06/25/2026
Chicken Pot Pie
A deep, golden-crusted, bubbling pot pie packed with tender chunks of chicken, hearty vegetables, and a rich, velvety cream sauce — the ultimate savory comfort food that wraps you up like a warm blanket on a cold night.
INGREDIENTS
2.5 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6 tablespoons ice water
1.5 pounds boneless skinless chicken breasts or thighs
4 cups chicken broth
4 tablespoons unsalted butter (for filling)
1 medium yellow onion, finely diced
3 garlic cloves, minced
3 medium carrots, peeled and diced
3 celery stalks, diced
1 cup frozen peas
0.33 cups all-purpose flour (for filling)
1.5 cups whole milk
0.5 cups heavy cream
1.5 teaspoons salt (for filling)
1 teaspoon black pepper
1 teaspoon garlic powder
0.5 teaspoons dried thyme
0.5 teaspoons dried rosemary
1 tablespoon fresh parsley, chopped
1 large egg beaten with 1 tablespoon milk (for egg wash)
STEPS
Make the pie dough: Whisk together the flour and salt in a large bowl. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter chunks. Add ice water one tablespoon at a time, mixing just until the dough comes together. Divide into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Poach the chicken: Place the chicken breasts or thighs in a large saucepan and cover with the chicken broth. Bring to a gentle simmer over medium heat and cook for 15–18 minutes until the chicken is cooked through and tender. Transfer the chicken to a cutting board and let cool slightly, then cut or shred into bite-sized chunks. Reserve the poaching broth — it goes straight into the filling.
Cook the vegetables: Melt the butter for the filling in a large, deep skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, for 8–10 minutes until softened and the onion is translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Make the sauce: Sprinkle the flour for the filling over the cooked vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. Gradually pour in 2 cups of the reserved chicken broth, stirring continuously to prevent lumps. Add the whole milk and heavy cream and continue stirring over medium heat until the sauce thickens to a rich, velvety consistency, about 5–7 minutes.
Finish the filling: Stir in the cooked chicken, frozen peas, salt, black pepper, garlic powder, dried thyme, dried rosemary, and fresh parsley. Taste and adjust seasoning as needed. Remove from heat and let the filling cool for at least 20 minutes before assembling — a hot filling will melt the butter in the pastry and prevent a flaky crust.
Preheat the oven: Preheat your oven to 400°F (205°C).
Assemble the pot pie: On a lightly floured surface, roll one disc of dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch deep-dish pie dish and press gently into the bottom and sides, letting the excess hang over the edges. Pour the cooled chicken filling into the crust and spread evenly. Roll the second disc of dough into a 12-inch circle and drape it over the filling. Trim both crusts to a 1-inch overhang, fold the edges under, and crimp firmly all around to seal. Cut 5–6 slits in the top crust to allow steam to escape.
Apply the egg wash: Brush the top crust and crimped edges evenly with the egg wash for a deeply golden, glossy finish.
Bake: Place the pot pie on a baking sheet to catch any drips and bake at 400°F for 45–55 minutes, until the crust is deep golden brown and the filling is bubbling vigorously through the slits. If the edges begin to brown too quickly, tent them loosely with foil after the first 25 minutes.
Rest and serve: Let the pot pie rest for at least 15 minutes before slicing and serving. This allows the filling to settle and thicken so it holds its shape when cut. Serve hot, straight from the dish.
