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Cozy Creamy Chicken Pot Pie with Flaky Crust

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This cozy creamy chicken pot pie with flaky crust is a recreation of a beloved diner classic. The filling is velvety smooth with tender chunks of chicken and vegetables, all wrapped in a crust that shatters when you cut into it.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 cup (2 sticks) unsalted butter, very cold and cubed (for crust)
  • 6–8 tablespoons ice water (for crust)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the dough: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining. Drizzle in 6 tablespoons of ice water, stirring with a fork until the dough just comes together. If too dry, add another tablespoon. Turn out onto a floured surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 mi…
  2. Prepare the filling: While the dough chills, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and onion is translucent. Add minced garlic and cook for 1 minute more. Sprinkle 1/3 cup flour over the vegetables and stir constantly for 2 minutes. Slowly pour in 2 cups chicken broth, whisking continuously to prevent lumps. Bring to a simmer. Stir in 1 cup heavy cream, then add cooked chicken…
  3. Assemble the pie: Preheat oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 12 inches in diameter, roughly 1/8-inch thick. Gently transfer to a 9-inch pie dish, letting edges hang over. Pour the warm filling into the crust. Roll out remaining dough for the top crust, or cut into strips for a lattice. Place top crust over filling, crimp edges to seal, and cut 4-5 slits in the top for steam to escape. Brush entire top with egg wash.
  4. Bake: Place pie on a baking sheet. Bake for 35-40 minutes, until crust is deep golden brown and filling is bubbling through the slits. If edges brown too quickly, tent with foil halfway through. Let pie rest for 10-15 minutes before serving.

Notes

Don’t rush the roux; cook the flour for 2 minutes to remove raw taste. Keep everything cold for the crust. Let filling cool before assembling to avoid melting the butter in the crust. Use a baking sheet to catch drips. Rest the pie before cutting for clean slices.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, flaky crust, comfort food, chicken pie, homemade pot pie

Find it online: https://fizzlefork.com/cozy-creamy-chicken-pot-pie-with-flaky-crust/