Homemade chicken pot pie isn't difficult, get all the details here! This recipe is flavorful and creamy with the perfect balance of ingredients! Try it!
Course Main Course
Cuisine American
Keyword crock pot chicken pot pie, homemade chicken pot pie
Cut butter into 1/2 inch cubes and place in the freezer for 10 minutes.
Whisk together dry ingredients, sage, and thyme.
Cut butter into dry ingredients until it is the size of peas.
Mix 1 tablespoon of the ice water into the sour cream. Drizzle into the dough.
Add ice water, one tablespoon at a time, mixing gradually, until the dough just starts to come together. It will be shaggy.
Turn it onto a floured surface and gently bring it together with your hands. Do not over-work the dough.
Divide it into two portions and refrigerate until you are ready to use it (see note).
For the Pot Pie
Melt butter in a large dutch oven.
Add diced vegetables and cook until slightly softened, about 3 minutes.
Add thyme, sage, parsley, cayenne, paprika, salt and pepper. Cook until fragrant, about 1 minute.
Add flour and cook until light golden, about 3 minutes.
Pour in chicken broth, stirring constantly.
Add chicken bullion cube and cream.
Add in shredded chicken and peas, stir to combine.
Simmer until thickened, 5-7 minutes
Pour filling into pie plate.
Roll out one of the refrigerated pie dough portions into a 12 inch circle.
Top with pie crust, trim any excess and fold under. Vent top of pie with 4-5 slits.
Brush with egg wash.
Bake at 375 degrees F for about 30 minutes or until the top is golden brown.
Notes
You may not need all the water for the dough recipe, add it 1 tablespoon at a time until the dough just comes together. This pie crust recipe makes two crusts - I left it this way in the recipe because often I have leftover chicken and want to throw this meal together quickly. I love having an extra top crust in the freezer for this reason. The extra pie crust will stay in the freezer for up to 6 months. If you want to bake this recipe with a double crust, that is also an option! Extend baking time by 10 minutes, covering the top with foil if it becomes too brown. This pot pie can be frozen for a fantastic freezer meal. To bake, remove from freezer and place in cold oven. Turn oven on to 375 and bake for 30 minutes. Check the pot pie to see if it is still cold in the center. Bake longer if needed and cover with foil if top is golden before center is warmed through.