Chicken Pot Pie Recipe

A slice of chicken pot pie is served on a white plate in the foreground, with the rest of the pie on a wooden board in the background. The pie has a golden-brown crust, and the filling appears to contain chicken and mixed vegetables. The text "CHICKEN POT PIE" is prominently displayed.

5 from 1 vote

This easy chicken pot pie recipe features a buttery, flaky crust and a creamy, flavorful filling packed with tender chicken, fresh veggies, and herbs.

Prep Time1

Baking time1

Total Time2

Course: Main Course

Cuisine: World

Keyword: Chicken, pie

Servings: yields

Calories: 501kcal

Equipment

Ingredients

For the pie crust:

3½ cups All-purpose flour
1 cup + 1 tablespoon Cold butter cubed (unsalted)
½ teaspoon Salt
6-8 tablespoons Cold Water

For the filling:

1½ pounds Cooked chicken shredded or cubed
½ cup Butter
2 Onions chopped
3-4 Garlic cloves crushed
2 Carrots diced
½ cup Flour
¾ cup Heavy cream read notes
1¾ cups Chicken stock read notes
1 cup Frozen peas
1 tablespoon Thyme
Salt to taste
Black pepper to taste
3 tablespoons Parsley chopped
Egg wash

US Customary - Metric

Instructions

Make the crust: In a food processor process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
Divide the dough into two parts (40/60), Shape into balls and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 400°F (200°C).
Make the filling: in a large pot over medium heat, melt the butter. Add chopped onions, diced carrots and cook until the carrots are tender, about 5-7 minutes. Add crushed garlic and sauté for 1 minute.
Stir in flour and cook, whisking constantly until thickens. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until slightly thickens. Add shredded chicken, frozen peas, thyme, salt, pepper and parsley. Cook, stirring, for 3-4 minutes. Remove from heat.
Assembly: Roll out the bigger part of dough to about 11-12 inch (30cm) in diameter. Lay in a 8-9 inch (20-23cm) pan. Fill with chilled chicken mixture. Brush around the outer edge of the pastry with the beaten egg.
Roll out the second part of the pastry to about 10-11 inches (25-28cm), place on top of the filling. Trim and then pinch the edges of the crust together. With a small and sharp knife, slice a few small slits in the top crust for steam to escape and brush with the egg wash.
Bake for 55-60 minutes, or until golden brown. After 30 minutes add a pie crust shield or aluminum foil on top of the pie if the crust is getting brown too quickly.
Allow to cool for at least 15 minutes before serving.

Video

Notes

Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Cream: For a lighter version, instead of heavy cream, use half-and-half.
Chicken stock: You also can use beef stock, water and even add a splash of white wine for extra flavor.
Making pie crust without a food processor:To make pie crust without a food processor, use a pastry cutter or two knives to cut cold butter into the flour until the mixture resembles coarse crumbs. Then, gradually add cold water, mixing with a fork until the dough comes together. Handle the dough gently and keep it chilled for the best results.

Nutrition