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Walla, Walla, WA | 509-529-7537

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Homemade Chicken Pot Pie


For the Crust

2½ cups unbleached all-purpose flour
1 teaspoon salt
1 large egg, beaten (chilled)
⅔ cup olive oil, chilled for 1 hour prior to use
5 tablespoons ice cold water (1 tablespoon reserved)

For the Filling

2 tbsp UP Olive Oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 large carrots, diced
1 cup frozen vegetable medley
1 cup diced potatoes (small cubes)
2 cups cooked chicken, shredded or diced
3 cups chicken broth
1/4 cup all-purpose flour
1/2 cup heavy cream or milk
1 tsp dried thyme
Salt and pepper to taste


For the Crust

Combine flour and salt in a large bowl or the bowl of a food processor. In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine.

Pour in the olive oil but don’t mix it into the other liquids.

All at once, pour the liquids into the flour and salt mixture. Stir with a fork or pulse in the bowl of a food processor until a rough ball forms; add additional tablespoon(s) of ice cold water if necessary, until the dough begins to hold together. Do not overwork it. It’s totally fine if the dough is not totally cohesive.

Divide the dough into two equal balls. Cover with plastic wrap or place in an airtight container and let them rest in the fridge for at least 20 minutes.

For one pie crust, place the dough ball between two pieces of parchment paper and roll out to 12″ or enough to fit the pie plate.

Carefully peel off the top layer of parchment paper and invert the pie crust into a pie plate. Then gently peel the parchment paper off the dough.

Recipe makes enough for 2 – 12″ pie crusts which will fit a standard 9” pie plate.

For the Filling

In a large skillet, heat the EVOO over medium heat. Add onions and garlic, sautéing until translucent. Stir in the vegetable medley and potatoes. Cook for about 5 minutes, or until the vegetables begin to soften. Sprinkle the flour over the veggies, stirring to coat. This will help thicken the sauce.Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Allow the mixture to come to a simmer and thicken slightly. Add in the cooked chicken, heavy cream (or milk), thyme, salt, and pepper. Stir to combine. Once everything is well combined, remove from heat and set aside.

Assembling the Pie

Preheat your oven to 375°F (190°C).
Place the first rolled-out dough into the bottom of your pie dish, pressing it gently against the sides and bottom. Pour the chicken filling into the pie crust. Place the second rolled-out dough over the filling, pressing the edges to seal. Make slits in the top to allow steam to escape.

Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly. Remove from oven and let it cool for about 10 minutes before serving.