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Cozy Homemade Chicken Pot Pie Recipe with Flaky Golden Crust

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A comforting chicken pot pie with tender chicken, sweet vegetables, and a buttery flaky crust that makes every bite a cozy hug on a plate.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 6–8 tablespoons ice-cold water
  • 1 teaspoon salt
  • 2 cups cooked and diced boneless, skinless chicken breasts or thighs
  • 1 cup diced carrots
  • ½ cup frozen peas, thawed
  • 2 celery stalks, diced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons unsalted butter (for sautéing veggies)
  • ¼ cup all-purpose flour (for thickening)
  • 1 ½ cups chicken broth (preferably low sodium)
  • ¾ cup whole milk or half-and-half
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add cold, cubed butter and mix with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  3. Shape dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a skillet, melt 4 tablespoons butter over medium heat. Add onions, carrots, and celery; cook 5-7 minutes until softened.
  5. Add garlic and cook for 1 minute until fragrant.
  6. Stir in ¼ cup flour and cook for 2 minutes, stirring constantly.
  7. Slowly whisk in chicken broth and milk; cook about 5 minutes until thickened and bubbling gently.
  8. Stir in cooked chicken, peas, dried thyme, salt, and pepper. Adjust seasoning and remove from heat; let cool slightly.
  9. Preheat oven to 400°F (200°C). Roll out one dough disk on floured surface to fit pie dish. Transfer to dish and press into corners.
  10. Pour filling into crust-lined dish.
  11. Roll out second dough disk and place over filling. Trim excess dough and crimp edges to seal. Cut small slits in top crust for steam.
  12. Brush top crust with beaten egg for golden finish.
  13. Bake for 30-35 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  14. Let pie rest 10 minutes before slicing and serving.

Notes

Keep butter and water ice cold for a flaky crust. Do not overwork dough to avoid toughness. Chill dough before rolling and after assembling pie. Use foil to protect edges from over-browning. If filling is too runny, cook longer before assembling. Patch dough cracks with water gently. Store leftovers refrigerated up to 3 days or freeze up to 3 months. Reheat in oven at 350°F for 15-20 minutes to maintain crust flakiness.

Nutrition

Keywords: chicken pot pie, homemade pot pie, flaky crust, comfort food, easy chicken recipe, cozy dinner

Find it online: https://junomeals.com/cozy-homemade-chicken-pot-pie-recipe-with-flaky-golden-crust-easy-steps/