This delicious chicken pot pie, inspired by Martha Stewart, creamy dish that’s perfect for any occasion. With a golden, flaky crust and a hearty filling of tender chicken, vegetables, and savory broth, it’s a simple yet satisfying meal. You can easily customize it using common ingredients from your pantry, making it a flexible and crowd-pleasing favorite.
Ingredients:
For the Crust
- 1 ¼ cups all-purpose flour (spooned and leveled), plus more for work surface
- 1 teaspoon sugar
- ¼ teaspoon fine salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
- 3 to 5 tablespoons ice water
For the Filling
- 5 tablespoons unsalted butter
- 1 medium yellow onion, diced small (1 ½ cups)
- 4 medium carrots, diced small (2 cups)
- 2 garlic cloves, minced
- ½ cup all-purpose flour (spooned and leveled)
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- Coarse salt and ground pepper
- 3 cups shredded cooked chicken (15 ounces)
- ⅓ cup fresh parsley, chopped
How To Make Chicken Pot Pie?
- Make the Crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse meal, with a few pea-sized pieces of butter. Add 3 tablespoons (45ml) of ice water and pulse until the dough is crumbly but holds together when squeezed. Add more water if necessary, up to 2 tablespoons (30ml). Form the dough into a disk, wrap in plastic, and refrigerate for 1 hour or overnight.
- Preheat Oven & Cook Vegetables for the Filling: Preheat the oven to 375°F (190°C). In a large pot, melt butter over medium-high heat. Add the diced onion and carrots and cook until softened, about 8 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Prepare the Filling: Add the flour and stir to coat the vegetables. Slowly add the chicken broth while whisking to make a smooth sauce. Bring to a boil, then reduce heat and simmer until thickened, about 5–7 minutes. Stir in the peas, then season with salt and pepper. Finally, stir in the shredded chicken and chopped parsley.
- Assemble the Pie: Transfer the filling into a 2-quart (1.9L) baking dish. On a floured surface, roll out the dough to 1/8-inch (3mm) thickness. Place the dough over the dish, folding the edges inward and pinching to crimp. Cut vents in the dough to allow steam to escape.
- Bake the Pie: Place the dish on a rimmed baking sheet and bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling.
- Cool Before Serving: Let the pie cool for about 15 minutes before serving.
Recipe Tips:
- Chill the Dough: Make sure to refrigerate the dough for at least 1 hour. This helps the butter stay cold, making the crust flaky and tender when baked.
- Don’t Overmix the Dough: When adding water, pulse just enough to bring the dough together. Overmixing can make the crust tough.
- Use Rotisserie Chicken: For a quicker, tastier filling, use pre-cooked rotisserie chicken. It adds more flavour and saves you time.
- Thicken the Sauce Properly: When adding the broth, let it simmer and thicken properly before adding the chicken. This ensures a rich, creamy filling that won’t be too runny.
- Let the Pie Cool: Allow the pie to cool for 15 minutes after baking. This helps the filling set and makes slicing easier without it spilling out.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken pot pie cool to room temperature. Once cooled, cover it with plastic wrap or foil and refrigerate for up to 3 days.
- Freeze: After cooling, wrap the chicken pot pie tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 3 months. To thaw, place it in the fridge overnight before baking or serving.
- Reheat: Preheat your oven to 350°F (175°C). Place the leftover chicken pot pie on a baking sheet and cover it with foil to prevent the crust from burning. Bake for 20–25 minutes, or until heated through and the crust is golden.
Nutrition Facts
Serving Size: 1 pie (234g)
- Calories: 477
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 35mg
- Sodium: 920mg
- Potassium: 257mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 12g
Check out More Recipes:
- Martha Stewart One Pot Pasta
- Martha Stewart Meatloaf Recipe
- Martha Stewart Turkey Chili
- Martha Stewart Turkey Meatballs
- Martha Stewart Turkey Burger
Martha Stewart Chicken Pot Pie
Description
This delicious chicken pot pie, inspired by Martha Stewart, creamy dish that’s perfect for any occasion. With a golden, flaky crust and a hearty filling of tender chicken, vegetables, and savory broth, it’s a simple yet satisfying meal. You can easily customize it using common ingredients from your pantry, making it a flexible and crowd-pleasing favorite.
Ingredients
For the Crust
For the Filling
Instructions
- Make the Crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse meal, with a few pea-sized pieces of butter. Add 3 tablespoons (45ml) of ice water and pulse until the dough is crumbly but holds together when squeezed. Add more water if necessary, up to 2 tablespoons (30ml). Form the dough into a disk, wrap in plastic, and refrigerate for 1 hour or overnight.
- Preheat Oven & Cook Vegetables for the Filling: Preheat the oven to 375°F (190°C). In a large pot, melt butter over medium-high heat. Add the diced onion and carrots and cook until softened, about 8 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Prepare the Filling: Add the flour and stir to coat the vegetables. Slowly add the chicken broth while whisking to make a smooth sauce. Bring to a boil, then reduce heat and simmer until thickened, about 5–7 minutes. Stir in the peas, then season with salt and pepper. Finally, stir in the shredded chicken and chopped parsley.
- Assemble the Pie: Transfer the filling into a 2-quart (1.9L) baking dish. On a floured surface, roll out the dough to 1/8-inch (3mm) thickness. Place the dough over the dish, folding the edges inward and pinching to crimp. Cut vents in the dough to allow steam to escape.
- Bake the Pie: Place the dish on a rimmed baking sheet and bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling.
- Cool Before Serving: Let the pie cool for about 15 minutes before serving.
Notes
- Chill the Dough: Make sure to refrigerate the dough for at least 1 hour. This helps the butter stay cold, making the crust flaky and tender when baked.
- Don’t Overmix the Dough: When adding water, pulse just enough to bring the dough together. Overmixing can make the crust tough.
- Use Rotisserie Chicken: For a quicker, tastier filling, use pre-cooked rotisserie chicken. It adds more flavour and saves you time.
- Thicken the Sauce Properly: When adding the broth, let it simmer and thicken properly before adding the chicken. This ensures a rich, creamy filling that won’t be too runny.
- Let the Pie Cool: Allow the pie to cool for 15 minutes after baking. This helps the filling set and makes slicing easier without it spilling out.
Martha Stewart Chicken Pot Pie