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
