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Best-Ever Chicken Pot Pie: Kid-Approved & Easy Homemade

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A classic chicken pot pie with a flaky, buttery crust and a creamy, savory filling packed with tender chicken and colorful veggies. This easy, kid-approved recipe comes together in about an hour and is perfect for family dinners.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 1/4 cup cold vegetable shortening
  • 6–8 tablespoons ice water
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • 1 cup whole milk (or 2%)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the crust: In a large mixing bowl, whisk together flour, salt, and sugar. Add cold butter cubes and shortening pieces. Using a pastry cutter or fingertips, work the fat into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. Sprinkle 6 tablespoons of ice water over the mixture and stir with a fork until the dough starts to come together. If dry, add more water one tablespoon at a time. Divide dough in half, flatten into disks, wrap in plast…
  2. Preheat oven to 400°F (200°C). Position a rack in the lower third of the oven. Dice onion, carrots, and celery. Shred or dice chicken if using rotisserie.
  3. Cook the vegetables: In a large skillet or saucepan, melt 3 tablespoons butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened but not browned.
  4. Make the sauce: Sprinkle 1/3 cup flour over the cooked vegetables and stir constantly for 1 minute. Gradually pour in chicken broth while whisking to prevent lumps. Add milk, still whisking. Bring to a gentle simmer; cook for 2-3 minutes until thickened enough to coat the back of a spoon.
  5. Add chicken and seasonings: Stir in cooked chicken, frozen peas and carrots, thyme, rosemary, salt, and pepper. Simmer for 2-3 minutes until heated through. Remove from heat and stir in lemon juice. Adjust salt and pepper to taste. Set aside to cool slightly.
  6. Assemble the pie: Lightly flour work surface and rolling pin. Roll one disk of dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie dish or cast iron skillet, pressing gently into bottom and up sides. Pour filling into crust. Roll out second disk and place on top. Crimp edges to seal. Cut 4-5 small slits in top crust. Brush with egg wash.
  7. Bake: Place pie on a baking sheet. Bake at 400°F for 35-40 minutes, until crust is deep golden brown and filling is bubbly. If edges brown too quickly, tent with foil. Let cool on a wire rack for at least 15 minutes before serving.

Notes

Keep all ingredients cold for the crust to ensure flakiness. Do not overmix the dough. Let the filling cool slightly before assembling to avoid a soggy bottom crust. Let the pie rest for 15-20 minutes before cutting to allow the filling to set. For a gluten-free version, use a gluten-free all-purpose flour blend. For a dairy-free version, use vegan butter and unsweetened oat or almond milk.

Nutrition

Keywords: chicken pot pie, homemade pot pie, easy chicken pot pie, comfort food, family dinner, kid-friendly, rotisserie chicken recipe

Find it online: https://ovenmila.com/best-ever-chicken-pot-pie-kid-approved-and-easy-homemade/