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Flaky Chicken Pot Pie Recipe with 5 Tips for Perfect Creamy Butter Crust

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A comforting chicken pot pie with a flaky, creamy butter crust and a rich, savory filling. Perfect for cozy family dinners and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works perfectly)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1/3 cup unsalted butter (adds richness to the filling)
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth (homemade or low-sodium store-bought)
  • 2/3 cup whole milk (or substitute with almond or oat milk for a dairy-free option)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)
  • 1 1/4 cups all-purpose flour (for crust)
  • 1/2 teaspoon salt (for crust)
  • 1/2 cup cold unsalted butter, cubed (for crust)
  • 1/4 cup cold heavy cream (or cold water if preferred, for crust)

Instructions

  1. Prepare the Filling: In a large skillet over medium heat, melt 1/3 cup unsalted butter. Add diced carrots and celery; cook for about 5 minutes until they start to soften but still have a little bite.
  2. Make the Roux: Sprinkle the 1/3 cup flour over the vegetables and stir continuously for 2-3 minutes until the mixture turns light golden.
  3. Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Add salt, pepper, and thyme, then simmer gently for 3-4 minutes until creamy.
  4. Incorporate Chicken and Peas: Add the shredded chicken and frozen peas to the sauce. Stir well and cook for another 2 minutes. Remove from heat and set aside.
  5. Make the Crust: In a large bowl, combine 1 1/4 cups flour and 1/2 teaspoon salt. Cut in the cold butter using a pastry cutter until mixture resembles coarse crumbs with pea-sized pieces. Slowly add cold heavy cream, stirring just until dough starts to come together. Do not overwork.
  6. Roll Out the Dough: On a lightly floured surface, roll dough into a 12-inch circle about 1/4 inch thick. Pinch cracks back together if needed.
  7. Assemble the Pie: Pour filling into pie dish. Lay dough over the top, tucking edges inside the rim. Cut a few slits in crust to vent steam. Brush crust with extra cream or beaten egg for golden color.
  8. Bake: Bake at 400°F (200°C) for 30-35 minutes until crust is golden brown and filling is bubbly. Cover edges with foil halfway through if browning too fast.
  9. Rest and Serve: Let pot pie cool for 10 minutes before slicing to allow filling to set.

Notes

Keep butter cold to ensure flaky crust. Do not overmix dough to avoid toughness. Use heavy cream or cold water for dough moisture. Optionally blind bake crust for 10 minutes for extra flakiness. Cover crust edges with foil if browning too fast. Chill dough if too soft before baking.

Nutrition

Keywords: chicken pot pie, flaky crust, creamy butter crust, comfort food, easy dinner, homemade pie, family meal

Find it online: https://cooksyla.com/flaky-chicken-pot-pie-recipe-with-5-tips-for-perfect-creamy-butter-crust/