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Rustic Chicken Pot Pie From Scratch

  • Author: Sarah

Ingredients

Scale

Creating a rustic chicken pot pie from scratch requires a few essential ingredients. Here’s what you’ll need:

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and diced
  • 6 to 8 tablespoons ice water

For the Filling:

  • 1 pound boneless, skinless chicken breasts or thighs, diced
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika

For Assembling:

  • 1 egg, beaten (for egg wash)

Instructions

Follow these steps to make your rustic chicken pot pie from scratch:

Step 1: Prepare the Pie Crust

  1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar.
  2. Add Butter: Add the chilled, diced butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together.
  4. Form Dough: Divide the dough into two equal parts. Shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 2: Make the Filling

  1. Cook Chicken: Season the diced chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
  2. Sauté Vegetables: In the same skillet, add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
  3. Add Flour: Sprinkle flour over the vegetable mixture. Stir and cook for 1-2 minutes.
  4. Add Liquids: Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
  5. Season Filling: Stir in thyme, rosemary, and paprika. Add the cooked chicken and frozen peas to the skillet, mixing well. Adjust seasoning with salt and pepper. Remove from heat.

Step 3: Assemble and Bake the Pie

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Roll Out Dough: On a floured surface, roll out one dough disk to fit your pie dish. Transfer the rolled dough to the dish.
  3. Add Filling: Pour the chicken and vegetable filling into the pie crust.
  4. Top with Crust: Roll out the second dough disk and place it over the filling. Trim any excess dough and crimp the edges to seal.
  5. Egg Wash: Brush the top crust with beaten egg for a golden finish. Cut a few slits in the crust to allow steam to escape.
  6. Bake: Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  7. Cool and Serve: Let the pie cool for at least 15 minutes before serving.

Nutrition

  • Serving Size: one normal portion
  • Calories: 520
  • Fat: 28g
  • Carbohydrates: 45g
  • Protein: 25g

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Find it online: https://littlemamacooks.com/rustic-chicken-pot-pie-from-scratch/