Best Ever Chicken Pot Pie from Scratch | Easy and So Delicious! 🥧

Video Description

Hi everyone! Welcome back to Marie's Kitchen! I'm so glad you're here 🥰 Today we're making one of the MOST REQUESTED recipes from viewers: my chicken pot pie! 🎉 First up is the homemade all-butter pie crust by hand — no special equipment required! Then we'll make the filling and I'll show you a few of my favorite short cuts. After baking, the crust comes out so flakey and delicious (yum!), and the filling is warm and nourishing, perfect for a cozy fall evening at home. 🍂 Be sure to LIKE, HYPE, and SUBSCRIBE! Also, please share my videos with friends or on your Facebook page or reddit groups! I'd love to keep building our community 😊 Thanks so much for your support! Big hugs, Marie RECIPES ⬇️ Chicken Pot Pie: https://mariesaba.com/recipes/chicken-pot-pie/ Pie Crust: https://mariesaba.com/recipes/flakey-pie-crust/ Printable: https://mariesaba.com/wp-content/uploads/2025/08/Chicken-Pot-Pie.pdf Pie Crust Ingredients 1 1/4 cup (170 g) all-purpose flour (plus extra for rolling out the dough) 1 teaspoon sugar 1/4 teaspoon (1 g) salt 1/2 teaspoon baking powder 1/2 cup (113 g) unsalted butter (cold), cut into cubes 4 tablespoons (60 mL) cold water 1 tablespoon (15 mL) vodka Instructions: Place flour, sugar, salt and baking powder in a bowl. Stir to combine. Add butter. Using your fingers, cut the butter into the dry ingredients until the butter is coated in flour and in various sizes. Add 4 Tblsp cold water and 1 Tblsp vodka. Use a fork or spatula to toss the butter and flour with the water, until there are no more dry patches. The dough should hold together in a ball when you squeeze it in your hand. (If it does not hold together, add 1-2 tsp additional water and toss again.) Spread a large piece of plastic wrap on the counter. Gently dump the dough onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 20 minutes, and up to 2 days. When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temp for 5-10 minutes. Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your skillet, gently place on top of the skillet with edges hanging over. Using your hands, tuck any dough that overhangs the plate under itself and form into an even edge. Chicken Pot Pie INGREDIENTS 1/4 cup unsalted butter 1 medium onion, chopped 2 stalks celery, diced 2 carrots, peeled and diced 3 cloves garlic, diced 3 sprigs fresh thyme 2-3 teaspoons Kosher salt Freshly ground pepper 1/4 cup all-purpose flour 1/2 cup dry white wine 1 1/2 cup low-sodium chicken broth 1 cup half-and-half 1 cup frozen peas 1 2-3 lb. cooked chicken, picked off and torn into small pieces (4-5 cups chicken) 2 teaspoon Worcestershire sauce 1 pie crust (homemade or store bought) Egg wash: 1 egg + 2 teaspoons water, whisked and strained INSTRUCTIONS Melt butter in a large skillet over medium-high heat. Add onion, carrots and celery and cook, stirring frequently, until soft, about 5 minutes. Add garlic, thyme, salt and pepper. Cook until fragrant, about 2 minutes. Reduce heat to medium and sprinkle flour over vegetables and cook, stirring frequently, about 1 minute. Add wine and broth, stirring and cooking until flour is no longer visible and some alcohol is cooked off, about 4 minutes. Add half-and-half, peas, chicken, and Worcestershire; stir and continue cooking 2 minutes more. Taste and adjust salt if needed. Transfer filling to a 10″-cast iron skillet and refrigerate to cool the filling while rolling out the crust. Preheat oven to 415 F (212 C). On a lightly floured surface, roll out the crust into a 12″-inch circle. Working quickly so the filling does not melt the pie crust, transfer crust to top of skillet. Tuck the edge of the crust under itself to form an even edge. Brush top of crust with egg wash. Cut 4 small slits in the center of the crust so steam can escape. Place skillet on lined baking sheet (to catch any drips) and bake at 415 F (212 C) for 15-20 minutes. Reduce heat to 375 (190 C) and cook 40-50 minutes more, until filling is bubbly and crust is golden. Variations: For a wine-free version, use 2 cups chicken broth, 1 cup half-and-half, and 2 tsp apple cider or white balsamic vinegar. For a lighter version, use whole milk in place of half-and-half. For a soupier version, add additional chicken broth until the desired texture is reached. #piecrust #piecrustrecipe #easyrecipe #chickenpotpie #potpie