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Classic Homemade Chicken Pot Pie with Flaky All-Butter Crust

A close-up cross-section of a rich chicken pot pie slice showing shredded chicken, vegetables, and creamy sauce under a golden flaky crust.
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Make the ultimate comfort food with this classic homemade chicken pot pie recipe. You get a rich, creamy filling packed with tender chicken and vegetables, all covered by a buttery, flaky all-butter crust. This is a family favorite that tastes much better than store-bought versions.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 6 to 8 tablespoons ice water
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the crust: In a large bowl, whisk together 2 cups of flour and 1 teaspoon of salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Cook the filling base: In a large skillet over medium heat, melt 1/2 cup butter. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Make the roux: Sprinkle 1/2 cup flour over the vegetables and stir constantly for 1 minute. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens.
  4. Finish the filling: Stir in the heavy cream, cooked chicken, thyme, pepper, and salt. Remove from heat and let the filling cool slightly while you roll out the crust.
  5. Assemble the pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough to fit the bottom of a 9-inch pie dish. Place the dough in the dish. Pour the cooled chicken filling over the bottom crust.
  6. Top the pie: Roll out the second disk of dough for the top crust. Place it over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg wash.
  7. Bake: Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool and serve: Let the chicken pot pie cool for at least 15 minutes before slicing and serving. This allows the filling to set.

Notes

  • For a shortcut, substitute the homemade crust with store-bought refrigerated pie crusts or use a biscuit topping instead of a top crust for a Chicken Pot Pie Casserole variation.
  • If you use rotisserie chicken, measure out 2 cups after shredding.
  • You can add 1/2 cup of frozen peas and corn mix along with the heavy cream for extra vegetables.

Nutrition

Find it online: https://daisyrecipe.com/classic-chicken-pot-pie-recipe/