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Classic Homemade Chicken Pot Pie with Flaky Double Crust

Close-up of a slice cut from a chicken pot pie recipe showing shredded chicken, carrots, and peas in a creamy sauce under a flaky, golden crust.
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Make this classic homemade chicken pot pie for a truly satisfying, soul-warming meal. It features tender chicken and vegetables in a creamy sauce, all encased in a buttery, flaky double crust.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups cooked, shredded chicken (use leftover chicken for ease)
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Make the Roux: Stir in 1/2 cup flour, thyme, pepper, and 1/4 teaspoon salt. Cook, stirring constantly, for 1 minute.
  4. Create the Filling: Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens. Reduce heat to low. Stir in the heavy cream, cooked chicken, peas, and corn. Taste and adjust seasoning if necessary. Remove from heat and let cool slightly.
  5. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough to fit the bottom of a 9-inch pie plate. Place the bottom crust into the plate. Pour the cooled chicken filling into the crust.
  6. Top the Pie: Roll out the second disk of dough for the top crust. Place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  7. Bake: Brush the top crust lightly with the beaten egg wash. Place the pie on a baking sheet to catch any drips. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Cool and Serve: Let the pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This allows the creamy filling to set properly.

Notes

  • For a quicker version, substitute store-bought refrigerated pie crusts for the homemade dough.
  • If you are using leftover chicken, ensure it is fully cooked before adding it to the filling mixture.
  • To prevent a soggy bottom, place the pie dish on the lowest rack for the first 15 minutes of baking, then move it to the middle rack.

Nutrition

Find it online: https://www.purecookingjoy.com/classic-homemade-pot-pie-recipe/

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