Chicken Pot Pie With Flaky Crust

Name: Chicken Pot Pie With Flaky Crust
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas, frozen or fresh; 1 cup celery, diced; 1/2 cup onion, chopped; 1/3 cup butter; 1/3 cup flour; 1 3/4 cups chicken broth; 1/2 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, chilled and diced; 6 to 8 tablespoons ice water

Highlighted under: Rustic Planning

When I think of comfort food, Chicken Pot Pie With Flaky Crust instantly comes to mind. I love how the rich, savory filling pairs beautifully with a buttery, flaky crust that gives a delightful crunch. This dish always reminds me of cozy family dinners, where everyone gathers around the table, eager to dig into this hearty meal. The combination of tender chicken, nutritious vegetables, and aromatic herbs makes it a wholesome choice that warms the heart. Plus, the best part is that it’s surprisingly easy to prepare!

Created by

Jemima Fox

Last updated on 2026-01-24T10:01:35.100Z

My journey in perfecting Chicken Pot Pie began in the kitchen of my grandmother, who taught me the art of creating that perfect flaky crust. After countless attempts, I discovered the secret: keeping the butter cold and using ice water. It truly makes a difference in achieving that melt-in-your-mouth texture. I love experimenting with different vegetables and spices in the filling, making it different every time while still keeping it comforting.

The first time I made this dish for my friends, they couldn’t stop asking for the recipe! It was then I realized the beauty of cooking is sharing. I often add thyme and a touch of garlic, which elevates the flavors beautifully. Trust me, your kitchen will smell divine!

        Why You'll Love This Recipe
        Rich and savory filling that's bursting with flavor
Flaky crust that adds a delightful crunch with each bite
A classic dish perfect for family gatherings or cozy nights in

      

Understanding the Filling

The filling for Chicken Pot Pie is crucial, as it determines the overall flavor and texture of the dish. Using a combination of cooked shredded chicken, mixed vegetables, and a creamy sauce creates a balance that’s rich yet comforting. I recommend using leftover rotisserie chicken for convenience, as it enhances the flavor profile without requiring extra cooking time. For vegetables, feel free to swap in your favorites like corn or green beans if you're looking for variety.

Cooking the filling involves sautéing the aromatics—onions, carrots, and celery—until they're tender but not mushy. This ensures that they retain some texture and do not lose their vibrant colors when baked. After adding the flour, let it cook for a couple of minutes to remove the raw taste, then gradually whisk in the chicken broth and milk to achieve a glossy, thick consistency. It's essential to stir continuously to avoid lumps.

Perfecting the Flaky Crust

The secret to a flaky crust lies in maintaining the butter at the right temperature. Begin with very cold butter, which helps create pockets of steam during baking that lead to a flaky texture. When mixing the butter into the flour, aim for pea-sized pieces. If you accidentally overmix, you may end up with a tougher crust. Remember to chill the dough for at least 30 minutes; this not only rests the gluten but also keeps the butter firm, leading to a more flaky result.

When rolling out the crust, ensure your work surface is adequately floured to prevent sticking. You want to aim for an even thickness of about 1/8 inch. After placing the top crust, cutting slits is essential to allow steam to escape, preventing a soggy bottom. If you notice the edges browning too quickly, cover them with foil to prevent burning while the center continues to cook. This care in the crust will elevate your pot pie considerably.

Ingredients

For the Filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas, frozen or fresh
1 cup celery, diced
1/2 cup onion, chopped
1/3 cup butter
1/3 cup flour
1 3/4 cups chicken broth
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water

Instructions

Prepare the Crust

In a large bowl, combine flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape each into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling

In a skillet, melt the butter over medium heat. Add onions, carrots, and celery; sauté until tender. Stir in the flour and cook for about 2 minutes. Gradually whisk in chicken broth and milk. Add the cooked chicken, peas, thyme, salt, and pepper. Cook until the mixture is thickened. Remove from heat and let it cool slightly.

Assemble the Pie

Preheat the oven to 425°F (220°C). Roll out one dough ball on a floured surface to fit a pie dish. Place the crust in the dish, pour the filling into it. Roll out the second dough ball and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.

Bake

Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. Let it cool for about 10 minutes before serving.

Pro Tips

For an even more flavorful filling, consider adding a splash of white wine before thickening. You can also customize the filling with your favorite vegetables!

Make-Ahead Tips and Storage

If you're short on time, you can prepare the filling a day in advance. Store it in the refrigerator, and when you’re ready to bake, just assemble the pie with the chilled filling. This not only saves time but allows the flavors to meld, making it even tastier when baked. Alternatively, you can make the crust ahead of time and freeze it. Just remember to wrap it tightly in plastic wrap and seal it in an airtight container.

For any leftovers, store the pie in the fridge for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If you find it too dry, consider adding a splash of chicken broth before reheating. You can also freeze the assembled, unbaked pie for up to three months; just increase the baking time when you bake it from frozen.

Serving Suggestions

Chicken Pot Pie is a complete meal on its own, but pairing it with a crisp green salad or steamed vegetables can create a well-rounded dinner. A simple side salad dressed with a light vinaigrette complements the richness of the pie, providing a refreshing contrast. You might also consider serving it with a side of mashed potatoes if you're feeling indulgent; it adds an extra layer of comfort.

For a twist on the traditional recipe, try adding a dash of hot sauce or Worcestershire sauce to the filling for an unexpected flavor kick. Fresh herbs like chopped parsley or dill sprinkled on top before serving can also brighten the dish. If you're in a festive spirit, serve it with cranberry sauce or a chutney for a burst of color and a sweet-tart contrast.

Questions About Recipes

→ Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works wonderfully in this recipe.

→ How can I make the crust gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to follow the package instructions.

→ Can I freeze Chicken Pot Pie?

Yes, you can freeze it before or after baking. Just ensure it's well-wrapped to avoid freezer burn.

→ How do I know when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife to check if it's hot throughout.