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Creamy Chicken Pot Pie Recipe with Flaky Buttery Crust

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A comforting creamy chicken pot pie with a flaky, buttery homemade crust and a savory, thick filling made with chicken and fresh vegetables. Perfect for cozy dinners and easy enough for weeknight meals.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tablespoons (90-120ml) ice-cold water
  • 3 cups (450g) cooked chicken breast or rotisserie chicken, shredded or diced
  • 1 cup (130g) carrots, diced
  • 1 cup (120g) celery stalks, diced
  • ½ cup (75g) frozen peas
  • 1 medium (150g) yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ⅓ cup (75g) unsalted butter (use dairy-free butter if needed)
  • ⅓ cup (40g) all-purpose flour
  • 2 ½ cups (600ml) chicken broth, preferably low sodium
  • 1 cup (240ml) whole milk or half-and-half
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Make the pie crust: In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add cold, cubed butter and cut into flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized bits (about 8 minutes).
  2. Slowly add ice-cold water, 1 tablespoon at a time, mixing gently with a fork until dough just comes together. Form dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the filling: In a large skillet, melt ⅓ cup butter over medium heat. Add diced onions, carrots, and celery; cook until tender but not browned, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Sprinkle ⅓ cup flour over veggies and stir constantly for 2 minutes to cook the flour and make a roux. Slowly whisk in 2 ½ cups chicken broth and 1 cup milk, stirring until sauce thickens, about 5 minutes.
  5. Add shredded chicken, frozen peas, dried thyme, salt, and pepper. Cook for 2-3 minutes to heat through and blend flavors. Stir in fresh parsley if using. Remove from heat and set aside.
  6. Assemble the pie: Preheat oven to 400°F (200°C). Roll out one dough disc on a lightly floured surface to fit pie plate. Transfer dough to plate, gently pressing it in. Pour filling evenly into crust.
  7. Roll out second dough disc and place over filling. Trim excess dough, pinch edges to seal, and cut small slits on top for steam to escape.
  8. Optional: Brush top crust with egg wash (1 beaten egg mixed with 1 tablespoon water) for a golden finish.
  9. Bake for 35-40 minutes, or until crust is golden brown and filling bubbles slightly at edges. Tent with foil if crust browns too quickly.
  10. Let pie rest for 10 minutes before serving to set the filling.

Notes

Keep butter and water cold for flaky crust. Do not overwork dough to avoid toughness. Cook roux properly to remove raw flour taste. Filling should be thick enough to coat the back of a spoon. Vent top crust with slits to prevent sogginess. Let pie rest after baking to set filling. For gluten-free, use gluten-free flour blend and cornstarch for thickening. Dairy-free butter can substitute unsalted butter.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, homemade pie crust, comfort food, flaky crust, easy chicken pot pie, savory pie, dinner recipe

Find it online: https://emmaoven.com/creamy-chicken-pot-pie-recipe-with-flaky-buttery-crust-easy-step-by-step-guide/