Canned Chicken to Gourmet Pot Pie | Comfort Food at Its Finest

Comfort food at its best! This homemade chicken pot pie recipe has a flaky crust and a creamy, savory filling that is perfect for family dinners. Using canned chicken, frozen veggies, and my homemade dough, I’ll show you how to make this easy, delicious pie from scratch. Grab your ingredients and follow along!

Homemade Dough:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar (optional)
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• ¼ - ½ cup ice-cold water
• 1 egg (for egg wash)

Pot Pie Filling:

• 3 cans (12.5 oz each) of canned chicken, drained
• 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
• 1 cup chopped onions (from the holy trinity)
• 1 cup chopped bell pepper (from the holy trinity)
• 1 cup chopped celery (from the holy trinity)
• 1 can (10.5 oz) cream of celery soup
• 1 can (10.5 oz) cream of chicken soup
• ½ cup heavy whipping cream
• 1 cup vegetable broth
• 2 tbsp butter
• Cajun seasoning, to taste (for salt and pepper replacement)
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• ½ tsp smoked paprika
• 1 tbsp flour (optional, for thickening)

Instructions:

1. Prepare the Dough:

1. Mix Dry Ingredients: In a large bowl, combine 2 ½ cups of all-purpose flour, 1 tsp salt, and 1 tbsp sugar (optional).
2. Add Butter: Cut 1 cup of cold, cubed unsalted butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Add Water: Slowly add ¼ - ½ cup ice-cold water, one tablespoon at a time, mixing just until the dough comes together. It should be moist but not wet.
4. Chill the Dough: Divide the dough into two equal portions, flatten into disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

1. Sauté Vegetables: In a large skillet or pan, melt 2 tbsp of butter over medium heat. Add 1 cup chopped onions, 1 cup chopped bell peppers, and 1 cup chopped celery (the holy trinity) and sauté until softened, about 5-7 minutes.
2. Add Chicken and Vegetables: Stir in 3 cans of drained canned chicken and 2 cups of frozen mixed vegetables (peas, carrots, green beans, and corn). Cook for another 2-3 minutes to warm through.
3. Add Soups and Cream: Add 1 can of cream of celery soup, 1 can of cream of chicken soup, ½ cup heavy whipping cream, and 1 cup vegetable broth. Stir until everything is combined.
4. Season: Add 1 tsp garlic powder, ½ tsp Italian seasoning, ½ tsp smoked paprika, and Cajun seasoning to taste. Stir to incorporate. If the mixture is too runny, add 1 tbsp flour to help thicken it. Simmer for 5 minutes, then remove from heat.

3. Assemble the Pie:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roll Out Dough: Roll out one portion of the chilled dough on a floured surface until it’s large enough to cover the bottom of your 9-inch baking dish. Gently press the dough into the bottom and up the sides of the dish.
3. Add Filling: Pour the prepared chicken and vegetable filling into the dough-lined baking dish.
4. Top with Dough: Roll out the second portion of dough and place it over the filling. Trim any excess dough and crimp the edges together to seal.
5. Egg Wash: Beat 1 egg and brush it over the top of the dough to give it a golden brown finish when baked.
6. Vent the Pie: Cut a few small slits in the top of the dough to allow steam to escape during baking.

4. Bake the Pie:

1. Bake: Place the pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
2. Cool and Serve: Let the pie cool for 5-10 minutes before slicing and serving.

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