Classic Chicken Pot Pie Recipe

Introduction

Chicken pot pie is a comforting classic that combines a flaky, buttery crust with a rich, savory filling full of chicken, vegetables, and creamy sauce. It’s perfect for a hearty family meal any time of year. This recipe guides you through making the crust and filling from scratch for the best homemade flavor.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• 1/2 cup cold buttermilk
• 1–2 tablespoons cold water
• 1 large egg, beaten (for egg wash)
• 1/4 cup unsalted butter
• 1/3 cup diced onion
• 2 medium carrots, sliced (about 1 cup)
• 1 stalk celery, sliced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh Italian parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 3 cups shredded chicken or turkey
• 1 cup frozen peas

Instructions

1. Step 1: Make the pie crust by combining flour, sugar, and salt in a large bowl. Add cubed butter and toss to coat. Transfer mixture to a clean surface and use a rolling pin to roll butter into thin sheets, incorporating it with the flour. Scrape and gather the mixture as needed until all butter is combined. Return to bowl and chill in the freezer for 15 minutes.
2. Step 2: Add cold buttermilk to the chilled mixture. Stir with a spoon, then your hands, until the dough forms a ball. If too dry, add cold water one tablespoon at a time. Divide dough in two, flatten into disks, wrap in plastic, and chill in the fridge while making the filling.
3. Step 3: For the filling, melt butter in a large skillet over medium-high heat. Add onions, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, pepper, thyme, parsley, chicken broth, and cream. Simmer over medium-low heat for 10 minutes until thickened. Stir in shredded chicken and peas, then remove from heat.
4. Step 4: Preheat the oven to 400°F.
5. Step 5: Roll out one dough disk on a floured surface to a 12-inch circle, about 1/4 inch thick. Transfer to a 9-inch pie pan, pat smooth, and trim excess dough. Fill with the prepared filling. Roll out second dough disk and cover the pie. Trim edges and seal by crimping. Cut small slits in the top crust. Brush with beaten egg.
6. Step 6: Bake for 45 minutes until the crust is golden brown. Use a pie crust shield if needed to prevent over-browning. Cool for 10 minutes before slicing and serving.

Tips & Variations

• Use leftover cooked chicken or turkey to save time on the filling preparation.
• For a deeper flavor, roast the vegetables before adding them to the filling.
• Feel free to substitute frozen mixed vegetables for peas, or add mushrooms for extra earthiness.
• Chill the dough well to ensure a flaky crust that holds up when baked.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. You can also freeze unbaked assembled pies for up to 2 months; thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making my own?

Yes, store-bought pie crusts can be used for convenience. Just follow the package instructions for thawing and rolling, then fill and bake as directed.

How do I prevent a soggy bottom crust?

Blind baking the bottom crust slightly before adding the filling helps prevent sogginess. Also, ensure your filling isn’t too runny by simmering until thickened before assembling the pie.

Classic Chicken Pot Pie Recipe

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4.8 from 66 reviews

A classic and comforting homemade chicken pot pie featuring a flaky buttery crust and a creamy filling packed with tender chicken, vegetables, and savory herbs. This recipe guides you through making the crust from scratch and preparing a luscious chicken and vegetable filling, baked to golden perfection.

• Author: Naya
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• 1/2 cup cold buttermilk
• 1–2 tablespoons cold water
• 1 large egg, beaten (for egg wash)

Filling

• 1/4 cup unsalted butter
• 1/3 cup diced onion
• 2 medium carrots, sliced (about 1 cup)
• 1 stalk celery, sliced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh Italian parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 3 cups shredded chicken or turkey
• 1 cup frozen peas

Instructions

1. Make the pie crust: In a large bowl, combine flour, sugar, and salt. Add the cold cubed butter and toss to coat. Transfer mixture to a clean surface and use a rolling pin to press the butter into thin sheets combined with the flour. Use a bench scraper as needed to gather the mixture back into a pile. Continue until the mixture is very flaky. Place the mixture back into the bowl and freeze for 15 minutes to chill the butter.
2. Form the dough: Remove from freezer and add cold buttermilk. Mix with a spoon, then your hands until the dough comes together in a ball. If too dry, add cold water one tablespoon at a time. Divide dough into two disks, wrap in plastic wrap, and refrigerate while preparing the filling.
3. Prepare the filling: Heat butter over medium-high heat in a large skillet. Add onions, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream until smooth. Simmer over medium-low heat for 10 minutes until thickened. Stir in shredded chicken or turkey and frozen peas. Remove from heat and set aside.
4. Preheat oven: Set oven to 400°F (204°C) to preheat.
5. Assemble the pie: Remove pie dough from fridge. On a floured surface, roll one disk into a 12-inch circle about 1/4 inch thick. Transfer to a 9-inch pie pan, smooth and trim excess dough. Fill with the prepared filling. Roll out second disk and place over the filling. Trim and seal edges by crimping. Cut small slits in top crust for steam release. Brush crust with beaten egg for a golden finish.
6. Bake: Bake in preheated oven for 45 minutes or until crust is golden brown. Optionally use a pie crust shield to prevent over-browning edges. Let cool for 10 minutes before slicing and serving.

Notes

• Use cold butter and buttermilk to ensure a flaky crust.
• Adjust the consistency of dough with water as needed; it should be pliable but not sticky.
• Chilling the dough before rolling helps maintain the crust’s texture during baking.
• If you don’t have fresh thyme or parsley, dried herbs can be substituted but use about one-third of the amount.
• The frozen peas can be replaced with other vegetables like corn or green beans if preferred.
• Allow the pie to cool slightly before cutting to prevent the filling from leaking out.

Keywords: chicken pot pie, homemade pie crust, comfort food, savory pie, chicken and vegetable pie