Hearty Homemade Chicken Pot Pie
A classic comfort food with flaky crust and creamy filling
Key Info
Prep Time: 45-60 minutes
Cook Time: 30-40 minutes
Total Time: 75-100 minutes
Servings: 6-8
Difficulty: Moderate
Dietary: Contains dairy, eggs, gluten
Equipment Needed
- Large saucepan
- 9-inch pie plate
- Rolling pin
- Mixing bowls
- Pastry brush
- Food processor (optional – can mix by hand)
Ingredients
For the Crust:
- 2½ cups (310g) all-purpose flour
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 1 cup (230g) cold butter, cubed
- ½ cup (120ml) ice water
For the Filling:
- 1 lb (450g) boneless chicken breast, cubed
- 1 cup (120g) carrots, sliced
- ½ cup (60g) celery, diced
- ½ cup (75g) onion, chopped
- 2 cups (300g) frozen mixed vegetables
- 4 tbsp (60g) butter
- ¼ cup (30g) all-purpose flour
- 1 cup (240ml) chicken broth
- ½ cup (120ml) heavy cream
- 1 tsp each: salt, garlic powder
- ½ tsp each: black pepper, celery seed
- 1 egg (for egg wash)
Method
1. Make the Crust:
– Pulse flour, salt, sugar in food processor.
– Add cold butter until mixture resembles coarse crumbs.
– Gradually add ice water until dough forms.
– Divide in half, chill 1 hour minimum.
2. Prepare Filling:
– Cook chicken in pan until no longer pink (165°F/74°C).
– Remove chicken, set aside.
– In the same pan, cook vegetables until tender (8-10 minutes).
3. Make Sauce:
– Melt butter, add flour, cook 1 minute.
– Gradually whisk in broth and cream.
– Cook until thick and bubbly (3-4 minutes).
– Add chicken and vegetables back in.
4. Assemble:
– Roll bottom crust, place in pie dish.
– Add filling.
– Top with second crust, crimp edges.
– Cut steam vents.
– Brush with egg wash.
5. Bake:
– Bake at 425°F/220°C for 30-40 minutes.
– Crust should be golden brown.
– Filling should be bubbling.
– Let rest 15 minutes before serving.
Crucial Tips
- Keep all ingredients cold when making crust.
- Don’t overmix the dough.
- Cover crust edges with foil if browning too quickly.
- Let filling cool slightly before adding to crust.
Storage & Variations
Storage:
- Refrigerate up to 3 days.
- Freeze up to 3 months.
Variations:
- Use rotisserie chicken for quick version.
- Add potatoes for heartier filling.
- Make individual pies in ramekins.
- Use store-bought crust to save time.
Common Mistakes
- Overworking the dough.
- Filling too hot when assembling.
- Not sealing edges properly.
- Skipping the resting period.
This recipe gives you that perfect balance of flaky crust and creamy filling that makes chicken pot pie such a beloved comfort food classic.
