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Chicken Pot Pie Recipe Easy Homemade Cozy with Ultimate Flaky Crust

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A cozy homemade chicken pot pie featuring a rich, creamy filling and an ultimate flaky crust, perfect for comforting dinners and easy to make from scratch.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (preferably low sodium)
  • 1 cup whole milk (or almond/oat milk as substitute)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 cup (2 sticks) unsalted butter, cold and cubed (for crust)
  • 1/4 to 1/2 cup ice water (added gradually for crust)

Instructions

  1. Make the crust dough: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Using a pastry cutter or two knives, cut in the cold, cubed butter until the mixture resembles coarse crumbs with pea-sized bits of butter. Gradually add ice water, starting with 1/4 cup, mixing gently with a fork until dough just holds together. Avoid overworking to keep the crust flaky. Form dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: In a large skillet over medium heat, melt 4 tablespoons butter. Add chopped onion, carrots, and celery; cook for 5-7 minutes, stirring occasionally, until softened. Stir in garlic and cook for another minute until fragrant.
  3. Thicken the sauce: Sprinkle 1/3 cup flour over the veggies and stir continuously for 2 minutes to cook off the raw flour taste. Slowly whisk in 2 cups chicken broth and 1 cup milk. Bring to a gentle simmer, stirring constantly, until thickened (about 5 minutes). The sauce should coat the back of a spoon.
  4. Add chicken and seasoning: Stir in cooked chicken, frozen peas, thyme, salt, and pepper. Cook for 2-3 minutes until heated through. Remove from heat and let cool slightly to prevent soggy crust.
  5. Roll out the dough: On a lightly floured surface, roll out one dough disc to fit a 9-inch pie dish, leaving a bit of overhang. Transfer to the dish and gently press into place.
  6. Fill the pie: Pour the cooled chicken filling evenly into the crust-lined dish.
  7. Top crust: Roll out the second dough disc and place it over the filling. Trim excess dough, pinch edges to seal, and crimp decoratively if desired. Cut a few small slits in the top crust to vent steam.
  8. Bake: Preheat oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips. Bake for 30 minutes, then reduce heat to 350°F (175°C) and bake another 25-30 minutes until crust is golden and filling is bubbly. Cover edges with foil if they brown too fast.
  9. Rest and serve: Let the pie cool for 10-15 minutes before slicing to help the filling set. Serve warm.

Notes

Keep butter and water cold for flaky crust. Avoid overmixing dough to prevent toughness. Let filling cool before assembling to avoid soggy crust. Use foil to protect crust edges if browning too fast. Vent top crust to release steam. Can substitute almond flour for gluten-free crust and coconut oil for dairy-free crust. Filling can be made ahead and refrigerated.

Nutrition

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

Find it online: https://leilameals.com/chicken-pot-pie-recipe-easy-homemade-cozy-with-ultimate-flaky-crust/