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Homemade Chicken Pot Pie with Flaky Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 99 reviews
  • Author: Villerius
  • Prep Time: 2 hr 50 min
  • Cook Time: 35 min
  • Total Time: 3 hr 25 min
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Double Crust Chicken Pot Pie is a comforting, hearty dish perfect for cold weather. Featuring tender chicken, fresh vegetables, and a creamy homemade gravy all encased in a flaky, buttery double pie crust, it delivers a classic and satisfying meal. The recipe includes making your own pie crusts or using all-butter crusts, with simple instructions for preparing the filling and baking to golden perfection. Ideal for family dinners and excellent for leftovers, this pot pie balances rich flavors and textures for a timeless home-cooked favorite.

Ingredients

Scale

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust (makes 2 crusts, 1 bottom and 1 top)

Filling

  • 1 pound (450g) skinless boneless chicken breast or thighs, cubed
  • 1 cup (about 130g) sliced carrots (about 2 carrots)
  • 1/2 cup (about 40g) sliced celery
  • 1/3 cup (5 Tbsp; 71g) unsalted butter
  • 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
  • 1 teaspoon minced garlic
  • 1/3 cup (41g) all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme leaves
  • 1 and 3/4 cups (420ml) chicken broth/stock (recommend reduced sodium)
  • 2/3 cup (160ml) half-and-half*
  • 1 cup (125g) frozen peas

Egg Wash

  • 1 large egg beaten with 1 Tablespoon (15ml) milk

Optional

  • Sprigs of fresh thyme for garnish

Instructions

  1. Prepare Pie Crust: Prepare either homemade or all-butter pie crust recipe through step 5, including chilling for at least 2 hours. The pie crust recipe makes 2 crusts (one for bottom, one for top). It is recommended to make the dough the night before.
  2. Cook Chicken and Vegetables: In a large pot, combine cubed chicken, sliced carrots, and celery. Add enough water to cover, bring to a boil over medium-high heat, and boil for 10 minutes. Remove from heat, drain the liquid, and set the chicken and vegetables aside.
  3. Prepare Gravy: In a large skillet over medium heat, melt butter and add chopped onions and minced garlic. Cook, stirring occasionally, until onions turn translucent and butter begins to brown lightly. Whisk in flour, salt, pepper, thyme, chicken broth, and half-and-half. Continue cooking and whisking until smooth with no lumps, then simmer on medium-low heat for about 10 minutes or until the gravy thickens to a thick consistency. Adjust seasoning as desired. Remove from heat.
  4. Preheat Oven: Set oven temperature to 425°F (218°C).
  5. Roll Out Bottom Crust: On a floured surface, roll one chilled dough disc into a 12-inch diameter circle, turning about a quarter turn every few rolls. Place dough in a 9-inch deep pie dish, smooth and tuck with fingers, trim excess dough with knife or shears.
  6. Assemble Filling: Spoon the cooked chicken and vegetables into the crust. Evenly scatter frozen peas on top. Pour the prepared gravy over the filling, spreading evenly.
  7. Roll Out Top Crust: Roll out second dough disc similarly, cover the pie with it, trim excess edges, then crimp edges with a fork to seal. Cut a few small slits in top crust to allow steam to escape. Brush the crust and edges with egg wash using a pastry brush.
  8. Bake the Pie: Bake in preheated oven for 32–38 minutes or until the crust is golden brown. After 20 minutes, cover edges with foil or a pie crust shield to prevent over-browning.
  9. Cool and Serve: Remove the pie from the oven and cool at least 10 minutes before serving. Leftovers keep well for up to 5 days refrigerated and reheat nicely.

Notes

  • This pie is a perfect cold weather comfort food with a rich, thick filling and flaky crust.
  • Make pie crust the night before and chill well for best results.
  • Cover the crust edges partway through baking with foil or a crust shield to prevent burning.
  • Leftovers taste even better the next day as the filling thickens further.
  • Use reduced sodium chicken broth to control saltiness.
  • Optional fresh thyme sprigs make a wonderful garnish and add aroma.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.2g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 85mg

Find it online: https://emilyscook.com/homemade-chicken-pot-pie-with-flaky-crust-recipe/