There is something incredibly comforting about a Classic Chicken Pot Pie Recipe that feels like a warm hug on a plate. This timeless dish combines tender poached chicken, a medley of fresh vegetables, and a creamy, savory filling all encased in a flaky, buttery crust. Perfect for sharing with family or friends, this recipe captures the essence of home-cooked goodness that never goes out of style. Whether you’re a seasoned cook or trying your hand at pot pie for the first time, this recipe offers a delightful balance of flavors and textures that’s simply irresistible.
Ingredients You’ll Need
To make this Classic Chicken Pot Pie Recipe, you only need a handful of simple ingredients that each play a vital role in crafting the perfect pot pie. From the rich butter that creates the flaky crust to the fresh herbs that brighten the filling, every component contributes to the ultimate comfort food experience.
- All-purpose flour: Provides structure and body for both the crust and the filling’s thickener.
- Unsalted butter: Ensures a tender and flaky crust with a rich, creamy flavor.
- Baking powder: Lightens the crust texture slightly for a balanced bite.
- Kosher salt: Enhances all the flavors throughout the dish without overpowering.
- Ice water: Keeps the crust dough cool and helps bind the flour and butter smoothly.
- Yellow onion: Adds sweetness and depth to the savory filling.
- Carrots: Bring a subtle earthiness and a pop of color.
- Garlic: Gives the filling a warm, aromatic undertone.
- Chicken broth: Creates a flavorful, rich base for the creamy filling.
- Heavy cream: Adds luscious creaminess and smooth texture.
- Boneless chicken breasts: The star protein — tender and juicy when poached and cubed.
- Frozen peas: Bright green bursts of sweetness and texture.
- Fresh parsley and thyme: Fresh herbs that add brightness and delicate herbal notes.
- Egg: Used for an egg wash to give the crust a beautiful golden sheen.
- Flaky sea salt: Sprinkled on top for a final touch of crunch and flavor contrast.
How to Make Classic Chicken Pot Pie Recipe
Step 1: Prepare the Crust
Start by chilling your flour and butter separately for about 30 minutes—this keeps everything cold, which is the secret to that flaky crust texture. In a food processor, pulse the flour, baking powder, and salt, then add the cold butter until the pieces are about the size of peas. Slowly pour in ice water until the dough just comes together; it should feel moist but not sticky. Form the dough into two discs, cover with plastic wrap, and refrigerate for at least 30 minutes to relax.
Step 2: Make the Filling
In a large pot, melt butter over medium heat and sauté onions and carrots until they start to soften and release their sweetness. Stir in garlic, then sprinkle in flour and cook until golden and bubbly, creating a roux that will thicken the filling. Gradually whisk in chicken broth, bringing it to a boil before letting it thicken to the perfect creamy consistency. Remove from heat, stir in heavy cream, poached chicken, peas, and freshly chopped herbs. Season generously with salt and pepper, then set aside to cool slightly.
Step 3: Assemble the Pot Pie
Preheat your oven to 375 degrees Fahrenheit and lightly flour your work surface. Roll out one disc of dough to about 1/4 inch thick and fit it into your buttered deep pie dish. Pour the filling evenly inside. Roll out the second disc and place it over the filling, trimming the edges and folding any excess underneath to create a neat seal. Crimp the edges with your fingers for that classic look. Brush the top crust with beaten egg, cut four small slits to allow steam to escape, and sprinkle flaky sea salt on top.
Step 4: Bake to Perfection
Bake your Classic Chicken Pot Pie Recipe for about 45 minutes, or until the crust turns a gorgeous golden brown and the filling bubbles through the slits. Let the pie cool for at least 15 minutes before slicing—this helps the filling set so each serving is clean and satisfying.
How to Serve Classic Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh parsley or a few extra thyme leaves on top can add a lovely burst of freshness and color just before serving. A dollop of crème fraîche or a light drizzle of hot sauce can add a delightful twist for those who love a little heat or creaminess.
Side Dishes
While the pot pie is hearty on its own, pairing it with a crisp green salad or roasted seasonal vegetables adds balance and lighter flavors to the meal. Even a simple side of steamed green beans or a cucumber and tomato salad can brighten the plate beautifully.
Creative Ways to Present
Feel like mixing things up? Try making individual pot pies using ramekins for personal servings. This is perfect for entertaining or if you prefer easy portion control. Alternatively, bake the pot pie in a rectangular casserole dish and serve in squares for a casual, family-style dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Chicken Pot Pie Recipe stores beautifully in an airtight container in the refrigerator for up to three days. Just cover and chill the pie to keep the crust from drying out too quickly.
Freezing
You can freeze the unbaked assembled pot pie by wrapping it tightly with plastic wrap and aluminum foil, allowing it to be stored for up to two months. When you’re ready to bake, thaw overnight in the fridge for the best results and then bake as usual.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through and the crust regains its crispness, about 20-25 minutes. Avoid the microwave if possible, since that can make the crust soggy.
FAQs
Can I use rotisserie chicken instead of poached chicken?
Absolutely! Rotisserie chicken can be a wonderful shortcut without sacrificing flavor. Just shred or cube it as you would with poached chicken.
Is it possible to make this pot pie gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend in both the crust and the filling roux. Be sure to check that all other ingredients like broth are gluten-free as well.
Can I use a store-bought pie crust?
For sure! While homemade crust gives the best taste and texture, a quality store-bought crust makes this recipe much quicker and still delicious.
How do I know when the filling is thick enough?
The filling should coat the back of a spoon and not be overly runny but still creamy. If it’s too thin, cook it a few minutes longer to reduce.
Can I double this recipe for a larger group?
Definitely. You can double the filling and crust ingredients and bake it in a larger dish or make two smaller pies to feed more people.
Final Thoughts
Nothing beats the cozy charm of a Classic Chicken Pot Pie Recipe shared around the table with loved ones. With its flaky crust, rich filling, and simple ingredients, it’s a dish that always brings smiles and satisfaction. I hope you give this recipe a try and make it part of your comfort food rotation—get ready to enjoy a slice of pure comfort!
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Classic Chicken Pot Pie Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and hearty Classic Chicken Pot Pie featuring a flaky homemade crust filled with tender poached chicken, fresh vegetables, and a creamy herb-infused sauce, baked to golden perfection.
Ingredients
Crust
- 3 cups (360 g) all-purpose flour, plus more for surface
- 1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup ice water
Filling
- 1/2 cup (1 stick) unsalted butter, plus more for dish
- 1 medium yellow onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 1/2 cup (60 g) all-purpose flour, plus more for surface
- 3 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 4 (8-oz) boneless, skinless chicken breasts, poached and cut into cubes
- 1 cup frozen peas
- 2 tbsp finely chopped fresh parsley
- 2 tsp finely chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, lightly beaten (for egg wash)
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Crust: Freeze the all-purpose flour and butter separately for 30 minutes. This chilling helps create a flaky crust.
- Make the Dough: In a large food processor, pulse together the flour, baking powder, and kosher salt until combined. Add the cold butter pieces and pulse until the mixture resembles peas with some larger pieces. While the motor runs, slowly pour in ice water one tablespoon at a time until the dough just comes together and feels moist but not sticky.
- Form and Chill Dough: Turn the dough onto a lightly floured surface, divide it into two balls, and flatten into discs. Cover with plastic wrap and refrigerate for at least 30 minutes up to 3 days.
- Cook the Filling Vegetables: In a large pot over medium heat, melt the butter. Add the chopped onion and carrots and cook, stirring occasionally, until they begin to soften, roughly 10 minutes. Stir in the garlic and cook briefly.
- Add Flour and Broth: Stir in flour and cook while stirring constantly until the mixture turns golden and bubbles, about 3 minutes. Gradually whisk in the chicken broth and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 5 minutes.
- Complete the Filling: Remove from heat and stir in heavy cream. Add the cubed poached chicken, frozen peas, parsley, thyme, kosher salt, and freshly ground black pepper. Stir to combine and let the filling cool slightly.
- Preheat Oven and Roll Dough: Position a rack in the center of the oven and preheat to 375°F (190°C). On a floured surface, roll out one dough disc into a large 1/4-inch thick round. Transfer to a greased deep 9-inch pie dish.
- Assemble the Pie: Add the cooled filling into the pie crust. Roll out the second dough disc similarly and place it over the filling. Press the edges of top and bottom crusts together. Trim edges, leaving a 1/4″ overhang, fold the excess dough underneath the top crust edge, and crimp to seal firmly.
- Apply Egg Wash and Vent: Brush the top crust with the beaten egg to create a golden finish. Cut 4 small slits in the top crust with a paring knife to allow steam to escape. Sprinkle with flaky sea salt.
- Bake the Pot Pie: Bake in the preheated oven for about 45 minutes, until the crust is golden brown and crisp. Remove from oven and let cool for at least 15 minutes before serving to allow filling to set.
Notes
- For best results, ensure butter and flour are well chilled when making the crust for a flakier texture.
- Poaching chicken breasts before adding to the filling keeps the meat tender and juicy.
- You can substitute fresh peas when in season instead of frozen for a fresher taste.
- Use low-sodium chicken broth to control salt content in the filling.
- Be careful not to overwork the dough to keep the crust tender.
- Letting the pot pie rest after baking helps prevent the filling from being too runny when sliced.
