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Chicken Pot Pie

Chicken Pot Pie

A deeply comforting classic with a flaky, buttery homemade crust and a creamy, herb-infused chicken filling. This version builds flavor slowly for the richest, coziest pot pie—perfect for weeknights, gatherings, or anytime you need a warm, nostalgic meal.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

For the Crust
  • 3 cups all-purpose flour plus extra for dusting
  • 1 cup unsalted butter, chilled and diced into ½-inch cubes
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup ice-cold water (add gradually as needed)
For the Filling
  • 1/2 cup unsalted butter plus extra for greasing the dish
  • 1 medium yellow onion, finely minced
  • 2 large carrots, peeled and diced small
  • 3 garlic cloves, finely chopped
  • 1/2 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 4 boneless, skinless chicken breasts poached and cut into cubes (8 oz each)
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, finely chopped
  • 2 tsp fresh thyme, finely chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large egg, lightly beaten (for egg wash)
  • Flaky sea salt, for finishing

Method
 

  1. Place the flour and diced butter in separate bowls and freeze for 30 minutes. Cold ingredients help ensure maximum flakiness in the crust.
  2. In a food processor, pulse flour, baking powder, and salt. Add chilled butter and pulse to pea-sized pieces. With the motor running, drizzle in cold water until the dough begins to clump when pinched.
  3. Turn the dough onto a floured surface. Divide into two discs, wrap each in plastic, and chill for at least 30 minutes.
  4. In a large pot, melt butter over medium heat. Add onion and carrots; cook 10 minutes. Stir in garlic for 1 minute. Add flour and cook 3 minutes until lightly golden. Slowly whisk in broth and simmer 5 minutes until thickened.
  5. Remove from heat. Stir in cream, chicken, peas, parsley, and thyme. Season with salt and pepper. Let cool slightly.
  6. Preheat oven to 375°F (190°C). Roll one dough disc into a ¼-inch-thick circle and fit into a greased 9-inch deep-dish pie pan. Add the filling.
  7. Roll out second disc and place over filling. Trim edges, fold under, and crimp. Brush with egg wash, cut 4 slits, and sprinkle with flaky salt.
  8. Bake 45 minutes or until crust is deep golden brown. Let rest 15 minutes before slicing.

Notes

Let the filling cool before assembling to avoid a soggy crust. Chill the assembled pie for 10 minutes before baking for extra flakiness. Rotisserie chicken works as a shortcut.