🙂
- 1 whole chicken
- 3-4 carrots
- 3-4 celery stalks
- 1 onion
- 4-5 garlic cloves
- 3 thyme sprigs (if you don’t have it use a lot of dried thyme)
- 3 rosemary sprigs (if you don’t have it use a lot of dried rosemary)
- 3-5 bay leaves
- Salt (I use Pink Himalayan)
- 1 tablespoon Black Peppercorn
Pot Pie Filling:
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 3-4 carrots
- 1 small yellow onion
- frozen peas
- Lemon pepper
- 1 egg + splash of water (egg wash)
- 4 1/2 cups all-purpose flour
- 1 tablespoon salt
- 4 sticks unsalted butter, cold and cut into small cubes
- 3/4 cup ice water
Combine the flour and salt in a mixing bowl. Then, add the butter and mix with the hook accessory until the mixture resembles coarse crumbs. Slowly pour in the ice water and work it in to bind the dough until it holds together. Squeeze a small amount together, if it is still crumbly, add more ice water. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. You can even make the dough the night before.
If you are using store bought puff pastry this is when you would take it out of the freezer and let it thaw out.
In a large cooking pot place your chicken and the rest of the ingredients inside and cover with water. If you use pink himalayan salt like I usually do, add about a tablespoon and let it simmer with the broth for a bit. Taste the broth after 10 minutes to make sure the salt is right, if not then add a little more (for some reason pink salt takes a while to give flavor). Once the broth has simmered for about an hour take the chicken out and let it cool. When the chicken is cool enough to handle, remove the skin and cut into chunky pieces.
Pot Pie Filling:
Melt your stick of butter over medium-low heat. Once it starts foaming slowly whisk in the flour (TIP: if you are using a cast iron pot use a silicone whisk). Then, using a strainer, slowly add in batches of your broth while still whisking the mixture. Add in enough broth so it has a thick soupy consistency. If you accidentally add too much broth just add a little bit more flour to thicken it back up. Cook this roux for at least 10 minutes, constantly stirring to prevent clumps, so the starchy taste of the flour subsides. Add in your carrots, peas, onions, salt, pepper, and lemon pepper. The spices should be to your taste, which is why I don’t include measurements. Cook down the veggies for about 10 minutes, then add your diced chicken and remove from heat.
P.S. Incude as little or as much veggies as you would like. I like more peas than carrots in my pie so I just add more peas.
Preheat your oven to 400 degrees. If you are using a small conventional oven preheat to 375 degrees.
Take your pastry out of the fridge and let it sit for about 5 minutes.
Sprinkle your counter and pin with flour so the pastry doesn’t stick to everything. Roll out your pastry so it’s about half a centimeter thick, don’t make it too thick or else it won’t cook properly. Then take your ramekin, add an extra inch of dough to the edges, and proceed to cut the pastry. Transfer the pastry to the inside of your ramekin and secure the edges by pushing it onto the dish. Add the pot pie filling to each dish and using that same pastry cutting technique (don’t forget the extra inch) cut out the top layer of the pie. Take your egg wash and brush the top parts of the ramekin so the covering piece of pastry sticks well. Then cover the dish with your pastry and push down with a fork to secure the edges. Finally, add some slits to the top of the pie and brush with egg wash (I forgot the slits so I went back and added them).
If your filling is still warm then cook the dish for about 35 minutes OR until the top of the pie is golden brown. If your filling is cold or you refrigerated your pie the night before then cook for about 50 minutes.
Once you remove it from the oven set it aside to cool for 5-10 minutes and enjoy!
NOTE: Don’t make the mistake of adding egg wash to it before you freeze it, only add the egg wash just before you put it in the oven.