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Cozy Homestyle Chicken Pot Pie with Flaky Crust

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A deeply comforting chicken pot pie with a golden, flaky crust and a luxuriously creamy filling. This weeknight-friendly recipe delivers soul-warming flavor in about an hour, using simple ingredients and a stovetop-baking technique for perfect results every time.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (226g) cold unsalted butter, cut into small cubes
  • 6–8 tablespoons (90-120ml) ice water
  • 3 tablespoons (42g) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup (42g) all-purpose flour
  • 1 ½ cups (360ml) chicken broth (low-sodium preferred)
  • 1 cup (240ml) whole milk (or half-and-half)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 3 cups (about 1 lb 5 oz / 600g) cooked chicken, shredded or diced
  • 1 cup (140g) frozen peas (no need to thaw)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Make the Pie Crust: In a large mixing bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If dry, add remaining water one tablespoon at a time. Turn dough onto a lightly floured surface, divid…
  2. Prepare the Filling: In a large skillet or Dutch oven, melt 3 tablespoons butter over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and onion is translucent. Add minced garlic and cook 30 seconds until fragrant. Sprinkle ⅓ cup flour over vegetables and stir constantly for 1-2 minutes. Slowly pour in chicken broth while whisking continuously, then add milk, whisking until smooth. Bring to a gentle simmer; it should thicken after 2-3…
  3. Assemble the Pie: Preheat oven to 400°F (200°C). Remove one disc of dough from fridge. On a lightly floured surface, roll out into a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie dish, pressing into bottom and up sides without stretching. Pour chicken filling into crust, spreading evenly. Roll out second disc of dough to same size and place on top. Trim overhanging edges to ½ inch, fold under, and crimp edges. Cut 4-5 small slits in top crust for steam to escape. Optionally brush…
  4. Bake: Place pie on a baking sheet. Bake at 400°F (200°C) for 35-40 minutes, until crust is deep golden brown and filling is bubbling through slits. If edges brown too quickly, cover with foil after about 20 minutes. Let cool on a wire rack for at least 15 minutes before slicing to allow filling to set.

Notes

For best results, keep all ingredients cold for the crust. Do not overwork the dough. Cook the flour thoroughly to avoid raw taste. Let the pie rest before slicing to allow filling to set. Use a baking sheet to catch drips. The pie tastes even better the next day as flavors meld.

Nutrition

Keywords: chicken pot pie, comfort food, homestyle, flaky crust, easy dinner, weeknight meal, cold weather, rotisserie chicken

Find it online: https://willarecipes.com/cozy-homestyle-chicken-pot-pie-with-flaky-crust-easy/