Go Back
Chicken Pot Pie is a beloved comfort food that has warmed hearts and homes for generations. This hearty dish, with its creamy filling and flaky crust, is the epitome of home-cooked goodness. While there are many store-bought options available, nothing beats the flavor and health benefits of making it from scratch.

Homestyle Chicken Pot Pie with Flaky Crust

Gather your loved ones for a delightful spring-inspired Homestyle Chicken Pot Pie with Flaky Crust, perfect for Easter brunch or cozy weeknight dinners. This recipe features a creamy, savory filling brimming with tender chicken and vibrant vegetables, all wrapped in a buttery, flaky crust that will make your heart sing. It's a comforting dish that brings warmth to any table. Try it tonight and create memories with every bite!
Print Recipe Pin Recipe

Ingredients
  

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup carrots, diced

1 cup peas (fresh or frozen)

1/2 cup celery, diced

1/3 cup onion, finely diced

1/4 cup unsalted butter

1/3 cup all-purpose flour

1 3/4 cups chicken broth

1 cup whole milk

1 teaspoon dried thyme

1/2 teaspoon garlic powder

Salt and freshly ground pepper, to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, cold and cubed

6-8 tablespoons ice-cold water

1 egg (for egg wash)

Instructions
 

Make the Flaky Crust:

    - In a large mixing bowl, combine the all-purpose flour and salt, whisking together until evenly mixed.

      - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs, with small bits of butter still visible for flakiness.

        - Gradually add 6 tablespoons of ice-cold water, stirring gently until the dough begins to come together. If the dough seems dry, add more water, one tablespoon at a time, until it holds together but is not sticky.

          - Divide the dough in half and shape each portion into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour to chill.

            Prepare the Filling:

              - In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, celery, and carrots, cooking until they soften, approximately 5-7 minutes.

                - Sprinkle the flour over the sautéed vegetables and stir well to incorporate. Cook for 1 additional minute, stirring constantly.

                  - Slowly whisk in the chicken broth and milk, ensuring a smooth mixture without lumps. Continue to cook, stirring frequently, until the filling thickens, about 5-8 minutes.

                    - Stir in the shredded chicken, peas, thyme, garlic powder, and season generously with salt and pepper. Mix well, then remove from heat and set aside to cool slightly.

                      Preheat the Oven:

                        - Preheat your oven to 425°F (220°C).

                          Assemble the Pot Pie:

                            - On a floured surface, roll out one disc of dough to fit your 9-inch pie dish. Carefully place the rolled-out dough into the dish, trimming any excess that hangs over the edges.

                              - Pour the filling into the pie crust, spreading it evenly.

                                - Roll out the second disc of dough and lay it over the filling. Trim any excess dough and pinch the edges together to seal the crust. Cut several slits in the top crust to allow steam to escape during baking.

                                  - Brush the surface of the crust with a beaten egg for a rich, golden finish.

                                    Bake:

                                      - Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.

                                        - Once baked, remove from the oven and let it cool for about 10 minutes before slicing.

                                          Serve:

                                            - Cut the pot pie into wedges and serve warm, enjoying the delightful combination of flaky crust and hearty filling!

                                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings

                                                - Serving suggestion: For an appealing presentation, serve the pot pie with a side of mixed greens or a light salad to balance the richness of the dish.