How To Make The Best Chicken Pot Pie Ever

Ingredients

• 4.5 lb Whole Chicken (preferably free-range, about 4-5 lbs, whole)
• 1 tablespoon Kosher Salt (for seasoning cavity)
• 4 tablespoons Unsalted Butter (room temperature for compound butter)
• 1 teaspoon Garlic Powder
• 1 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Fresh Thyme (chopped)
• 1 teaspoon Lemon Zest (zest of one lemon)
• 1 Lemon (quartered for cavity)
• 1 Onion (chopped for cavity and stock)
• 2 Garlic Cloves (halved for cavity)
• 2 Carrots (diced for filling)
• 2 Celery Stalks (diced for filling and stock)
• 2 Potatoes (peeled and diced)
• 1 teaspoon Fresh Thyme (for filling)
• 2 tablespoons Fresh Parsley (chopped, for stock and filling)
• 1 Bay Leaf
• 1 teaspoon Whole Black Peppercorns
• 2.5 cups All-Purpose Flour (for dough)
• 1 teaspoon Salt (for dough)
• 1 cup Unsalted Butter (cut into ½‑inch cubes, kept very cold for dough)
• 0.5 cup Ice Water (very cold)
• 2 tablespoons Vodka (helps inhibit gluten formation)
• 2 tablespoons Unsalted Butter (melted for filling roux)
• 2 tablespoons All-Purpose Flour (for roux)
• 4 cups Chicken Stock (room temperature, from homemade stock)
• 0.25 cup Heavy Cream (adds richness)
• 1 cup Frozen Peas (only frozen vegetable used)
• 1 Egg (beaten with 1 tbsp water for egg wash)
• 1 tablespoon Water (for egg wash)
• 4 quarts Water (enough to cover carcass by 1 inch for stock)

Instructions

1. Make Compound Butter and Season Chicken

   Pat the whole chicken dry, then season the cavity with 1 tbsp kosher salt. In a bowl combine 4 tbsp softened unsalted butter, 1 tsp garlic powder, 1 tsp black pepper, 1 tbsp chopped fresh thyme, and 1 tsp lemon zest. Rub the butter mixture all over the skin, under the skin, and inside the cavity. Add lemon quarters, chopped onion, and halved garlic cloves to the cavity.

   Time: PT15M

2. Roast the Chicken

   Tie the legs together with butcher's twine and tuck the wings. Place the chicken on a rack in a roasting pan. Roast at 425°F until the thickest part of the thigh reaches 165°F (about 70 minutes for a 4‑5 lb bird).

   Time: PT1H10M

   Temperature: 425°F

3. Rest the Chicken

   Remove the chicken from the oven, tent loosely with foil, and let rest for 20 minutes so the juices redistribute.

   Time: PT20M

4. Debone and Shred Chicken

   Remove the thighs, breasts, and any other meat. Keep the skin and bones for stock. Shred the meat into half‑inch pieces and set aside in an airtight container.

   Time: PT10M

5. Make Homemade Chicken Stock

   Place the carcass, skin, onion, garlic, carrots, celery, peppercorns, bay leaf, fresh thyme, and parsley in the Instant Pot. Add 4 quarts cold water, ensuring the bones are covered by at least 1 inch. Do NOT add salt. Seal and cook on high pressure for 45 minutes, then naturally release.

   Time: PT45M

6. Strain the Stock

   Open the pot, strain the liquid through a fine‑mesh strainer into a large bowl, discarding solids. Let the stock cool to room temperature.

   Time: PT5M

7. Prepare the Pie Dough

   In a large bowl combine 2½ cups all‑purpose flour and 1 tsp salt. Add 1 cup cold cubed butter and toss until butter pieces are coated. Using fingertips, smash butter into lima‑bean‑size chunks. Add ½ cup ice water and 2 tbsp vodka a little at a time, tossing with a rubber spatula until the dough just comes together.

   Time: PT15M

8. Chill the Dough

   Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).

   Time: PT1H

9. Cook the Filling Vegetables

   Melt 2 tbsp butter in a large pot over medium heat. Add diced onion, carrots, celery, potatoes, and 1 tsp fresh thyme. Sprinkle with 1 tsp kosher salt and sauté until onions soften, about 5 minutes.

   Time: PT5M

10. Make the Roux and Add Stock

    Stir in 2 tbsp flour and cook, stirring constantly, for 2‑3 minutes to form a roux. Slowly whisk in 4 cups room‑temperature chicken stock, ensuring no lumps. Simmer until the sauce thickens and coats the back of a spoon, about 5‑7 minutes. Stir in ¼ cup heavy cream.

    Time: PT7M

11. Finish the Filling

    Fold the shredded chicken into the sauce, then add 1 cup frozen peas and 2 tbsp chopped parsley. Mix gently and chill the filling in the freezer for 15 minutes.

    Time: PT15M

12. Roll Out and Assemble the Pie

    Let the dough sit at room temperature 5‑10 minutes. Lightly flour a work surface, rolling pin, and dough. Roll each disk into a ~12‑inch circle, turning a quarter turn each time. Place the thicker bottom disk into a 13‑inch glass pie dish, brush lightly with egg wash, then add the chilled filling. Lay the top disk over the filling, trim excess, pinch and crimp edges, and brush the top with egg wash. Cut several vents.

    Time: PT15M

13. Chill Assembled Pie

    Refrigerate the assembled pie for 20 minutes to set the crust before baking.

    Time: PT20M

14. Bake the Pot Pie

    Place the pie on the lower third rack of a pre‑heated oven at 400°F. Bake 40‑50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.

    Time: PT45M

    Temperature: 400°F

15. Cool and Serve

    Remove the pie from the oven and let it rest 15‑20 minutes before slicing to avoid burns and allow the filling to set.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

35 g

Fat

25 g

Fiber

3 g