Homemade Chicken and Vegetable Pot Pie
Nestled in a flavorful, flaky crust, this delicious homemade pot pie bursts with flavor and overflows with a creamy sauce, hearty chunks of chicken, and colorful vegetables. Perfect for dinner with the family or guests.
Homemade Chicken and Vegetable Pot Pie
Nestled in a flavorful, flaky crust, this delicious homemade pot pie bursts with flavor and overflows with a creamy sauce, hearty chunks of chicken, and colorful vegetables. Perfect for dinner with the family or guests.
Servings Prep Time
6people 30minutes
Cook Time
1hour
Servings Prep Time
6people 30minutes
Cook Time
1hour
Ingredients
Crust
Filling
Instructions
Crust
  1. In a medium bowl, combine the flour and salt. Using your hands, cut shortening into flour until it creates crumbles.
  2. Add water, 3 tablespoons at a time, mixing with fingers until flour is evenly moistened and crumbly. Add more water if needed.
  3. Using your hands, form dough into a large ball. Separate dough in half creating two separate balls. Transfer dough to a plate, cover and refrigerate for up to an hour.
Filling
  1. Heat the butter in a medium pan over low heat until melted.
  2. Whisk in the salt, pepper, and onion, sautéing until butter is lightly browned.
  3. Sift in the flour, stirring quickly until the mixture is smooth.
  4. Stir in chicken broth and milk until it becomes creamy. Increase heat to medium-high and cook until it boils for 1 minute, stirring constantly.
  5. Add the chicken and vegetables, stirring to combine. Remove from heat and set aside.
Assembly
  1. Preheat oven to 350° F.
  2. Remove the dough from the refrigerator, flour a pie sheet, roll one dough section out into a circle shape about 1/2 inch thick, as large as the pie plate.
  3. Grease a pie plate. Transfer crust to the plate and pour filling into the pie shell.
  4. Roll out remaining dough as before. Gently place the top layer onto the top of the pot pie. Using a fork or your fingers, pinch the edges of the top and bottom crust together. Using a sharp knife, cut off any extra dough hanging from the edges of the pie plate.
  5. Transfer to oven and bake 1 hour or until the crust is golden brown.
  6. Remove from oven and let cool 10 minutes before serving.
Recipe Notes

Recipe Notes:

  • The pot pie may drip juice while baking.
  • Place a piece of tin foil on the floor of your oven to catch the liquid.

Recipe by Lorraine Soldo for www.culinarybutterfly.com

Share this: