Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Homemade Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 75 reviews

This classic Chicken Pot Pie recipe features a flaky homemade butter crust filled with a creamy mixture of shredded chicken, vegetables, and herbs. Perfect for a comforting family meal, it combines tender carrots, celery, peas, and fragrant thyme in a rich sauce, all baked to golden perfection in a buttery pie crust.

  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg, beaten (for egg wash)

Filling

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas

Instructions

  1. Make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Transfer the mixture to a clean surface and use a rolling pin to roll the butter into thin sheets while incorporating it into the flour. Use a bench scraper as needed to gather the mixture. Continue until the mixture becomes very flaky. Return it to the bowl and chill in the freezer for 15 minutes.
  2. Form the dough. Remove from freezer and add the buttermilk. Stir with a spoon and then your hands until it forms a ball. If too dry, add cold water one tablespoon at a time. Divide the dough in two, flatten into disks, wrap in plastic, and refrigerate while making the filling.
  3. Prepare the filling. Heat butter over medium-high heat in a large skillet. Add onions, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream. Continue whisking to remove lumps and simmer on medium-low for 10 minutes until thickened. Stir in shredded chicken or turkey and frozen peas. Remove from heat and set aside.
  4. Preheat oven. Set oven to 400°F (200°C).
  5. Roll out the dough. On a floured surface, roll one disk of dough into a 12-inch circle about 1/4 inch thick. Transfer to a 9-inch pie pan and smooth with your fingers. Trim excess dough and discard. Fill the crust with the filling mixture.
  6. Top the pie. Roll out second dough disk to cover the pie. Trim excess edges and seal by crimping with fork or fingers. Cut small slits in the top crust center to vent. Brush the crust and edges with beaten egg using a pastry brush.
  7. Bake the pie. Bake for 45 minutes or until the crust is golden brown. Use a pie crust shield to protect edges from over-browning if desired. Cool for 10 minutes before slicing and serving.

Notes

  • Chilling the dough helps keep the butter cold for a flaky crust.
  • If you don’t have fresh herbs, dried thyme and parsley can be used, but reduce amounts slightly.
  • Use cooked shredded chicken or leftover turkey for convenience.
  • A pie crust shield can be homemade with foil to prevent edges from burning.
  • Letting the pie cool briefly before cutting helps the filling set and prevents spilling.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/homemade-chicken-pot-pie-recipe/