I love a good from scratch chicken pot pie. The world is so full of quick meals that most definitely were not made with love. I want my children to think of these home cooked pot pies when they in-vision the dish and not something out of the freezer isle. Impress your friends/ family with an honest, unpretentious home cooked meal!
Pie Dough from scratch! you can do it! My mother made me promise to never buy a fake pie dough and you can do it too. She told me at a young age “It’s simple, just flour, water,and butter. Its easy and will always taste better than store bought” This may be the one place where I admit my mother was right about anything (shhhhh don’t tell her!)
The pie dough I make for this has a little extra ingredients but its still just as simple
- 2 1/2 cups flour
- 12 tbs cold butter
cut the butter into the flower with a pastry blender or 2 forks if you don’t have this tool, a food processor works too but I’m too old fashioned for one of those 😉
In a small dish combine
add the wet ingredients to the dry. Kneed dough adding more water or flour to reach desired consistency.
Separate into 2 balls, one top crust, one bottom, wrap in saran wrap. Later I use this wrap to roll the dough out and transfer onto the pie dish. Chill for 10+ minutes. This makes it easier to work with.
While the pie dough is chilling start cooking the chicken and boiling diced potatoes. You will start adding ingredients into a large pot on the stove top.
- 4 cups cooked chicken. Bite size
- 4 medium potatoes diced and boiled….firm is good, mushy is bad.
- 1 cup frozen or fresh diced carrots
- 1 cup frozen or fresh peas
- 1/2 cup diced celery
- 1/3 cup butter
- 1/3 cup flour (more or less to thicken, this is the gravy part of the pot pie)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp celery seed
- 1/4 tsp poultry seasoning
- garlic or onion to taste
- 1 3/4 cup chicken broth (if using a can of broth which equals one cup, add 3/4 cup more milk to even it out)
- 2/3 cup milk
please use less or more of these ingredients to taste, heat it up on the stove top. Exact measuring not required. Taste it
Preheat oven to 425 degrees and roll out dough. I roll mine out on the saran wrap for easy transfer, a flexible cutting board works well. If you don’t have a rolling pin use a round cup, I used a plastic cup for years!. Place dough in bottom of the dish, it will shrink a bit so extend the edges as for as you can. Then roll out the top.
Pour chicken pot pie mixture in dish then place on the top. This is a deep dish pan, if you are using a shallow pie dish you may have extra filling to eat with bread for another meal. Do not over fill. My top was rolled really thin so I just folded the edges back rustic style. You could trim the edges and then do something fancy with the dough to decorate the boarder. Some people fork the edges to seal them….. exc. MAKE SURE YOU POKE WHOLES IN THE TOP FOR STEAM TO ESCAPE! This is all caps for a reason 🙂 It will be messy and ugly if you fail to do this, it will still taste good thou… I poke a hole in the center with a knife, then a sun pattern outward, but that’s me.
Brush with milk to make crust golden, If you do not have a pastry brush a paper towel dabbed in milk will help you moisten the top… I would know 😉 I salt the top of mine lightly, makes it pretty and flavorful, but not healthy…..Place pie on baking sheet (in case of spill over,tin foil is your friend) Bake 425 degrees for about 30-35 minutes you want the crust lightly browned, I turn mine half way through so it cooks even. You are basically heating the filling and cooking the crust everything else was precooked so just watch the crust for doneness 🙂
I hope you enjoy your super fabulous chicken pot pie!