The Best Homemade Chicken Pot Pie – A Flaky, Buttery Crust Filled with Creamy Goodness
This homemade chicken pot pie features a golden, buttery crust and a rich, creamy filling packed with tender chicken and hearty vegetables. With a perfectly crisp crust and a velvety sauce, this comforting classic is ideal for family dinners, holidays, or meal prep.
Ingredients
For the Pie Crust (Homemade or Store-Bought)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold and cubed
- 6 tablespoons ice water
- 1 tablespoon vinegar or lemon juice
For the Filling
- 2 tablespoons unsalted butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cups cooked chicken breast or rotisserie chicken shredded
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 1 teaspoon fresh thyme or ½ teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¾ cup frozen peas
For Assembly
- 1 egg beaten (for egg wash)
Instructions
- Prepare the Pie Crust: In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Add ice water and vinegar, mixing until the dough just comes together. Wrap in plastic wrap and chill for 30 minutes.
- Blind Bake the Bottom Crust: Preheat oven to 375°F. Roll out half the dough and fit it into a pie dish. Prick with a fork and blind bake for 5-7 minutes. Set aside.
- Cook the Vegetables & Chicken: In a skillet, melt butter over medium heat. Sauté onions, carrots, and celery until softened. Add the cooked chicken and stir to combine.
- Make the Creamy Filling: Sprinkle flour over the mixture and stir well. Slowly pour in chicken broth and heavy cream, whisking constantly until thickened. Add thyme, salt, pepper, nutmeg, and frozen peas. Remove from heat.
- Assemble the Pot Pie: Pour the filling into the pre-baked crust. Roll out the remaining dough and place it over the filling. Seal edges by crimping with a fork. Cut a few slits on top to allow steam to escape.
- Bake: Brush the top crust with egg wash. Bake at 400°F for 30-35 minutes, or until golden brown. Let sit for 10 minutes before slicing.