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Homestyle Chicken Pot Pie Recipe

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★★★★★

4.1 from 39 reviews

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with tender shredded chicken, a medley of vegetables, and a creamy herb-infused sauce, baked to golden perfection. Perfect for a comforting family meal, this savory pie combines rich flavors and hearty ingredients.

Ingredients

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Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1–2 tablespoons cold water
  • 1 large egg, beaten (for the egg wash)

Filling

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas

Instructions

  1. Make the pie crust: Combine flour, sugar, and salt in a large bowl. Add cubed cold butter and toss to coat. Dump mixture onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and bring the mixture back into a pile as needed. Continue until all butter is incorporated and mixture is very flaky. Return to bowl and chill in freezer for 15 minutes.
  2. Form the dough: Remove mixture from freezer and add buttermilk. Stir with spoon, then hands, until dough comes together in a ball. If too dry, add cold water one tablespoon at a time. Divide dough into two disks, wrap in plastic, and refrigerate while making filling.
  3. Prepare the filling: Heat butter over medium-high heat in a large skillet. Add onion, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until smooth, then simmer over medium-low for 10 minutes until sauce thickens. Stir in shredded chicken and frozen peas. Remove from heat and set aside.
  4. Preheat oven: Set oven temperature to 400°F (200°C).
  5. Roll out dough and assemble pie: On floured surface, roll one dough disk into 12-inch circle, about 1/4 inch thick. Transfer to 9-inch pie pan, smoothing and trimming edges. Fill with the prepared filling. Roll out second dough disk and cover pie, trimming excess. Seal edges by crimping with fork or fingers. Cut small vent slits in top crust. Brush crust with beaten egg using a pastry brush.
  6. Bake the pie: Bake for 45 minutes until crust is golden brown. Use a pie crust shield to protect edges if desired. Remove from oven and cool for 10 minutes before slicing and serving.

Notes

  • Chilling the pie dough before rolling prevents butter from melting and ensures a flaky crust.
  • Use a bench scraper to manage the dough and maintain the layering of butter and flour.
  • The pie crust shield helps prevent over-browning of the pie edges during baking.
  • You can substitute turkey for chicken or use leftover cooked poultry.
  • Frozen peas add a pop of color and sweetness to the filling.

Keywords: chicken pot pie, homemade pie crust, comfort food, savory pie, chicken dinner

Find it online: https://epicrecipebox.com/homestyle-chicken-pot-pie-recipe/