The Comfort of Chicken Pot Pie: A Warm Hug in a Dish
Few dishes evoke the sense of warmth and nostalgia like a classic chicken pot pie. It’s the ultimate comfort food, offering a flaky, golden crust that cradles a creamy, savory filling bursting with tender chicken and hearty vegetables. A comforting meal anytime, though especially on a chilly evening to warm up your home, this dish always brings a smile to the table. If you’ve never made one from scratch, don’t worry—this recipe will guide you step-by-step to create a pot pie that will impress your family and friends.
Why Make Chicken Pot Pie from Scratch?
Sure, you could grab a frozen chicken pot pie at the grocery store, but making it from scratch is a game-changer. This recipe ensures you have control over every ingredient, from the flaky crust to the perfectly seasoned filling. The difference is all in the details: perfectly cooked chicken, simple but wholesome vegetables, and a creamy, seasoned sauce that binds everything together. It’s not just about the end product—it’s about the process, the pride, and the mouth-watering aroma that fills your kitchen.
The Ingredients That Make a Difference
One of the secrets to this recipe’s success is the use of high-quality ingredients. The filling combines tender chicken breasts, fresh vegetables like carrots, celery, and potatoes, and a medley of spices like smoked paprika and dry mustard for a subtle depth of flavor. The homemade crust, made with lard, adds a unique richness and flakiness that shortcuts just can’t replicate. While substitutions like butter or shortening can work in a pinch, sticking with the original ingredients guarantees the most authentic, melt-in-your-mouth texture.
Efficient and Flavorful: Cooking Chicken and Filling in Tandem
This recipe is designed to maximize both flavor and efficiency, combining the best of an Instant Pot and Dutch oven to streamline the process. It all starts with cooking the chicken breasts in the Instant Pot, where they become tender and easy to shred in just minutes. While the chicken cooks, the vegetables and creamy sauce are prepared in a Dutch oven, allowing their flavors to develop and deepen as they simmer.
Once the chicken is ready, it’s shredded into bite-sized pieces and added to the Dutch oven, where it melds beautifully with the rich, savory filling. This method ensures that every component is cooked to perfection, saving you time without cutting corners on taste. By the time the crust is ready, you’ll have a flavorful, thick filling that’s just waiting to be enveloped in flaky, golden pastry. This dual cooking approach is as practical as it is delicious, making homemade chicken pot pie an achievable goal for any busy home cook.
Bringing It All Together
The final step—assembling and baking the pot pie—is where the magic happens. To the uninitiated, rolling out the dough might feel intimidating, but lard makes it easy to work with, especially with a little patience and a well-floured surface. Once the filling is nestled into the bottom crust and topped with the second layer of dough, the pie is baked to a golden perfection. The reward? A bubbling, fragrant masterpiece that will have everyone eagerly gathered around the dinner table.
Homemade chicken pot pie is more than just a meal; it’s an experience—a way to connect with loved ones and create lasting memories. With this recipe in hand, you’re not just making dinner; you’re crafting a tradition. So roll up your sleeves, preheat the oven, and get ready to savor the ultimate comfort food.
Chicken Pot Pie
Equipment
- Instant Pot
- Dutch Oven
- Deep Dish 9" Pie Plate
Ingredients
Crust
- 2 cups all purpose flour
- 1 tsp salt
- ⅔ cup lard substitutions (shortning, butter) not recommended
- ¼ cup cold water
Filling
- 4 chicken breasts large boneless skinless, whole
- 1 cup water
- 2 tbsp olive oil
- 1 onion medium-large, diced fine
- 3 celery stalks large, chopped small
- 2 carrots large, shredded
- 1 potato large russet, peeled and shredded
- 2 cups 18% creamer
- 1 cup water plus more if needed
- 2 tbsp Better Than Bouillon Chicken
- 1 tsp salt
- 1 tsp pepper
- 1½ tsp smoked paprika
- 1½ tsp dry mustard
- 1 tsp dried oregano
- 1-2 tbsp cornstarch if needed, with water to thicken
Instructions
Instant Pot
- Place 4 chicken breasts on a trivet in Instant Pot, add 1 cup water. Seal.
- Cook on high pressure or meat setting for 14 minutes thawed, 20 minutes frozen Add 10 minutes if chicken is frozen together in a giant lump.
- Do not quick release, leave sealed in pot until valve drops and chicken is needed later.
Dutch Oven
- While chicken cooks, heat Dutch oven on medium heat, add 2 tbsp olive oil.
- When pot is hot, add prepared onion and celery and cook until onion is approximately 50% caramelized about 10 minutes.
- Add prepared carrot and potato, and 2 cups 18% creamer and 1 cup water, stir and allow to come to a soft boil.
- Add 2 tbsp Better Than Bouillon , 1 tsp salt, 1 tsp pepper, 1½ tsp smoked paprika, 1½ tsp dry mustard, and 1 tsp dried oregano. Continue to cook and stir while the chicken finishes completely cooking and losing pressure in Instant Pot.
- Once the valve on the Instant Pot has dropped, carefully remove chicken with tongs onto a cutting board and chop/shred into small pieces. Use tongs or a fork to stead the chicken - it is hot! It will be very tender and shred easily, but ensure the piece are small bite size.
- Add chicken to Dutch oven and simmer on low while the crust is being prepared, stirring regularly. The filling should stay creamy but thick. If it gets too thick, add just a little water until it stirs easily.
Pie Crust
- Preheat oven to 425°f
- Combine flour and salt in medium mixing bowl.
- Cut in lard until completely incorporated, the mixture will have a texture that looks like small peas.
- Slowly dribble in water and use a fork to combine.
- Press dough together into a ball, the divide in half. Set half aside and place the other half on a well floured surface. Sprinkle with more flour.
- Using a rolling pin, evening roll the dough until the crust is just slightly larger than needed for your pie plate. Sprinkle more flour and flip dough over as needed to keep from sticking and to keep the thickness even.
- Carefully fold in half, then in half again and place in pie plate, carefully unfolding and pressing gently into place.
- Repeat instructions above with the other half of the dough to make the top crust, leaving the folded dough on the floured surface for a moment.
Finishing up
- Carefully pour filling into the bottom crust in the pie plate.
- Place other dough half on top of filling and press the top and bottom edge together, fluting if desired.
- Poke a few holes into the top crust and place in oven.
- Bake for 35 minutes or until crust is a medium brown.
- Allow to set for 15 minutes before cutting.
Nutrition
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