Recipe: At Home Chicken Pie

Eula Castro

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Recipe: At Home Chicken Pie Delicious, fresh and tasty.

Chicken Pie. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. One of our most popular and top-rated meals of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and whatever vegetables your family loves. Plus, this homemade chicken pot pie is super easy to make, which makes it a great recipe for beginner cooks and busy families alike.

Fill the pie crust with filling and bake according to the pie recipe's directions.

This Chicken Pie recipe has everything you need in a creamy chicken pie.

Moist, tasty, home cooked chicken, added vegetables and a light chicken pie sauce made with the chicken stock.

You can cook Chicken Pie using 23 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chicken Pie

It’s of pastry for double crust pie (see recipe).
You need of Alternatively, buy 2 premade puff-crust doughs.
You need of whole chicken.
You need of onion chopped.
You need of onion whole.
You need of large stem celery chopped.
Prepare of small stem celery (whole, with leaves).
Prepare of leek, white part only, sliced.
You need of mushrooms (chopped in quarters).
It’s of calamata olives (pitted and halfed).
Prepare of flour.
You need of salt.
Prepare of pepper.
Prepare of egg white.
It’s of green peas.
Prepare of carrot, whole.
Prepare of carrot, chopped.
You need of garlic.
Prepare of olive oil.
You need of oregano.
Prepare of butter.
It’s of bacon, chopped finely.
It’s of lt. boiling water.

Add in some crispy bacon and delicious shortcrust pastry and this easy chicken pie recipe is a winner!

In a large food processor, pulse flour, baking powder, and salt until combined.

A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.

Chicken Pie instructions

Cut chicken into pieces. Heat oil in a large pot, stirfry 1/2 whole onion, 1/3 whole carrot, celery stem and garlic cloves together with chicken backbone, breast and thighs and interiors if available (reserve drumsticks and wings for a different dish); flip once or twice until browned. Add salt, pepper, oregano, leek leaves and boiling water (2 lt.). Boil for 1/2 hour medium high heat, covered, then let simmer for additional 15m-30m. Reserve chicken and strain stock, discard veggies..
While chicken is cooking, make dough according to recipe. Divide dough in 2 and reserve each ball in plastic film, room temperature..
When you are done with the dough, add oil to a pan and stirfry chopped onion, carrot, leek and celery. Reseve. Stirfry bacon (optional) and mushrooms. Reserve together with the rest of the veggies..
When the chicken has cooled down, remove meat from bones and cut in bite size pieces (size to taste). Be sure to prevent bone or cartilage to mix with the meat. Discard bones..
Heat butter in a pan, add flour and stir until browned. Slowly add broth to create a gravy-like consistency. Add reserved stirfried veggies, add chicken meat, add green peas, add olives. Heres where you can be creative and add/remove/replace any of the ingredients (but if you remove the chicken, it's not a chicken pie anymore 😁)..
Add stock and make it slightly more liquid that the consistency you want inside the chicken pie. Season to taste and let simmer for 5 to 10 minutes or until you reach the consistency you desire. Turn oven on and preheat @ 200C..
Roll half of the dough and lay it in the pan, covering the edges and leaving excess to fold the dough (use ~1 to 2 inches high pie pan). Roll top dough to make sure it covers the pan. (There should be some excess dough that you can use for decoration or some extra biscuits). Fill the bottom dough with the mix in the pan, making sure it does not overflow..
Cover with top dough, cut excess dough off and stick edges together and roll them in. Use part (or all) of the excess dough to add ornaments to the dough..
Brush eggwhite on top of dough and make small wholes evenly to let steam escape..
Bake in oven for 20-30 mins, until top crust is cooked and browned. Let rest for 5-10 mins before serving..

A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.

Place potatoes and carrots in a large saucepan; add water to cover.

I always have leftover chicken broth on hand and use it for many things, including this comforting and easy chicken pot pie casserole.

You can bake your own biscuits, like I do, or buy them at the store.

The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry.