Pappy’s Classic Chicken Pot Pie Recipe

The Ultimate Comfort Food: Chicken Pot Pie

Chicken pot pie is a classic comfort food that brings back memories of bubbling pie coming out of the oven onto the dinner table. This recipe’s combination of carrots, potatoes, peas, onions, and tender chicken makes it a go-to hot dinner in our book. Finding the right pie dough for chicken pot pie is the key to getting a golden-brown finish that holds up to the delicious gravy of a meat pie. Here is our classic chicken pot pie recipe and some quick tips to help your pie taste as delicious as possible.

Why Pappy’s is the Best Pie Dough for Meat Pies

Using the wrong pie dough for your chicken pot pie could lead to a disappointing result: a soggy crust. That’s why we love Pappy’s Pie Dough for chicken pot pies and meat pies. Thanks to its quality ingredient list and old-school standard of using lard, Pappy’s Pie Dough holds up and creates a flaky crust even under heavy fillings. Lard creates layers as it bakes, forming a moisture-resistant barrier so your gravy won’t leak out of your crust. Pappy’s Pie Dough is also an unsweetened dough, making it a blank slate for savory recipes. Many pie crusts include added sugar, limiting their use to desserts. Pappy’s Pie Dough has a rich flavor profile that is versatile for any recipe. When you choose Pappy’s, you are choosing a traditional recipe that gives you a neutral, rich flavor pairing perfectly with sweet or savory fillings. Plus, you’ll love the convenience of grabbing frozen pie dough at home instead of building your crust from scratch 

Recipe

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Chicken Pot Pie Recipe

This pot pie recipe can be filed under “Comfort Food!” – a classic combination of carrots, potatoes, peas, and onions with chunks of chicken makes this a go-to recipe for many generations of Pappy’s Pie Dough fans! You can either make this as one larger casserole or 4 individual pot pies. Make sure to vent the crust to ensure the steam escapes – that helps produce a crispy crust and prevents “seepage” of the filling all over your oven floor!

Prep time: 25 MinCook time: 25 MinTotal time: 50 Min

Ingredients

• 2 pods Pappy’s Pie Dough, thawed but still chilled
• 1 pound boneless skinless chicken breast
• 1 can (14.5 oz) chicken broth
• 3 medium potatoes, peeled and diced
• 3 cups carrots, peeled and diced
• 1 package (9oz) frozen peas
• 1 package (9 oz) pearl onions
• 2 tablespoons corn starch
• ½ cup water

Instructions

1. Ensure your Pappy's Pie Dough pods are thawed but still chilled, and preheat your oven to 425°F.
2. Add chicken broth and chicken breasts to a pan and simmer until the meat is fork-tender.
3. Remove the chicken from the pan and add the carrots and potatoes. Cook over low heat until tender.
4. Chop cooked chicken breasts into bite-sized pieces and add to the broth, carrot, and potato mixture.
5. Add peas and pearl onions to the broth.
6. Mix cornstarch with 1/2 cup water and add to the broth mixture.
7. If needed, adjust the thickness of the broth with additional water, as the mixture will thicken slightly in the baking process. Transfer your filling to a casserole or pie dish, or to 4 individual-serving pie dishes.
8. Stack two pods of Pappy’s Pie Dough and roll out to the size of your casserole dish or individual pie dishes.
9. Lay the dough over the top of the casserole to fit just inside the rim. Fold edges under and crimp. Slit crust with steam vents.
10. Bake at 425 on the bottom oven rack for approximately 20-25 minutes or until the crust is golden brown.

pappyspiedough.com/recipes/chicken-pot-pie

Tips for a Flawless Crust

For the best results, make sure the dough fits inside the rim. This will create a secure seal so none of your filling bubbles over and spills into your oven. Slitting the crust is another absolute must. It will allow steam to vent, ensuring your crust is flaky rather than soggy. Finally, baking on the bottom rack will ensure the crust cooks through when the crust is golden brown without getting too dark too fast.

Make-Ahead and Freezing Tips

This recipe is a quick and easy recipe for a weeknight dinner or family gathering, but it also tastes great prepared ahead of time. To prep for the busiest of nights, you can prep your pie today and freeze it for future baking.

To freeze: Prepare the filling as instructed and assemble the pie, but leave the crust unslit and unbaked. Wrap the pie dish in a layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn. Your pot pie will keep beautifully for up to two months.

To bake from frozen: When you’re ready for a cozy dinner, remove the wrapping, cut your steam vents, and add about 20-30 minutes to the original bake time.

Pro tip: If your crust starts browning too early, tent the pie with a piece of aluminum foil for the rest of the baking time.