Classic Chicken Pot Pie with Flaky Homemade Crust (Print Version)

Hearty chicken pot pie recipe featuring tender chicken, vegetables, and a rich, creamy filling, all topped with a golden, flaky homemade pie crust.

# Recipe Info:

Prep Time: 40 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American

# Ingredients:

→ Golden Flaky Embrace (Pie Crust)

01 - 2 1/2 cups all-purpose flour
02 - 1 cup (2 sticks) unsalted butter, very cold and cubed
03 - 1 tsp salt
04 - 1/2 cup ice water (approximate, as needed)

→ Hearty Savory Core (Chicken & Aromatics)

05 - 1 1/2 lbs boneless, skinless chicken breasts
06 - 1 tbsp olive oil
07 - 1 medium yellow onion, diced
08 - 2 stalks celery, diced
09 - 2 cloves garlic, minced

→ Velvety Garden Medley (Filling & Seasoning)

10 - 2 cups chicken broth
11 - 1/2 cup heavy cream
12 - 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
13 - 1/4 cup all-purpose flour
14 - 1 tsp dried thyme
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - Combine **2 1/2 cups all-purpose flour** and **1 tsp salt**. Cut in **1 cup (2 sticks) very cold unsalted butter** until pea-sized. Gradually add **1/2 cup ice water** (approximate) until dough forms. Divide in half, flatten into discs, wrap, and chill for 30 minutes. This is the start of your perfect pie crust.
02 - Preheat oven to 375°F. Heat **1 tbsp olive oil** in a large skillet. Cook **1 1/2 lbs boneless, skinless chicken breasts** until browned; remove and dice. Add **1 medium yellow onion** and **2 stalks celery** to the skillet; sauté until softened. Stir in **2 cloves minced garlic** for 1 minute.
03 - Sprinkle **1/4 cup all-purpose flour** over the sautéed vegetables, cooking for 1 minute. Gradually whisk in **2 cups chicken broth** until smooth, then stir in **1/2 cup heavy cream**. Bring to a simmer, thickening slightly. This forms the base for your Chicken Pot Pie Recipe with Perfect Pie Crust.
04 - Stir **1 1/2 cups frozen mixed vegetables**, **1 tsp dried thyme**, **1 tsp salt**, and **1/2 tsp black pepper** into the thickened sauce. Fold in the diced chicken. Remove from heat. This hearty mixture is the core of your delicious Chicken Pot Pie Recipe with Perfect Pie Crust.
05 - Roll out one pie crust disc and fit into a 9-inch pie dish. Pour the chicken filling into the crust. Roll out the second disc and place it over the filling. Crimp edges to seal, cut a few slits in the top for steam, and optionally brush with an egg wash.
06 - Bake the Chicken Pot Pie Recipe with Perfect Pie Crust for 40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with foil.
07 - Let the baked pot pie rest for 10-15 minutes before slicing and serving. This allows the filling to set. Garnish with **2 tbsp fresh parsley, chopped**. Enjoy your homemade comfort food!

# Notes:

01 - For an extra flaky crust, ensure your butter and water are as cold as possible. You can even freeze the butter and grate it into the flour for easier incorporation.
02 - Leftover rotisserie chicken works wonderfully here! Skip step 2's chicken cooking and just shred about 3 cups of cooked chicken to add in step 4.
03 - Feel free to customize your veggies! Fresh diced carrots, potatoes, or mushrooms can be sautéed with the onion and celery for added flavor and texture.
04 - Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through for best results.

# Tools You'll Need:

01 - 9-inch pie dish
02 - large pot or Dutch oven
03 - rolling pin
04 - mixing bowls
05 - measuring cups
06 - measuring spoons
07 - whisk

# Nutrition Facts (Per Serving):

Calories: 768 kcal
Total Fat: 43 g
Total Carbohydrate: 51 g
Protein: 42 g

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