Chicken Pot Pie with Golden Flaky Pie Crust (Print Version)
Classic chicken pot pie recipe featuring tender chicken, vegetables, and a golden, flaky homemade pie crust. A comforting meal for any night.
# Recipe Info:
Prep Time: 40 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Golden Flaky Crown
01 -
2 1/2 cups all-purpose flour
02 -
1 cup (2 sticks) unsalted butter, very cold and cubed
03 -
1/2 tsp salt
04 -
1/2 cup ice water, plus more if needed
→ Savory Chicken & Creamy Embrace
05 -
1 1/2 lbs boneless, skinless chicken breasts
06 -
4 tbsp unsalted butter
07 -
1/2 cup all-purpose flour
08 -
2 cups low-sodium chicken broth
09 -
1 cup whole milk
10 -
1/2 cup heavy cream
11 -
1 tsp salt
12 -
1/2 tsp black pepper
→ Garden's Harvest & Aromatic Boosters
13 -
1 large yellow onion, diced
14 -
1 cup carrots, peeled and diced
15 -
1 cup celery, diced
16 -
1 1/2 cups frozen peas
17 -
1 tbsp fresh thyme leaves, chopped
18 -
1/2 tsp garlic powder
# Instructions:
01 -
In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 tsp salt. Cut in 1 cup (2 sticks) very cold, cubed unsalted butter until pea-sized. Gradually add 1/2 cup ice water, mixing until just combined. Divide dough, flatten into discs, wrap, and chill for at least 30 minutes for the perfect flaky pie crust.
02 -
Preheat oven to 375°F. Dice 1 1/2 lbs boneless, skinless chicken breasts. In a large pot or Dutch oven, melt 4 tbsp unsalted butter. Add 1 large yellow onion, 1 cup carrots, and 1 cup celery; sauté until softened. Stir in 1/2 tsp garlic powder and 1 tbsp fresh thyme leaves. Add chicken and cook until lightly browned.
03 -
Sprinkle 1/2 cup all-purpose flour over the cooked chicken and vegetables, stirring for 1 minute. Gradually whisk in 2 cups low-sodium chicken broth, then 1 cup whole milk and 1/2 cup heavy cream. Bring to a simmer, stirring constantly until the sauce thickens. This forms the creamy embrace for your Chicken Pot Pie Recipe & Perfect Flaky Pie Crust.
04 -
Remove the pot from heat. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 1/2 cups frozen peas. Taste and adjust seasoning as needed for your Chicken Pot Pie Recipe & Perfect Flaky Pie Crust. Let the filling cool slightly while you prepare the pie crust.
05 -
On a lightly floured surface, roll out one chilled dough disc to fit a 9-inch pie dish. Pour the cooled chicken filling into the crust-lined dish. Roll out the second dough disc and carefully place it over the filling. Crimp the edges to seal and cut a few slits in the top for steam to escape.
06 -
Bake the Chicken Pot Pie Recipe & Perfect Flaky Pie Crust in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, loosely tent the pie with aluminum foil.
07 -
Allow the baked Chicken Pot Pie Recipe & Perfect Flaky Pie Crust to rest for at least 10-15 minutes before slicing and serving. This resting period allows the filling to set, ensuring clean slices and maximum flavor.
# Notes:
01 -
For the flakiest crust, ensure your butter and water are extremely cold. Handle the dough as little as possible to prevent gluten development.
02 -
Leftover Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
03 -
Feel free to customize the vegetables! Broccoli florets, corn, or sliced mushrooms make excellent additions. You can also use cooked rotisserie chicken to save time.
04 -
Serve this hearty Chicken Pot Pie with a fresh green salad or a side of cranberry sauce for a complete and satisfying meal.
# Tools You'll Need:
01 -
9-inch pie dish
02 -
Large mixing bowl
03 -
Rolling pin
04 -
Large skillet or Dutch oven
05 -
Whisk
06 -
Measuring cups and spoons
07 -
Cutting board
08 -
Knife
# Nutrition Facts (Per Serving):
Calories: 658 kcal
Total Fat: 37 g
Total Carbohydrate: 46 g
Protein: 31 g