Its getting cold out, are you looking for some super comfort food to warm you up from the inside-out?
It doesn’t get more comforting than Chicken Pot Pie! Classic comfort food just like Mom used to make (or Grandma!). It’s a self contained meal in one dish- perfectly-seasoned chicken, mixed vegetables, creamy sauce, and the crisp flaky crust.
Take a look at the recipes we’ve got for a full comfort version of Chicken Pot Pie, a little healthier and allergy friendlier version with our Gluten Free Chicken Pot Pie (can be made dairy-free too), and check out our alternate pie toppings including cheesy biscuits or premade pie crust -because some of us aren’t pastry chefs.
Chicken Pot Pie
Serves: 6 to 8 Prep Time: 15 minutes Cook time: 35 minutes Total Time: 50 minutes (does not include pie dough prep time)
3 tablespoons canola oil
2 pounds chicken, diced into 1/2 inch pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/2 cup butter
1 medium onion, diced
3 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1 cup heavy cream
1-1/2 tablespoons fresh thyme (dried is okay too)
1-1/2 cups frozen peas and carrots
1 cup frozen pearl onions
2 tablespoons fresh parsley, chopped
1 prepared pie dough recipe (needs to rest in fridge for 2 hours)
1 egg, lightly beaten
2-1/2 cups all-purpose flour
1-1/4 teaspoons salt
6 Tablespoons unsalted butter, chilled and cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water (see alterations in recipe notes)
In a large bowl mix flour and salt, add butter and shortening. Cut the butter and shortening into the mixture with a pastry cutter or two forks until it resembles coarse meal (pea-sized pieces with a few larger pieces is okay). A pastry cutter makes this very easy.
Measure 1/2 cup of water in a cup, add ice and stir. Measure 1/2 cup of cold water from this since the ice has melted a little. Add the cold water 1 tablespoon at a time, stir with a wooden spoon (or rubber spatula) after every tablespoon. Do not add more water than you need to, when the dough begins to form large clumps it is done stop adding water. You may need more than the 1/2 cup of water.
Dump the pie dough onto a floured work surface. It should come together well and should not feel overly sticky. Fold the dough into itself using floured hands until the flour is fully incorporated. Form dough into a ball and divide it in half. using your hands flatten each disc into 1 inch thick discs. Wrap each disc in plastic wrap and let rest in fridge for at least 2 hours. This can be made in advance and discs will keep in fridge for up to 5 days.
Preheat oven to 400°F.
Heat oil in a large skillet over meduim-high heat. Once hot, add the chicken in batches. Do not over-crowd your pan or the chicken will take longer to cook and will not cook evenly. Season with salt and pepper and brown on all sides.
Once the chicken is browned remove it from the pan and set aside on plate or in bowl to cool.
Melt butter over medium-high heat in the pan used to cook the chicken, add diced onions and cook until translucent. Add garlic and cook until fragrant.
Season your onion and garlic mix with salt and pepper and sprinkle with flour. Stir with whisk and cook flour for about 1 minute.
Add chicken stock to pan and bring to a simmer, whisking the mixture until thickened. Stir in heavy cream and cook until thickened.
Add thyme, frozen peas and carrots,frozen pearl onions, and chopped chicken and cook until heated-through.
Remove from heat, add parsley and add seasoning as needed. Set aside.
Working on a floured surface, apply gentle force to the chilled dough discs with your rolling pin. Start from the middle of the disc and work outwards in all directions, rotating the dough with your hands as you go. For a 8 by 2 inch round baking dish the dough will need to be about 11 inches in diameter to cover the bottom and sides of the dish.
Carefully place into dish, tucking it in with your fingers and making sure it is smooth. Trim the excess overhang of dough with a small sharp knife and discard.
Pour the filling into the baking dish.
Roll out the top crust, this will need to be just over the size of the dish. Cut 3 to 4 vents in the center of the crust and place on top of the pie.
Tuck under the edges of the crust and crimp edges. Brush the top crust with egg wash and place the baking dish on a sheet pan.
Bake for 25 to 35 minutes, or until filling is bubbling and the crust is golden brown. Allow to cool slightly and serve.
*For a flakier crust 1/2 of the moisture in the dough should come from chilled vodka- the vodka will evaporate without building gluten resulting in a better crust. For this dough recipe use 1/4 cup cold vodka and 1/4 cup ice cold water.
*Make ahead tip: Prepare the pie dough through step 4 and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
*In dry winter months it dough recipe may take up to 3/4 a cup of water.
*Heavy cream results in an extra rich filling, it can be replaced with whole milk or half-and-half to make it less rich.
Gluten Free Chicken Pot Pie
Serves: 6 Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes
1.5 cups potatoes, diced (can be left unpeeled)
2 medium or large carrots diced carrots
2 tablespoon olive oil, divided
1 pound boneless, skinless chicken breasts cut into 1 inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium yellow or white onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1 1/2 cup low sodium chicken broth
3 tablespoons gluten free all purpose flour
1 cup gluten free all purpose flour blend (or make your own, see recipie notes at end)
1/2 teaspoon salt
1/4 cup cold butter cut into pieces or coconut oil (coconut oil should scooping consistency not melted)
2-3 tablespoons ice cold water
The rack should be in the middle position, preheat oven to 400°F.
Cut the butter into the gluten free flour with a pastry cutter (or fork) until the dough is crumbly. If you are using coconut oil instead of cutting it in mix in with a spoon or a hand mixer until crumbly, using coconut oil will give your dough a drier consistency.
In a small bowl whisk the egg, add three tablespoons into the dough mixture (DO NOT DISCARD THE REST YOU WILL NEED IT AT THE END). Add 2 to 3 tablespoons of cold water one table spoon at a time. Mix well between each tablespoon of water. Check consistency before adding the last tablespoon of water, when the dough forms a ball and sticks together it’s done. Wrap dough and set in fridge while you prepare the filling.
Heat olive oil in a large skillet over medium heat. Once it is heated add in your diced chicken, season with salt and pepper and cook for 5 minutes. The chicken should no longer be pink on the outside.
Transfer the chicken from the skillet into a small bowl or plate. wipe down the skillet you used for the chicken and add one tablespoon of olive oil, heat over meduim heat. Add onion once oil is hot and fry for 2-3 minutes until they are softened and see through. Add chopped potatoes and carrots. Cook for 2-3 minutes and add the chicken back to the skillet as well as your herbs. Stir well.
In a bowl or measuring cup combine the chicken broth and the gluten free flour, whisk until there are no lumps. Add this mixture to the skillet and stir.
Pour the filling into a greased dish and set aside. (2 quart baking dish, 8 inch square or round baking dish, or a 7 by 11 inch rectangular dish.)
Prepare parchment paper dusted with gluten free flour to roll out your dough, the parchment paper will make the transfer to the top of your backing dish easier. Roll the dough until it is large enough to cover the top of your baking dish (if you used coconut oil there may be some cracking). Use the parchment paper to flip the rolled out dough onto the top of the dish and remove. Seal the edges to the dish using a fork, press down all along the edge of the crust. Add some holes or slits into the crust to allow steam to release wile the pot pie bakes.
Brush the top of the crust with the left over egg wash and then pop in the oven for 40-45 minutes. It will be done when the crust is golden brown and the filling is bubbling. Let cool and serve!
*Coconut oil in the crust will result in more cracks in the dough and crust, it will also be harder to roll out.
*Butter or a non-dairy butter substitute (e.g. Earth Balance) will result in a tastier and flakier crust. It will be easier to roll out and transfer to the dish too.
*To turn this recipe dairy free too use coconut oil or a non-dairy butter substituent.
*Double the crust recipe for a top and bottom crust, and use the entire whisked egg instead of 3 tablespoons. You’ll need more egg wash for brushing the crust as well.
* Gluten free all purpose flour recipe (3 cups):
1 1/4 cups White Rice Flour
3/4 cups Brown Rice Flour
2/3 cup Potato Starch
1/3 cup Tapioca Starch
Instructions: Combine flours in a bowl and whisk together well, OR combine in a blender or food processor. Store in an airtight container.
Alternate Pie toppers:
Cheddar Biscuit Topping
1-1/2 cups biscuit/baking mix
3/4 cup shredded sharp cheddar cheese
3/4 cup 2% milk
3 tablespoons butter, melted
In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
6 (14 x 9-inch) sheets frozen phyllo dough, thawed
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden brown.
1 cup Bisquick baking mix
1/2 cup milk
Mix Bisquick, milk, and egg and pour on top of filling mixture. Bake in oven for 30 minutes or until top turns golden brown.
Or substitute the crust with a bought pie crust, these work just as well and save you some time. This works best when just doing a top crust. Don’t fuss over the brands either, store brand is usually the same or better than the big brands.