Pin it
This classic homemade chicken pot pie is the ultimate comfort food! I've been making this recipe for years, and it never fails to bring my family together around the dinner table. The combination of flaky, buttery crust and creamy chicken filling creates that nostalgic feeling that only true comfort food can deliver.
I first made this chicken pot pie during a particularly harsh winter when we were snowed in for days. The aroma filled our home with warmth, and now my children request it regularly as their special weekend dinner.
Ingredients
- For the chicken pot pie crust:
- All purpose flour: Provides the perfect structure for a flaky crust
- Sugar: Adds a subtle sweetness that balances the savory filling
- Cold unsalted butter: Essential for creating those flaky layers
- Buttermilk: Gives the crust a tender texture and slight tanginess
- Cold water: Helps bring the dough together without overworking
- Egg wash: Creates that beautiful golden brown finish
- For the pot pie filling:
- Unsalted butter: Creates the base for a rich and flavorful roux
- Onion, carrots, and celery: Form the aromatic base of the filling
- Fresh garlic: Adds depth of flavor that dried simply cannot match
- Flour: Works as the thickening agent for the creamy sauce
- Fresh herbs: Elevate the flavor beyond ordinary pot pies
- Chicken broth: Provides savory depth to the sauce
- Heavy cream: Creates that irresistible richness
- Shredded chicken or turkey: Makes this a hearty, satisfying meal
- Frozen peas: Add color, sweetness, and texture to balance the dish
Step-by-Step Instructions
- Make the pie crust:
- Combine dry ingredients in a large bowl, then incorporate cold cubed butter by rolling it into thin sheets with the flour mixture. This technique creates those beautiful flaky layers that make homemade crust superior to store-bought. Chill the mixture for 15 minutes to keep the butter cold, then add buttermilk and form into two disks before refrigerating.
- Prepare the filling:
- Melt butter in a large skillet over medium-high heat, then add the vegetables and cook until tender, about 5 to 7 minutes. The vegetables should soften but not brown. Create the sauce by whisking in flour and seasonings followed by liquids, ensuring there are no lumps. This careful whisking prevents a grainy texture in your final sauce. Simmer until thickened, then fold in the chicken and peas.
- Assemble the pie:
- Roll the first disk of chilled dough into a 12-inch circle approximately 1/4 inch thick on a lightly floured surface. The thickness is crucial – too thin and it may tear, too thick and it won’t cook properly. Transfer carefully to your pie pan and fill with the prepared filling. Roll out the second disk and place it over the top, then trim and seal the edges using your preferred crimping method.
- Bake to golden perfection:
- Brush the top crust with beaten egg to achieve that beautiful golden color and shine. Cut small slits in the top to allow steam to escape during baking. These vents prevent the filling from bubbling over and making a mess in your oven. Bake at 400°F for 45 minutes, using a pie shield to protect the edges from over-browning.
Pin it
The most transformative ingredient in this recipe is the fresh thyme. I grow it in my garden, and the aroma when it hits the hot filling reminds me of my grandmother, who taught me to make pie crust when I was just tall enough to reach the counter. She always said patience was the secret ingredient in any good pie.
Make Ahead Options
This chicken pot pie is perfect for meal prep. You can prepare the filling up to two days in advance and store it in the refrigerator. The pie dough can also be made ahead and refrigerated for up to three days or frozen for up to three months. When ready to bake, simply assemble as directed and add about 5 to 10 minutes to the baking time if the components are cold from the refrigerator.
Substitution Ideas
This recipe is incredibly versatile. Swap the chicken for turkey after Thanksgiving or try using leftover holiday ham for a different flavor profile. Vegetarians can replace the meat with extra vegetables like mushrooms, potatoes, and green beans, plus a bit more seasoning. If you're avoiding dairy, try using coconut cream instead of heavy cream for a slightly different but equally delicious flavor. Gluten-free flour blends can work for both the crust and filling, though the texture may vary slightly.
Pin it
Serving Suggestions
Serve this chicken pot pie with a simple green salad dressed with a light vinaigrette to balance the richness of the pie. For a truly comforting meal, pair it with cranberry sauce, which adds a sweet-tart contrast that complements the savory flavors beautifully. If serving for a special occasion, consider individual ramekins for an elegant presentation that also reduces serving time.
The History Behind Chicken Pot Pie
Pot pies have been around for centuries, with versions appearing in Roman cookbooks and medieval European kitchens. The American version we know today evolved from the meat pies brought by English settlers. Originally, these pies served as a way to use leftover meat and extend it to feed more people. The classic combination of chicken, vegetables, and gravy in a pastry crust became particularly popular in the American South and Pennsylvania Dutch country, where comfort food traditions run deep.
Frequently Asked Questions
- → Can I use rotisserie chicken for the chicken pot pie?
Yes, rotisserie chicken works perfectly for this dish. It saves time and reduces prep, while still providing great flavor.
- → Can I freeze the chicken pot pie?
Absolutely! Assemble the pie, wrap it tightly, and freeze. When ready to eat, bake straight from frozen, adding 10-15 minutes to the cooking time.
- → Can I use store-bought pie crust?
Yes, store-bought crust is a convenient option. However, homemade crust offers more flavor and flakiness if you have the time to make it.
- → What vegetables can I substitute in the filling?
You can substitute or add vegetables like mushrooms, corn, green beans, or potatoes, depending on your preference or what’s in season.
- → How do I prevent the crust from overbrowning?
Use a pie crust shield or cover the edges with aluminum foil if they start to brown too quickly during baking.