Chicken Pot Pie With Flaky Crust

Name: Chicken Pot Pie With Flaky Crust
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1/2 cup onion, chopped; 1/4 cup celery, diced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1/2 cup milk; 1 teaspoon thyme; Salt and pepper to taste; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, chilled and diced; 6 to 8 tablespoons ice water

Highlighted under: Comfort Recipes

I love making Chicken Pot Pie with Flaky Crust because it evokes a sense of home and comfort. This dish has a rich history in my family, often served during chilly evenings. The combination of tender chicken, fresh vegetables, and savory gravy, all enveloped in a flaky crust, is simply irresistible. Each bite transports me back to my childhood, where aroma filled the kitchen, and laughter filled the air. It’s not just a meal; it’s an experience that warms the heart and satisfies the soul.

Created by

Juniper Hale

Last updated on 2026-01-24T13:31:35.454Z

When I first learned to make Chicken Pot Pie, it was a family recipe that had been passed down for generations. I remember the satisfying crunch of the flaky crust and the delightful aroma of the chicken and veggies cooking together. I found that using a mix of fresh herbs elevates the flavor wonderfully, giving each bite a burst of freshness that sets my pot pie apart.

One trick I learned is to let the filling cool slightly before adding it to the crust. This prevents the bottom from becoming soggy and ensures the crust stays perfectly flaky. Everyone always asks for seconds, and I’ve even converted a few skeptics into fans of this comforting classic!

        Why You Will Love This Recipe
        Aromatic herbs enhance the flavor profile deliciously
Flaky, buttery crust that is easy to make at home
Packed with tender chicken and hearty vegetables

      

Understanding the Filling

The filling of your Chicken Pot Pie is what truly sets it apart. The combination of tender chicken and a medley of vegetables not only adds nutritional value but also creates a symphony of flavors. I recommend using rotisserie chicken for convenience; it saves time and enhances the richness of the dish with its inherent seasoning. For a heartier texture, finely dice the potatoes and carrots to ensure they cook evenly and maintain a slight bite.

In addition to traditional ingredients, consider experimenting with herbs like rosemary or rosemary instead of thyme for a different flavor profile. Fresh herbs can elevate the filling's aroma and taste, giving it a unique twist. Use frozen peas to save on prep time, but avoid overcooking them. They should retain their vibrant color and a gentle pop when bitten into, contributing freshness to each mouthful.

Perfecting the Crust

Achieving the perfect flaky crust requires a balance between not overworking the dough and ensuring you incorporate enough cold butter. When incorporating butter, aim for pea-sized pieces; this will help the crust become light and airy as it bakes. The ice water should be added gradually; stop as soon as the dough holds together. If your dough feels too dry, add an extra tablespoon of ice water at a time until it reaches the desired consistency.

Chilling the dough is crucial—not just to shape it easily but to allow the gluten to relax, which results in a tender crust. I recommend rolling out the dough quickly after chilling; if it gets too warm, put it back in the fridge for another 15 minutes to prevent it from becoming sticky. Properly sealing the edges of the crust will keep the delicious filling contained and prevent any potential leaks during baking.

Ingredients

Gather these ingredients to create a delicious Chicken Pot Pie:

For the Filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup potatoes, diced
1/2 cup onion, chopped
1/4 cup celery, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk
1 teaspoon thyme
Salt and pepper to taste

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water

Once you have all your ingredients ready, you’re all set to make this comforting dish!

Instructions

Here’s how to prepare your Chicken Pot Pie:

Prepare the Filling

In a large skillet, melt the butter over medium heat. Add the onions and celery, sautéing until softened. Stir in the carrots and potatoes, cooking for about 5 minutes. Sprinkle flour over the vegetables and stir to coat. Gradually add chicken broth and milk, stirring until the mixture thickens. Add the shredded chicken, peas, thyme, salt, and pepper. Remove from heat and let cool.

Make the Crust

In a bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Pie

Preheat the oven to 425°F (220°C). Roll out one disc of dough to fit a pie pan. Pour in the filling, then roll out the second disc and place it on top. Seal the edges, cut slits in the top crust for steam, and brush with an egg wash (optional).

Bake the Pie

Bake in preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Enjoy this warm and comforting Chicken Pot Pie with Flaky Crust!

Pro Tips

For an extra kick of flavor, try adding a splash of white wine to the filling. You can also use store-bought rotisserie chicken for a quicker option.

Make-Ahead Tips

If you're looking to save time on busy days, prepare the filling a day in advance and store it in an airtight container in the fridge. This not only helps meld the flavors but also makes the pie assembly a breeze. Just remember to let the filling cool completely before refrigerating to avoid condensation, which could make the filling watery.

The crust can also be made ahead of time and frozen for later use. Wrap the discs tightly in plastic wrap and place them in a freezer-safe bag, where they can last for up to three months. Thaw overnight in the fridge before rolling it out, ensuring that you achieve the best texture.

Serving and Pairing Suggestions

Chicken Pot Pie is a comfort food classic that pairs beautifully with a simple green salad or some roasted vegetables on the side. The crispness of fresh green beans or a mixed salad with a tangy vinaigrette can balance the richness of the pie. If you want to elevate your meal, serve it with homemade garlic bread for a complete experience.

For a more festive twist, consider topping the pie with a sprinkle of fresh parsley or thyme before serving. It adds a lovely pop of color and a burst of fresh flavor that complements the filling. This recipe also adapts well to individual servings; you can bake it in ramekins for a charming presentation, perfect for gatherings.

Questions About Recipes

→ Can I use frozen vegetables for the filling?

Yes, frozen vegetables can be used; just make sure to thaw and drain them before adding to the filling.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and keep it in the refrigerator until you are ready to assemble and bake the pie.

→ What can I substitute for chicken?

Feel free to use cooked turkey, or even a mix of mushrooms and lentils for a vegetarian option.