Old Fashioned Chicken Pot Pie Recipe

Before you can start cooking your old fashioned chicken pot pie, you'll want to make sure that you have the right ingredients. For starters, you'll need butter and all-purpose flour, along with minced garlic, salt, white pepper, and Italian seasoning for added flavor. You'll also want milk, water, and a chicken broth cube. "If you want to be a little more decadent you could also substitute half the milk with cream," Dalton suggests. 

It isn't a chicken pot pie without chicken, so you'll also need some shredded, cooked chicken — a great opportunity to use up leftovers. Next, be sure to have some frozen mixed vegetables on hand, along with cooked, peeled, and cubed potatoes. To keep things simple, Dalton uses refrigerated pie crust. And finally, to add a shiny finish to your pot pie, you'll need an egg wash — simply beat the egg before brushing it on top of the crust. "I love how you can make a really hearty pie without making the pastry from scratch," Dalton remarks of the simplicity of using a store-bought crust.

To make the chicken pot pie's filling, you'll start by making a roux to build a rich, flavorful base for the pie filling. Place a saucepan on the stovetop over medium heat and melt ⅓ cup of butter. Once it's melted, add ⅓ cup of flour, 2 cloves of minced garlic, a teaspoon of Italian seasoning, and ½ teaspoon each of salt and white pepper. Stir all of the ingredients together until they are properly blended.

Now it's time to add the remainder of the ingredients to make the creamy pie filling. Whisk in 2 cups of milk and ⅔ cup of water. Add a cube of chicken broth to the mixture and bring it to a boil. Leave the sauce to cook for 1 to 2 minutes, regularly stirring the ingredients so that the consistency thickens. When the texture is velvety, remove the pot from the heat to prevent it from cooking any further or sticking to the bottom. 

Thankfully, there's no need to make your own pie crust with Dalton's store-bought hack. All the same, you'll want to roll the dough out to fit over your pie dish. Make sure to lightly flour the surface you're using to prevent sticking. When you're satisfied with the size, place the crust over the chicken mixture in the pie dish. Carefully crimp the edges and press it against the sides of the pie dish to create a seal. With a small knife, cut a few slits in the top of the crust so that steam can escape as the filling heats up. Finally, using a pastry brush, paint the top of the crust with the beaten egg wash.