Creamy Chicken Pot Pie with Flaky Buttery Crust
Cozy up with the ultimate comfort dish Creamy Chicken Pot Pie with Flaky Buttery Crust This classic favorite is loaded with tender chicken, hearty vegetables, and a rich, creamy sauce, all tucked beneath a golden, flaky crust that’s irresistibly buttery and crisp.
Ingredients
- For the Creamy Filling:
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- For the Buttery Flaky Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
- (Shortcut option: Use pre-made refrigerated pie crust if you want to save time.)
- For Brushing:
- 1 egg, beaten (for egg wash, optional)
Instructions
- Step 1: Prepare the Dough : In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, mixing until dough comes together. Divide into two disks (top and bottom crust), wrap in plastic wrap, and refrigerate for 30 minutes.
- Step 2: Make the Creamy Filling : In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté until softened (about 5–6 minutes). Stir in garlic and thyme; cook for 1 minute. Sprinkle flour over veggies, stirring until evenly coated.Gradually whisk in chicken broth, then milk, and cook until thickened and creamy.Stir in chicken, peas, salt, and pepper. Remove from heat and let cool slightly.
- Step 3: Assemble the Pot Pie ; Preheat oven to 400°F (200°C). Roll out one dough disk and fit it into a greased 9-inch pie dish. Add the cooled chicken filling evenly into the crust. Roll out the second dough disk and place it on top. Trim and crimp edges.Cut small slits on top for steam to escape. Brush with beaten egg for a golden finish.
- Step 4: Bake : Bake for 40–45 minutes, until the crust is golden brown and crisp.Allow to rest for 10 minutes before slicing and serving.