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The Best Chicken Pot Pie Recipe

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3.9 from 8 reviews

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a creamy, savory chicken and vegetable filling. Tender shredded chicken, carrots, celery, peas, and fresh herbs are cooked in a rich sauce made with butter, cream, and chicken broth, then baked to golden perfection. Perfect comfort food for any season, this hearty pie serves a family-friendly 10 and will satisfy cravings for a warm, homemade meal.

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg, beaten (for egg wash)

Filling

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas

Instructions

  1. Make the Pie Crust: Combine the flour, sugar, and salt in a large bowl. Add the cubed cold butter and toss to coat. Transfer the mixture onto a clean surface and use a rolling pin to roll the butter into thin sheets incorporated with the flour. Use a bench scraper to gather the mixture back as necessary. Continue until all butter is incorporated and the mixture is very flaky. Return to a bowl and chill in the freezer for 15 minutes.
  2. Form the Dough: Remove the chilled mixture from the freezer and add the cold buttermilk. Stir with a spoon, then use your hands to bring the dough together into a ball. If too dry, add cold water one tablespoon at a time. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate while preparing the filling.
  3. Make the Filling: Heat butter in a large skillet over medium-high heat. Add onions, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream until smooth with no lumps. Simmer over medium-low heat for 10 minutes until thickened. Stir in shredded chicken and frozen peas. Remove from heat.
  4. Preheat Oven: Set the oven to 400°F (200°C).
  5. Assemble the Pie: Roll out one dough disk on a lightly floured surface into a 12-inch circle about 1/4 inch thick. Transfer to a 9-inch pie pan and smooth it out, trimming excess dough from edges. Fill with the prepared filling. Roll out the second dough disk and cover the pie. Trim edges and seal by crimping with a fork or fingers. Cut small slits in the top crust. Brush with beaten egg for a golden finish.
  6. Bake: Bake for 45 minutes or until the crust is golden brown. Optionally use a pie crust shield to protect the edges from over-browning. Let cool for 10 minutes before slicing and serving.

Notes

  • For easier rolling, chill dough well before shaping.
  • Use cooked leftover chicken or turkey for the filling to save time.
  • Fresh herbs like thyme and parsley add brightness but can be substituted with dried if needed (reduce quantity).
  • Ensure filling is thickened properly to prevent a soggy crust.
  • Egg wash helps achieve a shiny, golden crust.
  • You can freeze assembled pie before baking for up to one month; bake directly from frozen with extra baking time.
  • Cover pie edges or use a pie crust shield halfway through baking if edges brown too quickly.

Find it online: https://simpleplatter.com/the-best-chicken-pot-pie-recipe/