4.7
39 Ratings
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr 45 mins
- Cal/Serv:
- 987
While this classic comfort food is one that you can easily find pre-made in almost any grocery freezer aisle, we strongly believe that making your own chicken pot pie is more than worth it. This cozy meal represents the marriage of a flaky, buttery crust with chopped chicken, onions, carrots, and peas in a perfectly creamy sauce. If you're looking for the easiest possible weeknight dinner, consider making certain elements of the pie in advance; it will make the whole process feel so much smoother. The best part? You can even make the whole dish in advance, simply heating it up when you're ready to dig into a bowl of cozy goodness. Keep reading on for all of our top tips on how to make this winter dinner staple:
The best pie crust for chicken pot pie:
For the best-ever chicken pot pie, we highly recommend making our homemade pie crust recipe. It’s easy to make (and make ahead!), and results in the perfect flaky, buttery pie crust to pair with our filling. If you’re in a pinch, don’t worry—store-bought will also work just fine. Not feeling like making a pie crust? Try our chicken pot pie casserole instead!
How to prevent a soggy crust:
Wondering how to prevent the bottom crust from becoming soggy? It all depends on the filling–it can't be soupy. Instead, it should be thick when it comes off the stove. Too much broth and you'll run the risk of it seeping through your crust before it's baked.
The filling:
— Achieving a thick filling. We use an ample amount of flour in our recipe to achieve a thick, creamy filling. We prefer a thicker filling not only because of the texture, but also to prevent our crust from becoming soggy. If you prefer your filling to be a tad thinner, start with less flour, then add as needed.
— Sub the chicken breasts. A variety of protein subs work wonderfully in this recipe. We love turning to rotisserie chicken, but you can also use cooked diced turkey breast instead (à la turkey pot pie).
Make it ahead:
This cozy recipe is one of the easiest to make ahead of time. First, prepare the pie crust per recipe instructions, and flatten into a disk rather than roll it out. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, let it thaw in the refrigerator before rolling out. Next, you can prep the chicken up to 2 days in advance of making the pie: Simply bake, cool, and refrigerate. Finally, make the filling up to 1 day in advance. Let it cool, then store in an airtight container in the refrigerator. When you’re ready to serve, simply combine all of your elements and bake.
Storage and freezing:
Freshly baked, chicken pot pie will last up to 5 days in the refrigerator covered tightly with plastic wrap or stored in an airtight container. Alternatively, you can freeze a whole baked or unbaked chicken pot pie wrapped tightly in plastic wrap for up to 2 months.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Crust
- 3 c.
(360 g.)all-purpose flour, plus more for surface
See AlsoClassic Chicken Pot Pie - 1 c.
(2 sticks) unsaltedbutter, cut into 1/2" pieces
- 1 tsp.
baking powder
- 1 tsp.
kosher salt
Filling
- 1/2 c.
(1 stick) unsaltedbutter, plus more for dish
- 1
medium yellow onion, finely chopped
- 2
large carrots, peeled, finely chopped
Kosher salt
- 3
cloves garlic, finely chopped
- 1/2 c.
all-purpose flour, plus more for surface
- 3 c.
low-sodium chicken broth
- 1/4 c.
heavy cream
- 1 c.
frozen peas
- 4
boneless, skinless chicken breasts, poached, cut into cubes
- 2 Tbsp.
chopped fresh parsley
- 2 tsp.
chopped fresh thyme leaves
Freshly ground black pepper
- 1
large egg, lightly beaten
Flaky sea salt
Directions
Crust
- Step1Separately freeze flour and butter 30 minutes.
- Step2In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 cup ice water, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).
- Step3Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.
Filling
- Step1In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until mixture turns golden and is beginning to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
- Step2Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with kosher salt and pepper. Let cool.
- Step3Place a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out one disc of dough to a large round about 1/4" thick. Transfer to a deep 9" pie dish, then add filling. Roll out second disc of dough to a large round about 1/4" thick. Arrange on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about 1/4" overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal.
- Step4Brush top of dough with egg wash. Using a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.
- Step5Bake pot pie until crust is golden brown, about 45 minutes. Let cool at least 15 minutes before serving.
