Go Back
Creating the filling for your chicken pot pie is a crucial step that sets the foundation for flavor and texture. Start by heating a large skillet over medium heat and adding a tablespoon of olive oil or butter. Once hot, add the diced onions, carrots, and celery. These aromatic vegetables not only create a flavor base but also contribute to the overall texture of your filling. Sauté the vegetables for about 5-7 minutes until they become tender and slightly caramelized. This caramelization process enhances their natural sweetness and adds depth to your dish.

Savory Chicken Pot Pie with Flaky Crust

Indulge in the warmth of home with this savory chicken pot pie recipe, a beloved classic that embodies comfort food. Featuring tender chicken, vibrant vegetables, and a creamy sauce tucked under a golden flaky crust, this dish promises satisfaction in every bite. Perfect for cozy evenings or family gatherings, learn how to create a delicious filling and the ideal crust that will elevate your culinary skills. Discover the joy of cooking and sharing this heartwarming meal.
Print Recipe Pin Recipe

Ingredients
  

For the Filling:

2 cups cooked chicken, diced into bite-sized pieces

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, peeled and diced

1/2 cup celery, diced

1 small onion, finely chopped

3 cloves garlic, minced

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken broth (low-sodium recommended)

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the Flaky Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, cold and cubed

6-8 tablespoons ice water

1 egg, for egg wash

Instructions
 

Prepare the Crust: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into two discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour to chill.

    Cook the Filling: In a large skillet over medium heat, melt the butter. Once melted, add the chopped onions, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender. Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle in the flour and continue cooking, stirring constantly, for 1-2 minutes. Slowly whisk in the chicken broth, bringing the mixture to a gentle simmer. Stir in the heavy cream, diced chicken, potatoes, peas, thyme, rosemary, and season with salt and pepper to taste. Cook until the filling thickens, then remove from heat and let it cool slightly.

      Preheat the Oven: Set your oven to preheat at 425°F (220°C).

        Roll Out the Dough: On a lightly floured surface, roll out one of the dough discs to fit your pie dish, approximately 12 inches in diameter. Carefully place the rolled dough into the pie dish, gently pressing it into the bottom and up the sides.

          Assemble the Pie: Pour the cooled chicken filling into the prepared crust, spreading it evenly. Roll out the second disc of dough and place it over the filling. Seal the edges by crimping with a fork or pinching with your fingers. Cut several slits in the top crust to allow steam to escape during baking.

            Brush with Egg Wash: In a small bowl, beat the egg and use a pastry brush to coat the top crust evenly, giving it a beautiful golden finish while baking.

              Bake: Place the pot pie on a baking sheet to catch any drips as it bakes. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

                Cool and Serve: Allow the pot pie to cool for about 10-15 minutes before slicing. This resting time helps the filling set a little, making it easier to serve. Dish out generous slices and enjoy your cozy comfort meal!

                  Prep Time: 1 hour | Total Time: 2 hours | Servings: 6

                    Presentation Tips: Serve the pot pie directly from the dish or plated individually. Garnish with fresh herbs like parsley or thyme for a pop of color and added flavor. Consider pairing with a simple green salad for a well-rounded meal.