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Cozy Chicken Pot Pie with Flaky Crust – Easy Homemade Recipe

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A rich and creamy chicken pot pie with a buttery, flaky crust that shatters into layers. Perfect for cold weather, this comforting dish comes together in about an hour and uses simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (preferably King Arthur)
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into small cubes (freeze for 10 minutes before using)
  • 6–8 tablespoons ice water
  • 1 tablespoon vodka (optional but highly recommended)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Make the crust: In a large mixing bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle in vodka and 6 tablespoons ice water, mixing with a fork until dough just comes together. Add more water if needed. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
  2. Prepare the filling: While dough chills, melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until softened. Stir in garlic and cook 30 seconds. Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in chicken broth while whisking. Bring to a gentle simmer and cook 2-3 minutes until thickened. Stir in heavy cream, then add cooked chicken, frozen peas, and frozen corn. Season with thyme, rosemary, …
  3. Assemble the pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into bottom and sides. Pour filling into crust. Roll out second dough disk and place on top. Trim excess dough, leaving ½-inch overhang. Fold edges under and crimp to seal. Cut 4-5 slits in top crust. Brush with beaten egg wash.
  4. Bake: Place pie dish on a baking sheet. Bake for 35-40 minutes until crust is deep golden brown and filling bubbles through vents. If edges brown too quickly, tent with foil halfway through. Let rest on a wire rack for at least 15 minutes before slicing.

Notes

Keep all ingredients cold for flaky crust. Do not overwork the dough. Let filling cool before adding to crust. Rest pie before slicing to allow filling to set. For a lighter version, use half-and-half instead of heavy cream. For dairy-free, use plant-based butter and full-fat coconut milk. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: chicken pot pie, flaky crust, comfort food, homemade pot pie, easy chicken pot pie, cozy dinner

Find it online: https://breezybake.com/cozy-chicken-pot-pie-with-flaky-crust-easy-homemade-recipe/