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Creamy Chicken Pot Pie Recipe Easy Homemade Flaky Golden Crust

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A comforting homemade chicken pot pie with a flaky golden crust and creamy, savory filling made from simple pantry staples and fresh veggies.

Ingredients

  • All-purpose flour, 2 1/2 cups (300g), sifted
  • Unsalted butter, 1 cup (226g), cold and cubed
  • Ice water, 6 to 8 tablespoons (90-120 ml), chilled
  • Salt, 1 teaspoon
  • Cooked chicken breast or thighs, 3 cups (about 450g), shredded or cubed
  • Carrots, 1 cup (130g), diced
  • Frozen peas, 1/2 cup (75g)
  • Celery stalks, 2 medium (about 100g), diced
  • Yellow onion, 1 medium, finely chopped
  • Garlic cloves, 2, minced
  • Unsalted butter, 4 tablespoons (56g)
  • All-purpose flour, 1/3 cup (43g)
  • Chicken broth, 2 cups (480 ml)
  • Heavy cream, 3/4 cup (180 ml)
  • Fresh thyme leaves, 1 teaspoon
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the crust dough: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add 1 cup cold, cubed butter. Using a food processor or pastry cutter, pulse/cut the butter into the flour until it resembles coarse crumbs with pea-sized bits. Slowly add 6 to 8 tablespoons ice water, stirring gently with a fork until dough just holds together. Form dough into two discs, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the filling: Melt 4 tablespoons butter in a large skillet over medium heat. Add diced onion, carrots, and celery; sauté for 5-7 minutes until softened and fragrant. Stir in minced garlic and cook 1 minute more. Sprinkle 1/3 cup flour over veggies; cook, stirring, for 2 minutes to remove raw flour taste.
  3. Make the creamy sauce: Gradually whisk in 2 cups chicken broth and 3/4 cup heavy cream. Bring to a simmer, stirring constantly, until thickened (about 4-5 minutes). Add shredded chicken, peas, fresh thyme, salt, and pepper. Taste and adjust seasoning. Remove from heat.
  4. Preheat oven to 400°F (200°C). Lightly butter a 9-inch pie dish or casserole.
  5. Roll out the dough: On a well-floured surface, roll one dough disc into a circle about 12 inches diameter for the bottom crust. Transfer to pie dish, pressing gently to fit. Fill with the creamy chicken mixture.
  6. Top crust: Roll out the second dough disc to cover the pie. Trim excess dough, pinch edges to seal, and cut slits on top to allow steam to escape. Brush with beaten egg or milk for a glossy finish.
  7. Bake: Place pie on a baking sheet to catch drips. Bake for 30-35 minutes until crust is golden and filling bubbly. If edges brown too fast, cover them loosely with foil.
  8. Cool slightly: Let the pot pie rest for 10-15 minutes before serving.

Notes

Keep butter and dough cold for a flaky crust. Do not overwork dough. Use rotisserie chicken for a shortcut. Watch oven temperature to avoid burning crust. Cover edges with foil if browning too fast. Reheat leftovers in oven to maintain crust texture. Gluten-free and dairy-free substitutions available.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, homemade pot pie, flaky crust, comfort food, easy dinner, chicken and vegetable pie

Find it online: https://blairrecipes.com/creamy-chicken-pot-pie-recipe-easy-homemade-flaky-golden-crust/