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Best Crowd-Pleasing Chicken Pot Pie Recipe with Flaky Crust

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This crowd-pleasing chicken pot pie features a flaky butter crust and a rich, creamy filling made from scratch. It’s the perfect comfort food for gatherings, holidays, or any night you need a warm, satisfying meal.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter, very cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 egg, beaten with 1 tablespoon water

Instructions

  1. Make the dough: In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until you have pea-sized pieces. In a small bowl, combine the ice water and apple cider vinegar. Drizzle it over the flour mixture, a tablespoon at a time, tossing with a fork. Stop when the dough just holds together when squeezed. Turn it out onto a clean surface, bring it together into a disc, wrap in plastic, and refrige…
  2. Cook the vegetables: While the dough chills, melt 3 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
  3. Make the roux: Sprinkle the ⅓ cup of flour over the vegetables. Stir constantly for 2 minutes. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Then add the milk. Keep stirring until the mixture comes to a gentle simmer and thickens to a gravy-like consistency.
  4. Finish the filling: Stir in the shredded chicken, frozen peas, thyme, and rosemary. Season with salt and pepper. Let it simmer for 2-3 minutes, then remove from heat. Let the filling cool slightly.
  5. Assemble the pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough to about 12 inches in diameter, about ¼ inch thick. Carefully transfer it to your pie plate, gently pressing it into the bottom and up the sides. Trim the edges, leaving about a ½-inch overhang. Pour the filling into the crust. Roll out the second disc of dough to the same size. Place it on top of the filling. Crimp the edges together. Cut 4-5 small slits in the top crust. Brush the top…
  6. Bake: Bake for 35-45 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges start browning too quickly, cover them with foil. Let the pie rest for at least 15 minutes before cutting.

Notes

Keep all ingredients cold for the flakiest crust. Let the filling cool before assembling to prevent a soggy bottom. Rest the pie for at least 15 minutes before serving to allow the filling to set. For a make-ahead option, assemble the pie (without egg wash) up to 24 hours in advance and refrigerate; add egg wash and bake, adding 10-15 minutes to the baking time.

Nutrition

Keywords: chicken pot pie, flaky crust, comfort food, crowd-pleasing, homemade pot pie, chicken pie

Find it online: https://freshforkful.com/best-crowd-pleasing-chicken-pot-pie-recipe-with-flaky-crust/