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Chicken Pot Pie

Chicken Pot Pie

This Homemade Chicken Pot Pie features a golden, flaky butter crust surrounding a creamy filling of tender chicken, fresh vegetables, and savory herbs. Made from scratch but with smart shortcuts available, it transforms basic ingredients into the ultimate comfort food that's perfect for Sunday dinners or special occasions.
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Prep Time 45 minutes
Cook Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 6

Equipment

  • 9-inch pie dish or 2-quart baking dish
  • Large skillet or Dutch oven
  • Rolling Pin
  • Mixing bowls
  • Measuring cups and spoons
  • Pastry brush
  • Knife and cutting board
  • Food processor (optional for crust)

Ingredients
  

For the Crust

  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup 2 sticks cold unsalted butter, cubed
  • ⅓ to ½ cup ice water
  • 1 egg beaten (for egg wash)

For the Filling

  • 3 cups cooked chicken shredded or diced (rotisserie chicken works great here!)
  • 4 tablespoons unsalted butter
  • 1 large onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 potato peeled and diced into ½-inch cubes (optional but delicious)
  • 8 oz mushrooms sliced (optional)
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream or whole milk for a lighter version
  • ½ cup frozen peas
  • 2 tablespoons fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon fresh sage chopped (or ½ teaspoon dried)
  • 2 tablespoons fresh parsley chopped
  • ¼ teaspoon nutmeg freshly grated if possible
  • ½ teaspoon black pepper
  • Salt to taste

Instructions
 

For the Crust

  • Mix the dry ingredients. In a large bowl or food processor, combine flour, salt, and sugar. Pulse or whisk to combine.
  • Cut in the butter. Add cold cubed butter to the flour mixture. Pulse in food processor or use a pastry cutter/two knives to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Cold butter = flaky crust, so don't let it warm up!
  • Add water gradually. Drizzle in ice water, 1 tablespoon at a time, mixing until the dough just comes together. You might not need all the water! The dough should hold together when squeezed but not be sticky.
  • Rest the dough. Divide the dough in half, form into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting time is non-negotiable – it prevents tough crust!

For the Filling

  • Create your flavor base. In a large skillet or Dutch oven, melt butter over medium heat. Add onions, carrots, celery, and potato (if using) and cook until softened, about 8 minutes. Add mushrooms (if using) and cook until they release their moisture, about 5 minutes more.
  • Add aromatics. Stir in garlic and cook until fragrant, about 30 seconds. Your kitchen should smell amazing at this point!
  • Make the roux. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This step is crucial for a smooth, not gloppy, sauce.
  • Create the sauce. Gradually add chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
  • Enrich and season. Stir in the heavy cream, followed by the cooked chicken, frozen peas, thyme, sage, parsley, nutmeg, pepper, and salt to taste. The filling should be moist but not soupy – it will thicken more as it bakes.
  • Cool slightly. Remove from heat and let cool for about 10 minutes. Hot filling = soggy bottom crust. Nobody wants that!

Assembly and Baking

  • Preheat your oven to 375°F (190°C).
  • Roll out the crusts. On a floured surface, roll out one disk of dough to about 12 inches in diameter (slightly larger than your pie dish). Transfer to your pie dish, pressing gently into the bottom and sides with about ½ inch hanging over the edge.
  • Add filling. Pour the cooled filling into the crust-lined dish, mounding slightly in the center.
  • Add the top crust. Roll out the second disk of dough to the same size. Place it over the filling. Trim excess dough, then fold the edges of the top crust under the edges of the bottom crust and crimp to seal. Cut 4-5 slits in the top to allow steam to escape. Alternatively, get creative with decorative cutouts using extra dough!
  • Apply egg wash. Brush the top crust with beaten egg for that gorgeous golden brown finish. Sprinkle with flaky salt if you're feeling fancy.
  • Bake to golden perfection. Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, until the crust is deeply golden and the filling is bubbling through the slits. If the crust starts browning too quickly, tent with foil.
  • Rest before serving. This is the hardest part! Allow the pie to rest for 15 minutes before cutting. This helps the filling set and prevents a flood of sauce when you cut into it.

Notes

  • Shortcut option: Not up for making crust from scratch? Use refrigerated pie crusts! They're not quite as good as homemade, but still leagues better than frozen pot pies.
  • For extra flavor, add a splash of white wine or a squeeze of lemon juice to the filling.
  • Make-ahead magic: The filling can be made 1-2 days ahead and refrigerated. The dough can be made up to 3 days ahead, or frozen for up to 3 months.
  • For a prettier top crust, brush with egg wash and sprinkle with flaky sea salt and fresh thyme leaves before baking.