Description
Chicken pot pie delivers pure comfort straight from Grandma’s kitchen to your dinner table. Creamy filling nestled in golden, flaky pastry creates a hearty meal that welcomes everyone home with warmth and deliciousness.
Ingredients
Scale
Protein:
- 3 cups shredded cooked chicken or turkey
Vegetables:
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about ½ cup)
- ⅓ cup diced onion
- 1 cup frozen peas
- 2 cloves garlic, minced
Pastry and Seasoning:
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ⅓ cup all-purpose flour
- ½ cup cold buttermilk
- 1 ½ teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ¾ cups chicken broth
- ½ cup heavy cream
- ¼ cup unsalted butter
- 1–2 tablespoons cold water
- 1 large egg, beaten (for egg wash)
Instructions
- Mix flour, sugar, and salt in a large bowl. Add cold cubed butter and toss until coated.
- Roll butter into flour using a rolling pin, scraping and gathering dough until flaky. Chill mixture in freezer for 15 minutes.
- Remove chilled mixture and add cold buttermilk. Stir with a spoon, then hands, until dough forms a ball. Add cold water if needed.
- Divide dough into two disks, wrap in plastic, and refrigerate.
- Melt ¼ cup butter in a large skillet over medium-high heat. Add ⅓ cup diced onion, 1 cup sliced carrots, ½ cup sliced celery, and 2 minced garlic cloves.
- Cook vegetables until tender, stirring occasionally.
- Whisk in ⅓ cup flour, 1 teaspoon salt, ½ teaspoon black pepper, 1 ½ teaspoons thyme, and 1 tablespoon parsley.
- Pour in 1 ¾ cups chicken broth and ½ cup heavy cream. Simmer over medium-low heat for 10 minutes until thickened.
- Stir in 3 cups shredded chicken and 1 cup frozen peas. Remove from heat.
- Preheat oven to 400°F.
- Roll one dough disk into a 12-inch circle on a floured surface. Transfer to a 9-inch pie pan.
- Trim excess dough and pour filling into crust.
- Roll second dough disk and cover pie. Trim and crimp edges.
- Cut small slits on top crust. Brush entire crust with beaten egg.
- Bake for 45 minutes until crust is golden brown. Use a pie shield if needed.
- Cool for 10 minutes before serving.
Notes
- Butter temperature matters massively for creating an ultra-flaky crust, so keep everything cold and work quickly when preparing pastry.
- Chopping chicken into small, uniform pieces ensures even cooking and helps each bite have balanced flavor throughout the pie.
- A pie shield or aluminum foil strips prevent crust edges from burning during the longer baking time, protecting your golden-brown perfection.
- For gluten-free adaptation, swap regular flour with a cup-for-cup gluten-free blend and ensure all other ingredients are certified gluten-free.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 453 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 115 mg