Chicken Pot Pie with Flaky Crust

Chicken Pot Pie with Flaky Crust is the ultimate comfort food—a warm, hearty dish that feels like a hug on a plate. With tender chunks of chicken, colorful vegetables, and a rich, creamy gravy tucked inside a golden, buttery crust, this classic recipe has stood the test of time for good reason. It’s rustic yet elegant, simple yet deeply satisfying.

What truly sets this dish apart is the flaky crust. Each bite shatters delicately, giving way to a savory filling that’s creamy without being heavy. Whether served on a cold evening, for a family dinner, or as a make-ahead meal for busy weekdays, Chicken Pot Pie brings comfort, nostalgia, and homemade goodness together in one beautiful dish.

Why I Love This Recipe

I love this Chicken Pot Pie because it’s dependable and deeply comforting. It’s one of those recipes that never fails to please—kids love it, adults crave it, and leftovers taste even better the next day. The balance of creamy filling and crisp, flaky crust is irresistible, and it’s incredibly versatile. You can use leftover chicken, customize the vegetables, and even make it ahead for stress-free meals.

Why This Is a Must-Try Dish

• A classic comfort food loved by all ages
• Perfect balance of flaky crust and creamy filling
• Ideal for family dinners and meal prep
• Easily customizable with vegetables and herbs
• Feels special while using simple pantry ingredients

Time, Servings & Nutrition

• Preparation Time: 25 minutes
• Cooking Time: 40–45 minutes
• Total Time: About 1 hour 10 minutes
• Servings: 6

Approximate Calories:

• 420–480 kcal per serving

Course: Main Course
Cuisine: American

Ingredients

For the Filling

• 2 cups cooked chicken (diced or shredded)
• 1 cup carrots, diced
• 1 cup green peas
• ½ cup celery, diced
• ⅓ cup unsalted butter
• ⅓ cup all-purpose flour
• 1¾ cups chicken broth
• ¾ cup whole milk or heavy cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary (optional)

For the Flaky Crust

• 2 store-bought or homemade pie crusts (top and bottom)
• 1 egg, beaten (for egg wash)

Cooking Directions

1. Prepare the savory chicken filling on the stovetop.
2. Pour the filling into a pie dish lined with crust.
3. Cover with the top crust, seal edges, and cut vents.
4. Brush with egg wash.
5. Bake until golden brown and bubbling.

Step-by-Step Preparation Method

1. Preheat the Oven:
   Preheat oven to 200°C (400°F).
2. Cook the Vegetables:
   In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
3. Make the Roux:
   Sprinkle flour over the vegetables. Stir continuously for 1–2 minutes to remove raw flour taste.
4. Create the Sauce:
   Slowly whisk in chicken broth, followed by milk or cream. Cook until thick and creamy.
5. Season & Add Chicken:
   Stir in salt, pepper, thyme, rosemary, peas, and cooked chicken. Remove from heat.
6. Assemble the Pie:
   Line a pie dish with bottom crust. Pour in filling. Cover with top crust, crimp edges, and cut small slits for steam.
7. Bake:
   Brush crust with egg wash. Bake for 40–45 minutes until crust is golden brown.
8. Rest Before Serving:
   Let the pie rest for 10 minutes to set the filling.

Save it

How to Serve This Recipe

• Serve hot with a simple green salad
• Pair with roasted vegetables or mashed potatoes
• Enjoy as a standalone hearty meal
• Garnish with fresh parsley or thyme

Recipe Tips

• Use cold pie dough for the flakiest crust
• Let filling cool slightly before assembling
• Place pie dish on a baking tray to catch drips
• If crust browns too fast, tent loosely with foil

Variations (Detailed)

1. Turkey Pot Pie:
   Swap chicken for leftover turkey—perfect after holidays.
2. Vegetarian Pot Pie:
   Use mushrooms, potatoes, and extra veggies with vegetable broth.
3. Cheesy Chicken Pot Pie:
   Add ½ cup shredded cheddar or Gruyère to the filling.
4. Herb-Heavy Pot Pie:
   Add fresh thyme, parsley, and sage for deeper flavor.
5. Individual Pot Pies:
   Bake in ramekins for single-serving portions.

Freezing & Storage

• Freezing (Unbaked):
  Freeze tightly wrapped for up to 3 months. Bake from frozen, adding 15–20 minutes.
• Freezing (Baked):
  Freeze for up to 2 months. Reheat in oven until hot.
• Refrigeration:
  Store leftovers in an airtight container for 3–4 days.

Special Equipment Needed

• 9-inch pie dish
• Large skillet or saucepan
• Whisk
• Wooden spoon or spatula
• Pastry brush
• Baking tray

Conclusion

Chicken Pot Pie with Flaky Crust is everything a comfort meal should be—warm, hearty, flavorful, and deeply satisfying. From the creamy chicken filling to the golden, buttery crust, every bite delivers homemade goodness. Whether you’re cooking for family, friends, or just yourself, this timeless recipe is guaranteed to bring comfort and smiles to the table. Once you master it, it’ll become a forever favorite in your kitchen.

Chicken Pot Pie with Flaky Crust

Chicken Pot Pie with Flaky Crust is the ultimate comfort food—a warm, hearty dish that feels like a hug on a plate. With tender chunks of chicken, colorful vegetables, and a rich, creamy gravy tucked inside a golden, buttery crust, this classic recipe has stood the test of time for good reason.

Author: Stella Parker Cuisine: American Course: Dinner

Print Recipe

Pin Recipe

Prep Time 25 mins Cook Time 45 mins Total Time 1 hr 10 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

For the Filling

• 2 cups cooked chicken (diced or shredded)
• 1 cup carrots, diced
• 1 cup green peas
• ½ cup celery, diced
• ⅓ cup unsalted butter
• ⅓ cup all-purpose flour
• 1 ¾ cups chicken broth
• ¾ cup whole milk or heavy cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary (optional)

For the Flaky Crust

• 2 store-bought or homemade pie crusts (top and bottom)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven: Preheat oven to 200°C (400°F).
2. Cook the Vegetables: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
3. Make the Roux: Sprinkle flour over the vegetables. Stir continuously for 1–2 minutes to remove raw flour taste.
4. Create the Sauce: Slowly whisk in chicken broth, followed by milk or cream. Cook until thick and creamy.
5. Season & Add Chicken: Stir in salt, pepper, thyme, rosemary, peas, and cooked chicken. Remove from heat.
6. Assemble the Pie: Line a pie dish with bottom crust. Pour in filling. Cover with top crust, crimp edges, and cut small slits for steam.
7. Bake: Brush crust with egg wash. Bake for 40–45 minutes until crust is golden brown.
8. Rest Before Serving: Let the pie rest for 10 minutes to set the filling.

Keywords: Chicken Pot Pie with Flaky Crust