Chicken Pot Pie with Flaky Pie Crust

Chicken Pot Pie with Flaky Pie Crust is the ultimate comfort food — warm, creamy, hearty, and completely satisfying. This traditional dish is a timeless favorite that combines tender chicken, flavorful vegetables, and a creamy sauce all encased in a buttery, golden pie crust. Each bite delivers the perfect balance of savory filling and crisp, flaky pastry, making it a classic choice for family dinners, holidays, or cozy weekends.

Originating from English cuisine and later embraced by American home cooks, chicken pot pie has become a symbol of warmth and home-cooked goodness. The rich filling and delicate crust make it both rustic and elegant, ideal for any occasion when you crave something comforting yet refined.

Why I Love This Recipe

I love this Chicken Pot Pie because it represents everything wonderful about home cooking — the smell of the crust baking, the creamy filling bubbling, and the comforting flavor that instantly brings everyone to the table. The flaky, buttery crust complements the savory chicken and vegetables perfectly, making it irresistible. It’s a dish that feels nostalgic yet fresh every time you make it.

Another reason I adore this recipe is its versatility. You can easily adjust the vegetables or use leftover chicken or turkey. It’s also freezer-friendly, meaning you can prepare it ahead and enjoy a hearty homemade meal even on busy days.

Why It’s a Must-Try Dish

This Chicken Pot Pie is a must-try because it showcases the magic of simple ingredients coming together in perfect harmony. The flaky crust alone is worth mastering — golden, crisp, and tender enough to melt in your mouth. The filling is rich but balanced, filled with layers of flavor from sautéed onions, carrots, celery, and perfectly seasoned chicken.

It’s a true comfort classic that never goes out of style, ideal for feeding a crowd or savoring leftovers. Once you make it from scratch, you’ll realize no store-bought version can compare.

Recipe Details

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories per Serving: Approximately 450 kcal
Course: Main Course
Cuisine: American / English

Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6 tablespoons ice water (add more as needed)

For the Filling:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• ½ cup frozen peas
• 3 tablespoons all-purpose flour
• 2 cups cooked shredded chicken (or diced)
• 1 ¾ cups chicken broth
• ½ cup heavy cream (or milk)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon paprika

For Assembly:

• 1 egg (for egg wash)
• 1 tablespoon water

Cooking Directions

1. Prepare the pie crust: In a large bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough begins to form. Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the filling: In a large skillet, melt butter with olive oil over medium heat. Add onions, garlic, carrots, and celery. Cook until vegetables are tender, about 5–7 minutes. Stir in flour and cook for 1–2 minutes to remove raw flour taste. Gradually pour in chicken broth, stirring constantly until thickened. Add cream, salt, pepper, thyme, and paprika. Stir in chicken and peas. Simmer for 3–4 minutes, then remove from heat.
3. Assemble the pie: Preheat oven to 400°F (200°C). Roll out one dough disk and fit it into a 9-inch pie dish. Pour in the prepared filling. Roll out the second dough disk and place it over the top. Trim excess dough, seal edges, and cut slits in the top to allow steam to escape.
4. Egg wash and bake: Beat the egg with 1 tablespoon of water and brush over the crust. Bake for 40–45 minutes, or until crust is golden brown and filling is bubbling.
5. Cool slightly before serving: Let the pie rest for 10–15 minutes before slicing for best texture.

Step-by-Step Preparation Method

1. Mix flour and salt in a large bowl.
2. Cut cold butter into the flour until it forms pea-sized crumbs.
3. Add ice water gradually and mix until dough forms. Chill the dough.
4. In a skillet, sauté onion, garlic, carrots, and celery until softened.
5. Stir in flour, then slowly add broth, whisking until smooth.
6. Add cream, seasonings, chicken, and peas. Simmer briefly and remove from heat.
7. Roll out bottom crust, fit into pie pan, and fill with the chicken mixture.
8. Cover with top crust, seal edges, and cut slits.
9. Brush with egg wash and bake until golden brown.
10. Cool slightly before serving to allow filling to set.

How to Serve

Serve Chicken Pot Pie warm, ideally straight from the oven after it has rested. Pair it with a crisp green salad, roasted vegetables, or mashed potatoes for a complete meal. It’s also delicious with a side of cranberry sauce or dinner rolls for a hearty comfort dinner.

Recipe Tips

• Keep all ingredients for the crust cold to ensure flakiness.
• Don’t overwork the dough; handle it gently for the best texture.
• You can make the crust ahead and refrigerate for up to 2 days.
• Allow the pie to cool slightly before slicing to prevent the filling from spilling.
• Add a dash of nutmeg to the filling for extra warmth and depth of flavor.

Variations

• Turkey Pot Pie: Replace chicken with leftover turkey for a post-holiday meal.
• Vegetarian Version: Use mushrooms, potatoes, and green beans instead of chicken.
• Mini Pot Pies: Use muffin tins or ramekins for individual servings.
• Curry Chicken Pot Pie: Add a teaspoon of curry powder to the filling for an Indian-inspired twist.
• Puff Pastry Top: Use puff pastry instead of pie crust for a lighter, flakier version.

Freezing and Storage Time

• Refrigerator: Store leftover pie covered in the fridge for up to 4 days. Reheat in a 350°F oven for 15–20 minutes.
• Freezer (Unbaked): Assemble the pie and freeze before baking. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 15–20 minutes to the baking time.
• Freezer (Baked): Cool completely, wrap tightly, and freeze for up to 2 months. Reheat until heated through.

Special Equipment Needed

• 9-inch pie dish
• Rolling pin
• Pastry brush
• Mixing bowls
• Whisk
• Skillet or saucepan

Conclusion

Chicken Pot Pie with Flaky Pie Crust is a true classic — warm, savory, and deeply satisfying. With its buttery, golden crust and creamy chicken filling, it’s a dish that captures the essence of homemade comfort food. Perfect for family dinners, cold evenings, or special occasions, this recipe delivers both nostalgia and flavor in every bite. Once you make it from scratch, you’ll understand why this timeless favorite continues to be loved across generations.