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Creamy Chicken Pot Pie Recipe Easy Homemade Flaky Crust Perfect

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A comforting and easy homemade chicken pot pie featuring a rich, creamy filling and a buttery, flaky crust. Perfect for cozy dinners and family meals.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour, sifted
  • 1 cup (227 g) unsalted butter, cold and cubed
  • ½ cup (120 ml) buttermilk, cold
  • 1 tsp fine sea salt
  • 1 tsp granulated sugar
  • 3 cups (about 450 g) cooked chicken breast or thighs, shredded or cubed
  • 3 tbsp (42 g) unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup (150 g) frozen peas, thawed
  • ¼ cup (30 g) all-purpose flour
  • 2 cups (480 ml) chicken broth, preferably low sodium
  • 1 cup (240 ml) whole milk or heavy cream
  • 1 tsp fresh thyme, finely chopped (or ½ tsp dried)
  • Salt and black pepper, to taste
  • 2 cloves garlic, minced (optional)

Instructions

  1. Make the crust dough: In a large bowl, whisk together 2 ½ cups sifted flour, 1 tsp salt, and 1 tsp sugar. Add 1 cup cold, cubed unsalted butter. Using a pastry cutter or two forks, cut butter into the flour until mixture resembles coarse crumbs with pea-sized bits. Slowly pour in ½ cup cold buttermilk, stirring gently with a fork until dough just comes together. Wrap dough in plastic and refrigerate at least 30 minutes.
  2. Prepare the filling: Melt 3 tbsp butter in a large skillet over medium heat. Add diced onion, carrots, and celery, sautéing until softened and fragrant, about 5-7 minutes. Stir in minced garlic if using, cooking another minute. Sprinkle ¼ cup flour over veggies and stir constantly for 2 minutes. Gradually whisk in 2 cups chicken broth, scraping up browned bits, then add 1 cup milk or cream. Simmer gently until thickened, about 5 minutes, stirring frequently.
  3. Add chicken and peas: Stir in 3 cups cooked chicken, 1 cup thawed peas, and 1 tsp fresh thyme. Season with salt and pepper to taste. Remove from heat and let cool slightly while rolling out the crust.
  4. Roll out the dough: Divide chilled dough into two portions, one slightly larger for bottom crust. On a lightly floured surface, roll out larger portion into a 12-inch circle. Transfer to a 9-inch pie pan, pressing gently to fit. Trim excess dough.
  5. Fill the pie: Pour chicken filling evenly into crust-lined pan, spreading smoothly.
  6. Top crust: Roll out remaining dough into a 10-inch circle. Place over filling. Trim edges and pinch or crimp to seal. Cut slits on top crust to allow steam to escape.
  7. Bake: Preheat oven to 400°F. Place pie on baking sheet. Bake 20 minutes, then reduce heat to 350°F and bake another 25-30 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  8. Rest before serving: Let pot pie rest 10-15 minutes after baking to set filling and ease serving.

Notes

Keep butter and liquids cold for a flaky crust. Do not overmix dough to avoid toughness. Cook the roux thoroughly to prevent floury taste. Use leftover or rotisserie chicken to save time. Seal edges well and cut slits on top crust to vent steam. Cover edges with foil if browning too fast. Chill dough before rolling to prevent shrinking.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, homemade pot pie, flaky crust, comfort food, easy dinner, chicken recipe

Find it online: https://zorbmeal.com/creamy-chicken-pot-pie-recipe-easy-homemade-flaky-crust-perfect/