Scratch-Made Chicken Pot Pies

My favorite moment as a chef is when you make something so good, your family asks you to make it again the next night. Another great moment is where you make something new and it turns out to be delicious. Both of those moments came together when I decided I would make homemade chicken pot pies, completely from scratch.

Scratch-made chicken pot pies - 46 - M pie

Now, homemade pies definitely sound intimidating, but don’t bail on them. All it takes is a little know-how and the process is very straightforward. In addition, you can easily make them into show-stopping dishes with just a little effort.

So, without further ado, let’s get into it.

Quick thing: I have included affiliate links to Amazon below – it won’t affect your price to click them, but I do get a kickback. I promise that my links are only to be helpful and offer products that would be useful with the recipe.


IngredientsMaking the Pie CrustMaking the FillingShaping the Crusts and BakingTL;DR Recipe

Scratch-made chicken pot pies - 01 Ingredients

Ingredients

Now, I have all of the ingredients together in the picture, but let’s split them up into two groups: crust and filling.

Crust

For the crust, the ingredients list is pretty short. You will need a cup and a quarter of flour, a tablespoon of sugar, half a teaspoon of salt, 8 tablespoons (one stick) of unsalted butter, and 3 or so tablespoons of ice water.

Filling

The filling ingredients list is definitely longer. It starts with one large chicken breast, two carrots, two stalks of celery, and half a medium onion. You will also need two garlic cloves (or about half a teaspoon of granulated garlic if that’s what you have), a cup and three quarters of chicken broth, a third of a cup of heavy cream, a quarter cup of frozen peas, 3 tablespoons of flour, and 2 tablespoons of butter. Finally, rounding out the list is a third of a teaspoon of thyme, a half-teaspoon of celery seed, a half-teaspoon of Italian seasoning, and salt and pepper.

I would also recommend getting some ramekins like the ones in the image to the left, here. With these, you can make personal pot pies. This recipe makes enough for two pies using these dishes.

Clicking on the image of the ramekins will send you to a page on Amazon to get your own.


Scratch-made chicken pot pies - 45 - Serving more pies

Step by Step: Making the pie crust

We’ll start with the crust. A quick, very important thing: you need the crust to stay cold. So, keep your butter in the fridge until you are ready to put it in. Then, for the water, put some ice into a cup before adding the water, then measure out of that. What you want is a bunch of tiny globs of solid butter throughout the crust to make it nice and flaky.

Scratch-made chicken pot pies - 02 - Food processor

The first thing you want to do is get out your food processor. The pie crust can be made by hand using a pastry cutter, but this way is faster and easier on your forearms.

If you don’t have a food processor, just click on the image to the left, here. It will take you to one on Amazon.

Scratch-made chicken pot pies - 03 - dry ingredients for the crust

So, add in the cup and a quarter of flour, tablespoon of sugar, and half-teaspoon of salt.

Scratch-made chicken pot pies - 04 - combined dry ingredients

Put the lid on and pulse a few times to mix the dry ingredients well.


Scratch-made chicken pot pies - 05 - Unsalted butter stick

Now, the butter.

Scratch-made chicken pot pies - 06 - cubed butter

Take it out of the fridge and cut it into half-inch cubes.

Scratch-made chicken pot pies - 07 - Scatter butter cubes

Sprinkle it evenly over the dry ingredients, then put the lid back on. Pulse until the mix starts to look like crumbs, somewhere between 20 and 30 pulses.

Now, the ice water. Spoon the water out of the ice cup (make sure not to get the ice) one tablespoon at a time (total of three). Hold down the pulse button for a few seconds to combine after each one. After you add the third tablespoon of ice water, let it go for 15-20 seconds to form the dough. Add more a teaspoon at a time if the dough doesn’t come together.

Scratch-made chicken pot pies - 08 - Finished dough

It should make a big ball, though don’t worry if some dough isn’t part of the ball.


Scratch-made chicken pot pies - 09 - Turn out dough

Once the dough forms, sprinkle some flour on a countertop and turn the dough out onto it.

Scratch-made chicken pot pies - 10 - Divide the dough

Divide the dough depending on how many pies you want to make. This recipe makes two individual pies (divide into four), or one six-inch pie (divide into two).

Scratch-made chicken pot pies - 11 - Wrap in plastic wrap

Form each dough piece into inch-thick discs, then wrap them in plastic wrap. Put them in the fridge for at least an hour.


Step by Step: Making the filling

Scratch-made chicken pot pies - 12 - Carrots and celery

Start with the veggies.

Scratch-made chicken pot pies - 13 - Carrots and celery diced

Peel, clean, and dice the carrots and celery.

Scratch-made chicken pot pies - 14 - Onion

Then, peel half an onion…

Scratch-made chicken pot pies - 15 - Diced onion

…and dice it up.


Scratch-made chicken pot pies - 16 - Butter in a pan

Now, melt the butter in the pan over medium heat.

Scratch-made chicken pot pies - 17 - Adding veggies to butter

Then add the veggies and a half-teaspoon of salt.

Scratch-made chicken pot pies - 18 - Browned veggies

Cook the veggies until they are soft and browned. Then press both garlic cloves into the pan and add the third of a teaspoon of thyme, half-teaspoon of celery seeds, and half-teaspoon of Italian seasoning. Stir the seasonings in and cook until fragrant, about 30 seconds.

Scratch-made chicken pot pies - 18 - Adding flour and seasonings

Stir in the three tablespoons of flour and cook for one minute.


Scratch-made chicken pot pies - 19 - Adding cream and chicken broth

Slowly stir in the chicken broth and heavy cream, pouring in a bit at a time then mixing well.

Scratch-made chicken pot pies - 20 - Finished adding chicken broth and cream

Make sure to break up the clumps of the veggies until it’s completely combined.

Scratch-made chicken pot pies - 21 - Chicken breast

Now the chicken.

Scratch-made chicken pot pies - 22 - Trimmed chicken breast

First, trim the chicken.

Scratch-made chicken pot pies - 23 - Nestled chicken breast in the sauce

Then, nestle it into the pan.


Scratch-made chicken pot pies - 24 - Cover and simmer

Bring the sauce to a simmer, then put a lid on it and turn the heat to medium low.

Scratch-made chicken pot pies - 25 - Chicken finished cooking

Cook until the chicken is done, about 15-20 minutes. You can check if it is done by inserting a meat thermometer into the thickest part of the breast. It is done when it reads 160 degrees F.

Otherwise, your chicken is done when there is no more pink inside. However, I heartily recommend you just click the image of the thermometer here and get one for yourself to be safe.

Scratch-made chicken pot pies - 26 - Chicken removed from the plate

Once the chicken is done, take it out of the sauce and set it aside on a plate.


Scratch-made chicken pot pies - 27 - Simmering sauce

Turn the heat back up to medium and let the sauce simmer for about five minutes to thicken up.

Scratch-made chicken pot pies - 28 - Cut chicken

Meanwhile, cut/shred the chicken into bite-size pieces.

Scratch-made chicken pot pies - 29 - Adding chicken and peas

Once the sauce is done thickening, it should take a moment to fill back in when you drag a spoon through it. Take it off the heat. Add the chicken and any juices on the plate back to the sauce along with the quarter-cup of frozen peas (or more – it doesn’t really affect the taste to have some more veggies).

Scratch-made chicken pot pies - 30 - Finished filling

Mix.

Scratch-made chicken pot pies - 31 - Salt and pepper

Season with salt and pepper, then mix it all up.

That’s the filling! Now it’s about time to start shaping the crusts.


Step by Step: Shaping the crusts

Scratch-made chicken pot pies - 32 - Floured pastry board

Here, start preheating the oven to 450 F. Then, flour a countertop. I’m actually using a pastry board here, which is a marble slab that helps keep things cold while you roll them out.

If you want one of your own, you can just click on the image of one to the left, here!

Scratch-made chicken pot pies - 33 - Dough ready to roll

Get out one piece of dough, then dust the top with some flour.

Scratch-made chicken pot pies - 34 - Rolled out dough

Use a rolling pin to flatten it out until it’s about an eighth of an inch thick. Rotate the dough every few passes to keep it from sticking to the counter. If it sticks to the rolling pin, sprinkle a little more flour on the top.


Scratch-made chicken pot pies - 35 - Picking up dough

Once it’s flattened, pick it up by rolling it loosely over the rolling pin.

Scratch-made chicken pot pies - 36 - Putting dough on baking dish

Unroll them over the top of the baking dish.

Scratch-made chicken pot pies - 37 - Dough pressed into baking dish

Then press it down and to the sides with your fingers. Repeat this for however many pies you want to make, creating the bottom crust.


Scratch-made chicken pot pies - 38 - Trimming top dough

Now for the tops. Once you roll out the dough piece, cut it so that it reaches about a half-inch around the edges of the baking dish. Put all of the dough back in the fridge when you are done working with it until you are ready to fill the pie.

Scratch-made chicken pot pies - 39 - Making decorations

You can use the cutoff pieces to make decorations. Here, I just used a butter knife to cut it into shape.

Scratch-made chicken pot pies - 40 - Filling pies

Once the oven has preheated, it’s time to fill the pies. Just spoon the mixture into the pies until it is full.

Scratch-made chicken pot pies - 41 - Topping pot pies

Put the tops over the mixture.

Scratch-made chicken pot pies - 42 - Sealing pies

Then press the edges to seal. Trim any excess, and don’t forget to cut little holes to vent the pies!


Scratch-made chicken pot pies - 43 - Finished baking

Put the baking dishes on a baking sheet, then bake for 15-17 minutes, or until golden brown.

Let them cool for 10 minutes, then enjoy!



Scratch-made chicken pot pies - 44 - Serving the pies

Scratch-Made Chicken Pot Pie

Prep Time: 2 hours; Cook Time: 15-20 minutes

Crusts

  • 1 and a quarter cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (one stick) unsalted butter
  • 3 or so tablespoons ice water

Filling

  • 1 large chicken breast
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • Half a medium onion, peeled and diced
  • 2 tablespoons butter
  • 1 and three quarters cups chicken broth
  • 1/3 cup heavy cream
  • 1/4 cup frozen peas
  • 3 tablespoons flour
  • 2 cloves garlic
  • 1/3 teaspoon thyme
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper
  1. Start with the pie crusts. Keep all ingredients cold as possible by keeping butter in fridge until needed and adding ice to a cup for the water.
  2. In a food processor, add flour (1 and a quarter cups), sugar (1 tablespoon), and salt (1/2 teaspoon), then put lid on and pulse for a second to combine.
  3. Dice butter (8 tablespoons/one stick) into half-inch cubes, then sprinkle evenly over dry ingredients. Put on lid and pulse until combination resembles coarse crumbs, between 20-30 pulses).
  4. Add water (3 tablespoons) one tablespoon at a time, processing a few seconds in between to combine. After the third tablespoon, process for up to 15-20 seconds, until a dough ball forms. If it doesn’t form, add another teaspoon of water and try again, until it forms.
  5. Flour a countertop, then turn out dough. Divide based on how many pies you are making – four if you are making two individual pies, and two if you are making one 6-inch pie.
  6. Shape each dough piece into discs, wrap in plastic wrap, then put in the fridge for at least an hour.
  7. Now, the filling. Peel/clean/dice the 2 carrots, 2 stalks of celery, and half an onion.
  8. Melt butter (2 tablespoons) in a medium saucepan over medium heat.
  9. Add veggies and salt (1/2 teaspoon), then stir and cook until veggies are soft and browned, 8-10 minutes.
  10. Press garlic (2 cloves) into the mix, then add thyme (1/3 teaspoons), celery seed (1/2 teaspoon), and Italian seasoning (1/2 teaspoon). Stir and cook until fragrant, about 30 seconds.
  11. Stir in flour (3 tablespoons) and cook 1 minute.
  12. Slowly add chicken broth (1 and three-quarters cups chicken broth) and heavy cream (1/3 cup), stirring well and breaking up clumps.
  13. Trim chicken breast, then nestle pieces into the sauce. Bring to a simmer, then reduce heat to medium low, cover, and cook until chicken is done, about 15-20 minutes. A meat thermometer inserted into the thickest part of the chicken breast will read 160 F when it is done.
  14. Remove chicken from sauce.
  15. Turn heat back up to medium and simmer until thickened, about 5 minutes.
  16. Meanwhile, dice/shred chicken into bite-sized pieces.
  17. When sauce is thickened, remove from heat, then add chicken pieces and frozen peas (1/4 cup). Season with salt and pepper to taste, then mix.
  18. Preheat oven to 450 F.
  19. Now to form the crusts. One piece at a time, roll out crusts on a floured counter until about an eighth-inch thick. While rolling, make sure to rotate dough and sprinkle lightly with flour to prevent it from sticking.
  20. Pick up crusts by rolling over rolling pin, then unrolling onto the baking dish. Press dough down and to the sides.
  21. Cut top crusts to be about a half-inch larger than the top of the baking dishes, cutting off the excess. Use excess to make any desired decorations.
  22. Put crusts and dishes into fridge until ready to fill and bake.
  23. When oven is heated, fill bottom crusts with filling mix, then put top crust over, pressing sides to seal the edges. Cut small slices into the top to vent and trim any excess dough.
  24. Place baking dishes on a baking sheet and bake 15-20 minutes or until golden brown.
  25. Let pies cool 10 minutes before serving.