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Creamy Chicken Pot Pie with Flaky Crust

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A comforting, homemade chicken pot pie featuring a rich, velvety filling with tender chicken and vegetables, encased in a buttery, flaky pastry crust made from scratch.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons heavy cream, very cold
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup dry white wine
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen peas
  • ½ cup frozen corn
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crumbled
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. In a food processor, pulse flour, salt, and sugar. Add cold cubed butter and pulse until mixture resembles coarse meal. Drizzle in cold heavy cream, pulsing just until dough clumps. Divide into two discs, wrap, and refrigerate for at least 1 hour.
  2. Preheat oven to 400°F (200°C) and place a baking sheet on the lower rack.
  3. In a large skillet over medium heat, melt 4 tablespoons butter. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute.
  4. Sprinkle ¼ cup flour over vegetables and stir for 1-2 minutes to make a roux.
  5. Whisk in white wine, then gradually add chicken broth and heavy cream. Add thyme, rosemary, and bay leaf. Stir until sauce thickens.
  6. Remove from heat. Stir in chicken, peas, and corn. Season with salt and pepper. Remove bay leaf and let filling cool slightly.
  7. Roll out one dough disc and place in a 9-inch pie dish. Pour in filling. Top with second dough disc, crimp edges, cut slits for steam, and brush with egg wash.
  8. Bake on the preheated baking sheet for 45-50 minutes until crust is golden brown and filling is bubbling.
  9. Cool for at least 20 minutes before slicing to allow filling to set.

Notes

Keep all ingredients for the crust very cold to ensure flakiness. Allow the filling to cool before assembling to prevent a soggy bottom. Use a baking sheet to catch any potential drips. The pie can be frozen unbaked for up to 2 months.

Nutrition

Keywords: chicken pot pie, flaky crust, comfort food, easy dinner, homemade pie, creamy filling, family meal

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