Print

Best Homemade Chicken Pot Pie with Flaky Butter Crust

chicken pot pie - featured image
Print Recipe

This chicken pot pie features a flaky butter crust and a creamy filling loaded with tender chicken, carrots, and peas. It’s a comforting, budget-friendly family meal that’s kid-approved and perfect for rainy days.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into small cubes
  • 6–8 tablespoons ice water
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk (or 2%)
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas (no need to thaw)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • ½ teaspoon dried rosemary, crushed
  • Salt and black pepper, to taste
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the butter crust: In a large mixing bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add cold butter cubes. Using a pastry cutter or fingertips, work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces. Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until it just comes together. Add more water if needed. Turn dough out onto a floured surface, divide in half, shape into discs, wrap in plastic wrap, and refrigerate for at …
  2. Cook the vegetables: In a large skillet, melt 3 tablespoons butter over medium heat. Add diced onion, carrots, and celery. Cook for 6-8 minutes until softened. Add minced garlic and cook for 1 minute.
  3. Make the creamy sauce: Sprinkle ⅓ cup flour over the vegetables and stir constantly for 2 minutes. Slowly pour in chicken broth while whisking continuously. Add milk and whisk. Bring to a gentle simmer until thickened.
  4. Add chicken and seasonings: Stir in shredded chicken, frozen peas, dried thyme, and crushed rosemary. Simmer for 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  5. Assemble the pie: Preheat oven to 400°F (200°C). Place a baking sheet on the middle rack. Roll out one disc of dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish. Pour filling into crust. Roll out second disc and place on top. Pinch edges to seal, cut slits in top, and brush with egg wash.
  6. Bake: Place pie dish on preheated baking sheet. Bake for 35-40 minutes until crust is deep golden brown and filling is bubbling. If edges brown too quickly, cover with foil. Let cool on a wire rack for at least 15 minutes before serving.

Notes

Keep butter as cold as possible for a flaky crust. Let filling cool before adding to crust to prevent a soggy bottom. Use a baking sheet to catch any drips. For best results, let pie rest 15 minutes before serving.

Nutrition

Keywords: chicken pot pie, homemade pot pie, flaky butter crust, comfort food, family dinner, easy chicken pot pie

Find it online: https://morselora.com/best-homemade-chicken-pot-pie-with-flaky-butter-crust/