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Homestyle Chicken Pot Pie Recipe – Easy & Flaky

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This homestyle chicken pot pie features a flaky, buttery crust and a creamy, rich filling packed with tender chicken and vegetables. No canned soup shortcuts—just real comfort food that tastes like a hug.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (2 sticks, 226g) cold unsalted butter, cut into small cubes
  • 6–8 tablespoons (90-120ml) ice water
  • 1 teaspoon (5g) salt
  • 1 teaspoon (4g) sugar
  • 3 cups (about 450g) cooked chicken, shredded or diced
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • ⅓ cup (42g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) whole milk
  • ¼ cup (60ml) heavy cream (optional but recommended)
  • 1 cup (140g) frozen peas
  • ½ cup (70g) frozen corn kernels
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and black pepper to taste
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, cut butter into flour until pea-sized pieces form with some larger flakes. Drizzle in ice water, one tablespoon at a time, mixing with a fork until dough just comes together when squeezed. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). Place a rack in the lower third of the oven.
  3. Cook the vegetables: In a large skillet or Dutch oven, melt 4 tablespoons butter over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened but not browned.
  4. Make the roux: Sprinkle flour over cooked vegetables and stir constantly for about 2 minutes until pasty and thick.
  5. Build the sauce: Slowly pour in chicken broth while whisking continuously. Add milk and heavy cream, still whisking. Bring to a gentle simmer and cook for 3-4 minutes, stirring often, until thickened enough to coat the back of a spoon.
  6. Finish the filling: Stir in shredded chicken, frozen peas, frozen corn, and fresh thyme. Season with salt and pepper. Remove from heat and let cool slightly.
  7. Roll out the crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Trim overhang to about ½ inch.
  8. Fill the pie: Pour chicken filling into crust-lined dish, spreading evenly.
  9. Top it off: Roll out second disc of dough to same size. Place over filling. Crimp edges to seal. Cut 4-5 small slits in top crust for steam to escape.
  10. Egg wash and bake: Brush top crust with egg wash. Bake for 35-40 minutes until crust is deep golden and filling bubbles through slits. If edges brown too fast, tent with foil after 20 minutes.
  11. Rest before serving: Let pie rest on a wire rack for at least 15 minutes before cutting.

Notes

Keep everything cold for a flaky crust. Don’t overwork the dough. Use a hot oven (400°F) to create steam from cold butter. Let the pie rest for at least 15 minutes before serving to allow the filling to set. For extra crispy bottom crust, blind bake for 10 minutes before adding filling.

Nutrition

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

Find it online: https://cookluma.com/homestyle-chicken-pot-pie-recipe-easy-and-flaky/