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Classic Chicken Pot Pie with Flaky Crust – Easy Crowd-Pleasing Comfort

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This classic chicken pot pie features a creamy, rich filling with tender chicken and vegetables, all encased in an impossibly flaky, buttery crust. It’s the ultimate comfort food that’s perfect for gatherings and sure to impress.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into small cubes
  • 6 to 8 tablespoons ice water
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1 cup whole milk
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 egg, beaten with 1 tablespoon water

Instructions

  1. Make the pie crust. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some butter pieces the size of peas. Drizzle in the ice water, one tablespoon at a time, tossing with a fork after each addition, until the dough just comes together when squeezed.
  2. Divide and chill. Turn the dough out onto a lightly floured surface and divide it in half. Flatten each half into a disk about an inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  3. Prep your filling ingredients. While the dough chills, dice your onion, carrots, and celery. Mince the garlic. Shred your chicken if you haven’t already. Measure out your broth and milk.
  4. Cook the vegetables. In a large skillet or Dutch oven over medium heat, melt the 2 tablespoons of butter. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Make the roux. Sprinkle the ⅓ cup of flour over the cooked vegetables and stir constantly for 2 minutes. The mixture will look dry and pasty.
  6. Add the liquids. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, still whisking. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
  7. Finish the filling. Stir in the shredded chicken, frozen peas, dried thyme, dried rosemary, and salt and pepper to taste. Remove from heat and let the filling cool slightly while you roll out the dough.
  8. Preheat and par-bake. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough to about 12 inches in diameter, about ⅛-inch thick. Gently transfer it to your 9-inch pie dish, pressing it into the bottom and up the sides. Trim the excess dough, leaving about a half-inch overhang. Prick the bottom of the crust all over with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment a…
  9. Fill and top. Pour the chicken filling into the par-baked crust, spreading it evenly. Roll out the second disk of dough to the same size and place it over the filling. Pinch the edges of the top and bottom crusts together to seal, then crimp as desired. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush the top crust with the egg wash.
  10. Bake to perfection. Place the pie dish on a baking sheet to catch any drips and bake for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. Let the pie rest on a wire rack for at least 15 minutes before slicing.

Notes

Keep all ingredients cold for the crust. Par-bake the bottom crust to prevent sogginess. Let the filling cool before adding to the crust. Use a baking sheet to catch drips. Let the pie rest for at least 15 minutes before slicing to allow the filling to set.

Nutrition

Keywords: chicken pot pie, classic chicken pot pie, flaky crust, comfort food, chicken pie, pot pie recipe, homemade pot pie

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