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Classic chicken pot pie on wooden board with flaky crust and one slice cut to reveal creamy filling

Classic Chicken Pot Pie

A from-scratch chicken pot pie with an all-butter flaky crust and a roux-thickened cream filling loaded with shredded chicken thighs, carrots, peas, and celery. Comfort food that holds its shape when sliced and reheats beautifully.
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Prep Time 35 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

All-Butter Pie Crust
  • 2 1/2 cups all-purpose flour 315g
  • 1 teaspoon fine salt
  • 1 teaspoon granulated sugar
  • 1 cup cold unsalted butter, cubed into 1cm pieces 225g
  • 6 to 8 tablespoons ice water
Chicken Pot Pie Filling
  • 800 g bone-in skin-on chicken thighs 1.75 lbs
  • 4 cups low-sodium chicken broth 960ml
  • 4 tablespoons unsalted butter 60g
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and cut into 1cm cubes
  • 3 celery stalks, sliced into 5mm pieces
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour 40g
  • 1/2 cup heavy cream 120ml
  • 1 cup frozen peas 150g
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crumbled
  • Salt and freshly ground black pepper, to taste
  • 1 egg beaten with 1 tablespoon water (egg wash)

Equipment

  • Large Dutch oven
  • 9-inch pie dish
  • Rolling Pin
  • Pastry brush
  • Large mixing bowl

Method
 

  1. Whisk flour, salt, and sugar in a large bowl. Add cold cubed butter and work into the flour until rough crumbs form with pea-sized butter pieces visible. Add ice water one tablespoon at a time until dough holds together when squeezed. Divide into two disks, wrap in plastic, and refrigerate at least 30 minutes.
  2. Place chicken thighs in a Dutch oven and cover with broth. Bring to a gentle simmer over medium heat, partially covered, for 20 to 25 minutes until the thickest piece reaches 74°C (165°F). Remove chicken, reserve the broth. Discard skin and bones; shred meat into pieces.
  3. In the same Dutch oven, melt butter over medium heat. Add onion and cook 5 to 6 minutes until soft. Add carrots and celery for 3 minutes. Add garlic and stir 60 seconds.
  4. Sprinkle flour over the vegetables and stir to coat. Cook for 90 seconds until the raw flour smell fades. Pour reserved broth back in gradually while stirring. Simmer 4 to 5 minutes until the filling thickens to a heavy coating consistency.
  5. Stir in heavy cream, thyme, rosemary, shredded chicken, and frozen peas. Season with salt and pepper. Transfer filling to a bowl and cool completely to room temperature, about 20 minutes.
  6. Preheat oven to 200°C (400°F). Roll one pastry disk to a 30cm circle and press into the pie dish without stretching. Add cooled filling. Roll the second disk and lay over the filling. Seal and crimp the edges.
  7. Brush the top crust and crimped edges with egg wash. Cut 4 to 5 venting slits across the top. Chill the assembled pie 15 minutes in the refrigerator.
  8. Bake on the center rack for 30 to 35 minutes until the crust is deep amber and the filling bubbles at the vents. Rest on a wire rack for 10 minutes before slicing.

Notes

  • Cool the filling completely before assembly; hot filling melts the butter in the crust and prevents flakiness.
  • Chill the assembled unbaked pie for 15 minutes before baking to firm the butter back up.
  • Rotisserie chicken can substitute for the poached thighs; use good-quality broth directly in the filling.
  • Freeze unbaked assembled pie for up to 3 months; bake from frozen at 190°C (375°F) for 60 to 70 minutes.
Allergens: Contains gluten (flour in crust and roux), dairy (butter, heavy cream), and eggs (egg wash). This recipe has not been tested in a certified allergen-free kitchen and cannot be guaranteed safe for any specific allergy.