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Chicken Pot Pie Recipe

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This Chicken Pot Pie features a buttery, flaky crust filled with tender chicken, hearty vegetables, and a creamy, savory sauce. Perfect for family dinners, this classic comfort food is made with homemade pie dough and packed with flavor from herbs like thyme and rosemary. Customize with your favorite veggies for an easy, delicious meal.

Ingredients

Scale
  • For the Pie Crust:
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
    • 1/4 to 1/2 cup ice water
    • Note: Store-bought pie crust can be used for convenience.
  • For the Chicken Filling:
    • 1 pound cooked chicken breast or thighs, shredded or cubed
    • 1/3 cup unsalted butter
    • 1/3 cup all-purpose flour
    • 2 cups chicken broth
    • 1 cup milk (whole or 2%)
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 2 medium carrots, peeled and diced
    • 1 cup frozen peas
    • 1 medium potato, diced (optional)
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • Salt and pepper to taste
    • 1 egg, beaten (for egg wash)

Instructions

  • Make the pie crust:
    • In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
    • Slowly add ice water, a tablespoon at a time, mixing until the dough just comes together.
    • Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Prepare the filling:
    • In a large skillet, melt butter over medium heat. Add diced onions, garlic, carrots, and potatoes (if using), and cook until vegetables are softened, about 5-7 minutes.
    • Stir in flour to make a roux and cook for 1-2 minutes.
    • Gradually whisk in chicken broth and milk, cooking until the sauce thickens.
    • Stir in shredded or cubed chicken, peas, thyme, rosemary, salt, and pepper. Remove from heat and let cool slightly.
  • Assemble the pie:
    • Preheat oven to 400°F (200°C).
    • Roll out one disk of dough on a lightly floured surface and fit it into a 9-inch pie dish.
    • Pour the chicken and vegetable filling into the pie crust.
    • Roll out the second disk of dough and place it over the filling. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
    • Brush the top crust with beaten egg.
  • Bake:
    • Bake the Chicken Pot Pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.

Notes

  • You can use store-bought pie dough for convenience.
  • For extra richness, add a splash of heavy cream to the filling.
  • Leftover turkey works well as a substitute for chicken in this recipe.

Nutrition

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