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Flaky Homemade Chicken Pot Pie Recipe with 5 Tips for Creamy Filling

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A comforting homemade chicken pot pie with a flaky crust and creamy filling, perfect for busy weeknights or cozy dinners. This recipe uses simple ingredients and includes tips for a perfectly creamy filling and flaky crust.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 6–8 tablespoons ice water
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix, thawed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • ½ cup whole milk
  • ½ cup cottage cheese, blended smooth
  • Salt and black pepper to taste
  • 1 teaspoon dried thyme
  • 1 egg, beaten (for brushing)

Instructions

  1. Make the crust dough: In a large bowl, whisk together 2 ½ cups flour and ½ teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs (about pea-sized pieces). Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overmixing. Form dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: Melt 3 tablespoons butter in a skillet over medium heat. Add chopped onion and garlic; cook until softened and fragrant, about 5 minutes. Stir in 3 tablespoons flour and cook for 1-2 minutes to make a roux.
  3. Add liquids: Gradually whisk in 2 cups chicken broth and ½ cup milk. Keep whisking until the sauce thickens and bubbles gently, about 5-7 minutes. If it gets too thick, add a splash more broth or milk.
  4. Mix in cottage cheese: Blend ½ cup cottage cheese until smooth. Stir it into the sauce for extra creaminess without heaviness.
  5. Add chicken and veggies: Fold in shredded chicken, thawed peas and carrots, thyme, salt, and pepper. Simmer for 2-3 minutes to meld flavors, then remove from heat.
  6. Roll out the dough: On a floured surface, roll out one dough disc to fit your 9-inch pie dish. Transfer it carefully, pressing into the edges. Pour the filling evenly into the crust-lined dish.
  7. Top the pie: Roll out the second dough disc and place it over the filling. Trim excess dough, then crimp edges to seal. Cut a few small slits on top to vent steam.
  8. Egg wash and bake: Brush the top crust with beaten egg for a shiny, golden finish. Bake in a preheated 400°F (200°C) oven for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 25-30 minutes until crust is golden and filling bubbly.
  9. Cool before serving: Let the pie rest for 10-15 minutes to allow the filling to set.

Notes

Keep butter cold and cut into flour until pea-sized pieces remain for a flaky crust. Cook roux just long enough to remove raw flour taste but not brown it. Add liquids slowly while whisking to avoid lumps. Blend cottage cheese smooth before adding for creaminess without heaviness. Vent the crust with slits to prevent sogginess. Let pie rest before slicing to allow filling to set. Cover crust edges with foil if browning too fast. If filling is too runny, add more flour to roux next time or bake uncovered longer.

Nutrition

Keywords: chicken pot pie, homemade pot pie, flaky crust, creamy filling, comfort food, easy dinner, weeknight meal

Find it online: https://junomeals.com/flaky-homemade-chicken-pot-pie-recipe-with-5-tips-for-creamy-filling/