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Cozy Chicken Pot Pie Recipe Easy Homemade Creamy Flaky Crust

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A comforting chicken pot pie with tender chicken, buttery vegetables, and a golden, flaky crust. Perfect for cozy nights and family gatherings, this recipe delivers creamy, nostalgic comfort in every bite.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup peas (frozen peas are perfect)
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth (low sodium preferred)
  • 2/3 cup whole milk or half-and-half (or dairy-free milk like oat milk)
  • Salt and black pepper to taste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary (optional)
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 cup unsalted butter, cold and cut into cubes (for crust)
  • 6–8 tablespoons ice water (for crust)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Crust Dough: In a large bowl, combine 2 1/2 cups all-purpose flour and 1 teaspoon salt. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, gently mixing until the dough just comes together. Avoid overworking the dough. Divide into two balls, flatten each into disks, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Make the Filling: In a medium saucepan, melt 3 tablespoons butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for about 5-7 minutes until vegetables are tender and fragrant. Stir in 1/3 cup flour and cook for 1-2 minutes to remove the raw taste, stirring constantly.
  3. Gradually whisk in 1 3/4 cups chicken broth and 2/3 cup milk, stirring constantly until the mixture thickens and bubbles, about 4-5 minutes. Add salt, pepper, thyme, and rosemary, adjusting seasoning to taste.
  4. Stir in the cooked chicken, peas, and any other veggies you like. Remove from heat and let the filling cool slightly while you prepare the crust.
  5. Roll Out the Dough: On a lightly floured surface, roll out one disk of chilled dough into a circle slightly larger than your 9-inch pie plate. Carefully transfer it to the plate, pressing gently into the bottom and sides. Pour the filling evenly into the crust.
  6. Roll out the second dough disk into a circle to cover the pie. Place it over the filling. Trim excess dough, then pinch and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
  7. Apply Egg Wash: Brush the top crust with a beaten egg to achieve a golden, glossy finish.
  8. Bake: Place the pie on a baking sheet and bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking.
  9. Let the pie cool for at least 10 minutes before slicing to allow the filling to set.

Notes

Chilling the dough and using cold butter is key for a flaky crust. Let the roux cook to remove raw flour taste. Use foil strips to protect edges from over-browning. Let the pie rest after baking to set the filling. Store-bought crust can be used as a shortcut. For gluten-free, use gluten-free flour blend. For dairy-free, substitute milk and butter with plant-based alternatives.

Nutrition

Keywords: chicken pot pie, cozy chicken pot pie, flaky crust, creamy filling, comfort food, homemade pot pie, easy chicken pot pie

Find it online: https://lucydishes.com/cozy-chicken-pot-pie-recipe-easy-homemade-creamy-flaky-crust/