Classic comfort food with a savory Fall twist-homemade chicken pot pie with pumpkin & rosemary pie crust is a deliciously easy fall dinner recipe!
If you’re not making your own pie crust, you my friend are seriously depriving yourself…sure, it’s easy to go to the store and pick up some pre-made pie dough but are you really enjoying that pie without a homemade crust?
It’s SO worth the couple of extra steps to make your own pie dough. It’s literally made with 5 ingredients and the best part is, you can freeze any extra or make it ahead for future pie recipes…what are you waiting for?!?!
This recipe is okay on it’s own but without that homemade chicken pot pie crust, it’s seriously lacking.
Buttery, tender, flaky, and everything pie crust should be.
Adding that little bit of rosemary is absolutely heavenly and goes beautifully with this savory fall chicken pot pie.
Homemade Chicken Pot Pie Crust
…because life’s too short for store-bought crust ;).
All the ingredients in the classic version, with the addition of creamy pumpkin puree and savory fall spices like cinnamon and allspice.
I PROMISE you the pumpkin and spice is so subtle, it gives it just that right about of Fall coziness without being overbearing.
The perfect chicken pot pie filling for an easy cold night Fall dinner recipe.
Not to mention look how cute my little Thyme tree is. I just re-potted all my fresh herbs from outside to my kitchen window sill and they are happy to be in for the winter!
If you’re looking for an easy Fall dinner casserole recipe idea try this chicken pot pie recipe from scratch. It’s classic comfort food at it’s finest.
Homemade Chicken Pot Pie with Pumpkin & Rosemary Pie Crust
Rosemary Pie Dough (makes a 9" double crust)
- 2 1/2 cups All-Purpose flour, 350 grams
- 1 tsp Salt
- 1 tbsp Sugar
- 2 tsp Fresh rosemary, finely chopped
- 2 sticks Cold unsalted butter, cut into cubes
- 1/4-1/2 cup Water, ice cold
Pumpkin Chicken Pot Pie
- 1 lb Cooked chicken, cubed, (see recipe notes)
- 4 tbsp Butter
- 1 small Yellow onion, diced, about 1/2 cup
- 2 Carrots, peeled and sliced, about 1 cup
- 1 Celery Stalk, sliced, about 1/2 cup
- 2 Garlic cloves, minced
- 1 Salt, to taste
- 1 Black pepper, to taste
- 1 tsp Thyme, dried, or 1 sprig fresh
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1/3 cup All-Purpose flour
- 1 cup Pumpkin puree, not pumpkin pie filling
- 1 3/4 cup Chicken Broth
- 2/3 cup Milk, or half and half
- 1 cup Frozen peas
- 1 Egg, beaten
Rosemary Pie Dough
- Combine flour, salt, sugar and rosemary in food processor or stand mixer. Mix or pulse until combined.
- Add in cubes of butter, and pulse or mix on low speed until you have course pea-size crumbs, about 30 seconds.
- Slowly add in water, a little at a time, and mix or pulse until the dough starts to clump together. (It should maintain its shape when you squeeze it in your hand)
- Form dough into two even balls. Flatten into discs and wrap with plastic wrap.
- Refrigerate dough for at least 2 hours or overnight.
Chicken Pot Pie
- Place chicken in medium sauce pan and sprinkle with salt and pepper. Cover with water and bring to boil. Cover, and cook 15-20 minutes until chicken is fully cooked. Drain water and set aside.
- Melt butter in a pan over medium heat. Add onions, carrots, celery and garlic. Sprinkle with a pinch of salt and pepper.
- Cook, stirring frequently, until tender and onions are translucent, about 10 minutes.
- Add in chicken, thyme, allspice, cinnamon, flour, pumpkin, broth, and milk and peas. Whisk to combine until no flour lumps remain.
- Continue simmering, whisking occasionally, until thickened, about 10 minutes. Season with salt and pepper if necessary and set filling aside.
- Preheat oven to 375.
- Once pie dough has chilled, remove from refrigerator and place on a lightly floured surface.
- Roll each disc into a 10-12" circle.
- Lay one disc in a 9" pie plate. Top with chicken pot pie filling. Top with second pie dough layer.
- Seal the pie dough by using your fingers or a fork to crimp the edges. Cut 3 small slits in the top of the pie to release the steam.
- Using a pastry brush, brush the crust and top of the pie with the beaten egg.
- Bake for 45-60 minutes until the crust is golden brown and the mixture is bubbly. Let sit for 10-20
- Remove from oven and let cool 15-20 minutes before serving.
*You can also use a pastry cut to cut the butter into the flour for the pie dough.
*If you have leftover roasted chicken you can certainly use that as well! I like to use both dark and white pieces (boneless breast and thighs) for my chicken pieces.
*Leftovers can be stored for up to 5 days in the refrigerator
*To make chicken pot dough ahead of time, follow as instructed up until the egg brushing. Cover and refrigerate. When ready to cook, brush with egg wash and place in oven.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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