Homemade Chicken Pot Pie Recipe

**The Art of Making a Delicious Chicken Pot Pie**

Making a chicken pot pie is a wonderful way to create a delicious and satisfying meal using leftover roasted or stewed chicken. This recipe is perfect for anyone looking to reduce food waste and create a flavorful dish that is sure to please. In this article, we will guide you through the steps of making a mouth-watering chicken pot pie from scratch.

**Preparing the Dough**

To start, we need to prepare our dough. This involves rolling out the base of the pie crust until it fits into our pie tin. If you prefer, you can use pre-made pie crusts or pastry dough. For this recipe, we will be using a homemade dough made with flour, water, and a pinch of salt. We roll out the dough on a floured surface, then transfer it to the pie tin using a rolling pin. The key is to work gently and evenly, ensuring that the dough fits perfectly into the tin.

**Trimming the Excess**

Once we have our dough in place, we need to trim any excess around the edges. This will help create a clean and even surface for our filling. We also use this opportunity to remove any little bits of excess pie crust that may be stuck to the bottom or sides of the tin.

**Adding the Filling**

Now it's time to add our delicious filling! In this recipe, we have used leftover roasted chicken, vegetables, and a roux made from butter and flour. The filling is quite dry due to the presence of vegetables, but don't worry – the pie crust will cook perfectly and provide a lovely crispy base for our dish. We simply pour our filling into the pie tin, making sure to leave a little space around the edges.

**Baking the Pie**

Our pie is now ready to be baked. Since we are not using blind baking or docking the crust, we can skip this step altogether. Instead, we roll out the top of the dough and cover our filling with it. The key is to ensure that the dough covers everything evenly and has good contact with the filling. We then use a fork to crimp the edges and seal the pie.

**Adding a Crust Finishing Touch**

To add an extra layer of flavor and texture, we brush the top crust with a little bit of egg wash. This not only adds a golden glaze but also helps create a crispy base for our pie. We sprinkle a pinch of thyme into the egg wash for added flavor.

**Baking and Serving**

Our chicken pot pie is now ready to be baked in a preheated oven. Once it's done, we carefully remove it from the oven and let it cool for a few minutes before serving. As you can see, our pie has turned out beautifully – golden brown on top and perfectly cooked throughout.

**Tips and Variations**

One final tip is to add a little bit of patience when making your chicken pot pie. Don't be discouraged if things don't come together immediately – with practice and experience, you'll become a pro at making delicious homemade pies! Some variations include using leftover roasted or stewed chicken, adding different herbs and spices for added flavor, or experimenting with different types of dough.

**Conclusion**

Making a delicious chicken pot pie is a rewarding experience that requires just a few simple ingredients and some basic cooking skills. With this recipe, you can create a mouth-watering dish that's perfect for any occasion. So go ahead – give it a try!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have another recipe uh based off of the braised chicken recipe we did not too long ago this is pot pie and we're using some of the leftovers from our braised coulee grandma that we did a couple weeks ago and we're also using our homemade pie crust we'll link both of those in the description below and this is an amazing rich delicious pot pie and here's our ingredients so we're starting off we've got some pie dough and we have some of the brozage some of the liquid from our pulae grommer and some of the chicken so this is the chicken that we cooked we're using some parsley some celery some frozen peas some thyme some potatoes although we're going to do something a little different with those a carrot some mushrooms and then to make our roux we're using some butter and some flour now this is a recipe that is thickened with roux that's what helps it to sort of keep its shape once it's in the pie but the first thing we're going to do is we're going to take the skin off of the chicken because we want to fry it we want to make it nice and crispy and add a lot of flavor to it so we're going to take the skin off of the chicken this is the braised chicken that we did in the white wine in the boulevard video we're just going to pop these into a pan and we're just going to let them get nice and crispy so you want to get them crispy nice and flat and we're going to chop that up and add it to our pie later for more flavor meanwhile we are going to chop up our mushrooms and get our veggies ready as well so while that chicken skin is getting nice and crispy we are going to chop up the celery and you can really do this however you want if you want big pieces of celery if you want to be able to see the celery cross section make it a little bit more sort of rustic then i mean cut it into big pieces like this if you want it to really disappear into the dish then cut it smaller it's really up to you for the carrots we're also going to cut them a little bit big so we're going to cut the smaller part of the carrot into rounds and the rest of it into half rounds now these are going to cook we're going to cook these before they end up in the pie so they will end up fairly soft but the bigger you cut them the more sort of bite they're going to have in the end so as you can see we're using a plate just to keep everything nice and flat and not curled up in the pan you can see they're getting a lot of nice color on one side and we scrape up any little bits that are getting stuck to your pan and just put that plate back on we're just going to let those cook a little bit more and get crispy on both sides and here you go they've got a lot of color on them now they're a little bit dark be careful picking up that plate it can be very very hot you can see it just sizzling away in there they're beautiful and crispy at this point they're really really well done uh there's one little corner on this one you can see chef caleb is trying to get a little bit extra color on that one corner that seems still a little bit undercooked but this one looks completely done so just put set these aside on a paper towel to drain for a little while and we'll deal with these a little bit later so we're going to add a little bit of uh butter to that really flavorful chicken fat because i mean we we braised that chicken in white wine and all those beautiful herbs so it's got a lot of flavor we're going to use that chicken fat for sure adds a little bit of the butter to it and we're going to cook our mushrooms in this really really doubling down on that flavor of the chicken and of course those mushrooms are just going to soak all of that oil up because they're mushrooms they're like little sponges and they're going to absorb all of that and take on a lot of that flavor while they're getting flavor of their own from getting browned in the pan we're just gonna add a little bit of black pepper to this and you can see they've already shrunk down quite a lot they're already getting a little bit of color to them and chef's cable is going to give it a flip and oh look at that fantastic color on there a lot of flavor in there uh so don't be afraid to let your mushrooms get a little bit of color now once those are done we're just going to set them aside for a little while while we get the rest of our cooking done and we're going to add these in when we're ready to add everything together so rest of the butter goes into the pan and we're going to start sauteing our our veggies in here so get that butter in there and get it nice and melted and this is going to form the bases of our roux but we also want to use that oil to cook the vegetables so what we're going to do is get that butter melted and then add the carrots and celery and we're going to let these cook for a little while before we make the roux on the vegetables just to give them a little bit of a head start because we do want them to be cooked quite a lot we want them to be mostly soft with a little bit of bite left before they go into the pie but we definitely do want to give them a head start a little pinch of salt just to make sure that everything's well seasoned meanwhile we're going to get our chicken ready for uh for the recipe so we're going to chop up that crispy crispy chicken skin and we're just going to get that into nice little pieces we're going to sprinkle it through and every time you get one it's going to be this nice little crispy bit of flavor in your final pie we're just going to set that aside with the cooked mushrooms and then we're going to do the same with the chicken meat so we're just going to take the chicken off the bone now these again were bone in skin on thighs so they have that one big bone right down the middle we're just going to take the meat off the bone and you can really cut the chicken to whatever size you want it really depends once again whether you want it to be a little bit more rustic or a little bit more refined if you don't mind having big chunks of chicken that's fine if you'd prefer to have it all in pretty small pieces that's okay too what whatever you prefer honestly cutting up your chicken is a great time to find if there's any little bits of cartilage or bone or anything in your chicken there we go we're going to leave it uh a little bit uneven that way you get a little bit of variety in your in your pie and we're just going to set that aside until it's ready to go meanwhile our veggies are pretty close to being cooked so we're gonna add the flour and we want to cook this roux down until the flour doesn't taste raw anymore so we're just gonna add the flour in there give it a good stir to make sure that the flour and the butter combine well there you go you can see the flower is just absorbing the butter and it's making the roux on the vegetables this is a perfectly fine way to do this there's going to be a little bit of extra moisture from the veggies of course but the basic ingredients of the flour and the butter cooking together are going to be here and it's going to go through the same stages as a normal roux so don't you don't have to worry about doing anything special for this now we want to keep it pretty blonde we don't want it to cook very far so once it stops the foaming stage and the flour is all the way cooked we're going to start adding some little bits of the uh brazage into this so some of that beautiful braising liquid from the chicken we're going to add some of that in here until we get the consistent consistency we want and you can see here we're just adding a little bit at a time and stirring it in until it is well well combined and everything is blended together this will stop you from getting any big lumps of flour or anything like that and you can see it's all still cooking together here we're going to add our frozen peas we just tossed those in the microwave for a very very short time now i had shown you some potatoes in the opening shot what we used instead for this was we had some leftover french fries from something that we had ordered from takeout and we just chopped up the french fries and added them to this so that was what we use for our potato in this now if you don't have leftover french fries of course you can use potatoes from the polygrammer or anything like that we're going to add that in just a little while now they're already cooked so they just need to get heated through meanwhile we're going to get some herbs ready so we're going to take some thyme off of the stems and also some some parsley this is just regular flat leaf parsley all of the amounts are going to be in the description below and we just want to give this a nice little chop now again this is something that you're going to be able to customize your flavor profile with we wanted to use time because we used a lot of time in the original stew in the original polygrammer and we also wanted to add the parsley because it adds this beautiful green flavor so now we're going to add in the mushrooms the chicken skin the herbs as well as here's the french fries and our chopped up chicken now at this point none of this has to be cooked it's all been pre-cooked so it just needs to heat through so we're just going to stir that in together and you can see how lovely and thick the the basically the sauce is here this is perfect it's going to keep its shape when you cut into your pie we're just going to make sure that everything's well combined and then on a very low heat just let everything come up to temperature make sure that everything's heated all the way through and while it's finishing that we're going to get our pie crust ready so we've divided that one lump into two pieces of course a smaller one for the top and a larger one for the for the base and if you find that your pie crust is a little bit dried out ours was actually a little bit freezer burned which was a surprise to us we just add a little bit of water on your hands and you can add it in and just give it a little bit of extra hydration before you start working it too much and you see chef caleb here is just adding he got some water in his hands and he's just sort of massaging the dough with the water to give it a little extra hydration a little bit more um moisture inside so that it's not quite so dried out and will make it easier to work with and will prevent it from cracking as well there we go so now we have our dough ready to go we are going to take the base and we're just going to roll that out until it fits into our pie tin and of course you can buy pre-made pies pre-made pie crust and all that sort of thing we're not going to show you the whole rolling process you've seen this before we're just going to take that off on the rolling pin and then drape it gently as we got a little piece of herb stuck to the bottom of it there and we're just going to drape it gently over our pie tin and you just want to work that into the corners until it is in full contact with the tin and don't worry about any excess around the edges what you really want to worry about is whether it is fully inside in the corners and everything i'm just going to trim any little bits of excess off the outside and i'm sure you can find something to do with excess pie crust you can make little cinnamon rolls out of it or whatever you like i'm sure everyone has their own way to deal with those little bits of extra pie crust there we go our pie crust base is ready now this recipe does not require you to blindly blind bake so we're just going to make our or roll out our the top of our crust here and we don't need to bake it or anything so we're just going to add the filling in there now this is not uh despite all the veggies in here it's not a very liquidy filling as you can see it's quite uh dry and that base the pie crust is going to cook all the way through it's going to get nice and crispy beneath and you don't have to worry about about blind baking it or anything or you know docking it and baking it it's it's it's just perfect the way it is we're going to add our lid and once again you just want to make sure you've got everything well covered and you want good contact with the pie crust and the filling so we're just going to push it down a little tiny bit and we're going to once again just trim away the excess from the outside until that goes all the way around and then we're going to take a fork and go all the way around the outside with the fork and just sort of crimp it and seal it now this is to keep all those beautiful flavors in there and also to keep it from leaking too much we are going to cook it on a baking sheet in case there are any leeks so don't uh i mean you can trust it but you should always cook over top of a baking sheet anyway and then just push down the outside just to make sure last thing we need to do here is add a couple of little vents to let steam out otherwise you get some eruptions where you don't want them so we're just going to cut some little slits at the top and then just before it goes into the oven we are going to add a little bit of egg wash now we actually use we had some leftover egg mixture from the uh crostini monsieur video we did so this is flavored egg wash this is egg wash a little bit of thyme in it and a little bit of milk and this is all gonna and that's you can use that as an egg wash if you like it's just gonna add a little bit of flavor and into our preheated oven it goes and once that's done this is just about perfect you can see it's gotten beautiful and golden on top that egg wash has made everything nice and crispy everything's cooked all the way through and then uh here's chef caleb he's cooking cutting into it with a spoon probably not the easiest way to get it out but so there we go and you can see when we bring it out everything sort of holds in place although it didn't cut all the way down to the bottom of the pie it didn't actually stick to the bottom of the pan we just didn't cut down quite far enough with the spoon as you can see it came away quite cleanly once he uh once he removed it so that's it that's the recipe for this beautiful chicken pot pie really really delicious incredibly rich whatever sort of leftover roasted or stewed chicken you have can go into this and you just add the the cooking liquid into a roux and make that beautiful thick sauce so we hope you'll give this a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have another recipe uh based off of the braised chicken recipe we did not too long ago this is pot pie and we're using some of the leftovers from our braised coulee grandma that we did a couple weeks ago and we're also using our homemade pie crust we'll link both of those in the description below and this is an amazing rich delicious pot pie and here's our ingredients so we're starting off we've got some pie dough and we have some of the brozage some of the liquid from our pulae grommer and some of the chicken so this is the chicken that we cooked we're using some parsley some celery some frozen peas some thyme some potatoes although we're going to do something a little different with those a carrot some mushrooms and then to make our roux we're using some butter and some flour now this is a recipe that is thickened with roux that's what helps it to sort of keep its shape once it's in the pie but the first thing we're going to do is we're going to take the skin off of the chicken because we want to fry it we want to make it nice and crispy and add a lot of flavor to it so we're going to take the skin off of the chicken this is the braised chicken that we did in the white wine in the boulevard video we're just going to pop these into a pan and we're just going to let them get nice and crispy so you want to get them crispy nice and flat and we're going to chop that up and add it to our pie later for more flavor meanwhile we are going to chop up our mushrooms and get our veggies ready as well so while that chicken skin is getting nice and crispy we are going to chop up the celery and you can really do this however you want if you want big pieces of celery if you want to be able to see the celery cross section make it a little bit more sort of rustic then i mean cut it into big pieces like this if you want it to really disappear into the dish then cut it smaller it's really up to you for the carrots we're also going to cut them a little bit big so we're going to cut the smaller part of the carrot into rounds and the rest of it into half rounds now these are going to cook we're going to cook these before they end up in the pie so they will end up fairly soft but the bigger you cut them the more sort of bite they're going to have in the end so as you can see we're using a plate just to keep everything nice and flat and not curled up in the pan you can see they're getting a lot of nice color on one side and we scrape up any little bits that are getting stuck to your pan and just put that plate back on we're just going to let those cook a little bit more and get crispy on both sides and here you go they've got a lot of color on them now they're a little bit dark be careful picking up that plate it can be very very hot you can see it just sizzling away in there they're beautiful and crispy at this point they're really really well done uh there's one little corner on this one you can see chef caleb is trying to get a little bit extra color on that one corner that seems still a little bit undercooked but this one looks completely done so just put set these aside on a paper towel to drain for a little while and we'll deal with these a little bit later so we're going to add a little bit of uh butter to that really flavorful chicken fat because i mean we we braised that chicken in white wine and all those beautiful herbs so it's got a lot of flavor we're going to use that chicken fat for sure adds a little bit of the butter to it and we're going to cook our mushrooms in this really really doubling down on that flavor of the chicken and of course those mushrooms are just going to soak all of that oil up because they're mushrooms they're like little sponges and they're going to absorb all of that and take on a lot of that flavor while they're getting flavor of their own from getting browned in the pan we're just gonna add a little bit of black pepper to this and you can see they've already shrunk down quite a lot they're already getting a little bit of color to them and chef's cable is going to give it a flip and oh look at that fantastic color on there a lot of flavor in there uh so don't be afraid to let your mushrooms get a little bit of color now once those are done we're just going to set them aside for a little while while we get the rest of our cooking done and we're going to add these in when we're ready to add everything together so rest of the butter goes into the pan and we're going to start sauteing our our veggies in here so get that butter in there and get it nice and melted and this is going to form the bases of our roux but we also want to use that oil to cook the vegetables so what we're going to do is get that butter melted and then add the carrots and celery and we're going to let these cook for a little while before we make the roux on the vegetables just to give them a little bit of a head start because we do want them to be cooked quite a lot we want them to be mostly soft with a little bit of bite left before they go into the pie but we definitely do want to give them a head start a little pinch of salt just to make sure that everything's well seasoned meanwhile we're going to get our chicken ready for uh for the recipe so we're going to chop up that crispy crispy chicken skin and we're just going to get that into nice little pieces we're going to sprinkle it through and every time you get one it's going to be this nice little crispy bit of flavor in your final pie we're just going to set that aside with the cooked mushrooms and then we're going to do the same with the chicken meat so we're just going to take the chicken off the bone now these again were bone in skin on thighs so they have that one big bone right down the middle we're just going to take the meat off the bone and you can really cut the chicken to whatever size you want it really depends once again whether you want it to be a little bit more rustic or a little bit more refined if you don't mind having big chunks of chicken that's fine if you'd prefer to have it all in pretty small pieces that's okay too what whatever you prefer honestly cutting up your chicken is a great time to find if there's any little bits of cartilage or bone or anything in your chicken there we go we're going to leave it uh a little bit uneven that way you get a little bit of variety in your in your pie and we're just going to set that aside until it's ready to go meanwhile our veggies are pretty close to being cooked so we're gonna add the flour and we want to cook this roux down until the flour doesn't taste raw anymore so we're just gonna add the flour in there give it a good stir to make sure that the flour and the butter combine well there you go you can see the flower is just absorbing the butter and it's making the roux on the vegetables this is a perfectly fine way to do this there's going to be a little bit of extra moisture from the veggies of course but the basic ingredients of the flour and the butter cooking together are going to be here and it's going to go through the same stages as a normal roux so don't you don't have to worry about doing anything special for this now we want to keep it pretty blonde we don't want it to cook very far so once it stops the foaming stage and the flour is all the way cooked we're going to start adding some little bits of the uh brazage into this so some of that beautiful braising liquid from the chicken we're going to add some of that in here until we get the consistent consistency we want and you can see here we're just adding a little bit at a time and stirring it in until it is well well combined and everything is blended together this will stop you from getting any big lumps of flour or anything like that and you can see it's all still cooking together here we're going to add our frozen peas we just tossed those in the microwave for a very very short time now i had shown you some potatoes in the opening shot what we used instead for this was we had some leftover french fries from something that we had ordered from takeout and we just chopped up the french fries and added them to this so that was what we use for our potato in this now if you don't have leftover french fries of course you can use potatoes from the polygrammer or anything like that we're going to add that in just a little while now they're already cooked so they just need to get heated through meanwhile we're going to get some herbs ready so we're going to take some thyme off of the stems and also some some parsley this is just regular flat leaf parsley all of the amounts are going to be in the description below and we just want to give this a nice little chop now again this is something that you're going to be able to customize your flavor profile with we wanted to use time because we used a lot of time in the original stew in the original polygrammer and we also wanted to add the parsley because it adds this beautiful green flavor so now we're going to add in the mushrooms the chicken skin the herbs as well as here's the french fries and our chopped up chicken now at this point none of this has to be cooked it's all been pre-cooked so it just needs to heat through so we're just going to stir that in together and you can see how lovely and thick the the basically the sauce is here this is perfect it's going to keep its shape when you cut into your pie we're just going to make sure that everything's well combined and then on a very low heat just let everything come up to temperature make sure that everything's heated all the way through and while it's finishing that we're going to get our pie crust ready so we've divided that one lump into two pieces of course a smaller one for the top and a larger one for the for the base and if you find that your pie crust is a little bit dried out ours was actually a little bit freezer burned which was a surprise to us we just add a little bit of water on your hands and you can add it in and just give it a little bit of extra hydration before you start working it too much and you see chef caleb here is just adding he got some water in his hands and he's just sort of massaging the dough with the water to give it a little extra hydration a little bit more um moisture inside so that it's not quite so dried out and will make it easier to work with and will prevent it from cracking as well there we go so now we have our dough ready to go we are going to take the base and we're just going to roll that out until it fits into our pie tin and of course you can buy pre-made pies pre-made pie crust and all that sort of thing we're not going to show you the whole rolling process you've seen this before we're just going to take that off on the rolling pin and then drape it gently as we got a little piece of herb stuck to the bottom of it there and we're just going to drape it gently over our pie tin and you just want to work that into the corners until it is in full contact with the tin and don't worry about any excess around the edges what you really want to worry about is whether it is fully inside in the corners and everything i'm just going to trim any little bits of excess off the outside and i'm sure you can find something to do with excess pie crust you can make little cinnamon rolls out of it or whatever you like i'm sure everyone has their own way to deal with those little bits of extra pie crust there we go our pie crust base is ready now this recipe does not require you to blindly blind bake so we're just going to make our or roll out our the top of our crust here and we don't need to bake it or anything so we're just going to add the filling in there now this is not uh despite all the veggies in here it's not a very liquidy filling as you can see it's quite uh dry and that base the pie crust is going to cook all the way through it's going to get nice and crispy beneath and you don't have to worry about about blind baking it or anything or you know docking it and baking it it's it's it's just perfect the way it is we're going to add our lid and once again you just want to make sure you've got everything well covered and you want good contact with the pie crust and the filling so we're just going to push it down a little tiny bit and we're going to once again just trim away the excess from the outside until that goes all the way around and then we're going to take a fork and go all the way around the outside with the fork and just sort of crimp it and seal it now this is to keep all those beautiful flavors in there and also to keep it from leaking too much we are going to cook it on a baking sheet in case there are any leeks so don't uh i mean you can trust it but you should always cook over top of a baking sheet anyway and then just push down the outside just to make sure last thing we need to do here is add a couple of little vents to let steam out otherwise you get some eruptions where you don't want them so we're just going to cut some little slits at the top and then just before it goes into the oven we are going to add a little bit of egg wash now we actually use we had some leftover egg mixture from the uh crostini monsieur video we did so this is flavored egg wash this is egg wash a little bit of thyme in it and a little bit of milk and this is all gonna and that's you can use that as an egg wash if you like it's just gonna add a little bit of flavor and into our preheated oven it goes and once that's done this is just about perfect you can see it's gotten beautiful and golden on top that egg wash has made everything nice and crispy everything's cooked all the way through and then uh here's chef caleb he's cooking cutting into it with a spoon probably not the easiest way to get it out but so there we go and you can see when we bring it out everything sort of holds in place although it didn't cut all the way down to the bottom of the pie it didn't actually stick to the bottom of the pan we just didn't cut down quite far enough with the spoon as you can see it came away quite cleanly once he uh once he removed it so that's it that's the recipe for this beautiful chicken pot pie really really delicious incredibly rich whatever sort of leftover roasted or stewed chicken you have can go into this and you just add the the cooking liquid into a roux and make that beautiful thick sauce so we hope you'll give this a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your food\n"