Go Back
Classic Chicken Pot Pie served in a rustic dish, garnished with herbs.

Chicken Pot Pie

A heartwarming dish that blends juicy chicken, aromatic vegetables, and a creamy filling wrapped in a flaky crust, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 6 Tbsp unsalted butter (softened) This creamy base adds richness to the filling.
  • 1/4 cup all-purpose flour Essential for thickening the filling.
  • 1 Tbsp cornstarch Aiding in achieving perfect consistency.
  • 1/2 cup milk Provides creaminess and depth of flavor.
  • 1 small onion (finely chopped) For a burst of aromatic sweetness.
  • 1 medium carrot (peeled and diced) Adds vibrant color and natural sweetness.
  • 1 stalk celery (diced) Contributes to a satisfying crunch.
  • 1 cup condensed chicken broth Infuses the dish with savory goodness.
  • 1/2 medium russet potato (peeled and diced) Provides a hearty texture.
  • 2 medium baked chicken breasts (diced) The star of the dish, juicy and flavorful.
  • 1/2 cup frozen peas For a pop of color and sweetness.
  • to taste salt and freshly ground black pepper Enhances and balances the flavors.
Pie Crust Ingredients
  • 2 cups all-purpose flour The foundation for the crust.
  • 1/2 tsp kosher salt Essential for flavor.
  • 1 cup cold unsalted butter (cut into cubes) Creates a tender, flaky texture.
  • 1/4 cup ice water Helps bind the dough.
  • 1 Tbsp white vinegar Encourages tenderness in the pastry.
  • 1 egg yolk plus 2 tsp milk (for brushing) Gives the crust a beautiful golden color.

Method
 

Preparation of Filling
  1. Combine 4 tablespoons of softened butter with the flour in a small bowl and set aside.
  2. Dissolve cornstarch in milk in a separate bowl and set aside.
  3. Melt 2 tablespoons of butter in a large saucepan over medium-high heat and sauté the onion, carrot, and celery for about 3 minutes.
  4. Add broth and diced potatoes, bringing it to a boil. Cover and simmer for about 10 minutes until vegetables are tender.
  5. Incorporate the butter and flour mixture into the saucepan, bringing to a gentle boil while stirring constantly.
  6. Add the milk and cornstarch mixture, stirring until thickened. Season with salt and pepper, then fold in the chicken and peas, and let cool.
Preparation of Pie Dough
  1. In a food processor, combine flour and kosher salt. Add cubed butter and pulse until crumbs resemble the size of peas.
  2. Gradually add ice water and vinegar, pulsing a few times until crumbly.
  3. Transfer the dough onto Saran wrap, shape into a ball, and refrigerate for at least one hour.
  4. Roll out the larger dough circle to about 13 inches in diameter for the pie dish, or appropriate sizes for ramekins.
Assembly and Baking
  1. Preheat the oven to 400°F (200°C). Line the pie dish with the larger dough circle.
  2. Spoon the cooled chicken filling into the dish, cover with the second dough circle, crimp edges, and brush with egg wash.
  3. Bake for about 50 minutes until the crust is golden brown. Let rest for 15 minutes before serving.

Notes

Consider adding herbs like thyme or rosemary for flavor. You can substitute milk with heavy cream for richness. Prepare filling a day ahead for enhanced flavor.