Go Back
A golden-crusted chicken pot pie fresh from the oven, served in a rustic dish.

Best way to grow a classic Chicken Pot Pie

A classic chicken pot pie recipe featuring a savory filling of chicken and vegetables baked in a flaky pie crust. Perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup ice water
For the Filling
  • 1/2 stick unsalted butter
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • large bowl
  • large skillet
  • 9-inch pie dish
  • whisk

Method
 

Prepare the Crust
  1. In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
Make the Filling
  1. Melt butter in a large skillet over medium heat. Sauté onion, carrots, and celery until softened, about 5-7 minutes.
  2. Stir in flour and cook for 1 minute, then gradually whisk in chicken broth and milk until thickened and smooth.
  3. Remove from heat and stir in cooked chicken, peas, parsley, salt, and pepper. Set aside to cool slightly.
Assemble and Bake
  1. Preheat oven to 400°F (200°C). Roll out one disc of dough and carefully place it into a 9-inch pie dish.
  2. Pour the cooled chicken filling into the crust. Roll out the second disc of dough and place it over the filling.
  3. Trim and crimp the edges to seal. Cut several slits in the top crust for steam to escape. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

For an extra flaky crust, ensure all butter and water are very cold. You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.