Print

Creamy Chicken Pot Pie: Best Easy Flaky Crust Recipe

creamy chicken pot pie - featured image
Print Recipe

A homemade chicken pot pie featuring a rich, velvety creamy filling and a shatteringly flaky all-butter crust. This comfort food classic is made with simple pantry staples and is perfect for cozy dinners.

Ingredients

Scale
  • For the Flaky Crust:
  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Salt
  • Unsalted Butter, cold and cubed (approx. 1/2 cup)
  • 6–8 tablespoons Ice Water
  • 1 Egg beaten with a little water (for egg wash, optional)
  • For the Creamy Filling:
  • 2 cups Cooked Chicken, shredded (rotisserie or boiled)
  • 4 tablespoons Unsalted Butter
  • 1/2 cup Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1/4 cup All-Purpose Flour
  • 1 cup Chicken Broth (low-sodium)
  • 1 cup Heavy Cream
  • 1 Bay Leaf
  • 1 1/2 cups Frozen Peas and Carrots (total)
  • 1 tablespoon Dijon Mustard
  • Salt and Black Pepper, to taste

Instructions

  1. Make the Dough: In a large bowl, mix flour and salt. Add cold cubed butter and work it into the flour using a pastry cutter or fingers until it resembles coarse crumbs with pea-sized butter pieces. Sprinkle ice water one tablespoon at a time, mixing gently until dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the Filling: Preheat oven to 400°F (200°C). In a large Dutch oven, melt 4 tablespoons butter over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). Add garlic and thyme, cooking for another minute.
  3. Build the Sauce: Sprinkle 1/4 cup flour over the onions and stir constantly for 2 minutes to create a roux. Slowly whisk in chicken broth and heavy cream. Add the bay leaf. Stir constantly until the mixture thickens and simmers (about 5 minutes).
  4. Combine Filling: Stir in Dijon mustard, shredded chicken, frozen peas, and carrots. Season with salt and black pepper to taste. Remove the bay leaf. The filling should be thick and creamy.
  5. Assemble the Pie: Roll out the larger dough disk and line a 9-inch pie dish. Pour the warm filling into the crust. Roll out the second disk and place it on top (whole or lattice style). Crimp edges with a fork, cut slits for steam, and brush with egg wash.
  6. Bake: Place pie on a baking sheet and bake for 30-35 minutes until the crust is deep golden brown and filling is bubbling. If browning too quickly, cover with foil for the last 10 minutes.
  7. Rest: Let the pie rest for 10 minutes before serving to allow the filling to set.

Notes

Ensure butter is very cold for a flaky crust. Do not overwork the dough. Let the pie rest for 10 minutes after baking to prevent the filling from running. For a lighter version, substitute heavy cream with half-and-half or whole milk. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: chicken pot pie, flaky crust, comfort food, easy dinner, homemade pot pie, creamy chicken filling, fall recipes, cozy dinner

Find it online: https://twirltaste.com/creamy-chicken-pot-pie-best-easy-flaky-crust-recipe/