Classic Canadian Chicken Pot Pie

Name: Classic Canadian Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 1/2 cups all-purpose flour (spooned and levelled); 1 tsp salt; 1 cup unsalted butter (cold, cubed); 1/2 cup ice water; 500 grams chicken breast (cubed); 1 cup carrots (diced); 1 cup peas; 1 cup potatoes (diced); 1/2 cup onion (chopped); 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup milk; 1 tsp salt; 1/2 tsp black pepper

85 min 6 servings Medium

All Recipes

Savoury chicken pot pie with a flaky crust and creamy filling, perfect for a comforting meal.

Prep

30 min

Cook

45 min

Total

85 min

Servings

Difficulty

Medium

Chicken pot pie is a comforting classic in Canadian cuisine, celebrated for its creamy filling and flaky crust. This version is crafted to bring out the savoury flavours of tender chicken and vegetables, encased in a golden pastry. Perfect for a family dinner or a cozy night in, this chicken pot pie is sure to become a staple in your recipe collection. Our recipe balances convenience and tradition, utilizing fresh ingredients and simple techniques to create a dish that feels both homemade and gourmet. It's ideal for anyone looking to recreate a comforting meal reminiscent of home-cooked dinners.

Instructions

Prepare the crust

In a bowl, mix flour and salt. Add cubed butter and blend until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide dough in half, wrap in plastic, and refrigerate for 30 minutes.

Pro tip: Ensure butter is very cold for best results.

Cook the chicken

In a large skillet over medium heat, cook cubed chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.

Pro tip: Do not overcrowd the pan to ensure even cooking.

Prepare the filling

In the same skillet, melt butter over medium heat. Add onions, carrots, and potatoes. Cook until vegetables are tender, about 5 minutes.

Pro tip: Stir frequently to prevent sticking.

Make the sauce

Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in chicken broth and milk. Bring to a boil and cook until thickened, about 3 minutes. Add cooked chicken, peas, salt, and pepper. Stir well.

Pro tip: Ensure the sauce is thick enough to coat a spoon.

Assemble the pie

Preheat oven to 200°C (400°F). Roll out one dough half to fit a 23 cm (9 inch) pie dish. Fill with chicken mixture. Roll out the second dough half and place over filling. Crimp edges to seal and cut slits for steam.

Pro tip: Brush top with a beaten egg for a golden finish.

Bake the pie

Bake in preheated oven for 35-40 minutes until the crust is golden brown. Let rest for 10 minutes before serving.

Pro tip: The pie is done when juices bubble through the slits.

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Tips & Tricks

Use cold butter for a flakier crust.
Pre-cook the filling to enhance flavours.
Let the pie rest before serving to set the filling.

Frequently Asked Questions

How many grams of chicken are in this pot pie?

This chicken pot pie recipe uses 500 grams of chicken breast.

Can I make chicken pot pie ahead of time?

Yes, you can prepare it up to the baking step and refrigerate for up to 24 hours.

How long should chicken pot pie rest before serving?

Let the pie rest for about 10 minutes before serving to allow the filling to set.

Can I freeze chicken pot pie?

Yes, you can freeze the baked pie for up to 2 months. Thaw overnight in the refrigerator before reheating.

What is the best way to reheat chicken pot pie?

Reheat in a 180°C (350°F) oven for about 20 minutes until heated through.

What vegetables can I use in chicken pot pie?

Common choices include carrots, peas, and potatoes, but feel free to add others like corn or green beans.

Serving Suggestions

Serve this chicken pot pie hot out of the oven alongside a fresh green salad or steamed vegetables for a well-rounded meal. It pairs beautifully with a crisp white wine or a light ale. Make-ahead tip: Prepare the pie up to the baking step, cover, and refrigerate for up to 24 hours before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.