Print

Homemade Chicken Pot Pie Recipe Easy Flaky Butter Crust Perfect Comfort Food

homemade chicken pot pie - featured image
Print Recipe

A comforting homemade chicken pot pie with a flaky butter crust, tender chicken, and a creamy vegetable filling. Perfect for cozy dinners and easy to make from scratch.

Ingredients

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

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add the cold cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  2. Sprinkle 6 tablespoons of ice water over the mixture a tablespoon at a time. Gently mix with a fork until the dough just begins to come together. Add 1-2 more tablespoons if needed, but do not overwork the dough.
  3. Shape the dough into two discs (one slightly larger for the bottom crust), wrap each in plastic wrap, and refrigerate for at least 30 minutes.
  4. While the dough chills, melt 4 tablespoons of butter in a saucepan over medium heat. Add chopped onions, carrots, and celery, cooking until softened (about 5-7 minutes). Stir in minced garlic and cook for another minute.
  5. Sprinkle ¼ cup flour over the veggies and stir for 2 minutes. Slowly whisk in 2 cups chicken broth and 1 cup milk. Keep stirring until the mixture thickens and bubbles gently. Add dried thyme, salt, and pepper to taste.
  6. Stir in the cooked chicken and frozen peas. Remove from heat and let the filling cool slightly (about 10 minutes).
  7. Lightly flour your work surface and roll out the larger dough disc into a 12-inch circle. Carefully transfer it to the pie dish, pressing it gently into the edges.
  8. Pour the filling into the crust. Roll out the second dough disc to about 10-inch diameter and place it over the filling. Trim excess dough and pinch the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
  9. Chill the assembled pie in the fridge for 15 minutes to firm up the crust.
  10. Preheat oven to 400°F (200°C). Place the pie on the middle rack and bake for 25 minutes. Then reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the crust is golden and filling is bubbly.
  11. Let the pot pie rest for 10-15 minutes before slicing and serving.

Notes

Keep butter ice cold for a flaky crust. Chill dough before rolling and after assembling the pie to prevent shrinking. Cover crust edges with foil if browning too quickly. Let pie rest before slicing for cleaner cuts. For gluten-free crust, substitute flour with almond or gluten-free blend. For dairy-free, use plant-based butter and coconut milk.

Nutrition

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

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