Cozy Homemade Chicken Pot Pie

Chicken pot pie made from scratch in a homemade pie crust.

Course brunch, dinner

Cuisine American

Servings servings

Author Jenn

Make pie dough according to instructions in recipe. If you would like to add herbs and cheese to the pie dough, see tips above in the body of this post.
Cover dough with plastic wrap and place in the fridge to rest for a minimum of 1 hour. The dough can be made up to 2 days in advance. Just allow super firm cold dough to warm at room temperature slightly before rolling out.

Preheat oven to 375°F (190°C). Position the oven’s rack to the middle third of the oven. Line a medium baking sheet with parchment paper.
Lightly dust a work surface with flour. Set a 9-inch (23-cm) nonstick metal pie pan within arm’s reach of the prepared work surface.
Roll out the dough on the prepared work surface until it is ⅛ inch (3 mm) thick and about 13 inches (33 cm) in diameter.
Lift the dough and lower it into the pie pan. Gently press the dough into the pie pan with the pads of your fingertips.
Gently tuck any overhanging dough under itself and crimp the edges. Use a fork to prick the bottom and sides of the crust that touch the pan several times.
Place the pie crust in the freezer for 30 minutes to allow the dough to chill and become firm. Remember, we like a super cold pie crust to go into the oven.

Set a medium saucepan over medium heat and melt the butter. Sprinkle the flour over the melted butter and whisk them together to form a paste. Reduce the heat to low, then pour in the chicken stock and heavy cream, stirring continuously to form a thick gravy.
Remove the cream sauce from the heat and transfer it to a large bowl. Stir in the sage, thyme, salt, and black pepper. Cover the bowl with a linen towel and set it aside.
The vegetables need to be slightly cooked before being baked in the pie, or they will be too crunchy. Heat 1 tablespoon (15 ml) of the oil in a medium skillet over medium heat. Add the onion. Saute the onion for 2 to 3 minutes, until it becomes soft and translucent. Add the remaining 3 tablespoons (45 ml) of oil. Add the garlic, carrots, and green beans to the skillet and cook the mixture for about 2 minutes. Add the mushrooms and cook the mixture for 3 minutes.
Remove the vegetables from the heat and transfer them to the cream sauce. Stir the filling with a rubber spatula to distribute the vegetables evenly throughout the sauce. Add the chicken and mix the ingredients again. Let the filling cool for about 5 minutes while you prepare the topping.
To make the topping, place the breadcrumbs, butter, oregano, sage, thyme, and paprika in a small bowl. Stir the ingredients with a fork to combine them, and then mix in the Robusto Gouda cheese.

Remove the pie crust from the freezer.
Transfer the filling to the crust and level out the filling with a spatula. Generously cover the filling with the topping.
Place the pie pan on a rimmed medium baking sheet to catch any filling that bubbles over. Set the pie in the center of the oven’s middle rack. Bake the pie for 40 to 45 minutes, until the filling is bubbling and the edges of the crust are golden brown.
The breadcrumb topping should be a rich golden brown. If you feel that the breadcrumbs are getting too dark, place a tented sheet of aluminum foil over the pie for the last 10 minutes of baking.
Remove the pie from the oven and place it on a wire rack. Let the pie cool for 10 to 15 minutes. Serve it hot for a delicious comfort-food dinner.