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Chicken Pot Pie (The Best)
Chicken Pot Pie (The Best)
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Chicken Pot Pie (The Best)

5 stars (489) Rate this recipe
Preparation
25 MIN
Cooking
1 H 5 MIN
Chilling
30 MIN
Servings
4 to 5
Freezes
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Ingredients

Filling

Pastry

Preparation

Filling

  1. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.
  2. In a second bowl, dissolve the cornstarch in the milk. Set aside.
  3. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in the chicken and peas. Cover with plastic wrap directly on the surface of the filling. Let cool while preparing the pastry.

Pastry

  1. In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
  2. With the rack in the lowest position, preheat the oven to 400°F (200°C).
  3. On a floured work surface, roll out the two discs of dough and line a 23-cm (9-inch) pie plate with one of them. Make incisions in the second crust. Spoon the chicken filling into the crust. Brush around the dough with milk and cover with the second sheet of dough. Crimp the edges and brush with milk.
  4. Bake for 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.

Comments

  1. What a great recipe that includes chicken and vegetables...I've made it many times and it's delicious!

  2. This is my go-to recipe. I have made this chicken pot pie with turkey, have added mushrooms, and even used reduced homemade turkey stock. Lately, I've been making four smaller pies out of this recipe, and freezing them so we always have one as backup for dinner. The pie crust is crisp, buttery and soooooo flakey! And I love how the filling is not too runny, but not too thick....it is Perfection!

  3. I have made this pot pie several times now, and each time it is simply wonderful. It is definitely the best chicken pot pie and overall my favourite pie, ever.

  4. Absolutely fantastic. I used frozen peas and carrots when I added the milk slurry. The dough is a dream to work with and I had enough leftover for a 7" quiche pan. Definitely cook on the lowest rack of the oven so the crust does not become soggy. Added a dash of cayenne and I may add some dill next time.

  5. 1st time ever making a chicken pot pie. Read & re-read recipe & followed directions to a T..A few steps to follow but very easy & the pastry is gorgeous to work with.

  6. If you don't have a food processor can you still make this recipe by hand ? other alternative ?

  7. This has become my family's favorite potpie recipe - the dough is delicious, the sauce is divine - it is rich, creamy and just plain old dreamy!!!! Thank you for the best-ever way to use up chicken and turkey left-overs One question - Do I freeze the pie before cooking?

  8. I used this recipe for the pie crust only, but i thought it was quite good. The vinegar sounded like a bad idea, but i followed through with it and it had no strange taste. It was, although, a bit bland. I seen some people add spices to their crust so maybe ill try that next time. It did have a beautiful texture and golden brown color! My family liked it, so i'm happy with it.

  9. Delicious. Also the pastry is my favourite go to pie crust. I leave out the vinegar if using ASAP. Very versatile recipe!

  10. Wow I have tried several pastry recipes but this one !!! Wow it’s the best by far!!!

  11. ITS IMPOSSSIBLE TO READ THIS RECIPE!! IT IS OVERLAID WITH SOME OTHER INFORMATION THAT IS ALSO UNREADABLE. grr

  12. Along with (the best) Chewy Chocolate Cookies, this is a #1 recipe in our house. A fantastic use of rotisserie chicken. Easy and always turns out perfect. I always make too much pastry when I'm baking pies so using it in a chicken pot pie is fantastic!!

  13. I'm about to make lots of these, so good! My question is, at what point should I freeze? After cooking or before?

  14. Just made this. Delicious. I did double up on the vegetables and I didn’t have any celery, but it still turned out great. Used my own sour cream pastry recipe. Will definitely be my recipe for chicken pot pie.

  15. Delicious and easy to make. Excellent instructions. and thank you for putting the weights in as I rarely cups

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.