Proven way to grow a perfect Chicken Pot Pie in 4 steps.
This recipe guides you through making a comforting chicken pot pie from scratch, featuring a rich, creamy filling encased in a flaky, golden crust. It's a perfect classic for a hearty family meal.
Equipment
- food processor
- large saucepan
- 9-inch pie dish
- whisk
Ingredients
For the Crust
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, very cold and cubed
- 0.5 cup ice water
- 1 tsp salt
For the Filling
- 3 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 0.5 cup celery, diced
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup milk
- to taste salt and black pepper
Instructions
Make the Crust
- Pulse flour, salt, and cold butter in a food processor until it forms coarse crumbs.
- Gradually add ice water, pulsing until the dough comes together; divide, flatten, wrap, and chill for 30 minutes.
Prepare the Filling
- Melt butter in a large saucepan, then whisk in flour to make a roux.
- Gradually add chicken broth and milk, stirring until thickened, then season with salt and pepper.
- Stir in cooked chicken, carrots, peas, and celery; cook until vegetables are tender.
Assemble the Pie
- Roll out one half of the chilled dough and fit it into a 9-inch pie dish; pour in the chicken filling.
- Roll out the remaining dough and place it over the filling, crimping the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
Bake the Pie
- Bake at 400°F (200°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Notes
For an extra golden-brown crust, brush the top with an egg wash (one egg beaten with a tablespoon of water) before baking.