This delicious Chicken Pot Pie is the ultimate comfort food in any cold day. Warm, delicious and full of flavor this Chicken Pot Pie is a combination of tender, juicy, shredded chicken thighs, a blend of vegetables covered in a creamy sauce, and topped with a homemade flaky cornmeal pie crust.
This Chicken Pot Pie is one of those dishes that you always want to have in hand. Perfect for a quick family lunch or a heart dinner.This ultimate comfort food will leave you feeling good.
Packed with vegetables, protein and a creamy chicken broth. Covered with my homemade cornmeal pie crust. This recipe can be gluten free just substitute regular all purpose flour for a gluten free flour. Or if you would like to use regular flour you’re more than welcome. Either flour won’t change the final product. In this recipe I cooked chicken thighs in the Instant Pot for 12 minutes so I could use its broth for the creamy sauce. But feel free to use your own leftover shredded chicken.
Why you will love this Chicken Pot Pie
Hearty and Comforting. Nothing beats a warm creamy pie on a cold day, and this dish will leave you feeling accomplished.
Complete Meal. This recipe includes vegetables, chicken and a flaky starchy crust that you will love.
The Best Chicken Pot Pie Recipe Ingredients
In this recipe I will show you the ingredients needed for the filling and the crust. For the filling you can make substitutions and add different vegetables. For both steps you may use a gluten free flour to make it gluten free.
Chicken and Vegetable Filling
- Olive oil
- Onion
- Carrot
- Celery
- Green Peas
- Thyme
- Chicken thighs
- Bay leaves
- All Purpose Flour
- Chicken Broth
- Salt
- Pepper
- Garlic Salt
Pie Crust
- All purpose Flour
- Parmesan Cheese
- Cornstarch
- Cornmeal
- Salt
- Pepper
- Butter
- Egg Yolk
- Cold Water
How to Make The Best Chicken Pot Pie
Filling
Start by cooking the chicken in an Instant Pot for 12 minutes with water and bay leaves. While the chicken is cooking, chop the carrots, celery and onions in small cubes about 1 1/2 in.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Add the onions, celery and carrots and sauté on low heat for 5 minutes. Remove the chicken from the IP and shredded using two forks. Add chicken to the pot with vegetables. Let it cook for 3 minutes, then add the flour, salt, pepper, garlic salt and thyme. Stir well to combine all of these ingredients. Slowing pour 4 cups of the broth used to cook the chicken (or a store bought chicken stock) stirring well. Bring it to a boil, then reduce heat to simmer and cook it for 10 minutes. Lastly add frozen peas, and simmer for 5 more minutes. Add this filling to a 9-inch baking dish. Now it’s time to make the pie crust.
Pie Crust
Combine all the dry ingredients into a bowl of a stand mixer with a paddle attachment. Add cold butter, piece by piece and allow the mixer to combine the butter and dry ingredients together. Add in the egg yolk and while the mixer is running add one tablespoon of cold water at a time for a total of 4-5 tablespoons. By now you should have a thick ball of dough. You can make the ball of dough smoother with your hands if needed. Next, roll the dough one a flat surface until it’s the size of your baking dish sealing the borders. I prefer a thiner crust, but it’s up to you how thick you would like your crust to be. Cut 4 small lines on top of the crust to vent. Brush mixture with an egg yolk, this will give your pie a beautiful golden color.
Bake
Bake at 400 degrees F for 30 minutes and enjoy!
You can also make it manually by adding the dry ingredients into a large bowl then mixing the egg yolk and butter with your hands.
The Best Chicken Pot Pie
Course: Lunch, DinnerDifficulty: Easy6
servings30
minutes30
minutes1
hourThis delicious Chicken Pot Pie is the ultimate comfort food in any cold day. Warm, delicious and full of flavor this Chicken Pot Pie is a combination of tender, juicy, shredded chicken thighs, a blend of vegetables covered in a creamy sauce, and topped with a homemade flaky cornmeal pie crust.
Ingredients
Chicken and Vegetable Filling1 tablespoon olive oil
1 onion, chopped2 carrots, chopped
2 celery stalks, chopped
1 cup green peas, frozen
1 teaspoon thyme, fresh
4 chicken thighs
2 bay leaves
4 tablespoons all-purpose flour
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Pie Crust
1 1/3 cups all purpose Flour
1/4 cup grated parmesan cheese
4 tablespoons cornstarch
3 tablespoons cornmeal
1 teaspoon salt
1/4 ground black pepper
1 stick cold butter, cut into small pieces
1 egg yolk
Cold Water
Directions
- Pre heat the oven to 400 degrees F.
- Start by cooking the chicken in an Instant Pot for 12 minutes with water and bay leaves. While the chicken is cooking, chop the carrots, celery and onions in small cubes about 1 1/2 in.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Add the onions, celery and carrots and sauté on low heat for 5 minutes. Remove the chicken from the IP and shredded using two forks. Add chicken to the pot with vegetables. Let it cook for 3 minutes, then add the flour, salt, pepper, garlic salt and thyme. Stir well to combine all of these ingredients. Slowing pour 4 cups of the broth used to cook the chicken (or a store bought chicken stock) stirring well. Bring it to a boil, then reduce heat to simmer and cook it for 10 minutes. Lastly add frozen peas, and simmer for 5 more minutes. Add this filling to a 9-inch baking dish.
- Combine all the dry ingredients into a bowl of a stand mixer with a paddle attachment. Add cold butter, piece by piece and allow the mixer to combine the butter and dry ingredients together. Add in the egg yolk and while the mixer is running add one tablespoon of cold water at a time. By now you should have a thick ball of dough. You can make the ball of dough smoother with your hands if needed. Next, roll the dough on a flat surface until it’s the size of your baking dish sealing the borders. I prefer a thiner crust, but it’s up to you how thick you would like your crust to be. Cut 4 small lines on top of the crust to vent. Brush mixture with an egg yolk, this will give your pie a beautiful golden color.
- Bake at 400 degrees F for 30 minutes or until golden brown.
Chef Notes
- Feel free to add your vegetable of choice such as corn, green beans, etc.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories496
- % Daily Value *
- Total Fat
26.8g
35%
- Saturated Fat 12.7g 64%
- Cholesterol 159mg 53%
- Sodium 1120mg 49%
- Potassium 560mg 12%
- Total Carbohydrate
37.3g
14%
- Dietary Fiber 3.7g 14%
- Total Sugars 4.7g
- Protein 36.6g 74%
- Calcium 62mg 5%
- Vitamin D 14mcg 70%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply