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Homemade Chicken Pot Pie

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A comforting classic featuring tender chicken, fresh vegetables, and a creamy filling, all enveloped in a flaky homemade crust.

Ingredients

  • 2 cups cooked chicken, diced (rotisserie chicken works well)
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup celery, diced
  • 1/2 cup onion, chopped
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups all-purpose flour (for the crust)
  • 1 teaspoon salt (for the crust)
  • 3/4 cup unsalted butter, chilled and cubed
  • 6 to 8 tablespoons ice water

Instructions

  1. Prepare the Crust: In a large bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the ice water a tablespoon at a time until the dough comes together. Divide the dough in half, shape into disks, and refrigerate for at least 30 minutes.
  2. Cook the Vegetables: In a large pot over medium heat, add a bit of oil and sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the peas and cook for another 2 minutes.
  3. Make the Filling: Stir in the flour, coating the veggies well. Gradually whisk in the chicken broth and milk, simmering until the mixture thickens, around 5 minutes. Add the cooked chicken, thyme, salt, and pepper. Remove from heat.
  4. Preheat the Oven: Preheat your oven to 425°F (220°C).
  5. Assemble the Pie: Roll out one dough disk on a floured surface to fit your pie dish. Place the rolled-out dough into the dish and fill it with the chicken mixture. Roll out the second dough disk and place it on top of the filling. Seal and flute the edges, then cut slits in the top crust for steam to escape.
  6. Bake: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.

Notes

Use leftovers to add convenience. Chill your butter for a flakier crust.