Best Chicken Pot Pie Recipe (2024)

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This is (in my opinion) thebest chicken pot pie recipeever. So what makes thispot pie recipeso special? Love, butter and a homemadepastry dough recipe!

One of the joys of cooking is being able to share a meal with someone in need.

Whether we’re delivering dinner to a sick friend or new parents, or simply inviting guests into our home, there’s something therapeutic for both the cook and the recipient when made-from-scratch food exchanges hands.

I get emotional benefits (and even spiritual benefits) from offering anact of loveto another human being, and they receive the warm soothing message loud and clear.

You are cherished.

You are worth my time.

You are not forgotten.

That is what cooking can do. We often underestimate the power of a home-cooked meal. Yet feeding peoplewellcan bring a certain healing and internal peace that resonates deep within.

I love that.

Chicken pot pie is one of those dishes that is especially comforting and always well received.

I’ve made many pot pie recipe variations over the years, with pie crust and store-bought puff pastry. But I have found that whatreallymakes a pot pie recipe stand out, is a killer, made-from-scratch pastry dough.

My very best chicken pot pie recipe starts with a pastry dough recipe that is somewhere between a puff pastry and a blitz pastry.

It’s light and airy, with crisp, buttery layers that bake to golden perfection.

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Ingredients

US Customary - Metric

1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup Land O Lakes® Unsalted Butter COLD
3 tablespoons ice cold water more as needed

For the Pot Pie Recipe:

8 ounces chicken tenders cut into bite-size pieces
1/4 cup chopped onion
1 garlic clove minced
1 tablespoon Land O Lakes® Unsalted Butter
2 teaspoons all-purpose flour
1 teaspoon fresh thyme leaves
2 teaspoons chopped parsley
1-2 dashes cayenne pepper
3/4 teaspoon chicken base or 1 bouillon cube
3/4 cup water
3 tablespoon heavy cream
3/4 cup frozen peas and carrots mix
Egg wash 1 egg + 1 tablespoon water, whisked
Salt and pepper

Instructions

For the pastry dough, place the flour, sugar and salt in the food processor and pulse a few times. Pour water over a cup of ice to chill. Then cut the cold butter into cubes and add to the flour. Pulse several times until the butter is cut into the size of peas. Add 3 tablespoons ice water (without the ice) and pulse again until the dough absorbs the flour and looks like soft pebbles.
Flour a work surface and dump the crumbly dough out onto the surface. Press together into a flat square, then fold toward the center into a 3-section fold. Roll the dough down to 3/4 inch and fold again in the same manner. If the dough is not coming together, sprinkle 1 teaspoon of ice water over the top and keep folding. Fold and roll the dough 3-4 times, until it is smooth. Then fold into a rectangle, wrap in plastic and chill.
Preheat the oven to 400^o F and spray a muffin tin (or four 6-ounce ramekins) with non-stick cooking spray. Place a large skillet over medium heat and add the butter and onions. Sauté 2 minutes, then add the chicken pieces and garlic. Sauté another 2-3 minutes, then add the flour, herbs, and chicken base. Stir to coat. Pour in the water and cream, then stir well. Allow the mixture to come to a simmer to thicken, then add the frozen veggies. Taste for salt and pepper and add a couple of dashes of cayenne for a little kick. Remove from heat.
Now take the pastry dough out of the fridge and roll out into a 12-inch circle/square. Cut it into 4 equal triangular pieces. Then fit each piece down into the prepared muffin tin. Spread them apart—they grow! Fill the pastry dough with chicken filling, spooning in the creamy base. Then loosely fold the flaps over the top. It's okay if there are gaps in the top as long as the pastry dough sides come up high. Brush the egg wash over the top of the pastry dough. Bake for 20-25 minutes on the bottom rack, until golden brown. Allow them to cool for 10 minutes.
To serve, run a butter knife around the inside edge of the muffin tins. Tip the knife down and carefully lift each pot pie out. If you accidentally poke a hole in the pot pie, serve it in a bowl.

Nutrition

Serving: 1mini pie, Calories: 475kcal, Carbohydrates: 30g, Protein: 17g, Fat: 32g, Saturated Fat: 19g, Cholesterol: 120mg, Sodium: 479mg, Potassium: 309mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3600IU, Vitamin C: 5.4mg, Calcium: 29mg, Iron: 2.1mg

Course: Main Course

Cuisine: American

Author: Sommer Collier

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$1 helps provide 9 meals* secured by Feeding America^® on behalf of local member food banks.TheLand O’LakesFoundationguarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks fromMarch 28through May 31, 2014

A Spicy Perspective has partnered with Land O’Lakes for an exclusive endorsem*nt of Land O Lakes^® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.

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