Chicken Pot Pie with Flaky Pie Crust

Introduction

Chicken Pot Pie is the ultimate comfort food—warm, creamy, and wrapped in a golden, buttery, flaky crust that feels like a hug in every bite. This classic dish combines tender chicken, hearty vegetables, and a luscious white sauce, all encased in a homemade (or store-bought) pie crust that turns beautifully crisp in the oven.

It’s a dish that brings nostalgia to the table. Whether enjoyed on a chilly evening with family or served as the star of a Sunday dinner, this pot pie is both cozy and satisfying.

Why I Love This Recipe

I love this recipe because it brings together everything I crave in a comfort dish—creamy filling, hearty chunks of chicken, flavorful veggies, and that flaky, buttery crust that makes every bite irresistible. It’s not only filling but also feels special, like a home-cooked dish passed down through generations.

What’s even better? You can prepare it ahead of time, freeze it, or customize it with your favorite vegetables, making it a versatile dish that suits any family’s taste.

Why It’s a Must-Try Dish

• Classic comfort food: A timeless, soul-warming dish.
• Crowd-pleaser: Perfect for family dinners, gatherings, or potlucks.
• Customizable: Use rotisserie chicken, swap veggies, or make it vegetarian.
• Make-ahead friendly: Can be frozen for quick weeknight meals.

This is a must-try recipe because it transforms simple ingredients into a hearty, homemade meal that makes everyone happy.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Calories: ~480 calories per serving

Cuisine and Course

• Cuisine: American
• Course: Main Dish / Comfort Food

Ingredients

For the Filling:

• 2 cups cooked chicken (shredded or cubed; rotisserie chicken works great)
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 cup potatoes, diced and parboiled
• ½ cup celery, chopped
• ½ cup onion, finely diced
• 4 tbsp unsalted butter
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk (or half-and-half for creamier texture)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp dried thyme (optional)

For the Crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter (cold, cubed)
• 6–8 tbsp ice water
  (Or use 2 ready-made pie crusts for convenience.)

For Topping:

• 1 egg, beaten (for egg wash)

Simple Cooking Directions

1. Cook vegetables and chicken.
2. Prepare creamy filling with butter, flour, broth, and milk.
3. Fill pie dish with chicken mixture, cover with pie crust, and seal edges.
4. Brush with egg wash and bake until golden brown.

Step-by-Step Recipe Preparation

1. Prepare the Pie Crust (if homemade):
   • Mix flour and salt in a bowl.
   • Cut in cold butter until mixture resembles coarse crumbs.
   • Add ice water, 1 tbsp at a time, until dough forms.
   • Divide into 2 disks, wrap in plastic, and chill for 30 minutes.
2. Cook the Vegetables:
   • In a skillet, melt 2 tbsp butter. Sauté onion, carrots, and celery until softened (5 minutes). Add peas and potatoes; cook 2 more minutes.
3. Make the Sauce:
   • In the same skillet, melt remaining 2 tbsp butter. Whisk in flour, cooking for 1 minute to form a roux.
   • Slowly whisk in chicken broth and milk until thickened and smooth.
   • Stir in salt, pepper, thyme, and cooked chicken. Add vegetables. Simmer 2–3 minutes.
4. Assemble the Pie:
   • Roll out one pie dough disk and place in the bottom of a 9-inch pie dish.
   • Pour in the chicken filling.
   • Roll out second pie dough and cover the filling. Seal edges and cut slits for steam.
5. Bake:
   • Preheat oven to 400°F (200°C).
   • Brush crust with beaten egg.
   • Bake for 35–40 minutes, until golden brown.
   • Let cool for 10 minutes before slicing.

How to Serve

Serve hot, straight from the oven, with a simple green salad or roasted vegetables on the side. A glass of white wine or iced tea pairs perfectly with this dish.

Additional Recipe Tips

• Chill the crust dough for flakier texture.
• Use leftover turkey instead of chicken (great after holidays).
• If the crust browns too quickly, cover edges with foil halfway through baking.
• Make mini pot pies in ramekins for individual servings.

Variations

• Vegetarian: Replace chicken with mushrooms, extra veggies, or tofu.
• Cheesy Pot Pie: Add 1 cup shredded cheddar to the filling.
• Biscuit Topping: Swap crust for fluffy biscuits on top.
• Low-Carb: Use cauliflower instead of potatoes.

Freezing and Storage

• Refrigeration: Store leftovers in the fridge for up to 3 days. Reheat at 350°F until warmed through.
• Freezing (Unbaked): Assemble pie, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F for 60–70 minutes.
• Freezing (Baked): Freeze baked pie, then reheat at 350°F for 30–35 minutes.

Special Equipment Needed

• 9-inch pie dish
• Rolling pin (if making crust)
• Large skillet or saucepan
• Whisk and pastry brush

Conclusion

Chicken Pot Pie with Flaky Pie Crust is a timeless, heartwarming dish that’s perfect for family meals, cozy nights, or entertaining guests. With its golden crust, creamy chicken filling, and customizable options, it’s a recipe that never goes out of style. Once you try it, it’s sure to become a regular at your dinner table.

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Chicken Pot Pie with Flaky Pie Crust

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 40 mins Total Time 1 hr 5 mins

Servings: 6 Calories: 480 calories per serving

Description

Chicken Pot Pie is the ultimate comfort food—warm, creamy, and wrapped in a golden, buttery, flaky crust that feels like a hug in every bite. This classic dish combines tender chicken, hearty vegetables, and a luscious white sauce, all encased in a homemade (or store-bought) pie crust that turns beautifully crisp in the oven.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling:

• 2 cups cooked chicken (shredded or cubed; rotisserie chicken works great)
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 cup potatoes, diced and parboiled
• ½ cup celery, chopped
• ½ cup onion, finely diced
• 4 tbsp unsalted butter
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk (or half-and-half for creamier texture)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp dried thyme (optional)

For the Crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter (cold, cubed)
• 6 tbsp 6–8 ice water
• (Or use 2 ready-made pie crusts for convenience.)

For Topping:

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Pie Crust (if homemade) : Mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough forms. Divide into 2 disks, wrap in plastic, and chill for 30 minutes.
2. Cook the Vegetables : In a skillet, melt 2 tbsp butter. Sauté onion, carrots, and celery until softened (5 minutes). Add peas and potatoes; cook 2 more minutes.
3. Make the Sauce : In the same skillet, melt remaining 2 tbsp butter. Whisk in flour, cooking for 1 minute to form a roux. Slowly whisk in chicken broth and milk until thickened and smooth. Stir in salt, pepper, thyme, and cooked chicken. Add vegetables. Simmer 2–3 minutes.
4. Assemble the Pie : Roll out one pie dough disk and place in the bottom of a 9-inch pie dish. Pour in the chicken filling. Roll out second pie dough and cover the filling. Seal edges and cut slits for steam.
5. Bake : Preheat oven to 400°F (200°C). Brush crust with beaten egg. Bake for 35–40 minutes, until golden brown. Let cool for 10 minutes before slicing.

Keywords: Chicken Pot Pie with Flaky Pie Crust