Description

A comforting homemade chicken pot pie featuring a rich, creamy herb-infused filling and a shatteringly flaky, buttery pastry crust. This recipe is perfect for using leftovers and provides a nostalgic, diner-quality meal.

Ingredients

Scale

For the Flaky Buttery Crust:
1 cup (226g) unsalted butter, very cold and cubed
2 ½ cups (315g) all-purpose flour
6–8 tablespoons ice water
1 teaspoon salt
For the Creamy Filling:
3 cups cooked chicken, diced or shredded
¼ cup (56g) unsalted butter
¼ cup (30g) all-purpose flour
2 cups (480ml) low-sodium chicken broth
1 cup (240ml) heavy cream
1 cup frozen peas
1 cup frozen carrots, thawed
1 cup diced onions
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon black pepper
Optional: Sautéed cremini mushrooms
Optional: Splash of dry white wine
For Assembly:
1 egg beaten with 1 tablespoon water (egg wash)
Coarse salt for sprinkling

Instructions

Make the Dough: Pulse flour and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle in ice water one tablespoon at a time until dough comes together. Do not overmix. Divide into two disks (one slightly larger), wrap in plastic, and refrigerate for at least 30 minutes.
Prep the Filling: Preheat oven to 400°F (200°C). In a large skillet, melt ¼ cup butter over medium heat. Sauté diced onions until softened (3-4 minutes). Sprinkle ¼ cup flour over onions and stir for 1-2 minutes to make a roux. Slowly whisk in chicken broth and heavy cream, stirring until thickened and bubbling. Remove from heat and stir in chicken, carrots, peas, thyme, rosemary, and black pepper.
Assemble the Pie: Roll out the larger dough disk into a 12-inch circle and place into a 9-inch pie dish. Pour the warm filling into the crust-lined dish. Roll out the second disk for the top crust. Place over the filling, trim edges, and crimp. Cut slits for steam or create a lattice. Brush with egg wash and sprinkle with coarse salt.
Bake: Place pie on a baking sheet and bake at 400°F (200°C) for 45-50 minutes until the crust is deep golden brown and filling bubbles. If edges brown too quickly, cover with foil. Cool for 15-20 minutes before slicing to allow filling to set.

Notes

Keep all ingredients for the crust very cold to ensure flakiness. Chill the dough for at least 30 minutes to relax the gluten. Ensure the filling is thick before baking to prevent a soggy bottom crust. Let the pie cool for 15-20 minutes before cutting to allow the filling to set. Can be frozen unbaked for up to 3 months.

Prep Time: 35 minutes
Cook Time: 45-50 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 4
Sodium: 600
Fat: 22
Saturated Fat: 12
Carbohydrates: 35
Fiber: 3
Protein: 25

Keywords: chicken pot pie, homemade pie crust, flaky crust, comfort food, easy dinner, rotisserie chicken recipe, creamy chicken filling