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Flaky Homemade Chicken Pot Pie Recipe with Creamy Filling

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A comforting and flaky homemade chicken pot pie with a rich, creamy filling made from scratch, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
  • 6 to 8 tablespoons ice water
  • 2 cups cooked chicken, shredded or diced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • ½ cup celery, chopped
  • 1 small onion, finely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk or half-and-half
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Slowly add 6 tablespoons of ice water, mixing gently until the dough just comes together. If it feels dry, add a tablespoon more water. Don’t overwork it! Form into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: While dough chills, melt 3 tablespoons butter in a saucepan over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened—about 5 minutes. Stir in 3 tablespoons flour, and cook for 1-2 minutes to remove the raw taste, stirring constantly. Slowly whisk in 2 cups chicken broth and 1 cup milk, whisking to avoid lumps. Cook until thickened and bubbly, about 5-7 minutes. Stir in cooked chicken, frozen peas, salt, pepper, and thyme. Remove f…
  3. Roll out the dough: On a lightly floured surface, roll out one dough disc into a circle about 12 inches wide and ¼ inch thick. Fit this into your pie dish, pressing gently to fit the edges. Trim excess dough.
  4. Fill and top: Pour the chicken filling into the crust-lined pie dish. Roll out the second dough disc into a similar size circle. Place it over the filling. Trim edges and pinch top and bottom crusts together to seal. Cut small slits in the top crust to vent steam.
  5. Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet and bake for 30-35 minutes or until the crust is golden brown and filling is bubbly. If the edges brown too quickly, cover them with foil.
  6. Cool and serve: Let the pie rest for at least 10 minutes before slicing to allow the filling to set.

Notes

Keep butter and dough cold for a flaky crust. Don’t overmix dough to avoid toughness. Vent the top crust to prevent sogginess. Chill dough after rolling to prevent shrinking. Use foil to cover edges if browning too fast. Dough can be made ahead and refrigerated or frozen. For gluten-free, use gluten-free flour blend and cornstarch instead of flour in filling. Dairy-free substitutions include dairy-free butter and oat or coconut milk.

Nutrition

Keywords: chicken pot pie, homemade pot pie, flaky crust, creamy filling, comfort food, easy dinner, chicken recipe

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