Amazing Chicken Pot Pie

Amazing Chicken Pot Pie

Brace yourself…this recipe for Amazing Chicken Pot Pie is almost too good to mention.  But I will.  This is comfort food at its all-time best. If you can, go with homemade chicken stock, and, of course, homemade pie crust…and you won’t believe what you’ve got on your hands. This is without doubt, an all-time favorite of both The Loon and me.  Amazing Chicken Pot Pie!!  %150 Loon Approved!

Watch Kris and Wesley show you how easy it is to make Amazing Chicken Pot Pie!  

Amazing Chicken Pot Pie

Amazing Chicken Pot Pie

5.0 from 1 reviews
Amazing Chicken Pot Pie
 
Prep time
Cook time
Total time
 
Get ready...this Amazing Chicken Pot Pie recipe really is...amazing. If you can, use homemade stock and homemade pie crust. You simply will not believe how good this is. This is hands-down one of our all-time favorites. Make it! You'll love it!
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 4 whole chicken breasts, bone-in, skin-on
  • ¼ cup of good olive oil
  • Kosher salt
  • Ground black pepper
  • 5 cups of homemade chicken stock, or homemade turkey stock
  • 2 chicken bouillon cubes
  • 12 tablespoons of (1½ sticks) of unsalted butter
  • 8 oz. (about 1 & ½ cups) chopped mushrooms (shiitake are nice)
  • 2 cups of yellow onions, chopped
  • ¾ cup of all-purpose flour
  • ½ cup of heavy cream
  • 2 cups of carrots, ¼" slices, - blanched in boiling water for a couple minutes
  • 1 cup of frozen peas
  • ½ cup of chopped flat-leaf parsley
  • Perfect pie crust
  • 1 egg, beaten with 1 tablespoon of water (for egg wash)
Instructions
  1. Pre-heat oven to 375 degrees F
  2. Place chicken breasts on a baking sheet and rub with oil. Sprinkle generously with salt and pepper.
  3. Roast for 65 minutes (internal temp should be 165 F) - set aside until cool enough to handle.
  4. Remove meat from bones and discard the skin - cut the chicken into large bites.
  5. Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
  6. In a large skillet, melt the butter over medium-high heat and add the onions and mushrooms, cook until translucent - about 15 minutes.
  7. Add the flour and cook over low heat, for about 2 minutes.
  8. Add the hot stock to the sauce, simmer for another minute or somewhat until thickened.
  9. Add 1 teaspoon of Kosher salt, ½ teaspoon of black pepper, and heavy cream.
  10. Add the cubed chicken, carrots, peas, and parsley. Mix well.
  11. Taste and add more salt, if needed.
  12. Pour filling into 4 oven-proof bowls.
  13. Brush egg wash around the top edges of the bowls.
  14. Cut the dough so it fits over the top of each bowl, with about a half inch lip around the sides. (if desired, cut additional decorative leaf-like shapes to add on top of the pot pies)
  15. Place cut dough on top of each bowl. Press the sides against the edges of the bowl.
  16. Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
  17. Make 3 or 4 slits in center of each dough topping.
  18. Place on baking sheets and bake for 45 minutes.
  19. Let rest for at least 15 minutes (filling is extremely hot!!)
  20. Enjoy!!

 

 

12 Comments

  • […] You can find complete recipes of this AMAZING CHICKEN POT PIE in howtofeedaloon.com […]

  • Reply February 17, 2017

    Danielle

    Chicken pot pie is such a wonderful dish. I wish I like cooked carrots, but I’ll have to leave them out of this recipe. Gets me motivated to start making my own pie crust!

    • Reply February 17, 2017

      krislongwell

      Hi Danielle! that’s the awesome thing about pot pie…just go with what you like. i use this recipe as a basis for so many different fillings, to mushrooms, broccoli, sausage, etc. All…just amazing. I have to say the pie crust makes a HUGE difference!! Enjoy, and let us know what you think!! All the best, Kris & Wesley

  • Reply December 21, 2016

    Elizabeth

    Hello, this sounds wonderful! Have you ever tried this with one big pie and a bottom crust as well?

    Thanks!

    • Reply December 22, 2016

      The Loon

      Hi Elizabeth! Yes to both! Using the bottom layer crust is nice, but we find that the top layer alone seems to be a nice match for the filling. Since this crust is a little thicker (yet still very flaky), it’s just the right ratio. And I just recently made this as one large pot pie in a 9×13 dish…and it turned out great. Great to hear from you and let us know if you make this pot pie!! All the best, Kris & Wesley

  • Reply August 11, 2016

    June Allan

    Delicious!

  • This looks so delicious. I love your how to video:)

  • Reply June 5, 2016

    Hebergeur

    How is it that this morning I pick your waffle recipe off Pinterest and then this afternoon, the first pot pie recipe I click is yours as well?  Looking forward to trying it, chicken boiling now.  Thanks for your awesomeness!

    • Reply June 7, 2016

      krislongwell

      That is amazing!!!! How did the chicken pot pie turn out? That is hands down one of our favorite comfort food dishes. Thank YOU for you aweseomeness!!!

  • Reply March 5, 2016

    Lori

    When do you add frozen peas?

    • Reply March 6, 2016

      krislongwell

      Hi Lori! Thank you so much. Oops! Left the peas out of the instructions. Add them when add the cooked chicken, carrots and parsley. I’ve updated the recipe to reflect this. Thanks again! Let us know how it turns out! This is one of our all-time favorites!

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