Description
Classic homemade chicken pot pie with flaky crust and creamy chicken veggie filling — the ultimate cozy comfort food for the whole family.
Ingredients
For the Pie Crust:
2½ cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1 cup cold unsalted butter (cubed)
½ cup cold buttermilk
1–2 Tbsp cold water
1 large egg (beaten, for egg wash)
For the Chicken Pot Pie Filling:
¼ cup unsalted butter
⅓ cup diced onion
2 medium carrots (sliced, about 1 cup)
1 stalk celery (sliced, about ½ cup)
2 cloves garlic (minced)
⅓ cup all-purpose flour
1½ tsp fresh thyme (minced)
1 Tbsp fresh Italian parsley (minced)
1 tsp salt
½ tsp black pepper
1¾ cups chicken broth
½ cup heavy cream
3 cups shredded chicken or turkey
1 cup frozen peas
Instructions
Make the pie crust: Combine flour, sugar, and salt. Add cubed butter and use a rolling pin to flatten and mix into flour until flaky. Chill in freezer for 15 minutes.
Add cold buttermilk, stir until dough forms. Add water if needed. Divide into two disks, wrap, and chill in fridge.
Prepare the filling: In a large skillet over medium-high heat, melt butter. Add onion, carrots, celery, and garlic; cook until tender.
Stir in flour, thyme, parsley, salt, pepper, broth, and cream. Simmer for 10 minutes until thickened. Add chicken and peas. Remove from heat.
Preheat oven to 400°F.
Roll out the bottom crust to 12 inches and place in 9-inch pie pan. Add filling. Roll out top crust and cover. Trim and crimp edges, cut slits in center, and brush with beaten egg.
Bake for 45 minutes until golden brown. Let cool 10 minutes before slicing.
Notes
Use leftover rotisserie chicken or Thanksgiving turkey to save time.
This pot pie freezes well—assemble fully, then freeze before baking.
Protect the crust edges with a pie shield or foil to prevent over-browning.
Add extra herbs like rosemary or sage for a holiday twist.
Can be made in ramekins for individual servings.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Course, Comfort Food
- Method: Bake, Skillet
- Cuisine: American
