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Best Classic Creamy Chicken Pot Pie Recipe with Flaky Crust

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This classic creamy chicken pot pie with flaky crust is the perfect comfort food for any gathering. With a rich, velvety filling and a buttery, golden crust, it’s simple enough for a weeknight yet impressive enough for company.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1 cup whole milk or heavy cream
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (optional)
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 cup cold unsalted butter, cut into small cubes (for crust)
  • 6–8 tablespoons ice water (for crust)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the crust first. In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If it seems dry, add another tablespoon of water. Divide the dough in half, flatten each half into a disk, wrap in plastic wr…
  2. Preheat your oven to 400°F. Position a rack in the lower third of the oven.
  3. Start the filling. In a large skillet or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Make the roux. Sprinkle the 1/3 cup flour over the onion mixture and stir constantly for 1-2 minutes until the flour turns a light golden color.
  5. Add the liquid slowly. Gradually pour in the chicken broth while whisking constantly. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Then add the milk or cream and continue whisking until the filling is thick enough to coat the back of a spoon.
  6. Add the chicken and vegetables. Stir in the shredded chicken, frozen peas and carrots, frozen corn, thyme, rosemary, salt, and pepper. Let this simmer for 2-3 minutes until everything is heated through. Remove from heat and stir in the fresh parsley if using.
  7. Roll out the bottom crust. On a lightly floured surface, roll one disk of dough into a 12-inch circle (about 1/8 inch thick). Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim the edges so about 1/2 inch hangs over the sides.
  8. Fill the pie. Pour the filling into the crust-lined dish.
  9. Add the top crust. Roll out the second disk of dough to the same size. Place it over the filling. Crimp the edges together with your fingers or a fork to seal. Cut 4-5 slits in the top crust to let steam escape. Brush the top with the beaten egg wash.
  10. Bake. Place the pie on a baking sheet to catch any drips. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly. If the edges start browning too quickly, cover them loosely with aluminum foil for the last 10 minutes. Let the pie rest for at least 10 minutes before cutting.

Notes

Keep everything cold for the crust to ensure flakiness. Let the pie rest for 10-15 minutes after baking to allow the filling to set. For extra crispness, par-bake the bottom crust for 10 minutes before adding the filling. Use a baking sheet underneath to catch any overflow.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, flaky crust, comfort food, potluck recipe, easy dinner, classic chicken pot pie

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