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Cozy Chicken Pot Pie Recipe Easy Homemade Flaky Golden Crust

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A comforting chicken pot pie with a flaky golden crust and creamy filling, perfect for cozy evenings and family dinners. This recipe uses simple pantry staples and fresh ingredients for a quick and easy homemade meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great for convenience)
  • 1 cup carrots, diced
  • 1 cup frozen peas, thawed
  • 1/2 cup celery, diced
  • 1/3 cup unsalted butter (for filling)
  • 1/3 cup all-purpose flour (to thicken the sauce; use gluten-free flour for GF option)
  • 1 3/4 cups chicken broth (preferably low sodium)
  • 2/3 cup whole milk (or substitute with almond milk for dairy-free)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, finely chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 1/4 cups all-purpose flour (for crust; can swap half with whole wheat for nuttier flavor)
  • 1/2 teaspoon salt (for crust)
  • 1/2 cup cold unsalted butter, cut into cubes (for crust)
  • 3–4 tablespoons ice water (for crust)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the Pie Dough: In a medium bowl, whisk together 1 1/4 cups flour and 1/2 teaspoon salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add 3 tablespoons of ice water, stirring with a fork until dough holds together when pressed. Add more water if needed, but don’t overwork the dough. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Filling: While the dough chills, melt butter in a large skillet over medium heat. Add chopped onion, celery, and carrots; cook until softened, about 5-6 minutes. Stir in garlic and thyme, cooking for another minute until fragrant.
  3. Make the Sauce: Sprinkle flour over the veggies, stirring constantly for 2 minutes to cook out the raw taste. Slowly pour in chicken broth while whisking to avoid lumps. Add the milk and continue to cook until the sauce thickens and bubbles gently, about 4-5 minutes. Season with salt and pepper.
  4. Add Chicken and Peas: Stir in cooked chicken and peas. Mix well and cook for an additional 2 minutes. Remove from heat and let cool slightly.
  5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter, roughly 1/8 inch thick. Transfer to the pie dish, gently pressing it to fit the bottom and sides.
  6. Fill the Pie: Pour the cooled chicken mixture into the crust-lined dish, spreading evenly.
  7. Top Crust: Roll out any remaining dough for the top crust (or make a lattice pattern if desired). Place over the filling and trim excess edges. Press edges to seal and cut small slits in the top crust to allow steam to escape.
  8. Apply Egg Wash: Brush the beaten egg over the top crust to achieve a golden shine.
  9. Bake: Place the pie on a baking sheet and bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the crust is golden brown and filling bubbles around the edges.
  10. Cool and Serve: Let the pot pie rest for 10-15 minutes before slicing to help the filling set.

Notes

Keep butter and water cold for a flaky crust. Let filling cool before adding to crust to prevent sogginess. If crust browns too quickly, cover with foil halfway through baking. Dough should not be overworked to avoid toughness. Store leftovers in fridge up to 3 days; reheat in oven to keep crust crisp. Freeze baked pie wrapped well for up to 2 months.

Nutrition

Keywords: chicken pot pie, comfort food, flaky crust, homemade pie, easy dinner, cozy meal, creamy filling

Find it online: https://emmaoven.com/cozy-chicken-pot-pie-recipe-easy-homemade-flaky-golden-crust/