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Cozy Chicken Pot Pie Recipe

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A comforting chicken pot pie with a flaky, buttery crust and creamy, savory filling made from simple pantry staples. Perfect for cozy nights and family meals.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cut into small cubes
  • 6–8 tbsp ice water
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • ½ cup celery, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk or half-and-half
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • Salt and black pepper, to taste
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the crust dough: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Add the cold cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. Slowly drizzle in the ice water, 1 tablespoon at a time, and mix gently until the dough just comes together. Avoid overmixing. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Prepare the filling: In a large skillet over medium heat, melt 4 tbsp butter. Add chopped onions, carrots, and celery. Cook until the veggies soften, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
  3. Thicken the filling: Sprinkle ¼ cup flour over the veggies and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste. Gradually whisk in 2 cups chicken broth and 1 cup milk, stirring constantly. The mixture will thicken as it heats. Add shredded chicken and peas, then season with thyme, salt, and pepper. Simmer for 3-5 minutes until the filling is creamy and heated through. Remove from heat and let cool slightly.
  4. Assemble the pie: Preheat oven to 400°F (200°C). Divide the chilled dough into two parts (about 2/3 and 1/3). Roll out the larger portion on a floured surface into a 12-inch circle. Transfer to pie dish, pressing gently to fit. Pour in the filling. Roll out remaining dough into smaller circle for top crust. Place over filling. Trim excess dough and crimp edges to seal. Cut slits in top for steam to escape. Brush crust with beaten egg.
  5. Bake: Place pie on baking sheet and bake for 30-35 minutes until crust is golden brown and filling is bubbly. Cover edges with foil if browning too quickly. Let pie rest for 10-15 minutes before serving.

Notes

Chill dough properly to achieve flaky crust. Use cold butter chunks. Let filling cool slightly before assembling to avoid soggy crust. Use egg wash for golden crust. Cover edges with foil if browning too fast. For gluten-free crust, substitute with gluten-free flour blend containing xanthan gum. For dairy-free, use coconut oil and plant-based milk. Avoid microwaving leftovers to keep crust crisp.

Nutrition

Keywords: chicken pot pie, flaky crust, comfort food, easy chicken pie, homemade pot pie, cozy dinner, savory pie

Find it online: https://evabake.com/cozy-chicken-pot-pie-recipe-5-easy-steps-for-flaky-crust-perfection/