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Cozy Classic Chicken Pot Pie Recipe with Flaky Crust

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A creamy, comforting chicken pot pie with a flaky, buttery crust that comes together in about an hour. Perfect for cozy nights, this recipe uses simple ingredients and a foolproof technique for a soul-satisfying meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • 1 cup whole milk (or 2%)
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas and carrots mix, thawed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 teaspoon sugar (for crust)
  • 1/2 cup cold unsalted butter, cubed (for crust)
  • 1/2 cup cold shortening, cubed (for crust)
  • 6–8 tablespoons ice water (for crust)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the crust: In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Add cold butter and shortening cubes. Cut into flour until mixture resembles coarse meal with pea-sized butter pieces. Drizzle 6 tablespoons ice water over mixture, toss with fork until dough comes together. Add more water if needed. Divide dough in half, shape into discs, wrap in plastic, and refrigerate at least 30 minutes.
  2. Make the filling: In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until softened. Add garlic, cook 1 minute. Sprinkle 1/3 cup flour over vegetables, stir constantly for 2 minutes. Slowly pour in chicken broth while whisking, then add milk. Whisk until smooth and thickened, about 3-4 minutes. Add cooked chicken, frozen peas and carrots, thyme, and rosemary. Season with salt and pepper. Remove from heat.
  3. Preheat oven to 400°F (200°C). Place a baking sheet on bottom rack.
  4. On a floured surface, roll one dough disc to 12-inch diameter, 1/8-inch thick. Transfer to 9-inch pie dish, press into bottom and sides. Trim excess, leaving 1/2-inch overhang.
  5. Pour filling into crust-lined dish.
  6. Roll out second dough disc to same size. Place over filling. Trim excess, crimp edges to seal. Cut 4-5 slits in top crust for steam vents.
  7. Brush top crust with egg wash.
  8. Place pie dish on preheated baking sheet. Bake 35-40 minutes until crust is deep golden brown and filling bubbles. If edges brown too quickly, cover with foil halfway through.
  9. Let cool on wire rack at least 15 minutes before serving.

Notes

For best crust, keep butter and shortening very cold. Rotisserie chicken works great. Let pot pie rest 15 minutes after baking to set filling. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use olive oil, oat milk, and plant-based butter. Filling should be thick enough to coat the back of a spoon before baking.

Nutrition

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

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