There’s nothing more comforting than a homemade Chicken Pot Pie, especially with a buttery, flaky crust you made from scratch. This recipe features tender chunks of chicken, a medley of vegetables, and a creamy filling, all encased in a golden homemade pie crust that takes the dish to the next level. Perfect for family dinners or special occasions, this pot pie is guaranteed to warm your heart and satisfy your taste buds.
Ingredients
For the Homemade Pie Crust (2 crusts):
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water (more if needed)
For the Chicken Pot Pie Filling:
- 2 cups cooked chicken, diced (rotisserie or leftover works great)
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg (for egg wash)
Equipment
- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- 9-inch pie dish
- Medium saucepan
- Measuring cups and spoons
Instructions
- Prepare the Pie Crust:
In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter (or food processor) to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. You may need more water. Split the dough into two balls, wrap each in plastic wrap, and refrigerate for at least 30 minutes. - Make the Filling:
In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another minute until fragrant. Stir in the flour and cook for 1–2 minutes to make a roux. - Add the Liquids:
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring to a simmer and cook for 5–6 minutes, stirring frequently, until the sauce thickens. - Combine with Chicken and Vegetables:
Add the cooked chicken, peas, carrots, thyme, salt, and pepper to the sauce. Stir until well combined. Remove from heat and set aside. - Assemble the Pie:
Preheat your oven to 375°F (190°C). Roll out one ball of pie dough on a floured surface into a 12-inch circle. Place it into a 9-inch pie dish, pressing it into the bottom and sides. Pour the chicken mixture into the crust. - Top the Pie:
Roll out the second ball of dough into a 12-inch circle and place it over the filling. Trim any excess dough and crimp the edges to seal the crust. Cut a few slits in the top crust to allow steam to escape. - Apply the Egg Wash:
Beat the egg and brush it over the top crust to create a golden, glossy finish. - Bake the Pie:
Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil. - Serve:
Let the pie rest for 10 minutes before slicing and serving. Enjoy!
Tips for Success
- For an even flakier crust, make sure your butter is very cold when making the dough.
- You can add other vegetables like corn, green beans, or potatoes to the filling for variety.
- To save time, you can use store-bought pie crust, though homemade crust adds extra flavor and texture.
- If you have leftover filling, you can freeze it and make a fresh crust at a later date.
This Chicken Pot Pie with homemade crust is the epitome of comfort food—creamy, hearty, and full of flavor. The buttery, flaky crust paired with the savory chicken filling will make this dish a family favorite. Whether you’re serving it for a special dinner or enjoying leftovers, this pot pie is sure to warm everyone up and leave them coming back for more!
Chicken Pot Pie with Homemade Crust Recipe
This Chicken Pot Pie with homemade crust is the ultimate comfort food! Loaded with tender chicken, vegetables, and creamy sauce, all wrapped in a flaky, buttery homemade crust.
Equipment
- Large mixing bowl
- Pastry cutter or food processor
- Rolling Pin
- 9-inch pie dish
- Medium saucepan
- Measuring cups and spoons
Ingredients
- For the Homemade Pie Crust 2 crusts:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into cubes
- 1/4 cup ice water more if needed
- For the Chicken Pot Pie Filling:
- 2 cups cooked chicken diced (rotisserie or leftover works great)
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 small onion diced
- 2 cloves garlic minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon thyme fresh or dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg for egg wash
Instructions
- Prepare the Pie Crust:
- In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter (or food processor) to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. You may need more water. Split the dough into two balls, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another minute until fragrant. Stir in the flour and cook for 1–2 minutes to make a roux.
- Add the Liquids:
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring to a simmer and cook for 5–6 minutes, stirring frequently, until the sauce thickens.
- Combine with Chicken and Vegetables:
- Add the cooked chicken, peas, carrots, thyme, salt, and pepper to the sauce. Stir until well combined. Remove from heat and set aside.
- Assemble the Pie:
- Preheat your oven to 375°F (190°C). Roll out one ball of pie dough on a floured surface into a 12-inch circle. Place it into a 9-inch pie dish, pressing it into the bottom and sides. Pour the chicken mixture into the crust.
- Top the Pie:
- Roll out the second ball of dough into a 12-inch circle and place it over the filling. Trim any excess dough and crimp the edges to seal the crust. Cut a few slits in the top crust to allow steam to escape.
- Apply the Egg Wash:
- Beat the egg and brush it over the top crust to create a golden, glossy finish.
- Bake the Pie:
- Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
- Serve:
- Let the pie rest for 10 minutes before slicing and serving. Enjoy!
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