Chicken Pot Pie With Flaky Crust

Name: Chicken Pot Pie With Flaky Crust
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup green peas, fresh or frozen; 1 cup potatoes, diced; 1/2 cup onion, chopped; 1/2 cup celery, chopped; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 1/4 cups chicken broth; 1/2 cup heavy cream; 1 teaspoon thyme; Salt and pepper to taste; 2 and 1/2 cups all-purpose flour; 1 cup unsalted butter, chilled and diced; 1 teaspoon salt; 6 to 8 tablespoons ice water

Highlighted under: Family Comfort Food Favorites

When I think of comfort food, chicken pot pie always comes to mind. This recipe is an age-old favorite that I have adapted over the years. The flaky crust envelops a creamy filling bursting with tender chicken and vibrant vegetables. I can’t resist the smell wafting through my kitchen as this dish bakes. It's perfect for family dinners or cozy nights in. With each bite, I’m reminded of comforting meals from my childhood, which is why I love making this dish for loved ones.

Created by

Beatrice Holloway

Last updated on 2026-01-24T13:49:34.664Z

Growing up, chicken pot pie was a staple in my home, and I remember eagerly anticipating its rich aroma filling the air. When I decided to create my own version, I focused on achieving a perfectly flaky crust while ensuring the filling was creamy and satisfying. Using a combination of fresh herbs and spices truly elevated the flavors, transporting me back to those cherished family meals.

One of my favorite tips is to use a mix of chicken breasts and thighs for a fuller flavor profile, and to slightly undercook the veggies before baking. This way, they don’t turn mushy in the oven, maintaining their texture and bright colors. The result? A dish that not only warms the soul but becomes a centerpiece at our dining table.

Why You'll Love This Recipe
The perfect balance of flaky, buttery crust and creamy filling.
A hearty meal that feels special yet is simple enough for weeknight dinners.
Customizable with your favorite vegetables and spices.

Mastering the Flaky Crust

To achieve a perfect flaky crust, it’s crucial to handle the butter correctly. Make sure it is very cold—chill it in the freezer for about 15 minutes before dicing. When mixing the butter into the flour, you want to see small chunks of butter remain. This will create pockets of steam during baking, resulting in a beautifully flaky texture. Avoid overmixing; you can use a food processor if you prefer for even mixing.

Additionally, when adding ice water, do so gradually. Depending on humidity and flour brand, you may need slightly more or less than the suggested amount. Stop adding water just as the dough begins to come together, and remember that it will continue to hydrate as it rests in the refrigerator. Resting is key; chilling the dough for at least 30 minutes helps relax the gluten, preventing a tough crust.

Perfecting the Filling

The filling’s flavor is elevated by the combination of butter and sautéed onions, carrots, and celery, known as mirepoix. Cook these vegetables until they are tender and fragrant, which takes about 5-7 minutes. This step is essential as it builds the foundation for the creamy sauce. If you want to introduce more depth, consider adding a splash of white wine after the mirepoix is softened and simmering for a minute before adding flour.

When thickening the filling, stirring constantly while gradually adding the chicken broth and cream ensures a smooth sauce without lumps. Look for a consistency similar to heavy cream; it should coat the back of a spoon. If your mixture turns out too thin, let it simmer a bit longer, and for too thick, a splash more broth can help adjust the texture.

Ingredients

For the Filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup green peas, fresh or frozen
1 cup potatoes, diced
1/2 cup onion, chopped
1/2 cup celery, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups chicken broth
1/2 cup heavy cream
1 teaspoon thyme
Salt and pepper to taste

For the Crust

2 and 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1 teaspoon salt
6 to 8 tablespoons ice water

Instructions

Prepare the Crust

In a large bowl, mix the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling

In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, cooking until softened. Stir in flour and cook for an additional minute. Gradually whisk in chicken broth and heavy cream. Add shredded chicken, peas, potatoes, thyme, salt, and pepper. Simmer for about 10 minutes until the mixture thickens.

Assemble the Pie

Preheat your oven to 425°F (220°C). Roll out one disk of dough and place it in a pie dish. Pour the chicken filling into the crust. Roll out the second disk and cover the filling. Seal edges by pinching. Cut slits in the top crust to allow steam to escape.

Bake the Pie

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Let it cool for 10 minutes before serving.

Pro Tips

For an extra crispy crust, brush the top with an egg wash before baking. You can also make this ahead and freeze it—just bake from frozen, adding an extra 15-20 minutes to the baking time.

Storage and Freezing Tips

Leftover chicken pot pie can be stored in the refrigerator for up to three days. To reheat, cover it with foil and warm in a 350°F (175°C) oven until heated through, about 20-25 minutes. If re-heating individual slices, you can use the microwave for quick convenience, but this may affect the crust's flakiness.

For longer storage, chicken pot pie can be frozen before baking. Assemble the pie, cover tightly with plastic wrap followed by foil, and it can last in the freezer for up to three months. To bake from frozen, add about 10 additional minutes to your baking time and start checking for doneness at the 35-minute mark.

Customizing Your Pot Pie

This pot pie is highly customizable! Feel free to swap in your favorite vegetables, such as corn, mushrooms, or even green beans, as long as they are chopped into small pieces to cook evenly. For a twist, you can add spices like paprika or garlic powder to the filling for extra flavor; I find a pinch of nutmeg enhances the creaminess, too.

For those needing a gluten-free option, use gluten-free all-purpose flour for the crust and ensure your chicken broth thickener is also gluten-free. You could also use a store-bought pastry or biscuit mix as a simple alternative to homemade crust if you're short on time.

Questions About Recipes

→ Can I use store-bought crust?

Absolutely! If you're short on time, a store-bought crust works perfectly for this recipe.

→ What vegetables can I add?

Feel free to include vegetables like corn, green beans, or mushrooms. They all add delicious flavor and texture.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I make this recipe ahead of time?

Yes, you can prepare the filling and crust ahead of time. Assemble and bake when you're ready to serve.