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Chicken Pot Pie

A comforting homemade chicken pot pie filled with tender chicken, vibrant vegetables, and a creamy sauce, encased in a flaky crust.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 cups all-purpose flour The foundation of the pie crust, creating a flaky texture.
  • 1 tablespoon sugar Balances the flavors in the crust.
  • 1/2 teaspoon salt Enhances the overall flavor profile.
  • 1 cup cold unsalted butter Creates flakiness and richness in the crust.
  • 1/4 cup cold buttermilk Adds tenderness to the crust.
  • cold water cold water Helps bring the dough together if needed.
  • 1 large egg Used for a glossy egg wash on the crust.
For the Filling
  • 2 tablespoons unsalted butter Adds richness to the filling.
  • 1 cup diced onion Provides aromatic flavor.
  • 1 cup carrots Adds sweetness and color.
  • 1 cup celery Contributes freshness and crunch.
  • 2 cloves garlic Enhances flavor complexity.
  • 1/4 cup all-purpose flour Thickens the filling.
  • 1 teaspoon minced fresh thyme Offers a warm, earthy flavor.
  • 1 tablespoon minced fresh Italian parsley Adds brightness and color.
  • 2 cups chicken broth Forms the savory base of the filling.
  • 1/2 cup heavy cream Provides a rich, creamy consistency.
  • 2 cups shredded chicken or turkey The main protein source, making the dish filling.
  • 1 cup frozen peas Adds a pop of color and sweetness.

Method
 

Preparation
  1. Combine the flour, sugar, and salt in a large bowl.
  2. Add the cubed butter and toss to coat.
  3. Dump the mixture onto a clean surface and roll the butter into thin sheets using a rolling pin.
  4. Use a bench scraper to manage the dough while rolling.
  5. Chill the mixture for 15 minutes in the freezer.
  6. Remove from freezer and add the buttermilk.
  7. Mix the dough until it comes together into a ball.
  8. Divide the dough into two disks, wrap in plastic, and chill in the fridge.
Cooking
  1. Heat the butter in a large skillet over medium-high heat.
  2. Add onions, carrots, celery, and garlic, and cook until tender.
  3. Whisk in flour, salt, pepper, thyme, parsley, broth, and heavy cream.
  4. Simmer over medium-low heat for 10 minutes until thickened.
  5. Stir in shredded chicken or turkey and frozen peas, then remove from heat.
Assembling
  1. Preheat oven to 400 degrees F.
  2. Roll out one disk of dough into a 12-inch circle.
  3. Transfer dough to a 9-inch pie pan, trimming excess.
  4. Fill pie with the prepared filling.
  5. Roll out the second disk of dough and cover the pie.
  6. Trim and seal the edges, cutting slits into the top crust.
  7. Brush with egg wash.
  8. Bake for 45 minutes or until the crust is golden brown.
  9. Cool for 10 minutes, cut into slices, and serve.

Notes

To prevent a soggy bottom, let the filling cool before adding to the crust. Use very cold butter for the best crust texture.