Chicken Pot Pie Recipe

This Chicken Pot Pie is everything you crave in a cozy, comforting dish: savory chunks of chicken and vegetables swimming in a luscious, creamy sauce, all tucked beneath a flaky, golden crust that’s baked to perfection. This recipe combines a from-scratch buttery pastry and a veggie-packed filling for a meal that’s as perfect for a chilly night as it is for Sunday dinner with friends. Whether you’re a fan of nostalgia or just love dinners that feel like a hug, Chicken Pot Pie warms the heart and delights the palate with every bite.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list! Each item is a key player that brings hearty flavors, lovely texture, and a dash of color to your Chicken Pot Pie. These simple, everyday staples ensure you get a pie that tastes both homemade and indulgent.

• All-purpose flour: The backbone of both the flaky pastry crust and the thick, creamy filling.
• Sugar: Just a hint balances the richness of the buttery crust.
• Salt: Essential for lifting all the flavors in the crust and filling.
• Cold unsalted butter: Cut into cubes to create a flakier, more tender crust—keep it cold!
• Cold buttermilk: Adds tang and richness, helping to bind the pie dough.
• Cold water: A little at a time helps the dough come together without becoming sticky.
• Large egg: Brushed on top for a beautiful, golden sheen after baking.
• Diced onion: Softened for a lovely aromatic base in the filling.
• Carrots: For natural sweetness and gorgeous pops of orange.
• Celery: Adds a subtle, earthy crunch to balance the filling.
• Minced garlic: Just a couple of cloves builds incredible depth.
• Minced fresh thyme: Brings an herby brightness that pairs so well with chicken.
• Minced fresh Italian parsley: A sprinkle of fresh green with every bite.
• Black pepper: For a gentle kick that enhances the chicken’s savory appeal.
• Chicken broth: The liquid base that makes the sauce rich and flavorful.
• Heavy cream: Makes the filling decadently creamy with every forkful.
• Shredded chicken or turkey: Use cooked chicken for ease—rotisserie works wonders.
• Frozen peas: Classic, sweet green bursts in every spoonful.

How to Make Chicken Pot Pie

Step 1: Make the Perfect Pie Crust

This is where the magic begins! In a large mixing bowl, combine the flour, sugar, and salt, then add the cubes of cold butter. Toss to coat, dump onto a work surface, and gently roll the butter into thin sheets with the flour—don’t rush, because those visible butter bits mean a flakier pie. Use a bench scraper if you have one; it keeps things tidy. Once the mixture is as flaky as your dream crust, pop the bowl in the freezer for a few minutes to ensure the butter stays cold.

Step 2: Bring the Dough Together

After a brief chill, add cold buttermilk to the flour mixture, mixing gently first with a spoon and then with your hands. If the dough seems dry, sprinkle in cold water a little at a time. Divide it into two even discs, wrap each in plastic, and place in the refrigerator while you tackle the filling. This rest time both hydrates the dough and helps the butter set—hello, flakiness!

Step 3: Prepare the Creamy Chicken Pot Pie Filling

Get your largest skillet out and melt the butter over medium-high heat. Sauté the onion, carrots, celery, and garlic until softened and fragrant. Sprinkle in the flour, thyme, parsley, salt, and pepper, then slowly whisk in chicken broth and heavy cream. Watch as the sauce thickens into a silky, creamy hug for your chicken and veggies. Stir in the cooked chicken and peas at the end for the ultimate hearty filling, then set aside while rolling your crust.

Step 4: Preheat Oven and Roll Out Dough

Preheat your oven to 400°F to ensure that signature golden crust. Flour your surface and roll each dough disc into a 12-inch circle, about 1/4 inch thick. Drape one circle over your pie pan, smoothing and trimming as necessary to create a neat base for your masterpiece.

Step 5: Assemble Your Chicken Pot Pie

Spoon in all that luxurious filling and spread it out evenly. Place the second rolled-out crust on top, trim any overhang, and crimp the edges together—go for classic fork marks or pinch with your fingers for a rustic look. Remember to cut a few small slits with a sharp knife in the top crust to let steam escape. Brush everything with a beaten egg for a glossy finish that will bake up beautifully.

Step 6: Bake Until Golden and Serve

Slide your creation into the oven and bake for about 45 minutes, until the crust is perfectly golden. If the edges start to brown too quickly, cover them with a crust shield or a ring of foil. Let the pot pie cool for at least 10 minutes so the filling can settle, then slice and serve up generous portions. Watch those smiles appear as you dish out this classic!

How to Serve Chicken Pot Pie

Garnishes

Sprinkle your hot-from-the-oven Chicken Pot Pie with extra chopped fresh parsley or thyme for a bright, herbal lift. A few turns of cracked black pepper just before serving can add a lovely, subtle heat that complements the rich filling.

Side Dishes

This dish is truly the superstar of the table, so keep sides light and simple. Pair it with a crisp green salad tossed in a vinaigrette, steamed green beans with a hint of lemon, or a bowl of tart cranberry sauce for a pop of color and palate-cleansing tartness.

Creative Ways to Present

Channel your inner host by baking individual Chicken Pot Pies in ramekins for a special dinner party, or try cutting out fun shapes in the top crust for holidays and family gatherings. Mini pot pies are also perfect for kids and make weeknight meals feel a little extra special.

Make Ahead and Storage

Storing Leftovers

Let any leftover Chicken Pot Pie cool completely, then transfer slices to airtight containers. Store in the refrigerator for up to three days; this pie reheats like a dream and is just as comforting the next day.

Freezing

Chicken Pot Pie is an ideal make-ahead freezer meal. You can freeze it unbaked, tightly wrapped with foil and plastic wrap, or freeze baked leftovers. Thaw overnight in the fridge for best texture before reheating.

Reheating

For the best results, reheat Chicken Pot Pie in a 350°F oven, covered loosely with foil, for about 20-30 minutes or until piping hot. This keeps the crust crisp. Microwave slices work for a quick fix, but the crust will be softer.

FAQs

Can I use store-bought pie crust for Chicken Pot Pie?

Absolutely! While homemade pie crust will give you a flakier, more flavorful base, a good-quality store-bought crust is a fantastic shortcut and still makes a delicious Chicken Pot Pie.

What are the best vegetables to use in Chicken Pot Pie?

Classic vegetables include carrots, celery, peas, and onions, but feel free to toss in sautéed mushrooms, green beans, or corn for variety. Use what you love or whatever’s in your fridge!

Is it possible to make Chicken Pot Pie gluten-free?

Yes! Simply substitute your favorite gluten-free all-purpose flour blend for both the crust and the filling thickener. Make sure all your other ingredients, like chicken broth, are gluten-free as well.

Can I make Chicken Pot Pie ahead of time?

Definitely. You can prepare both the filling and pie dough a day or two ahead. Assemble just before baking, or even freeze the unbaked pie for a true make-ahead option—just increase the bake time slightly from frozen.

Why is my bottom crust soggy?

This can sometimes happen with creamy, rich fillings. To avoid it, make sure your filling isn’t too watery, and bake the pie on the lowest oven rack so the bottom crust gets direct heat. A glass pie plate can also help keep an eye on browning.

Final Thoughts

Every bite of this Chicken Pot Pie is pure comfort, filled with the warmth of home and the joy of sharing food with people you love. If you’re craving a dish that turns any dinner into an occasion, this recipe is the perfect way to gather everyone around the table—don’t be surprised if it becomes a new favorite!

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