Print

Homemade Creamy Chicken Pot Pie with Perfect Flaky Crust

homemade creamy chicken pot pie - featured image
Print Recipe

This homemade creamy chicken pot pie features a rich, velvety filling and a buttery, flaky crust that shatters into layers. It’s the ultimate comfort food, perfect for family dinners or special occasions.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, very cold and cut into small cubes
  • ½ cup (120ml) ice water
  • 1 tablespoon apple cider vinegar
  • 3 cups (about 450g) cooked chicken, shredded or cubed
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup (42g) all-purpose flour
  • 2 ½ cups (590ml) chicken broth, low-sodium
  • 1 cup (240ml) whole milk or heavy cream
  • 1 cup (150g) frozen peas
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 tablespoons dry white wine (optional)
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Make the pie crust: In a large mixing bowl, whisk together flour and salt. Add cold cubed butter. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. In a small bowl, mix ice water and apple cider vinegar. Drizzle half over flour mixture and stir with a fork. Add more water, one tablespoon at a time, until dough just comes together. Turn onto a floured surface, form into a disc, wrap in plastic, and refrigerate for at…
  2. Par-bake the bottom crust: Preheat oven to 400°F (200°C). Roll out one disc of dough to about 12 inches in diameter. Transfer to a 9-inch pie dish, pressing gently into bottom and up sides. Trim excess, leaving ½-inch overhang. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes. Set aside to cool slightly.
  3. Cook the filling: In a large skillet or Dutch oven over medium heat, melt 4 tablespoons butter. Add onion, carrots, and celery. Cook for 6-8 minutes until softened. Add garlic and cook for 1 minute. Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in chicken broth while whisking continuously. Add milk or cream and white wine if using. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently, until sauce thickens. Stir in cooked chicken, frozen peas, t…
  4. Assemble the pot pie: Pour filling into par-baked crust. Roll out second disc of dough to about 11 inches in diameter and place over filling. Crimp edges to seal. Cut 4-5 slits in top crust. In a small bowl, whisk egg with 1 tablespoon water and brush over top crust.
  5. Bake: Place pie on a baking sheet and bake at 400°F (200°C) for 35-40 minutes, until crust is deep golden brown and filling is bubbling. If edges brown too quickly, tent with foil after 20 minutes. Let rest on a wire rack for at least 15 minutes before slicing.

Notes

Keep everything cold for the crust. Don’t skip the par-bake to avoid a soggy bottom. Let the filling cool slightly before assembling. Use a heavy hand with salt and pepper. For a gluten-free version, use a gluten-free all-purpose flour blend. For dairy-free, use vegan butter and unsweetened oat milk. Leftovers keep in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes. Freeze unbaked for up to 3 months.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, homemade pot pie, flaky crust, comfort food, chicken pie

Find it online: https://lenatable.com/homemade-creamy-chicken-pot-pie-with-perfect-flaky-crust/