Description

This is the ultimate chicken pot pie made completely from scratch with a flaky, buttery crust and a rich, creamy filling. It’s the perfect comfort food for a cozy dinner, packed with deep, real flavor and simple, wholesome ingredients.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (226g) unsalted butter, very cold and cut into small cubes
½ cup (120ml) ice water, plus more if needed
1 ½ lbs (680g) boneless, skinless chicken breasts or thighs
4 tablespoons (56g) unsalted butter
1 large yellow onion, diced (about 1 ½ cups)
3 cloves garlic, minced
3 medium carrots, peeled and diced (about 1 cup)
2 stalks celery, diced (about ¾ cup)
1 cup (150g) frozen peas
⅓ cup (42g) all-purpose flour
2 cups (480ml) chicken broth
1 cup (240ml) whole milk or heavy cream
¼ cup (60ml) dry white wine (optional)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ teaspoon dried rosemary, crushed
Salt and freshly ground black pepper to taste
1 large egg, beaten with 1 tablespoon water

Instructions

Make the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining. Drizzle ½ cup of ice water over the flour mixture. Stir with a fork until the dough starts to come together. If it seems dry, add more ice water, one tablespoon at a time. Turn the dough out onto a lightly floured surface. Divide it in half, s…
Poach the chicken: Place the chicken in a medium saucepan and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a gentle simmer over medium heat. Reduce the heat to low and cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred or dice the chicken into bite-sized pieces. Reserve 1 cup of the poaching liquid to use la…
Make the filling: In a large skillet or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for one more minute until fragrant. Sprinkle the ⅓ cup of flour over the vegetables. Stir constantly for 1-2 minutes. Slowly pour in the chicken broth and milk (or cream), whisking constantly to prevent lump…
Assemble the pot pie: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips. On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about ⅛-inch thick. Gently transfer it to your 9-inch pie dish, letting the excess dough hang over the edges. Pour the warm chicken filling into the crust-lined dish. Roll out the second disc of dough to the same size. Place it on top of the filling. Trim the overhanging edges, leaving about a ½-inch o…
Bake: Place the assembled pie on the preheated baking sheet. Bake for 40-50 minutes, or until the crust is deep golden brown and the filling is bubbling up through the slits. If the edges of the crust are browning too quickly, loosely cover them with strips of aluminum foil or a pie shield halfway through baking. Let the pie cool on a wire rack for at least 15-20 minutes before slicing.

Notes

Keep everything cold for the crust. Don’t overwork the dough. Season the filling generously. Let the filling cool slightly before adding the top crust. Use a baking sheet to catch drips. Let the pie rest for 15-20 minutes before slicing for clean slices.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 520580
Sugar: 57
Sodium: 600800
Fat: 3238
Saturated Fat: 1822
Carbohydrates: 3540
Fiber: 34
Protein: 3238

Keywords: chicken pot pie, from scratch, comfort food, homemade pie crust, creamy chicken filling, easy dinner, family meal