Chicken Pot Pie Recipe With Pie Crust

Mak Erot

3 min read

·

Apr 04, 2025

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Chicken Pot Pie Recipe with Homemade Pie Crust

This recipe will guide you through making a delicious and comforting chicken pot pie, complete with a flaky, homemade pie crust. Forget store-bought – this crust is unbelievably easy and delivers superior flavor and texture. Get ready to impress your family and friends with this classic dish elevated to new heights!

Ingredients:

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
• ½ cup ice water

For the Chicken Filling:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 3 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 ½ cups chicken broth
• ½ cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

Making the Pie Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
3. Add ice water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
4. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.

Making the Chicken Filling:

1. Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Make the roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
3. Add remaining ingredients: Stir in the chicken broth, heavy cream, thyme, salt, and pepper. Bring to a simmer, stirring occasionally, until the sauce has thickened slightly.
4. Stir in chicken and vegetables: Add the shredded chicken, peas, and corn. Stir to combine and cook for another 2-3 minutes, until heated through.

Assembling and Baking the Chicken Pot Pie:

1. Preheat oven: Preheat your oven to 400°F (200°C).
2. Roll out the dough: On a lightly floured surface, roll out half of the pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
3. Add the filling: Pour the chicken filling into the pie crust.
4. Top with remaining dough: Roll out the remaining dough and either cut it into strips for a lattice top or place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
5. Bake: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
6. Cool and serve: Let the pot pie cool slightly before slicing and serving. Enjoy!

Tips and Variations:

• For a richer flavor: Use homemade chicken stock instead of store-bought broth.
• Add other vegetables: Feel free to add other vegetables like mushrooms, potatoes, or green beans.
• Make it ahead: The filling can be made ahead of time and stored in the refrigerator until ready to assemble and bake.
• Use leftover cooked vegetables: Don't be afraid to incorporate leftover roasted vegetables into your filling.

This recipe is sure to become a family favorite! The combination of a perfectly flaky crust and a creamy, flavorful chicken filling is simply irresistible. Enjoy!