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Chicken Pot Pie Recipe Easy Homemade Comfort Food with Flaky Crust

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A comforting homemade chicken pot pie featuring a rich, creamy filling loaded with tender chicken and vegetables, all encased in an ultimate flaky, buttery crust. Perfect for cozy dinners and easy to prepare with simple pantry ingredients.

Ingredients

Scale
  • 3 cups (450g) cooked chicken, shredded or diced (rotisserie preferred)
  • 1 cup (130g) carrots, peeled and diced
  • 3/4 cup (110g) frozen peas
  • 1 cup (100g) celery stalks, diced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons (56g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (475ml) chicken broth (low-sodium preferred)
  • 1 cup (240ml) whole milk or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • 2 1/2 cups (315g) all-purpose flour (for crust)
  • 1 cup (225g) cold unsalted butter, cubed (for crust)
  • 5–7 tablespoons (75-105ml) ice water
  • 1 teaspoon salt (for crust)
  • Optional: 1 teaspoon white vinegar (for crust)
  • Optional: milk or beaten egg for brushing top crust

Instructions

  1. Make the Crust Dough: In a large bowl, whisk together 2 1/2 cups (315g) all-purpose flour and 1 teaspoon salt. Add 1 cup (225g) cold, cubed unsalted butter. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Slowly add 5-7 tablespoons (75-105ml) ice water, stirring gently until the dough just comes together. Do not overwork it. Form into a disc, wrap in plastic, and refrigerate at least 30 minutes.
  3. Prepare the Filling: Melt 4 tablespoons (56g) butter in a large skillet over medium heat. Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.
  4. Stir in minced garlic, cook 1 minute until fragrant.
  5. Add 1/3 cup (40g) flour to the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
  6. Gradually whisk in 2 cups (475ml) chicken broth and 1 cup (240ml) milk or half-and-half. Cook, stirring, until the mixture thickens and bubbles, about 5 minutes.
  7. Stir in shredded chicken, frozen peas, 1 teaspoon dried thyme, 1/2 teaspoon dried sage, salt, and pepper to taste. Remove from heat and let cool slightly (about 10 minutes).
  8. Roll Out the Dough: Preheat the oven to 400°F (200°C). Divide chilled dough into two portions: one slightly larger for the bottom crust.
  9. On a floured surface, roll out the larger piece into a circle slightly bigger than your 9-inch pie dish.
  10. Transfer dough to the pie dish, gently pressing to fit. Pour the cooled filling into the crust.
  11. Roll out the second dough portion into a circle large enough to cover the pie. Place over filling. Trim excess dough, pinch and flute edges to seal.
  12. Cut a few slits in the top crust to allow steam to escape.
  13. Optional: Brush the top crust with milk or beaten egg for a golden finish.
  14. Bake for 35-40 minutes, until crust is golden and filling bubbles around edges. If crust browns too quickly, cover edges with foil halfway through baking.
  15. Let rest for 10-15 minutes before serving to allow filling to settle.

Notes

Keep dough cold at every stage to maintain flakiness. If dough softens while rolling, chill for 10-15 minutes. Stir constantly after adding flour to filling to avoid lumps. Let pot pie rest after baking to allow filling to set. Optional brushing of top crust with milk or beaten egg enhances golden color. For gluten-free or vegetarian versions, see recipe variations.

Nutrition

Keywords: chicken pot pie, comfort food, flaky crust, homemade, easy dinner, creamy filling, chicken recipe

Find it online: https://evabake.com/chicken-pot-pie-recipe-easy-homemade-comfort-food-with-flaky-crust/