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Classic Creamy Chicken Pot Pie with Flaky Homemade Crust

A close-up slice of chicken pot pie recipe showing flaky crust and creamy filling with shredded chicken, peas, and carrots.
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Make this classic chicken pot pie, filled with tender chicken, vegetables, and a rich, creamy sauce, all topped with a flaky homemade crust. This is the ultimate comfort food for your family dinner.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/2 cup ice water
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped yellow onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together 2 cups flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Sauté Vegetables: In a large skillet over medium heat, melt 1/2 cup butter. Add the onion, carrots, and celery. Cook until the vegetables soften, about 8 minutes.
  3. Make the Roux: Sprinkle 1/2 cup flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste.
  4. Create the Sauce: Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens. Stir in the heavy cream, thyme, pepper, and salt. Remove from heat.
  5. Combine Filling: Gently fold in the shredded chicken, peas, and any other cooked vegetables into the creamy sauce. Set aside to cool slightly.
  6. Assemble the Pie: Preheat your oven to 400 degrees Fahrenheit. Roll out one disk of chilled dough and carefully place it into a 9-inch pie dish. Pour the cooled chicken filling into the bottom crust.
  7. Top the Pie: Roll out the second disk of dough for the top crust. Place it over the filling. Trim the edges, seal them together, and crimp decoratively. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg wash.
  8. Bake: Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  9. Cool and Serve: Let the chicken pot pie cool for at least 15 minutes before slicing and serving.

Notes

  • For an easy shortcut, substitute the homemade crust with one package of refrigerated pie crusts, or use store-bought puff pastry for a lighter topping.
  • If you do not have leftover cooked chicken, cook 2 large chicken breasts (about 1 pound) by poaching or baking, then shred them before adding to the filling.
  • If you prefer a casserole format, skip the bottom crust and pour the filling into a 9×13 inch baking dish. Top with biscuits or a single top crust.

Nutrition

Find it online: https://miameal.com/chicken-pot-pie-recipe/