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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.

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

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