The best easy, homemade Chicken Pot Pie recipe makes these perfect single serving individual double crust pot pies or a standard 9 inch chicken pot pie! The delicious chicken pot pie filling is topped with a beautifully golden, flaky crust that is so much better than store bought!
1largeegg(beaten, for egg wash on top of the dough)
Chicken Pot Pie Filling
2Tbspolive oil(extra virgin)
½cupyellow onion(chopped, either white or yellow onion)
3Tbspdry white wine(optional)
1cupcelery(sliced, 2-3 ribs)
1cupcarrots(sliced, 1-2 carrots)
1tspeach, salt & pepper(to taste)
1tspthyme(dried or fresh)
½tsporegano(dried or fresh)
1 ¾cupschicken broth
1lbchicken breast(boneless, skinless thighs or breast meat - diced into small pieces)
6baby red potatoes(finely chopped)
1cuppeas(thawed, if frozen)
¾cupheavy whipping cream(or half & half)
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Savory Pastry Dough
In a food processor, combine the flour and cold cubed butter. Pulse until small pea sized bits of butter are formed. Add water in gradually, until course dough is formed (loose chunks).
Transfer the pastry dough to a sheet of plastic wrap and form into a 1-1 ½ inch thick disc to chill in the refrigerator for about one hour.
Chicken Pot Pie Filling
Bring a large stock pot or Dutch oven to medium high heat with the olive oil, until the oil begins to shimmer. Add the onion and garlic, then saute until fragrant and the onion is becoming translucent.
Add dry white wine (or chicken broth) and continue to saute.
Add the chopped carrots and celery, saute with the onion and garlic for about 1 minute.
Add the pats of butter, melt in the center of your stock pot then add the flour to make a roux (to thicken your gravy). Stir and combine with sauteed vegetables.
Begin adding the chicken broth, start with a small amount to mix with your flour and vegetables. Add seasoning (salt, pepper, thyme, oregano, and optional parsley), stir to combine. Add the remaining chicken broth and stir.
Add the diced chicken meat to cook in the gravy.
Add chopped baby red potatoes to the gravy, stir to combine. Simmer for about 1 minute.
Add the thawed or fresh peas, stir to combine and continue to simmer for 1 minute.
Add the heavy cream (or half & half) to the gravy. Stir to combine, taste and adjust seasoning if needed. *Allow the chicken pot pie filling to cool slightly before adding it into your pastry.
Assemble the Chicken Pot Pie or Individual Pot Pies
Preheat the oven to 375 degrees F (190 degrees C).
Remove chilled pastry dough and place on well floured working surface. Roll the pastry dough out to ⅛ inch thickness.
Cut your dough in half and line your pie pan, springform pan, or ramekins with the bottom layer of crust. Trim the edges as needed.
Fill prepared pan or dish with the chicken pot pie filling.
Place the top crust over your filled chicken pot pie and seal and crimp edges. Use a fork along the edge of the dish to flute, if desired. Cut steam vents into the top of the crust, 4 for these smaller ramekins. More or larger vents for a 9 inch chicken pot pie.
Coat the top crust with egg wash and bake at 375 degrees F (190 degrees C) for 30 minutes, or until the crust is golden brown and the filling is bubbling.