Homemade Chicken Pot Pie

Name: Homemade Chicken Pot Pie
Prep time: 3 hr 50 min
Total time: 3 h 50 min
Yield: 3 servings
Cuisine: American
Ingredients: ㅤ ㅤDough; 2½ cup All-purpose flour; 2 tsp. Salt; 12 tbsp. Unsalted butter; 8 tbsp. Lard; 1/2 cup Coldwater; 1 large Egg Wash; ㅤ ㅤ[For Rolling]; 2 tbsp. All-Purpose Flour; ㅤ ㅤFilling; ㅤ ㅤFor The Chicken; 1 tbsp. Neutral-tasting oil; 2 lb. Bone-in chicken; 1/4 tsp. Ground black pepper; 1/4 tsp. Salt; ㅤ ㅤFor The Onion; 1 tbsp. Neutral-tasting oil; 1 large Onion; 1 medium Carrot diced; 1/4 tsp. Salt; 3 cloves Raw garlic minced; 4 tbsp. Unsalted butter; 4 tbsp. All-purpose flour; 2 sprigs Thyme; 2 slices Bay leaves; 1 Qt Chicken broth; 1/2 cup Fresh corn; 1/2 cup Green peas; 1/2 cup Potatoes; 1/2 cup Heavy cream

Nothing beats a warm chicken pot pie when you’re craving something hearty. You can learn how to make your own chicken pot pie with these easy steps.

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 3 hr 50 min

COOKING TIME: 0

TOTAL TIME: 3 hr 50 min

3 SERVING

Ingredients:

ㅤ ㅤDough
2½ cup All-purpose flour
2 tsp. Salt
12 tbsp. Unsalted butter
8 tbsp. Lard
1/2 cup Coldwater
1 large Egg Wash
ㅤ ㅤ[For Rolling]
2 tbsp. All-Purpose Flour
ㅤ ㅤFilling
ㅤ ㅤFor The Chicken
1 tbsp. Neutral-tasting oil
2 lb. Bone-in chicken
1/4 tsp. Ground black pepper
1/4 tsp. Salt
ㅤ ㅤFor The Onion
1 tbsp. Neutral-tasting oil
1 large Onion
1 medium Carrot diced
1/4 tsp. Salt
3 cloves Raw garlic minced
4 tbsp. Unsalted butter
4 tbsp. All-purpose flour
2 sprigs Thyme
2 slices Bay leaves
1 Qt Chicken broth
1/2 cup Fresh corn
1/2 cup Green peas
1/2 cup Potatoes
1/2 cup Heavy cream
1 tsp. Salt
1 tsp. Ground black pepper
4 tbsp. Parsley

Directions:

Step 1【Dough】

In a medium bowl, mix all-purpose flour, salt, butter, and lard with your fingertips until you form pea-sized balls of butter.

Step 2

Drizzle ice water and mix until it slightly comes together. On a lightly floured surface, separate into two balls and roll each dough ball until 1 inch thick. Wrap in plastic and refrigerate for at least 1 hour or even overnight.

Step 3

In a large Dutch oven, heat the oil over medium-high heat. Seasoning the chicken with salt and pepper, add the chicken to Dutch oven, and cook until browned all around.

Step 4

Remove from the pot and set aside. If you have chicken bones, you can keep them in the pot at this time for continued browning.

Step 5

Add more oil and tir-fry onion and carrot then cook lightly for about 2 minutes and add salt.

Step 6

Add the garlic and stir for another minute, until fragrant. Reduce the heat to medium-low then add the butter and flour, thyme and bay leaves, and stirring constantly for 3 minutes to prevent lumps from forming.

Step 7

Add the chicken and any accumulated juices back to the pot then stir to coat it in the roux. Add the chicken broth, corn, green peas, cooked potatoes and heavy cream then bring to a simmer. Cook for 15 minutes.

Step 8