Classic Chicken Pot Pie with Golden Flaky Crust (Print Version)
Chicken Pot Pie features tender chicken, garden vegetables, and a rich, creamy sauce baked under a golden, flaky pastry crust. A comforting meal for any night.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Flaky Golden Crown
01 -
2 1/2 cups all-purpose flour, plus more for dusting
02 -
1 cup (2 sticks) unsalted butter, very cold, cut into 1/2-inch cubes
03 -
1/2 tsp salt
04 -
1/2 cup ice water, plus 1-2 tbsp more if needed
05 -
1 large egg, beaten (for egg wash)
→ Hearty Savory Filling
06 -
2 tbsp unsalted butter
07 -
1 cup diced yellow onion (about 1 medium)
08 -
1/2 cup diced celery (about 2 stalks)
09 -
2 cloves garlic, minced
10 -
1/3 cup all-purpose flour
11 -
2 cups chicken broth
12 -
1/2 cup heavy cream
13 -
3 cups cooked chicken, shredded or diced
14 -
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
→ Aromatic Flavor Foundation
15 -
1 tsp fresh thyme leaves, chopped
16 -
1/2 tsp fresh rosemary, chopped
17 -
Salt and freshly ground black pepper, to taste
# 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 unsalted butter until pea-sized. Gradually add 1/2 cup ice water, plus 1-2 tbsp more if needed, until a dough forms. Divide in half, flatten into discs, wrap, and chill for at least 30 minutes.
02 -
In a large pot or Dutch oven, melt 2 tbsp unsalted butter over medium heat. Add 1 cup diced yellow onion and 1/2 cup diced celery; cook until softened, about 5-7 minutes. Stir in 2 cloves minced garlic, 1 tsp fresh thyme leaves, and 1/2 tsp fresh rosemary; cook for 1 minute more until fragrant.
03 -
Sprinkle 1/3 cup all-purpose flour over the cooked vegetables, stirring for 1 minute. Gradually whisk in 2 cups chicken broth until smooth, then stir in 1/2 cup heavy cream. Bring to a gentle simmer, stirring constantly, until the sauce thickens, about 3-5 minutes. This forms the creamy base for The BEST Chicken Pot Pie Recipe.
04 -
Remove the pot from heat. Fold in 3 cups cooked chicken and 1 1/2 cups frozen mixed vegetables. Season generously with salt and freshly ground black pepper, to taste. Taste and adjust seasonings as needed to ensure a flavorful filling for The BEST Chicken Pot Pie Recipe.
05 -
Preheat oven to 400°F (200°C). Roll out one chilled dough disc to fit a 9-inch pie dish. Pour in the prepared filling. Roll out the second dough disc for the top crust, place it over the filling, and crimp the edges to seal. Cut several slits in the top crust for steam to escape. Brush with 1 large beaten egg for a golden finish.
06 -
Bake for 15 minutes at 400°F (200°C). Reduce oven temperature to 375°F (190°C) and continue baking for another 25-30 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with aluminum foil.
07 -
Let The BEST Chicken Pot Pie Recipe rest for at least 10-15 minutes before slicing and serving. This crucial resting period allows the filling to set properly, preventing it from being too runny when cut. Enjoy this comforting classic!
# Notes:
01 -
For an extra flaky crust, ensure your butter and water are extremely cold. Handling the dough as little as possible also helps prevent a tough crust.
02 -
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
03 -
Feel free to customize the filling! You can substitute the mixed vegetables with fresh diced potatoes, carrots, or green beans. Cooked turkey can also be used instead of chicken.
04 -
Serve this comforting pot pie with a simple side salad or some crusty bread to soak up any extra creamy filling.
# Tools You'll Need:
01 -
9-inch pie plate
02 -
large saucepan or Dutch oven
03 -
rolling pin
04 -
mixing bowls
05 -
whisk
06 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 860 kcal
Total Fat: 46 g
Total Carbohydrate: 50 g
Protein: 25 g