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Homemade Chicken Pot Pie with a flaky crust, perfect for a comforting meal.

Easy Chicken Pot Pie

This chicken pot pie recipe delivers a comforting classic with a flaky crust and a creamy, flavorful filling. By pre-cooking the vegetables and controlling the liquid, you'll avoid a soggy bottom and achieve pot pie perfection. Perfect for a hearty dinner on a cozy night.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup ice water
  • 1 egg, beaten for egg wash
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1/2 cup frozen corn

Equipment

  • Large bowl
  • Pastry blender or food processor
  • Plastic wrap
  • Large pot or Dutch oven
  • whisk
  • Rolling Pin
  • Floured surface
  • 9-inch pie plate
  • measuring cups and spoons
  • Oven

Method
 

  1. In a large bowl, whisk together flour and salt.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Melt butter in a large pot or Dutch oven over medium heat.
  6. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  7. Stir in flour and cook for 1-2 minutes, stirring constantly.
  8. Gradually whisk in chicken broth until smooth.
  9. Stir in heavy cream, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5-7 minutes.
  10. Stir in cooked chicken, peas, and corn.
  11. Remove from heat.
  12. Preheat oven to 400°F (200°C).
  13. On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
  14. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
  15. Pour the chicken filling into the pie crust.
  16. Roll out the second disk of dough into a 12-inch circle. Cut slits in the top crust to allow steam to escape.
  17. Carefully place the top crust over the filling. Trim and crimp the edges to seal.
  18. Brush the top crust with beaten egg.
  19. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  20. Let cool for at least 15 minutes before serving.

Notes

For a flakier crust, ensure all ingredients are cold. You can also use a store-bought pie crust for convenience. Leftovers can be stored in the refrigerator for up to 3 days. For a richer flavor, use homemade chicken broth. Feel free to add other vegetables like potatoes or mushrooms to the filling.