Hearty Homemade Chicken Pot Pie Recipe at The Little Shop of Olive Oils

Hearty Homemade Chicken Pot Pie


 For the Filling:

  • 2 tbsp EVOO (Extra Virgin 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:

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup EVOO
  • 6 tbsp ice water (more if needed)


Preparing 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.

Preparing the Crust: 

  • In a large mixing bowl, combine the flour and salt.
  • Gradually add the EVOO, mixing until the mixture resembles coarse crumbs.
  • Add the ice water one tablespoon at a time, stirring until the dough begins to come together. You might not need all the water, so add just enough to achieve the right consistency.
  • Once the dough has formed, divide it in half. Roll out one half on a floured surface to fit the bottom and sides of your pie dish.
  • Roll out the second half to fit the top of the pie.

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. 
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