Classic Chicken Pot Pie Recipe

Introduction

Chicken pot pie is a timeless comfort food, combining a flaky, buttery crust with a rich and savory filling of chicken and vegetables. This recipe makes a hearty meal that’s perfect for cozy dinners any time of the year.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• 1/2 cup cold buttermilk
• 1-2 tablespoons cold water
• 1 large egg, beaten (for egg wash)
• 1/4 cup unsalted butter
• 1/3 cup diced onion
• 2 medium carrots, sliced (about 1 cup)
• 1 stalk celery, sliced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh Italian parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 3 cups shredded chicken or turkey
• 1 cup frozen peas

Instructions

1. Step 1: Make the pie crust by combining flour, sugar, and salt in a large bowl. Add the cubed cold butter and toss to coat. Transfer the mixture onto a clean surface and use a rolling pin to roll the butter into thin sheets, incorporating it with the flour. Use a bench scraper to gather the mixture as it becomes flaky. Return to the bowl and chill in the freezer for 15 minutes.
2. Step 2: Remove the chilled mixture and add the buttermilk. Stir with a spoon, then use your hands to form the dough into a ball. If too dry, add cold water one tablespoon at a time. Divide dough into two disks, wrap in plastic, and refrigerate while preparing the filling.
3. Step 3: Heat butter in a large skillet over medium-high heat. Add onions, carrots, celery, and garlic; cook until tender, stirring occasionally.
4. Step 4: Whisk in flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Stir to combine, then simmer on medium-low for 10 minutes until thickened.
5. Step 5: Stir in shredded chicken and frozen peas. Remove from heat and set aside.
6. Step 6: Preheat oven to 400°F. Roll out one dough disk on a floured surface to a 12-inch circle about 1/4 inch thick. Transfer to a 9-inch pie pan, smoothing and trimming edges.
7. Step 7: Fill the crust with the prepared filling. Roll out second dough disk and cover the pie, trimming excess dough. Seal edges by crimping with a fork or fingers.
8. Step 8: Cut a few small slits in the top crust for steam to escape. Brush the crust and edges with beaten egg for a golden finish.
9. Step 9: Bake for 45 minutes or until crust is golden brown. Use a pie crust shield to prevent over-browning if desired. Let cool for 10 minutes before slicing and serving.

Tips & Variations

• For a quicker crust, use store-bought pie dough or puff pastry instead of making your own.
• Add mushrooms or potatoes to the filling for extra heartiness and flavor.
• Use leftover roast chicken to save time and add depth of flavor.
• Brush the crust with milk instead of egg if you prefer a lighter color finish.

Storage

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350°F oven until warmed through, about 20 minutes. You can also freeze the unbaked pie wrapped tightly for up to 2 months; thaw overnight before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey instead of chicken?

Yes, shredded turkey works just as well and adds a slightly different flavor that pairs beautifully with the herbs.

How can I make the crust extra flaky?

Keeping the butter cold and handling the dough minimally helps create layers. Freezing the dough before rolling also improves flakiness.

Classic Chicken Pot Pie Recipe

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★★★★★

4.9 from 87 reviews

This classic Chicken Pot Pie recipe features a flaky, buttery homemade crust filled with a savory mixture of shredded chicken, fresh vegetables, and a creamy herb-infused sauce. Perfect for comforting family dinners, this dish combines tender chicken, carrots, peas, and celery simmered in a rich sauce, all encased in a golden-brown pie crust baked to perfection.

• Author: Isla
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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For the Chicken Pot Pie Crust

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• 1/2 cup cold buttermilk
• 1–2 tablespoons cold water
• 1 large egg, beaten (for the egg wash)

For the Pot Pie Filling

• 1/4 cup unsalted butter
• 1/3 cup diced onion
• 2 medium carrots, sliced (about 1 cup)
• 1 stalk celery, sliced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh Italian parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 3 cups shredded chicken or turkey
• 1 cup frozen peas

Instructions

1. Make the pie crust: In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and toss to coat. Transfer the mixture to a clean surface and use a rolling pin to roll the butter into thin sheets, mixing it with the flour. Use a bench scraper to gather the dough as needed. Continue until all butter is incorporated and mixture is flaky. Return to bowl and chill in freezer for 15 minutes.
2. Form the dough: Remove chilled mixture from freezer. Add buttermilk and stir using spoon and hands until dough forms a ball. If too dry, add cold water one tablespoon at a time. Divide dough in two, flatten into disks, wrap in plastic, and chill in the fridge while preparing the filling.
3. Prepare the filling: Heat butter in a large skillet over medium-high heat. Add onions, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream; ensure no lumps. Simmer over medium-low for 10 minutes until sauce thickens. Stir in shredded chicken and frozen peas. Remove from heat and set aside.
4. Preheat oven: Set oven to 400°F (200°C) to prepare for baking.
5. Roll out bottom crust: On a floured surface, roll one dough disk into a 12-inch circle about 1/4 inch thick. Transfer to a 9-inch pie pan and press smooth. Trim overhanging dough and discard.
6. Fill the pie: Pour the prepared filling into the crust-lined pie pan, spreading evenly.
7. Roll out top crust: Roll the second dough disk into a similar 12-inch circle. Carefully cover the pie, trim excess dough, and seal the edges by crimping with a fork or fingers. Cut a few small slits in the center to vent steam.
8. Apply egg wash: Brush the top crust and edges with the beaten egg to achieve a golden, shiny finish.
9. Bake the pie: Place pie in the oven and bake for 45 minutes until the crust is golden brown. Use a pie crust shield if desired to prevent edge over-browning.
10. Cool and serve: Allow the pie to cool for 10 minutes before slicing and serving for best texture and flavor.

Notes

• For best crust texture, ensure butter and liquids are cold when making the dough.
• Use leftover cooked chicken or turkey for convenience.
• To prevent over-browning, cover pie edges with foil or use a pie crust shield during baking.
• The pie can be made ahead and refrigerated before baking; just increase bake time slightly if chilled.
• Substitute heavy cream with half-and-half for a lighter sauce if desired.

Keywords: Chicken Pot Pie, Homemade Pie Crust, Comfort Food, Chicken Dinner, Savory Pie