Homemade  Chicken Pot Pie

"With oven roasted chicken, root vegetables, and a tarragon gravy in an all-butter pie crust, this homemade chicken pot pie is comfort food at it's finest."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

Roast the Chicken, Vegetables, and Bacon ▢ 1 lb 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.  If making homemade pie crusts, do that first so they have time to chill while you make the rest of the pie. Preheat the oven to 425 degrees.

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2.  Lightly oil a 5 quart oven safe saute pan. Chop butternut squash and potatoes into 1/2 inch chunks. Place chicken, butternut squash, and potatoes in the bottom of the roasting pan. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.

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3.  Bake chicken the chicken and vegetables until chicken reaches an internal temperature of 165 degrees - about 20 - 25 minutes for 1" thick chicken breasts.

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4.  Place the bacon on a separate baking sheet. Cook 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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5. While chicken, vegetables, and bacon are cooking, dice onion, mince garlic, and chop tarragon.

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6.  Once the chicken is done, rest on a cutting board. Reserve the vegetables in a small dish until needed.

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7.  Drop the heat on the oven to 350 degrees.

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8.  In the 5 quart saute pan, melt 1/3 cup of butter over a medium flame. Add the onions and cook for 2 - 3 minutes. Add the garlic and cook a minute longer before adding the flour.

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9.  Cook flour butter mixture for 3 - 5 minutes stirring constantly. When it starts to brown add the stock and whisk to combine.

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10. Whisk in the the whole milk and tarragon. Add salt and pepper to taste. Bring to a boil and cook 3 minutes longer, whisking constantly.

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11. 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 over a low flame to keep warm.

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12  Roll out the first pie crust to a circle large enough to line the bottom and sides of 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.

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13.  Roll out the second pie crust so that it can cover the top of the pie pan.

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14.  Pour the chicken, vegetable, and gravy mixture into the pie pan and cover with the second crust.

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15.  Use a sharp knife to trim away excess crust from the sides of the pie as needed. Leave it longer for a more rustic, folded over look, or trim it close and crimp the edges together with a fork.

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16. Extra bits can be used to make decorative shapes for the top of the pie if desired.

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17.  In a small bowl beat the egg and water together. Carefully brush the egg wash onto the top pie crust using a basting brush. Cut four 1 inch slits into the top crust to vent the steam.

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18. Bake the pie in the middle of a 350 degree oven for 30 - 40 minutes. To prevent spills, place a baking sheet under the pie to catch any drips.

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19.  The internal temperature should reach 160 degrees and the top should be a golden brown. If the top browns too quickly, cover it loosely with aluminum foil.

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

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