CHICKEN POT PIE RECIPE - Delish Grandma's Recipes (2024)

Prep Time:25 mins |Cook Time:1 hr 20 mins |Additional Time:1 hr |Total Time:2 hrs 45 mins |Yield:8 Servings

This Chicken Pot Pie is perfect for any occasion! Whether you are having guests over or just a simple family dinner, this pie is going to be amazing! Try this recipe now!

INGREDIENTS :

For the filling:

• Small onion, finely chopped
• 1/2 medium-sized russet potato, peeled and diced
• Salt to taste
• 1/2 c milk
• 1 celery stalk, diced
• 1/2 c frozen peas
• 1 c condensed chicken broth or 1 c water plus 2 chicken bouillon cubes
• 1/4 c all-purpose flour
• Freshly ground black pepper to taste
• 2 medium-sized baked chicken breasts, diced (link to the recipe is in the post)
• 1 tablespoon cornstarch
• A medium carrot, peeled and diced
• 6 tablespoons unsalted butter, softened

For the pie pastry:

• 1/4 c ice water
• 1 tablespoon white vinegar
• 1 Egg yolk plus 2 tsp milk mixed well, for brushing
• 1/2 teaspoon kosher salt
• 2 c all-purpose flour
• 1 c 227 g cold unsalted butter, cut into cubes a

DIRECTIONS :

For the Filling:

1. In a large bowl, add flour and 4 tbsp of softened butter. Beat to incorporate.
2. In another bowl, add the milk and cornstarch. Stir to combine.
3. Place a large saucepan on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.
4. Add the celery, carrot, and onion. Sauté for a few minutes until soft.
5. Add the potatoes and broth, then stir just until mixed. Cover the pan with the lid and allow the mixture to boil.
6. Reduce the heat to medium-low, then simmer the mixture for about 10 minutes or until the potatoes are fork-tender.
7. Stir in the butter mixture and allow the mixture to boil. Stir in the slurry as well (cornstarch and water mixture) until the texture becomes thick. Season with a bit of salt and pepper. Let it boil.
8. Stir in the peas and chicken until mixed. Turn off the heat and let it cool.

For the Pie Dough:

1. Add salt, flour, and butter to your food processor. Pulse a few times until well incorporated.
2. Add the vinegar and water, then pulse again to combine. Transfer the dough onto a Saran wrap. Cover and shape it into a large ball. Divide it into two and use your hand to flatten them out separately.
3. Cover each dough with plastic wrap and refrigerate them for at least an hour. Slice each into 8 pieces.
4. Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
5. Sprinkle flour onto a flat surface, then place the dough on it. Roll each to about 13 inches and 10 inches.
6. Lay the 13-inches dough into a 9-inch pie dish. Stuff it with the chicken mixture. Place other dough on top and seal the sides. Brush it with beaten egg yolk.
7. Bake for 50 minutes. Remove from the oven and allow it to sit at room temperature for at least 15 minutes.
8. Serve warm. Enjoy!

Nutrition Facts:

Calories: 519 kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg

CHICKEN POT PIE RECIPE

Yield: 8

Prep Time: 25 minutes

Cook Time: 1 hour 20 seconds

Additional Time: 1 hour

Total Time: 2 hours 25 minutes 20 seconds

Ingredients

• For the filling:
• Small onion, finely chopped
• 1/2 medium-sized russet potato, peeled and diced
• Salt to taste
• 1/2 c milk
• 1 celery stalk, diced
• 1/2 c frozen peas
• 1 c condensed chicken broth or 1 c water plus 2 chicken bouillon cubes
• 1/4 c all-purpose flour
• Freshly ground black pepper to taste
• 2 medium-sized baked chicken breasts, diced (link to the recipe is in the post)
• 1 tablespoon cornstarch
• A medium carrot, peeled and diced
• 6 tablespoons unsalted butter, softened
• For the pie pastry:
• 1/4 c ice water
• 1 tablespoon white vinegar
• 1 Egg yolk plus 2 tsp milk mixed well, for brushing
• 1/2 teaspoon kosher salt
• 2 c all-purpose flour
• 1 c 227 g cold unsalted butter, cut into cubes a

Instructions

For the Filling:

1. In a large bowl, add flour and 4 tbsp of softened butter. Beat to incorporate.
2. In another bowl, add the milk and cornstarch. Stir to combine.
3. Place a large saucepan on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.
4. Add the celery, carrot, and onion. Sauté for a few minutes until soft.
5. Add the potatoes and broth, then stir just until mixed. Cover the pan with the lid and allow the mixture to boil.
6. Reduce the heat to medium-low, then simmer the mixture for about 10 minutes or until the potatoes are fork-tender.
7. Stir in the butter mixture and allow the mixture to boil. Stir in the slurry as well (cornstarch and water mixture) until the texture becomes thick. Season with a bit of salt and pepper. Let it boil.
8. Stir in the peas and chicken until mixed. Turn off the heat and let it cool.

For the Pie Dough:

1. Add salt, flour, and butter to your food processor. Pulse a few times until well incorporated.
2. Add the vinegar and water, then pulse again to combine. Transfer the dough onto a Saran wrap. Cover and shape it into a large ball. Divide it into two and use your hand to flatten them out separately.
3. Cover each dough with plastic wrap and refrigerate them for at least an hour. Slice each into 8 pieces.
4. Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
5. Sprinkle flour onto a flat surface, then place the dough on it. Roll each to about 13 inches and 10 inches.
6. Lay the 13-inches dough into a 9-inch pie dish. Stuff it with the chicken mixture. Place other dough on top and seal the sides. Brush it with beaten egg yolk.
7. Bake for 50 minutes. Remove from the oven and allow it to sit at room temperature for at least 15 minutes.
8. Serve warm. Enjoy!