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A golden-crusted chicken pot pie fresh from the oven, served in a rustic dish.

Best way to grow a classic Chicken Pot Pie

This recipe guides you through making a comforting and classic chicken pot pie from scratch, featuring a flaky crust and a rich, savory filling.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cubed
  • 0.5 cup ice water
For the Filling
  • 3 cups cooked chicken, shredded or diced
  • 0.5 cup unsalted butter
  • 1 medium onion, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 0.5 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh parsley, chopped

Equipment

  • large bowl
  • large pot
  • whisk
  • rolling pin
  • 9-inch pie dish

Method
 

Make the Crust
  1. Combine flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until a dough forms, then divide it in half, flatten each into a disk, wrap, and chill for 30 minutes.
Prepare the Filling
  1. Melt butter in a large pot, then sauté onion, carrots, and celery until softened.
  2. Stir in flour and cook for a minute, then gradually whisk in chicken broth and milk until thickened.
  3. Add shredded chicken, peas, salt, pepper, and parsley, mixing well; set aside to cool slightly.
Assemble and Bake
  1. Preheat oven to 400°F (200°C).
  2. Roll out one disk of dough and place it in a 9-inch pie dish, trimming the edges.
  3. Pour the cooled chicken filling into the crust.
  4. Roll out the second dough disk and place it over the filling, crimping the edges to seal and cutting several slits on top for steam to escape.
  5. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.

Notes

For extra flavor, you can add a pinch of thyme or rosemary to the filling. If you don't have cooked chicken, you can boil or roast chicken breasts specifically for this recipe. Ensure the butter for the crust is very cold to achieve a flaky texture.