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Cozy Chicken Pot Pie Recipe Easy Homemade Flaky Crust Like Grandma’s

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A comforting homemade chicken pot pie with a flaky, buttery crust and a rich, creamy filling loaded with tender chicken and fresh vegetables. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 6–8 tablespoons (90–120 ml) ice water, very cold
  • 3 cups (450 g) cooked chicken breast or thighs, shredded or diced
  • 1 cup (130 g) carrots, diced
  • ¾ cup (110 g) frozen peas
  • 2 medium celery stalks, diced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons (56 g) unsalted butter
  • ¼ cup (32 g) all-purpose flour
  • 2 cups (475 ml) chicken broth, low-sodium
  • 1 cup (240 ml) whole milk or half-and-half
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour using a pastry blender or two forks until mixture resembles coarse crumbs with pea-sized bits (about 5 minutes).
  2. Add ice water: Sprinkle 6 tablespoons of ice water over the flour mixture. Gently mix with a fork until dough just starts to come together. Add more water one tablespoon at a time if too dry. Form dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: Melt 4 tablespoons butter in a medium skillet over medium heat. Add diced onions, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle ¼ cup flour over vegetables and stir constantly for 2 minutes. Gradually whisk in chicken broth, then milk or half-and-half. Stir continuously until mixture thickens and bubbles, about 5 minutes. Add dried thyme, rosemary, salt, and pepper.
  5. Stir in cooked chicken and frozen peas. Remove from heat and let filling cool slightly.
  6. Roll out dough: On a floured surface, roll one dough disc into a 12-inch circle to fit pie dish. Transfer to dish, pressing gently to fit. Trim edges leaving about 1-inch overhang.
  7. Pour filling into crust-lined pie dish and spread evenly.
  8. Roll out second dough disc into a 12-inch circle for top crust. Place over filling. Trim edges and fold overhang from bottom crust over top crust edge; crimp to seal.
  9. Cut small slits in top crust to allow steam to escape. Optionally brush with beaten egg for a golden finish.
  10. Bake: Place pie on baking sheet and bake in preheated 400°F oven for 20 minutes. Lower heat to 350°F and bake for another 30-35 minutes until crust is deep golden and filling bubbly. Cover edges with foil if browning too quickly.
  11. Let pot pie rest for 10-15 minutes before slicing to allow filling to set.

Notes

Keep butter and water ice cold to ensure flaky crust. Do not overmix dough to avoid tough crust. Chill dough for at least 30 minutes before rolling. Use a baking sheet under pie to catch drips. Cover edges with foil if browning too fast. Filling will thicken during baking even if runny before baking.

Nutrition

Keywords: chicken pot pie, homemade pot pie, flaky crust, comfort food, easy chicken recipe, cozy dinner, classic pot pie

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