Introduction
Chicken pot pie is a classic comfort food, loved for its flaky, buttery crust and creamy filling packed with tender chicken and vegetables. Perfect for cozy family dinners, holiday gatherings, or chilly evenings, this dish is both hearty and satisfying. Its straightforward ingredients and versatile preparation make it ideal for cooks of all levels. This recipe delivers a traditional chicken pot pie with a double crust, adaptable for dietary needs, best served hot with a side salad or mashed potatoes.
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6-8 tbsp ice water.
Filling Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste.
For Assembly:
-
1 large egg, beaten (for egg wash)
For Serving:
- Optional: Fresh parsley, chopped
- Suggested Pairings: Green salad, mashed potatoes, or roasted green beans
- Suggested Beverage: White wine (e.g., Sauvignon Blanc), sparkling water, or iced tea
Step-by-Step Process
- Make Pie Crust: In a large bowl, whisk flour and 1 tsp salt. Add cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, 1 tbsp at a time, mixing until the dough just holds together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
- Cook Chicken: Season chicken with 1 tsp salt and 1/2 tsp pepper. In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove, shred, or cube, and set aside.
- Cook Vegetables: In the same skillet, add the remaining 1 tbsp olive oil. Sauté onion, carrots, and celery over medium heat for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Make Filling: Sprinkle 1/3 cup flour over vegetables and stir for 1-2 minutes to cook out raw flour taste. Slowly whisk in chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook for 3-5 minutes until thickened. Stir in peas, corn, thyme, parsley, and shredded chicken. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Assemble Pie: Preheat oven to 400°F (200°C). Roll out one dough disk on a floured surface to a 12-inch circle. Fit into a 9-inch pie dish. Pour cooled filling into the crust. Roll out the second dough disk and place over the filling. Trim excess, crimp edges to seal, and cut a few slits on top for steam. Brush with egg wash.
- Bake: Place pie on a baking sheet and bake for 35-40 minutes, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil. Let cool for 10-15 minutes before serving.
- Serve: Slice into 6 wedges or scoop portions. Garnish with optional parsley. Serve hot with suggested pairings like a green salad or mashed potatoes, and a beverage like white wine or sparkling water.
Tips for Better Chicken Pot Pie
- Keep butter and water cold for a flaky crust; work quickly to prevent butter from melting.
- Cool filling slightly before adding to the crust to prevent a soggy bottom.
- Use a deep-dish pie pan if available to hold generous filling; a standard 9-inch pan works but may be full.
- Shred chicken while warm for easier handling; thighs add richer flavor.
- Taste filling before assembling; adjust seasoning with salt, pepper, or extra herbs.
- Vent the top crust to allow steam to escape, preventing a soggy top.
- Let the pie rest before cutting to allow the filling to set for cleaner slices.
- Make the crust ahead and refrigerate for up to 2 days or freeze for 1 month.
Variations and Customization
- Gluten-Free Pot Pie: Use a 1:1 gluten-free flour blend for crust and filling thickener; ensure broth is gluten-free.
- Vegan Pot Pie: Replace chicken with 2 cups diced mushrooms or tofu, use vegetable broth, plant-based milk, and vegan butter for crust and filling.
- Low-Fat Pot Pie: Use 2% milk instead of whole milk, reduce butter in filling to 2 tbsp; crust may be less rich with half butter, half oil.
- Spicy Pot Pie: Add 1/4 tsp cayenne pepper or red pepper flakes to filling; use pepper jack cheese.
- Vegetable Pot Pie: Add 1 cup diced potatoes or green beans to the filling.
- Turkey Pot Pie: Substitute chicken with 2 cups cooked, shredded turkey, ideal for holiday leftovers.
- Herb-Infused Pot Pie: Add 1 tsp fresh rosemary or sage to the filling for depth.
- Individual Pot Pies: Divide filling and crust into 6 ramekins; bake at 375°F for 25-30 minutes.
Storage and Serving Tips
- Store leftover pie covered in the fridge for up to 4 days.
- Reheat in a 350°F oven for 15-20 minutes to maintain crust texture; microwave softens crust but works in 1-2 minute intervals.
- Freeze unbaked pie for up to 3 months; wrap tightly in plastic and foil, then bake from frozen at 400°F for 50-60 minutes. Or freeze baked pie and reheat at 350°F for 20-30 minutes.
- Serve hot for the best texture; let cool slightly to avoid a burning mouth.
- Use leftovers as a topping for rice or in a shepherd’s pie-inspired dish with mashed potato topping.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with a light side like a salad to balance richness, and a beverage like iced tea.
- Slice with a sharp knife for clean portions; serve in bowls if the filling is runny.
Nutritional Information
Based on 6 servings (1/6 of pie each, without optional garnish):
- Calories: 580 kcal
- Total Fat: 34g
- Saturated Fat: 20g
- Trans Fat: 0g
- Cholesterol: 135mg
- Sodium: 780mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 24g
- Vitamin A: 70% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 15% Daily Value
- Iron: 20% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in fat and calories due to butter and cream. For dietary needs, try gluten-free or vegan variations. It’s protein from chicken and vitamins from vegetables that add nutritional value.
Conclusion
This chicken pot pie recipe delivers a hearty, comforting dish that’s perfect for family dinners or special occasions. Its simple preparation and rich, savory flavors make it a favorite for home cooks. The flaky crust, creamy filling, and tender chicken create a satisfying meal. This recipe is sure to become a classic, cherished for its warmth and nostalgia.
Chicken Pot Pie Recipe: Hearty and Comforting
Hearty chicken pot pie with flaky crust and creamy filling.
Ingredients
- Crust:
- 2 ½ cups flour
- 1 tsp salt
- 1 cup butter
- 6-8 tbsp ice water
- Filling:
- 1 lb chicken
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery
- 3 garlic cloves
- ⅓ cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 cup peas
- 1 cup corn
- 1 tsp thyme
- 1 tsp parsley
- Assembly: 1 egg
- Optional: Parsley
- Suggested Pairings: Salad mashed potatoes, white wine
Instructions
- Mix flour, salt, and butter for the crust; add water, and form dough. Chill 1 hour.
- Season, cook chicken 5-7 min per side; shred, set aside.
- Sauté onion, carrots, celery 5-7 min; add garlic 1 min.
- Stir in flour, then broth, milk; simmer until thick. Add peas, corn, herbs, and chicken.
- Roll out crusts; fill pie dish, top with second crust, crimp, vent. Brush with egg.
- Bake at 400°F 35-40 min. Cool 10-15 min; serve with salad.
Notes
- Keep crust ingredients cold.
- Store in fridge up to 4 days.
- Try a turkey variation.
- Pair with sparkling water.
