Go Back
Chicken pot pie is a culinary classic that embodies the essence of comfort food. With its golden, flaky crust and creamy, savory filling, this dish evokes memories of home-cooked meals shared with family around the dinner table. The very idea of chicken pot pie conjures up feelings of warmth and nostalgia, making it a beloved staple in many households. It’s not just a meal; it's a comforting hug on a plate, perfect for chilly evenings or when you're in need of a little culinary therapy.

Homestyle Chicken Pot Pie with Flaky Crust

Discover the heartwarming joy of making a classic chicken pot pie with this comforting homestyle recipe. Featuring tender chicken, a colorful medley of vegetables, and a rich, creamy sauce all wrapped in a flaky, buttery crust, this dish is perfect for chilly evenings. Not only does it evoke nostalgia, but it also brings family together around the dinner table. Follow the easy step-by-step instructions to create your own delicious pot pie and enjoy a true taste of comfort food.
Print Recipe Pin Recipe

Ingredients
  

For the Filling:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 cup carrots, finely diced

1 cup frozen peas (no need to thaw)

1 cup Yukon Gold or Russet potatoes, peeled and diced

1 cup celery, finely diced

1 medium onion, chopped

3 cloves garlic, minced

4 tablespoons unsalted butter

1/3 cup all-purpose flour

3 cups chicken broth

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup unsalted butter, cold and cubed

6-8 tablespoons ice-cold water

1 egg, beaten (for egg wash, optional)

Instructions
 

Prepare the Chicken Filling:

    - In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).

      - Add the cubed chicken to the pot and cook, stirring occasionally, until the chicken is browned on all sides (around 6-8 minutes).

        - Stir in the diced carrots, celery, and potatoes, cooking for an additional 5 minutes to soften the vegetables.

          - Sprinkle the flour over the chicken and vegetables, stirring well to coat everything until it's evenly mixed. Cook for an additional 2 minutes to eliminate any raw flour taste.

            - Gradually whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a simmer, allowing it to thicken for about 5-7 minutes, stirring occasionally.

              - Once thickened, stir in the frozen peas, dried thyme, dried rosemary, and season with salt and pepper to taste. Remove from heat and set aside to cool slightly while you prepare the crust.

                Make the Flaky Crust:

                  - In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Add the cold, cubed butter and, using a pastry cutter or your fingertips, blend until the mixture resembles coarse, pea-sized crumbs.

                    - Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just holds together. Be careful not to overwork the dough; it should be slightly crumbly yet come together.

                      - Divide the dough in half, shaping each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour to chill.

                        Assemble the Pot Pie:

                          - Preheat your oven to 425°F (220°C).

                            - On a floured surface, take one disk of chilled dough and roll it out to fit your pie dish (about 1/8-inch thick). Carefully transfer the rolled dough into the pie dish, pressing gently to fit the bottom and sides.

                              - Pour the cooled chicken filling evenly into the prepared pie crust.

                                - Roll out the second disk of dough and place it over the filling. Trim any excess dough from the edges and crimp or seal the edges together to secure. Make several small slits on the top crust to allow steam to escape during baking.

                                  - If desired, brush the top crust with the beaten egg to achieve a lovely golden finish after baking.

                                    Bake:

                                      - Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

                                        - Once baked, allow the pot pie to cool for about 10 minutes before slicing and serving to let the filling set.

                                          Prep Time, Total Time, Servings: 40 minutes | 1 hour 10 minutes | 6 servings

                                            Presentation Tips: Serve the pot pie in wedges, garnished with fresh herbs like parsley or thyme for a pop of color. Pair with a simple green salad for a complete meal!