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Easy Homemade Chicken Pot Pie with Flaky Crust

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This creamy, flaky chicken pot pie is the ultimate comfort food, made with simple ingredients and ready in about an hour. Perfect for busy weeknights or cozy dinners, it’s a crowd-pleaser that feels like a warm hug.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen corn (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 cup cold unsalted butter, cubed (for crust)
  • 1/4 to 1/2 cup ice water (for crust)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Make the crust: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add cold, cubed butter. Using a pastry cutter or fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces. Drizzle in 1/4 cup ice water and stir with a fork until the dough just comes together. Add more water a tablespoon at a time if needed. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Start the filling: In a large saucepan or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle 1/3 cup flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
  3. Build the sauce: Slowly pour in chicken broth while whisking constantly. Once incorporated, whisk in milk. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Stir in thyme, rosemary, salt, and pepper. Taste and adjust seasoning.
  4. Add chicken and veggies: Fold in cooked chicken, frozen peas and carrots, and frozen corn (if using). Stir until well coated. Remove from heat. Let cool slightly.
  5. Assemble the pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Pour filling into crust. Roll out second disc and place on top. Crimp edges to seal. Cut 4-5 small slits in top crust. Brush with beaten egg wash.
  6. Bake: Place pie on a baking sheet. Bake at 400°F for 35-40 minutes until crust is deep golden brown and filling is bubbling. If edges brown too quickly, cover with foil. Let rest on a wire rack for at least 10 minutes before serving.

Notes

Keep all ingredients cold for the crust to ensure flakiness. Do not overwork the dough. Cook the roux long enough to avoid a raw flour taste. Let the pie rest before cutting to allow the filling to set. Use a baking sheet under the pie to catch drips.

Nutrition

Keywords: chicken pot pie, homemade pot pie, comfort food, easy dinner, flaky crust, chicken pie

Find it online: https://cookluma.com/easy-homemade-chicken-pot-pie-with-flaky-crust/