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Chicken Pot Pie With Pie Crust

Easy Chicken Pot Pie With Pie Crust Recipe

Olivia Brooks
Try this homemade Chicken Pot Pie With Pie Crust loaded with chicken, carrots, peas, thyme, and flaky all-butter pastry.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 6
Calories 520 kcal

Equipment

  • Large skillet or sauté pan
  • Medium saucepan (if cooking chicken separately)
  • 9-inch deep-dish pie pan
  • Rolling Pin
  • Mixing bowls
  • Wooden spoon or spatula
  • Whisk
  • Sharp knife
  • Cutting board
  • Pastry brush (for egg wash)
  • Baking sheet (to catch any bubbling over)

Ingredients
  

For the Pie Crust (or use 2 store-bought crusts)

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar optional, but I like a hint
  • 1 cup 2 sticks cold unsalted butter, cubed
  • 6 –8 tablespoons ice water

For the Filling

  • 2 cups cooked chicken breast or thighs diced or shredded
  • 3 tablespoons unsalted butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 cup diced potatoes small cubes
  • ½ cup frozen peas
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup whole milk or heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • Salt to taste
  • Black pepper to taste

For Finishing

  • 1 egg beaten (for egg wash)

Instructions
 

Step 1: Make the Pie Dough

  • In a large bowl, mix the flour, salt, and sugar. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs with small pea-sized bits of butter.
  • Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overwork it. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
  • Cold butter is the secret to a flaky crust. When it melts in the oven, it creates steam pockets. That’s what gives you those beautiful layers.

Step 2: Prepare the Filling

  • In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  • Add the diced carrots and potatoes. Cook for 5–7 minutes, stirring occasionally, until they begin to soften.
  • Sprinkle the flour over the vegetables and stir well. Cook the flour for about 1 minute to remove the raw taste. Slowly whisk in the chicken broth, stirring constantly to avoid lumps. The mixture will thicken as it heats.
  • Add the milk or cream and stir until smooth and creamy. Fold in the cooked chicken, peas, thyme, parsley, salt, and pepper. Simmer for 5 minutes until thick but still spoonable. Remove from heat and let cool slightly.

Step 3: Assemble the Pie

  • Preheat your oven to 400°F (200°C).
  • Roll out one disc of dough on a lightly floured surface into a circle about 12 inches wide. Carefully transfer it to your pie pan, gently pressing it into the corners.
  • Pour the filling into the crust, spreading evenly.
  • Roll out the second disc of dough and place it over the top. Trim excess dough and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
  • Brush the top with beaten egg for that glossy, golden finish.

Step 4: Bake

  • Place the pie on a baking sheet and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
  • If the edges brown too quickly, cover them loosely with foil.
  • Let the pie rest for at least 15 minutes before slicing. This helps the filling set beautifully.
Keyword Chicken Pot Pie With Pie Crust