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Cozy Chicken Pot Pie

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A comforting chicken pot pie with a flaky homemade crust and creamy filling, perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 1 cup frozen peas
  • 1 cup diced carrots (fresh or frozen)
  • 1/2 cup diced celery
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour (can substitute gluten-free flour if needed)
  • 2 cups chicken broth (preferably low sodium)
  • 1 cup whole milk or half-and-half (use dairy-free milk for a lighter version)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 8 tbsp cold unsalted butter, cut into small cubes
  • 3–4 tbsp ice water
  • 1 egg, beaten (for egg wash, optional for shiny crust)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together 1 1/4 cups flour and 1/2 tsp salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just holds together. Don’t overwork it! Wrap in plastic wrap and chill for at least 30 minutes.
  2. Make the Filling: In a medium saucepan over medium heat, melt the butter. Add chopped onion, celery, and carrots; sauté for 5-7 minutes until softened. Stir in minced garlic and thyme; cook another minute until fragrant.
  3. Sprinkle the flour over the veggies and stir constantly for 2 minutes to cook out the raw taste. Slowly whisk in chicken broth and milk, stirring until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
  4. Add the cooked chicken and frozen peas to the sauce. Stir well to combine and remove from heat.
  5. Assemble the Pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to about 12 inches in diameter. Transfer the filling into your pie dish and gently cover with the dough, trimming any excess and sealing the edges by pinching or pressing with a fork.
  6. Cut a few small slits in the top crust to let steam escape. Brush the crust with beaten egg for a golden finish, if desired.
  7. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and filling is bubbly. If the edges brown too quickly, cover them with foil halfway through baking.
  8. Let the pie cool for 10-15 minutes before serving to let the filling settle.

Notes

Keep butter cold when making crust for flakiness. Chill dough at least 30 minutes before rolling. Avoid overfilling pie to prevent soggy crust. Use foil to cover edges if browning too fast. Reheat leftovers in oven at 350°F to keep crust crisp. Filling can be made ahead and refrigerated.

Nutrition

Keywords: chicken pot pie, comfort food, flaky crust, creamy filling, easy dinner, homemade pie, cozy meal

Find it online: https://shimmersnack.com/cozy-chicken-pot-pie-recipe-easy-homemade-flaky-crust-guide/