How to Make the Best Chicken Pot Pie From Scratch

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Sauté the diced onion, celery, carrots, and minced garlic in 2 tbsp of oil until softened.

Add the diced russet potatoes, chicken broth, heavy whipping cream, flour, and butter to the skillet.

Stir in the chicken bouillon powder, garlic powder, dried parsley, onion powder, dried thyme, ground pepper, dried rosemary, and salt.

Mix in the diced or shredded turkey or chicken, frozen peas, and frozen corn.

Prepare the pie crust by combining 2 cups of all-purpose flour, canola oil, ice cold water, and salt.

Roll out the dough and place it in a 10 inch cast iron skillet, filling it with the pot pie filling.

Cover with another layer of pie crust if desired, or leave it open for a top crust only.

Brush the top crust with an egg wash.

Bake at 375°F until the crust is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens