Chicken Pot Pie with Flaky Crust

Chicken Pot Pie with Flaky Crust is a classic comfort food that brings together tender chunks of chicken, mixed vegetables, and a creamy sauce all wrapped in a buttery, flaky…

By Alina • December 22, 2025 • Reading time: 7 min

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Chicken Pot Pie with Flaky Crust is a classic comfort food that brings together tender chunks of chicken, mixed vegetables, and a creamy sauce all wrapped in a buttery, flaky crust. The crust is golden and crisp, making each bite a perfect balance of crunchy outside and soft, savory filling inside. It’s the kind of dish that feels like a warm hug on a plate.

I love making this pot pie on chilly evenings when I want something hearty and cozy. The secret to the flaky crust is chilling the dough properly and using cold butter, which I always make sure to have on hand. It’s worth the little extra effort because that crust makes all the difference—it’s like a flaky blanket for the filling!

Serving this chicken pot pie with a simple green salad or steamed veggies makes for a well-rounded meal that everyone enjoys. It’s great for family dinners or when friends come over because it feels special but is actually really simple to put together. Whenever I make it, there’s always at least one person who asks for the recipe, which tells me I’m doing something right.

Key Ingredients & Substitutions

Chicken: I like using thighs because they stay juicy, but breasts work well too. Leftover cooked chicken is a great time-saver. You can even use rotisserie chicken for convenience.

Vegetables: Carrots, peas, celery, and onions add color and crunch. Frozen peas are easy to keep on hand and work perfectly. Feel free to swap in green beans or corn if you prefer.

Butter: Cold unsalted butter is key for the flaky crust. If you want a lighter crust, try using part butter and part vegetable shortening.

Flour: Used for thickening the filling and making the dough. If gluten-free is needed, a blend for baking can replace all-purpose flour in the crust and filling.

Milk or Cream: Whole milk gives a nice creamy texture, but half-and-half or a non-dairy milk like oat milk can be used. Heavy cream makes the filling even richer.

How Can I Make the Pie Crust Extra Flaky and Tender?

The secret to a flaky crust is to keep everything cold and handle the dough as little as possible.

• Start with cold butter and ice water. The small butter pieces create steam pockets while baking, making the crust flaky.
• Use a pastry cutter or your fingers to mix butter into flour until pea-sized bits remain. This texture matters!
• Don’t overwork the dough; mix just enough to bring it together.
• Chill the dough well before rolling it out. This helps prevent shrinking and improves flakiness.
• When rolling, lightly flour the surface and roll gently to avoid warming the dough.
• Brush the top crust with egg wash for a shiny, golden finish that adds to the appeal.

Equipment You’ll Need

• Large skillet or saucepan – perfect for cooking the filling evenly and thickening the sauce.
• Mixing bowls – essential for combining dough ingredients and chilling the pie crust.
• Rolling pin – helps you roll out the dough smoothly for a perfect flaky crust.
• 9-inch deep-dish pie dish – holds the filling and crust nicely for baking.
• Pastry cutter or fork – great for mixing cold butter into the flour without warming it up.
• Pastry brush – for brushing egg wash on the crust to get a golden, shiny top.

Flavor Variations & Add-Ins

• Swap chicken for turkey – great for using holiday leftovers and adds a different flavor.
• Add sautéed mushrooms – brings an earthy note and extra texture to the filling.
• Use cheddar cheese in the filling – melts well and adds a rich, tangy twist.
• Mix in fresh herbs like rosemary or sage – gives the pot pie a fragrant, fresh flavor.

Chicken Pot Pie with Flaky Crust

Ingredients You’ll Need:

For the Filling:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and diced
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup diced celery
• 1 small onion, finely chopped
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup whole milk or heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
• 1/4 teaspoon garlic powder (optional)

For the Flaky Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 6-8 tablespoons ice cold water

For Assembling:

• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)
• Fresh thyme sprigs (for garnish, optional)

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare the filling and crust, plus 1 hour chilling time for the dough. Baking will take 35-45 minutes, and resting the pie before serving takes about 10-15 minutes. Plan on about 2 hours total from start to finish.

Step-by-Step Instructions:

1. Prepare the Crust:

In a large bowl, whisk the flour and salt together. Add the cold, cubed butter. Use a pastry cutter or your fingers to quickly work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter. Slowly add the ice water, one tablespoon at a time, mixing gently just until the dough holds together. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.

2. Make the Filling:

Heat the butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery, cooking until tender (about 5-7 minutes). Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth and milk or cream, stirring until the sauce thickens and bubbles. Add the cooked chicken, peas, salt, pepper, thyme, and optional garlic powder. Stir and simmer for a few minutes until the mixture is heated through and thickened. Remove from heat and let cool slightly.

3. Assemble the Pot Pie:

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk to fit your pie dish, leaving a slight overhang. Press the dough into the dish and trim any extra. Pour the cooled filling evenly over the bottom crust. Roll out the second dough disk and place it over the filling. Trim the edges, pinch the dough together, and crimp decoratively to seal. Cut a few slits in the top crust for steam to escape.

4. Bake the Pie:

Beat the egg with 1 tablespoon of water to make an egg wash. Brush it over the top crust for a lovely golden color. Bake for 35-45 minutes until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil halfway through baking.

5. Serve:

Let the chicken pot pie rest for 10-15 minutes so the filling settles. Garnish with fresh thyme sprigs if desired. Serve warm and enjoy the comforting layers of flaky crust and creamy, savory filling!

Can I Use Frozen Chicken for the Filling?

Yes! Just make sure to fully thaw the chicken before cooking and dicing. Thaw it overnight in the fridge or use the cold water method for quicker thawing.

Can I Make the Pie Crust Ahead of Time?

Absolutely! You can prepare the dough, wrap it well, and refrigerate for up to 2 days or freeze for up to 1 month. Let it thaw in the fridge overnight before rolling out.

How Should I Store Leftover Pot Pie?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through to keep the crust crisp.

Can I Add Other Vegetables to the Filling?

Definitely! Feel free to add mushrooms, corn, green beans, or any veggies you like. Just adjust cooking times to ensure they’re tender before assembling the pie.