Description
A homemade chicken pot pie with a rich, creamy filling and a golden, flaky crust that stays crisp and delicious, thanks to expert baking techniques.
Ingredients
Scale
For the Pie Crust (Homemade or Store-Bought):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 6 to 8 tablespoons ice water
For the Creamy Chicken Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
To Prevent a Soggy Crust:
- 1 egg yolk for egg wash
- 2 tablespoons fine breadcrumbs (optional)
- ½ cup grated cheese (optional, such as Parmesan)
Instructions
Preparing the Pie Crust:
- In a large bowl, mix flour and salt.
- Add cold butter cubes and work them into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Shape into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Making the Filling:
- Melt butter in a large pan over medium heat. Stir in flour and cook for 1 minute until a paste forms.
- Slowly add chicken broth and milk, stirring continuously to prevent lumps.
- Add cooked chicken, carrots, peas, celery, salt, and pepper. Simmer until thickened.
Assembling and Baking the Chicken Pot Pie:
- Preheat oven to 400°F (200°C).
- Roll out the chilled dough and place it into a pie dish. Prick the bottom crust with a fork.
- (Optional) Sprinkle breadcrumbs or cheese over the base to absorb excess moisture.
- Pour the cooled chicken filling into the pie crust.
- Roll out the second layer of dough and place it over the filling. Seal the edges by crimping them with a fork.
- Cut small slits on top to allow steam to escape. Brush with egg yolk for a golden finish.
- Bake for 40-45 minutes until the crust is golden brown.
- Let the pie rest for 10-15 minutes before slicing.
Notes
- Why Preheat the Baking Sheet? Placing your pie dish on a hot baking sheet helps the bottom crust cook faster and prevents it from becoming soggy.
- Why Cut Steam Vents in the Top Crust? This allows moisture to escape, preventing excess steam from making the crust soggy.
- Can I Make Chicken Pot Pie Ahead of Time? Yes, you can assemble the pie, cover it, and refrigerate it for up to 24 hours before baking.
- Prep Time: PT20M
- Cook Time: CT45M
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the pie)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: Chicken pot pie, homemade pot pie, crispy pie crust, how to prevent soggy crust, creamy chicken pie, comfort food recipe, easy chicken pot pie, perfect flaky crust