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Chicken Pot Pie With Flaky Crust – Cozy Dinner Recipe

Chicken pot pie with flaky crust pairs a buttery, two-layer pastry with creamy chicken and vegetables. Bake until the crust is deep golden and the filling bubbles through the vents, then rest before slicing.
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Prep Time 30 minutes
Cook Time 1 hour 1 minute
Chilling and resting 1 hour 20 minutes
Total Time 2 hours 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 2.5 cups all-purpose flour
  • 1 tsp salt fine
  • 1 cup unsalted butter cold, cut into cubes
  • 6 tbsp ice water to 8 tablespoons, as needed
Make the filling
  • 4 tbsp unsalted butter
  • 0.33 cup yellow onion finely chopped
  • 0.33 cup celery diced
  • 0.75 cup carrots diced
  • 0.25 cup all-purpose flour
  • 1.5 cups chicken broth low-sodium
  • 0.5 cup heavy cream
  • 0.5 tsp dried thyme
  • 0.5 tsp salt fine
  • 0.25 tsp black pepper
  • 2 cups cooked chicken shredded
  • 0.75 cup peas frozen
Make the egg wash
  • 1 egg large, beaten

Equipment

  • 1 12-inch skillet
  • 1 9-inch deep-dish pie plate

Method
 

Make the crust
  1. Whisk the flour and salt in a large bowl.
  2. Cut in the butter with a pastry blender or your fingertips until the pieces are about pea-size.
  3. Add 6 tablespoons ice water, 1 tablespoon at a time, tossing until the dough holds together when squeezed.
  4. Add more water if needed.
  5. Divide the dough into two disks and wrap them.
  6. Refrigerate the disks for at least 1 hour.
Make the filling
  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the broth and cream.
  5. Stir in the thyme, salt, and pepper.
  6. Simmer, stirring often, until thickened and the carrots are tender, 5 to 7 minutes.
  7. Stir in the chicken and peas and cook until heated through, about 2 minutes.
  8. Remove the filling from the heat and let it cool for 15 minutes.
Assemble and bake
  1. Heat the oven to 425°F.
  2. Place a rack in the lower third.
  3. On a lightly floured surface, roll one dough disk into a 12-inch round.
  4. Fit the dough into a 9-inch deep-dish pie plate.
  5. Add the filling.
  6. Roll the second disk into a 12-inch round.
  7. Place it over the filling and trim the edges.
  8. Press the crusts together and crimp to seal.
  9. Cut several vents in the top.
  10. Brush the top crust with the beaten egg.
  11. Bake for 15 minutes.
  12. Reduce the oven to 375°F and bake for 25 to 35 minutes, until the crust is deep golden and the filling bubbles through the vents.
  13. Check that the center reaches 165°F, covering the edges with foil if they brown too quickly.
  14. Let the pie rest for 20 minutes before slicing.

Notes

For the flakiest crust, keep the butter cold and handle the dough as little as possible. Refrigerate leftovers for 3 to 4 days; freeze baked pie for up to 2 months. For a dairy-free variation, use dairy-free butter and a dairy-free cream alternative.