This Creamy Chicken Pot Pie Recipe May Be Your Love Language (10 Ingredients) by Katie Smith

Disclaimer: I did not measure most ingredients in this chicken pot pie recipe. So if you need exact measurements when cooking and want to make a pot pie for dinner, check out these other chicken pot pie recipes. But if you want a delicious chicken pot pie that tastes like grandma (or mom) made it, this recipe is made from the heart. (Always measure with your heart!)

This high-protein chicken pot pie recipe starts with a simple homemade pie crust that comes together really quickly. The pot pie filling is loaded with fresh vegetables that you can customize. Vegetable lovers can add more veggies and less chicken, and vice versa for my poultry loving peeps.

To make this creamy pot pie recipe you will need the following ingredients from your fridge and pantry: flour (all-purpose or gluten-free flour), salt, butter, onions, carrots, celery, leeks (check out the health benefits of leeks), cooked chicken (leftover chicken or rotisserie chicken), chicken broth and heavy cream. The pot pie is on the dinner table in about an hour.

How your pot pie slices will be determined by how much broth and heavy cream you use in the filling. Play around with the recipe until you make it just how you like it. Mine was a little looser, so next time I will make it with less cream and broth. The taste, however, was pure comfort food perfection. You could add a fresh salad as a side dish to round out the dinner.

Keep in mind:

• For the flour and butter roux in the filling, you will use equal amounts of flour and butter. I used about 1/3 cup or so. Adjust to make the pot pie as creamy as you want it.

• I used equal amounts of each vegetable, but adjust to your tastes.

• I used between 1 and 2 cups of cooked, shredded chicken, but adjust to your tastes.

• Don't limit the pie crust to just chicken pot pie! The homemade pie crust works great for sweet pies and other recipes.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
Total Time: 1 hour to 1 hour and 5 minutes
Servings: 8

Ingredients

Crust

• 2 1/2 cups flour (all-purpose or gluten-free 1:1 flour)
• 1/2 teaspoon salt
• 1 cup butter, cubed and cold (I put the butter in the freezer for 10 minutes)
• 7 - 8 tablespoons ice water

Filling

• onions, chopped
• carrots, sliced
• celery, sliced
• leeks, washed well and sliced
• 1/3 cup flour (all-purpose or gluten-free 1:1 flour)
• 1/3 cup butter
• 1 - 2 cups shredded chicken (cooked)
• 1 - 2 cups chicken broth
• 1 cup heavy cream (or to your tastes)

Here's how to make it: 

1. To make the pie crust, measure out the flour and salt in bowl. Add the butter. Use your fingers to incorporate the butter until you have a sand-like texture. Add the water, 1 tablespoon at a time, until it forms a dough. Form into a ball and wrap in plastic wrap. Pop it into the fridge while you make the filling.
   
2. To make the pot pie filling, cook the onion, carrots, celery and leeks in a little butter (about 1 to 2 tablespoons) in a skillet or dutch oven until just beginning to get tender. (You want them to finish cooking in the oven.) Remove to a plate. Put the butter and flour into the skillet and cook, stirring, about 2 minutes. (You need equal parts of butter and flour. If you want more sauce in your pot pie, increase it. Less? Decrease it.) Add the shredded chicken, broth and heavy cream. Bring to a simmer and cook until it thickens up. Season with salt and black pepper, to taste.
   
3. Divide the pie crust dough in half. Roll each half out to form two crusts (top and bottom crust). Place one on the bottom of a pie plate. Make holes in the bottom with a fork. Pour in the filling. Top with the second pie crust and flute the edges to seal. Cut three holes in the top. Brush with an egg wash, if desired. (Here's how to make an egg wash.)
   
4. Bake in a preheated 425-degree F oven for about 35 minutes, or until crust is golden and filling is bubbly. Serve.
   
5. Store any leftover pot pie in an airtight container in the fridge. Reheat in the microwave.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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