Classic Chicken Pot Pie Recipe (Print Version)
Creamy chicken pot pie with tender vegetables and a golden, flaky crust. This comforting classic is perfect for a satisfying family dinner.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Golden Flaky Crust
01 -
2 1/2 cups all-purpose flour
02 -
1 cup (2 sticks) unsalted butter, very cold and cubed
03 -
1 teaspoon salt
04 -
1/2 cup ice water (plus more if needed)
→ Hearty & Velvety Filling
05 -
1 1/2 lbs boneless, skinless chicken breasts
06 -
2 cups chicken broth
07 -
1/4 cup (1/2 stick) unsalted butter
08 -
1/4 cup all-purpose flour
09 -
1 1/2 cups whole milk
10 -
1/2 cup heavy cream
11 -
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
→ Aromatic Foundation
12 -
1 medium yellow onion, diced
13 -
2 stalks celery, diced
14 -
3 cloves garlic, minced
15 -
1 tablespoon fresh thyme, chopped
16 -
Salt and black pepper to taste
# Instructions:
01 -
In a large bowl, combine 2 1/2 cups all-purpose flour and 1 teaspoon salt. Cut in 1 cup very cold, cubed unsalted butter until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add 1/2 cup ice water, mixing until just combined. Divide dough, flatten into discs, wrap, and chill for at least 30 minutes. This is the foundation for The Best Chicken Pot Pie Recipe.
02 -
Dice 1 1/2 lbs boneless, skinless chicken breasts into 1/2-inch pieces. Dice 1 medium yellow onion and 2 stalks celery. Mince 3 cloves garlic and chop 1 tablespoon fresh thyme. Have 2 cups frozen mixed vegetables (peas, carrots, corn, green beans) ready for the filling.
03 -
In a large pot or Dutch oven, melt 1/4 cup unsalted butter over medium heat. Sauté diced yellow onion and celery for 5-7 minutes until softened. Add minced garlic and chopped fresh thyme, cooking for 1 minute more until fragrant. Stir in 1/4 cup all-purpose flour and cook for 2 minutes, creating a roux for The Best Chicken Pot Pie Recipe.
04 -
Gradually whisk in 2 cups chicken broth until smooth, then add 1 1/2 cups whole milk and 1/2 cup heavy cream. Bring to a gentle simmer, stirring constantly, until the mixture thickens. Add the diced chicken and 2 cups frozen mixed vegetables. Simmer for 10-12 minutes until the chicken is cooked through. Season generously with salt and black pepper to taste.
05 -
Preheat oven to 400°F. On a lightly floured surface, roll out one chilled pie dough disc and carefully fit it into a 9-inch pie dish. Pour the hearty chicken filling into the crust. Roll out the second dough disc and place it over the filling. Crimp the edges to seal, and cut several slits in the top crust for steam to escape. Carefully assemble The Best Chicken Pot Pie Recipe.
06 -
Bake The Best Chicken Pot Pie Recipe for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil. Let the pie rest for 10-15 minutes before slicing and serving to allow the filling to set properly.
# Notes:
01 -
For an extra flaky crust, ensure your butter and water are extremely cold. You can even freeze the butter and grate it into the flour for easier incorporation.
02 -
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 -
Feel free to substitute the chicken with cooked turkey, or add other vegetables like diced potatoes or mushrooms for a different twist.
04 -
Let the pie rest for at least 10-15 minutes after baking before slicing. This allows the filling to set, preventing it from being too runny when served.
# Tools You'll Need:
01 -
9-inch pie dish
02 -
Large pot or Dutch oven
03 -
Rolling pin
04 -
Mixing bowls
05 -
Whisk
06 -
Measuring cups and spoons
07 -
Cutting board
08 -
Knife
# Nutrition Facts (Per Serving):
Calories: 875 kcal
Total Fat: 51 g
Total Carbohydrate: 58 g
Protein: 46 g