Chicken Pot Pie-this classic homemade chicken pot pie is the ultimate comfort food!
I know the title of this post reads Chicken Pot Pie, but today we are going to call it a Turkey Pot Pie since I know you all have leftover Thanksgiving turkey in your fridge to use up. This recipe works great with chicken or turkey and why not put that turkey to good use by making a delicious pot pie for dinner. I am sure you are all tired of eating leftover turkey sandwiches. It is time for something new!
Chicken pot pie is the ultimate comfort food. Buttery, flaky pie crust filled with shredded chicken (or turkey), vegetables, and a creamy sauce. It tastes like home.
Josh makes this recipe all of the time and the boys love it. They get so excited when we tell them we are having pie for dinner. They don’t even complain about eating their vegetables because they are eating PIE for dinner. Nothing else matters.
If you don’t have leftover turkey to use up, then you can go the chicken route. Josh usually uses a rotisserie chicken from the store. He shreds the chicken and uses it for the filling. And I know you made homemade pie crusts all last week so if you want to cheat and buy a pie crust from the store, I totally get it. This pie crust is pretty tasty though:)
And this pie freezes beautifully. After the boys enjoy a few slices for dinner, I usually put the rest away in the freezer so I can reheat leftovers for lunch or busy weeknights.
This classic homemade Chicken Pot Pie is the perfect meal for when you are craving comfort food. My boys love it and I think you will too!
And make sure you check out our Holiday Gift Guide. We just posted it yesterday. There are gift ideas for him, her, and the kiddos! Happy shopping!
Chicken Pot Pie
This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite.
Yield: 1 pie
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold buttermilk
- 1-2 tablespoons cold water
- 1 large egg, beaten, for the egg wash
For the filling:
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 2 cloves garlic
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 and 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken or turkey
- 1 cup frozen peas
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
- Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.Whisk in the flour, salt, black pepper, thyme, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400°F.
- Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.
Note-we love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie freezes well. Cool completely and freeze for up to 1 month. You can freeze the whole pie or slices.
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