Recipe: How to Make Chicken Pot Pie from Scratch

After I started experimenting with making my own pie crust (click here to see that recipe), I decided this wet weather called for a chicken pot pie. Despite never attempting anything like this, it actually turned out really well and hit the spot.

One of the nicest things about this is that you can choose whichever kind of vegetables you’d like. I had some leftover corn from the summer in my freezer, so I added that in, and there were still some carrots kicking around in the garden, so I pulled those as well. In fact, you don’t even have to make this with chicken, you could go for all vegetables or maybe substitute beef if you’d like.

Chicken Pot Pie Ingredients

•  homemade pie pastry
• 1 medium onion, finely chopped
• 1 tbsp butter
• 2-3 cups cooked chicken (more or less depending on your vegetable ratio)
• 2 cups of mixed vegetables (chopped carrots, and celery, corn, peas etc.)
• ½ cup flour
• 2 cups chicken (or vegetable) broth
• ¾ cup whole milk
• 2 tsp poultry or Italian seasoning
• one egg
• salt and pepper
• fresh thyme sprigs for garnish (optional)

Chicken Pot Pie Instructions

1. Make the pie pastry with the instructions above and keep chilled until ready to roll out.
2. Preheat the oven to 450°F.
3. In a large pan, melt the butter and then add the onions, cooking for a few minutes until translucent. Then add the flour and seasoning, and some salt and pepper, stirring and cooking until the flour smell starts to taper off.
   

   

4. A small amount at a time, add the milk, whisking as you go to make sure there are no chunks of flour, and then repeat with the broth until all have been incorporated.
5. Continue stirring for several minutes until the mixture starts to thicken and then set aside.
   

   

6. Roll out your pastry and then line a pie plate with the bottom sheet, trimming as needed.
   

   

7. Add your chicken and vegetables, spreading them evenly on top of the pastry, then carefully pour your gravy mixture on top of it (this will help prevent the bottom pastry from getting too soggy).
   

   

8. Place the second rolled out sheet of pastry dough on top of the pie, trimming and sealing the edges as you go. You can also flute or crimp the edges to make it look even nicer. Make sure to cut a few slits in the top of the pastry to let steam escape – either with a knife or a bread lame.
   

   

9. Mix an egg in a small bowl and with a pastry brush, coat the top in a thin layer of egg wash – this will give it some extra browning.
10. Place in the oven and cook for 15-20 minutes until the pastry is nice and golden brown.
    

    

11. Let sit for at least 10 minutes before cutting in and serving, as it will be extremely hot and might fall apart

Enjoy!