This Chicken Pot Pie recipe is a classic comforting dish made with a perfectly flaky homemade pie crust and creamy chicken and vegetable filling. The whole family is sure to love this!
Can you believe I never tried Chicken Pot Pie until I was an adult?! I’m not sure why my mother never made this delicious classic but I’m so sad I missed out on so many years of enjoying it. I guess I can’t blame her too much because after all, as a kid I didn’t even enjoy dessert pies! I enjoy them now but honestly, I think I like savory pies like this Chicken Pot Pie even better!
In this recipe you’ll make everything from scratch, even the dough. It’s really quite easy and so flaky but if you want a shortcut you can buy refrigerator pie dough.
The filling starts out with cooking the onions and celery in butter and then adding the flour and seasonings. The flour helps create a really thick sauce that is thicker than gravy. After adding the milk and chicken broth, you then add in the cooked chicken, potatoes, and carrots. Potatoes aren’t always in Chicken Pot Pies but I really enjoy the extra veggies. You can bake or slow cook your own chicken breasts or even just use rotisserie chicken.
The frozen peas are added at the very end just before baking so as to not overcook them. Over cooked, ugly green peas don’t ever look appetizing. Am I right?
To close up the pie, you lay the pie dough on top and fold the edges of it under the edges of the bottom crust and then pinch closed. To make the edges pretty, you can either flute the edges or just press them with a fork. And don’t forget to make slits in the top of the pie dough! This allows the steam that builds up inside to be able to escape.
The final step before placing the pie in the oven is to brush an egg wash on top. This is done by mixing 1 egg with 1 tablespoon of water. When cooked, it will create a beautiful golden colored crust.
This savory dish is the perfect meal for a cold winter day. It warms you up from the inside out and sticks to your bones. Enjoy!
Chicken Pot Pie
- 2¼ cups all purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 5 to 7 tablespoons ice water
- 1 large egg + 1 tablespoon water
- 1 cup potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 6 tablespoons (¾ stick) butter
- ½ cup finely chopped onion
- 1 stalk celery, finely chopped
- 2 medium garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon poultry seasoning
- ⅓ cup all purpose flour
- 1½ cups chicken broth
- ¾ cup milk
- 2 cups cooked chicken, chopped
- 1 cup frozen peas
- Mix flour and salt together and then cut in the shortening with a pastry blender or 2 forks.
- Add in one tablespoon water at a time, gently mixing the dough between each addition. Add water until dough can be pressed together into a ball.
- Divide dough in two. Form into discs and wrap in plastic and place in the fridge. Meanwhile, make the filling.
- Preheat oven to 425 degrees F.
- Place potato and carrots in a pot, cover with water and bring to a boil. Cook for 7 to 8 minutes or until the vegetables are crisp tender. Drain and set aside.
- In a large skillet, heat butter over medium heat. Add the onion, celery, and garlic and cook until translucent and tender, about 5 to 8 minutes.
- Stir in the seasonings and flour and cook for 2 minutes while stirring. Whisk in the broth a little at a time, followed by the milk. Cook for 2 to 3 minutes or until thickened. Stir in the chicken, potato, and carrots. Set aside. (Mix in the frozen peas just before adding to the pie plate.)
ASSEMBLY AND BAKING
- Pull one disc out of the fridge and roll out, large enough to place in the pie plate. Gently lift and press into a 9 or 10 inch pie plate. Roll out the other disc for the top.
- Spoon the filling into the pie plate on top of the crust. Gently place the remaining rolled out pie dough on top. Fold the edges of the top crust over the bottom and then pinch to seal. Finish the edges by fluting or smashing with a fork. Make 6 to 8 slits in the top so the steam can vent.
- Whisk the egg and water together and brush over the top and edges of crust.
- Bake for 35 to 38 minutes or until golden brown. Let cool 5 to 10 minutes before slicing.