Homemade Chicken Pot Pie: Rustic Comfort Recipe (Print Version)

Warm up with my easy homemade chicken pot pie recipe! Creamy filling, tender chicken, flaky crust. Get my personal tips & tricks.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains dairy, gluten, poultry

# Ingredients:

→ Pastry Essentials

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 cup (2 sticks) unsalted butter, cold and diced
04 - ½ cup ice water (approx.)

→ Creamy Filling Base

05 - 4 tablespoons unsalted butter
06 - 1 cup diced carrots
07 - 1 cup diced celery
08 - 1 cup diced yellow onion
09 - ⅓ cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup heavy cream

→ Savory Chicken & Flavor Boosters

12 - 3 cups cooked, shredded chicken
13 - 1 cup frozen peas
14 - 1 teaspoon fresh thyme (or ⅓ teaspoon dried)
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon freshly ground black pepper, or to taste

# Instructions:

01 - First things first, let's get that crust ready. In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt. Now, cut in 1 cup (2 sticks) of *super* cold unsalted butter, diced, using a pastry blender or your fingertips until it resembles coarse meal with some pea-sized pieces of butter remaining. This is crucial for flakiness, honestly. Gradually add about ½ cup ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix! Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes. I usually make a bit of a mess here, flour everywhere, but it's worth it.
02 - While your dough chills, let's get the filling started. In a large, oven-safe skillet or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion. Sauté for about 5-7 minutes, until the veggies start to soften but aren't fully cooked. This is where your kitchen starts to smell absolutely heavenly, a warm, savory aroma filling the air. Don't rush this step; building that flavor base is key for a truly delicious pot pie.
03 - Sprinkle ⅓ cup all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes. This creates a roux, thickening our sauce later. Slowly whisk in 2 cups low-sodium chicken broth, making sure to scrape up any browned bits from the bottom of the pan – that's flavor gold! Bring it to a gentle simmer, then stir in 1 cup heavy cream and 1 teaspoon fresh thyme. Season with ½ teaspoon salt and ¼ teaspoon black pepper, or to your taste. I always add a little extra pepper, to be real. This sauce should be thick and bubbling gently.
04 - Once the sauce has thickened beautifully, stir in 3 cups cooked, shredded chicken and 1 cup frozen peas. Give it a good stir to combine everything evenly. Taste and adjust seasonings if needed; this is your last chance before it goes into the pie! The vibrant green of the peas against the creamy sauce just looks so inviting, honestly. I've sometimes added a splash of white wine here, just for a little extra depth, and it worked out pretty well. It’s all about making this chicken pot pie exactly how you like it.
05 - Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Pour the chicken and vegetable filling into the crust. Roll out the second disc of dough and place it over the filling. Trim any excess dough, then crimp the edges to seal. Don't forget to cut a few slits in the top crust; this allows steam to escape and prevents a soggy top. I used to forget this, and my crust would puff up like a balloon – oops!
06 - Place your assembled chicken pot pie on a baking sheet (just in case of any bubbling over) and 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, you can loosely tent it with foil. The aroma filling your kitchen at this point is just incredible – savory, rich, and utterly comforting. Let it rest for 10-15 minutes before serving. This allows the filling to set, preventing a runny mess when you slice into it. Patience is key here, I know, it's tough!

# Notes:

01 - Always use *cold* butter and ice water for the crust; it's the secret to those flaky layers, I learned that the hard way.
02 - Store leftover pie in the fridge for 3-4 days, reheating in a low oven for best crust texture.
03 - Leftover turkey works wonderfully in place of chicken, giving it a delicious new twist.
04 - Serve with a crisp green salad or roasted asparagus for a balanced, comforting meal.

# Equipment Needed:

01 - 9-inch pie dish
02 - large bowl
03 - pastry blender (optional)
04 - large oven-safe skillet or Dutch oven
05 - whisk
06 - rolling pin
07 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 35-45g
Protein: 25-30g

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