Make your favorite comfort dish from, well, the comfort of your home! Enough with store-bought pot pies. They’re often loaded with artificial ingredients and fillers. Our chef’s easy chicken pot pie recipe is hearty, satisfying, and made with real ingredients you can pronounce! Prep this dish to last you the week or make for a special dinner with loved ones. It’s sure to become your go-to pie recipe in no time at all.
Super Flaky Pie Crust
1 cup Panhandle Milling Kamut® All-purpose flour, plus extra for dusting
½ tsp. salt
¼ cup vegetable shortening, chilled, cut into 1/2-inch pieces
¼ cup unsalted butter, chilled, cut into 1/4-inch pieces
3 -4 Tbsp. ice water
Chicken Pot Pie Filling
¼ cup unsalted butter
1 pound boneless, skinless chicken breasts, trimmed, and cut into 1-inch cubes
2 carrots, peeled and sliced ¼ inch thick (about 1 cup)
1 celery ribs, cut into ¼ inch pieces (about one cup)
1 large onion, chopped fine, (about 1 cup)
1 cup sliced mushrooms
1 cup fresh or frozen corn
2 teaspoon minced fresh thyme or ½ tsp dried
2 teaspoons chopped fresh sage or ½ tsp dried
1/3 cup Panhandle Milling all-purpose flour
2 cups chicken broth
½ cup frozen peas
3 tablespoons minced fresh parsley
Salt and pepper
- Wash and sanitize hands, work surfaces, and tools.
- Combine the flour and salt in a large bowl. Cut the butter and shortening into small cubes and coat with flour. Rub the flour and fat mixture gently with fingers between your hands until the flour appears yellow and the fat is in small pea-sized clusters.
- Sprinkle 3 Tablespoons ice water over the mixture and add more if the dough seems dry. Using a stiff rubber spatula continue to stir and press the dough until it is coming together.
- Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap the dough tightly in plastic and refrigerate for 1 hour.
- Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling it out.)
- On a lightly floured counter, roll one disk into a 12-inch circle.
- Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Melt butter in skillet.
- Add chicken, carrots, celery, onion, mushrooms, and corn. Cook the vegetable chicken mixture until softened and lightly browned, 5 to 7 minutes.
- Stir in thyme and sage and cook until fragrant, about 30 seconds.
- Stir in Panhandle Milling flour and cook for 2 minutes.
- Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps, and bring to a simmer about 15 minutes until chicken is cooked through.
- Stir in peas and parsley into the skillet. Season with salt and pepper to taste.
- Load the pot pie mixture into a deep 10-inch round casserole. Light and loosely wrap the pie dough disk onto a rolling pin, cover the filling and trim the edge.
- Crimp dough evenly around the edge of the pie using your fingers if desired. Cut 4 slits in the top of the pie. Preheat oven to 425° F. Place the pie on a sheet pan in the center of the oven and bake until golden brown and bubbly 35-40 minutes.
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