Easy Homemade  Chicken Pot Pie

"Homemade chicken pot filled with tarragon, bacon, chicken, and vegetables with a tender flaky crust is perfect for a cold winter's day. Comfort food at it’s best."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

Roast the Chicken, Vegetables, and Bacon ▢ 1 pound chicken ▢ 1 cup butternut squash - chopped ▢ 1 cup Yukon gold potatoes - chopped ▢ 1/4 teaspoon salt ▢ 1/4 teaspoon pepper ▢ 2-3 strips of thick sliced butcher's bacon Make the Gravy ▢ 1/3 cup butter ▢ 1/2 cup onion - diced ▢ 2 cloves garlic - minced ▢ 1/3 cup all purpose flour ▢ 1 1/3 cup chicken stock ▢ 1 1/3 cup whole milk ▢ 2 tablespoons minced tarragon leaves ▢ 1 teaspoon salt ▢ 1/2 teaspoon pepper Assemble ▢ 1 cup frozen peas ▢ 2 pie crusts ▢ 1 egg ▢ 1 tablespoon water

Yield

prep time

1 HOUR

total time

8 SERVINGS

COOK TIME

Homemade Chicken Pot Pie

1 HOUR  35 MINUTES

35 MINUTES

1.  Make your homemade pie crusts or set out frozen pie crusts to thaw. Preheat the oven to 425º.

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2.  Lightly oil a 5 quart dutch oven. Chop butternut squash and potatoes into 1/2 inch chunks. Dice onion, mince garlic, and chop tarragon.

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3.  Place chicken, butternut squash, and potatoes in the bottom of the dutch oven and season with 1/4 tsp salt and 1/4 tsp pepper.

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4.  Roast in the preheated oven until chicken reaches an internal temperature of 165ºF (about 20 - 25 minutes for 1" thick chicken breasts) and vegetables are tender.

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5. Place the bacon on a baking sheet and bake about 15 minutes, or until the fat has rendered and bacon has reached the desired level of crispiness. Once done, drain on paper towels until needed.

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6.  Once the chicken are done, rest chicken on a cutting board and reserve  vegetables in a small bowl. Drop oven to 350ºF. Do not wipe out the dutch oven.

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7.  In the 5 dutch oven, melt 1/3 cup of butter over a medium flame. Add the onions and cook for 5 - 7 minutes. Add the garlic and cook a minute longer before adding the flour.

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8.  Cook flour butter mixture for 2 - 3 minutes stirring constantly. When it starts to brown whisk in the stock then add the milk, tarragon, and salt and pepper to taste. Bring to a boil and cook 3 minutes longer, whisking constantly.

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9.  Chop chicken and bacon into bite sized pieces. Add chicken, bacon, roasted potatoes and butternut squash, and frozen peas to the gravy. Stir gently to coat evenly and leave simmering over a low flame to keep warm.

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10. Roll out the pie crusts to fit a 10.25" cast iron skillet or 9" pie pan. Gently place the first crust in the bottom of the pan, being careful not to tear it, and shape it to fit the sides.

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11. Pour the chicken, vegetable, and gravy mixture into the pie pan then gently cover with the second crust. Fold excess crust in or use a sharp knife to trim away excess from the sides of the pie as needed.

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12  Extra pieces of trimmed pie dough can be used to make decorative shapes for the top of the pie if desired.

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13.  In a small bowl beat together the egg and water.  Brush the egg wash onto the pie crust then cut four 1 inch slits into the top crust to vent the steam.

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14.  Bake the pie in the middle of a 350ºF oven for 30 - 40 minutes, until the top is golden brown and the filling reaches a bubbly 160ºF. If the top browns too quickly, cover it loosely with aluminum foil.

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15.  Allow the pie to rest for 10 minutes prior to serving.

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Enjoy!

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