Okay, I am not gonna lie – this is not your super quick weeknight kind of recipe. BUT if you were to chop all the veggies, cook and shred the chicken, and make the pie crust dough in advance I think it could happen on a busy night. And I don’t have to sell Chicken Pot Pie. We all know How. Incredibly. Delicious it is!
It’s possible though that I do have to talk you out of using convenience ingredients like cans of cream of mushroom soup and packaged pie crust. Trust me, making this dish from scratch in order to avoid highly processed additives like partially hydrogenated oils (i.e. trans fat), artificial dyes, and MSG is so worth it. Not only will it taste amazing, but you’ll feel good about the dish you’re serving your precious family.
Sponsor Shoutout: Cascadian Farm
In this recipe I used Cascadian Farm organic frozen peas. It’s no secret that we love some frozen peas in my house and that my daughters will even eat them plain by the handful (still frozen – try it sometime)! So I was excited to learn that Cascadian Farm has some new products hitting the frozen food aisle – frozen kale and Swiss chard. Adding some of those greens would be a fun twist to this classic recipe and also a great addition to just about any lasagna or stuffed shells dish.
Believe it or not, Cascadian Farm has been around (and farming organically) long before it was ever a trend and even before it was a certification offered by the USDA! So not only do they know what they’re doing, but their company has been recognized as a pioneer in converting conventional farms to organic – which as we all know is not only good for our bodies, but for our environment as well. So cheers to that.
Homemade Chicken Pot Pie
- 4 tablespoons butter
- ½ cup onion diced
- 3 carrots diced
- 3 ribs celery diced
- 2 cloves garlic minced
- ½ cup frozen peas no need to defrost - I used Cascadian Farm brand
- 3 cups chicken shredded and cooked
- 4 tablespoons whole-wheat flour
- 3 cups chicken broth
- 1 cup milk
- ¾ teaspoon salt
- ¼ teaspoon pepper or to taste
- ¼ cup parsley chopped (leaves only)
- 1 cup whole-wheat flour + 2 tablespoons, and extra for rolling out the dough
- ¼ tsp salt
- ½ cup butter unsalted and cold
- ¼ cup water plus ice
- 1 egg beaten with a splash of water
Preheat oven to 400 degrees F.
In a large sauté pan over medium heat, add 4 tablespoons of the butter. Once heated add the onion, carrots and celery and sauté until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen peas, and chicken (I highly recommend the Best Whole Chicken in a Crockpot recipe for this!) and cook for about 2 more minutes.
Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.
Meanwhile, to make the crust pulse together the flour and salt in the bowl of a food processor fitted with the dough blade. Cut the cold (straight from the fridge) butter into tablespoon-sized chunks. Drop them on top of the flour and turn the machine on until the mixture resembles coarse crumbs. While the machine is still going pour in the ice cold water (cubes removed) until the dough comes together. Roll it out onto a floured surface into a big circle just slightly larger than your round baking dish.
Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and parsley. Pour into a round baking dish and position the dough on top while pinching all along the sides. Brush with the egg and pierce some holes in the top with a fork.
Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes. Serve warm and enjoy!