Introduction
There’s something incredibly comforting about a homemade Chicken Pot Pie, with its golden, flaky crust and creamy filling packed with tender chicken and vegetables. I’ve perfected this recipe over the years, making it both approachable and delicious. What I love most about this version is that it uses simple ingredients you probably already have in your kitchen, and the results are consistently amazing. Whether you’re cooking for your family or looking to impress guests, this Chicken Pot Pie delivers restaurant-quality results with home-cooked warmth.
Ingredients
For the Crust:
- 2½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ½ teaspoon salt
- 6-8 tablespoons ice-cold water
For the Filling:
- 4 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 medium onion, finely chopped
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Start with the crust: Combine flour and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough forms. Divide in half, wrap in plastic, and refrigerate for 30 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add onions, carrots, and celery, cooking until vegetables are tender (about 8 minutes).
- Stir in flour until well combined. Gradually add broth and milk, stirring constantly until mixture thickens.
- Add chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes, then remove from heat.
- Preheat oven to 425°F (220°C).
- Roll out one portion of dough and place in a 9-inch pie dish. Pour filling inside.
- Roll out remaining dough and place over filling. Trim, seal, and flute edges. Cut several slits in the top.
- Bake for 30-35 minutes until crust is golden brown and filling is bubbling.
Cook Time and Serving Size
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 6-8 portions
Recipe Notes
– For the flakiest crust, make sure your butter and water are very cold. You can even freeze the butter for 15 minutes before using.
– Save time by using rotisserie chicken or leftover roasted chicken.
– If your crust starts browning too quickly, cover the edges with aluminum foil.
– Let the pie rest for 10-15 minutes before serving to allow the filling to set.
– You can make the filling a day ahead and store it in the refrigerator.
– For extra flavor, brush the top crust with egg wash before baking.
– Leftover pot pie can be stored in the refrigerator for up to 4 days.
Chicken Pot Pie
Ingredients
- 2½ cups all-purpose flour
- 1 cup cold unsalted butter cubed
- ½ teaspoon salt
- 6-8 tablespoons ice-cold water
- 4 cups cooked chicken diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- 1 medium onion finely chopped
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide in half, wrap in plastic, and refrigerate for 30 minutes.
- Melt butter in a skillet. Add onions, carrots, and celery, cooking until tender (about 8 minutes). Stir in flour, then gradually add broth and milk, stirring until thickened.
- Add chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes, then remove from heat.
- Preheat oven to 425°F (220°C). Roll out one portion of dough and place in a 9-inch pie dish. Pour filling inside. Roll out remaining dough, place over filling, trim, seal, and flute edges. Cut several slits in the top.
- Bake for 30-35 minutes until crust is golden brown and filling is bubbling. Let rest for 10-15 minutes before serving.