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Cozy Creamy Chicken Pot Pie with Flaky Crust

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A rich and creamy chicken pot pie with a flaky, tender crust made with cream cheese. This comforting dish comes together in under an hour and is perfect for cozy nights or feeding a crowd.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/4 cup dry sherry (optional)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 teaspoon sugar (for crust)
  • 1 cup cold unsalted butter, cut into small cubes (for crust)
  • 4 ounces cold cream cheese, cut into small cubes (for crust)
  • 1/4 cup ice water (for crust)
  • 1 tablespoon apple cider vinegar (for crust)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter and cream cheese cubes. Using a pastry cutter or fingertips, work the fats into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. In a small bowl, combine ice water and apple cider vinegar. Drizzle over flour mixture and stir with a fork until dough just comes together. Turn out onto a lightly floured surface, bring together into a disc, wrap in plastic wrap…
  2. Start the filling: While dough chills, melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened (about 5-6 minutes). Add garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in chicken broth while whisking continuously. Whisk until smooth and thickened (about 2-3 minutes). Pour in heavy cream and sherry, whisk again until combined.
  4. Add cooked chicken, frozen peas, dried thyme, and dried rosemary. Stir together and let simmer gently over low heat for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat.
  5. Preheat oven to 400°F (200°C). On a lightly floured surface, roll out chilled dough into a 12-inch circle about 1/4-inch thick. Drape over pot or baking dish, trim overhang to 1 inch, tuck edges under and crimp. Cut 4-5 slits in top for steam vents. Brush with egg wash.
  6. Place pot pie on a baking sheet and bake for 35-40 minutes until crust is deep golden brown and filling is bubbling. Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Keep butter and cream cheese very cold for the flakiest crust. Don’t overwork the dough. Use rotisserie chicken for convenience. Let the pot pie rest for 10 minutes before cutting to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and full-fat canned coconut milk.

Nutrition

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

Find it online: https://evabake.com/cozy-creamy-chicken-pot-pie-with-flaky-crust-best-easy-recipe/