Classic Chicken Pot Pie Recipe
Introduction
Chicken pot pie is a comforting classic that combines tender chicken and vegetables in a creamy sauce, all encased in a flaky, buttery crust. This homemade version is perfect for warming up on a chilly evening and will quickly become a family favorite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold buttermilk
- 1-2 tablespoons cold water
- 1 large egg, beaten (for the egg wash)
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken or turkey
- 1 cup frozen peas
Instructions
- Step 1: Make the pie crust by combining the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Transfer the mixture onto a clean surface and use a rolling pin to roll the butter into thin sheets, incorporating it into the flour. Use a bench scraper to lift and gather the mixture as needed, continuing until the mixture is very flaky. Return it to the bowl and chill in the freezer for 15 minutes.
- Step 2: Remove the mixture from the freezer and add buttermilk. Stir with a spoon, then use your hands to bring the dough together into a ball. If too dry, add cold water one tablespoon at a time. Divide the dough into two disks, wrap in plastic, and refrigerate while preparing the filling.
- Step 3: For the filling, heat butter in a large skillet over medium-high heat. Add onion, carrots, celery, and garlic; cook until tender, stirring occasionally. Stir in flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream. Whisk continuously to remove lumps and simmer over medium-low for 10 minutes until thickened. Stir in shredded chicken and frozen peas. Remove from heat.
- Step 4: Preheat the oven to 400°F (200°C).
- Step 5: On a floured surface, roll out one dough disk to a 12-inch circle about 1/4 inch thick. Transfer to a 9-inch pie pan, patting smooth and trimming excess dough. Add the filling. Roll out the second dough disk and cover the pie. Trim overhang, seal edges by crimping with a fork or fingers, and cut slits in the top crust for steam. Brush the crust with beaten egg.
- Step 6: Bake for 45 minutes until the crust is golden brown. Use a pie crust shield if desired to protect edges from overbrowning. Let cool 10 minutes before slicing and serving.
Tips & Variations
- Use leftover roast chicken or turkey to save time on shredding and cooking fresh poultry.
- Add mushrooms or potatoes to the filling for extra vegetables and texture.
- For a shortcut, you can use store-bought pie crust, but homemade crust adds superior flakiness and flavor.
- Brush the crust with cream or milk instead of egg wash if you prefer a less shiny finish.
Storage
Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F until warmed through to maintain crispiness. You can also freeze the unbaked pie for up to 2 months; thaw overnight in the fridge before baking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken broth substitutes?
Yes, vegetable broth can be substituted for chicken broth if you prefer a lighter or vegetarian base. Just keep in mind the overall flavor may be milder.
How do I prevent the crust from getting soggy?
Blind baking the bottom crust for 10 minutes before adding the filling can help keep it crisp. Also, make sure the filling is not too watery before assembling the pie.
Print
Classic Chicken Pot Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This classic Chicken Pot Pie recipe features a flaky, buttery homemade crust filled with a creamy mixture of shredded chicken, fresh vegetables, and savory herbs. Perfectly baked until golden brown, this comforting dish is a hearty family favorite ideal for cozy dinners.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold buttermilk
- 1–2 tablespoons cold water
- 1 large egg, beaten (for egg wash)
Filling
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken or turkey
- 1 cup frozen peas
Instructions
- Make the pie crust: Combine flour, sugar, and salt in a large bowl. Add cubed butter and toss to coat. Transfer mixture onto a clean surface and use a rolling pin to roll the butter into thin sheets, mixing thoroughly with the flour. Use a bench scraper to gather mixture back into a pile. Continue until butter is incorporated and mixture is very flaky. Return to bowl and chill in freezer for 15 minutes.
- Form the dough: Remove chilled mixture and add buttermilk. Stir with a spoon, then knead with hands until dough forms a ball. If too dry, add cold water one tablespoon at a time. Divide dough in two, flatten into disks, wrap in plastic wrap, and refrigerate while making the filling.
- Prepare the filling: Heat butter in a large skillet over medium-high heat. Sauté onions, carrots, celery, and garlic until tender, stirring occasionally. Whisk in flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream until smooth. Simmer over medium-low for 10 minutes until thickened. Stir in shredded chicken and frozen peas. Remove from heat and set aside.
- Preheat oven: Set oven to 400°F (200°C).
- Assemble the pie: Roll out one dough disk on a floured surface into a 12-inch circle, about 1/4 inch thick. Transfer to a 9-inch pie pan, smoothing the crust and trimming excess dough. Fill with chicken filling. Roll out second dough disk and cover pie. Trim excess, seal edges by crimping, and cut slits in top crust for steam. Brush entire crust with beaten egg.
- Bake: Place pie in oven and bake for 45 minutes or until crust is golden brown, using a pie crust shield to prevent over-browning edges if desired. Cool pie for 10 minutes before slicing and serving.
Notes
- Use cold ingredients for the crust to ensure flakiness.
- Chilling the dough helps prevent shrinkage during baking.
- Feel free to substitute turkey for chicken or use leftover cooked poultry.
- Fresh herbs add brightness but dried herbs can be used in smaller quantities.
- To prevent over-browning, use a pie crust shield or foil around edges during baking.
- Allow the pie to cool slightly before serving to let the filling set.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken pot pie, homemade pie crust, comfort food, chicken dinner, savory pie, flaky crust, creamy chicken filling
