My Cozy Kitchen Secret
I think a good chicken pot pie recipe is like a warm hug. It is the best chicken pot pie when the crust is flaky and the filling is just right. I still laugh at that. My grandson once ate a whole pie himself! Why does this matter? Making it at home means you control the love inside. It turns simple ingredients into a memory. Doesn’t that smell amazing? What is your favorite comfort food recipes from childhood? I would love to know.The Heart of the Pie
Let us talk about the chicken pot pie filling. You can use baked chicken or even a store-bought rotisserie chicken. I like the texture of baked chicken best. It stays nice and tender. The vegetables are important too. I add a little rutabaga for sweetness. *Fun fact: rutabagas are sometimes called Swedish turnips!* The filling should be creamy, not soupy. That is why we stir in flour and broth. It makes a cozy gravy.Magic in the Crust
A buttery pie crust from scratch sounds hard. It is not, I promise. The secret is very cold butter. Cut it into tiny pieces, like little peas. Do not grate it! Those cold bits make the crust flaky. Why does this matter? A flaky pie crust makes the whole meal special. It shows you cared enough to try. I mix my dough in a bag. It keeps my warm hands off the butter. Have you ever made a pie crust from scratch? Tell me how it went!Putting It All Together
Let the filling cool a bit before you add the top crust. A hot filling makes a soggy bottom. I learned that the hard way! Roll your dough on a floured table so it does not stick. Brush the top with an egg wash. It makes the crust shiny and golden. Then cut a few slits for the steam to dance out. This makes an easy chicken pot pie that looks like a pro made it. Do you like to make fancy designs on your pie top?Your Turn at the Table
Bake your homemade chicken pot pie until it is bubbling and golden. Let it rest for ten minutes. This keeps the filling from spilling out. Then, slice and serve. This meal is perfect for sharing. It is my go-to for chilly nights. If you like this, you might enjoy my one pot meals too. They are just as cozy. What will you serve with your pot pie? A simple salad is always nice.Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 226 grams | plus more for rolling dough |
| Unsalted butter | 14 tablespoons | very cold, cut into pea-sized pieces |
| Ice water | 1/3 to 1/2 cup | |
| Salt | 1 teaspoon | for pie crust |
| Butter | 4 tablespoons | for filling |
| Olive or avocado oil | 1 tablespoon | |
| Carrots | 3 | peeled and diced |
| Leeks or small onion | 1 | |
| Celery stalks | 2 | diced |
| Small rutabaga | 1 | peeled and diced (optional) |
| Umami seasoning | 1 teaspoon | e.g., Trader Joe’s |
| Fresh thyme | 1 teaspoon | about 4 sprigs |
| Flour | 2 tablespoons | for filling |
| White wine | 1/2 cup | |
| Chicken broth | 2 cups | more if needed |
| Salt | 1 teaspoon | for filling |
| Black pepper | 1 teaspoon | |
| Heavy cream | 1/2 cup | |
| Cooked chicken breasts | 2 | shredded (see methods below) |
| Frozen peas | 1 cup | |
| Chicken breasts on bone with skin | 2 | for baking method |
| Salt | 1 teaspoon | for baking chicken |
| Boneless chicken breasts | 2 | for poaching method |
| Salt | 1/2 teaspoon | for poaching chicken |
| Egg | 1 | for egg wash |
| Water | 2 tablespoons | for egg wash |
Instructions
Step 1: First, cook your chicken. You can bake or poach it. I like the baked method for this homemade chicken pot pie. Just salt it and roast until done. (Let it cool before shredding!). This is the heart of your chicken pot pie filling. Need another comfort food recipe? Try that one next!
Step 2: Now, make your pie crust from scratch. Cut very cold butter into flour. Use a pastry cutter. Add ice water slowly. (Keep everything cold for a flaky pie crust!). Form the dough into two discs. Chill them for one hour. This buttery pie crust makes all the difference.
Step 3: Cook diced carrots, celery, and onion in butter. Sprinkle flour over them and stir. This thickens the filling for your best chicken pot pie. Pour in broth and a little cream. Then add your shredded chicken and peas. Doesn’t that smell amazing? Let this cool a bit.
Step 4: Roll out your chilled dough. Place one piece in a pie dish. Add the cooled filling. Top with the second crust. Cut slits in the top. Crimp the edges with a fork. An one-pot meal is easier, but this is worth it!
Step 5: Brush the top with an egg wash. Bake until golden and bubbly. Let it rest before slicing. This easy chicken pot pie is pure joy. What’s your favorite cozy meal? Share below! Using rotisserie chicken can speed up any chicken pot pie recipe.
Creative Twists
Swap the top crust for fluffy biscuits. Add a handful of cheddar cheese to the filling. Use mini pie dishes for personal pot pies. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve a warm slice with a simple green salad. A tangy vinaigrette cuts the richness. For a heartier meal, add garlic mashed potatoes. I still laugh at my grandson who wanted both! A bright, creamy yogurt sauce could be a fun dip. Which would you choose tonight?
Keeping Your Pot Pie Perfect
Let’s talk about keeping your homemade chicken pot pie delicious for days. Cool the filling completely before you cover it. A warm filling makes a soggy crust. I learned this the hard way with my first runny pie! Wrap cooled leftovers tight and refrigerate for three days.
You can freeze your unbaked pie for a future cozy night. Assemble it in a foil pan. Wrap it well in plastic and foil. It will keep for three months. Bake it straight from the freezer, adding 20 extra minutes. This chicken pot pie recipe is a gift to your future, busier self.
Batch cooking the filling is a wonderful trick. Make a double batch and freeze half. Then, a quick comfort food meal is always ready. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!
Three Little Pot Pie Problems Solved
Even grandmas run into kitchen hiccups. First, a soggy bottom crust. To avoid this, place your pie pan on a hot baking sheet. The direct heat crisps the base beautifully. I remember when my crust was once like wet cardboard. What a disappointment!
Second, a filling that’s too runny. Let it cool and thicken before adding it to the crust. The flour needs time to work its magic. Third, a pale top crust. An egg wash gives that golden, professional shine. It makes your best chicken pot pie look as good as it tastes.
Fixing these small issues builds your cooking confidence. It also makes the flavors and textures just right. A perfect bite of comfort food recipes is pure joy. Which of these problems have you run into before? For more cozy meals, try this one-pot pasta next.
Your Quick Questions, Answered
What is the secret to flaky pie crust?
The secret is keeping everything very cold. Use ice water and cold butter. Handle the dough as little as possible. This keeps little butter pieces whole in the dough. In the oven, they melt and create steam. That steam makes the layers separate into flakes. A flaky pie crust is all about patience and cold ingredients.
What fat makes the flakiest pie crust?
Butter is the best fat for flavor and flakiness. Shortening can make it tender, but butter gives that perfect, buttery pie crust we all love. The water in butter turns to steam when baking. This creates those wonderful, separate layers. For a truly special crust, stick with good, cold butter every time.
How do you get a flaky crust?
Start with a good pie crust from scratch. Cut cold butter into your flour until it looks like peas. Add ice water slowly. Then, chill the dough twice: once before rolling, and again after shaping in the pan. This rest relaxes the gluten. Relaxed dough bakes up tender and flaky, not tough.
How to get flaky crust on bread?
For a flaky top on bread or rolls, use a laminated dough. This means folding butter into the dough many times. Croissants use this method. For a simpler version, brush unbaked rolls with melted butter. Then, sprinkle with sea salt before baking. The butter helps create crisp, delicate layers on top as it bakes.
What is the secret to making flaky pie crust?
Again, cold is key! Also, do not over-mix. You want to see streaks of butter. When you roll it out, those streaks become the flaky layers. Letting the dough rest in the fridge is non-negotiable. This makes rolling easier and keeps the crust from shrinking. A good flaky pie crust is a lesson in gentle handling.
What fat makes the flakiest pie crust?
Butter wins for the flakiest results. Its water content and rich flavor are unbeatable. For your easy chicken pot pie, cold butter is the star. *Fun fact: The flakiness in pastry is called “laminations,” just like in a book!* Each little butter piece creates a separate page or layer. Which tip will you try first? For another buttery dish, these cheesy taquitos are a treat.
From My Kitchen to Yours
I hope you love making this best chicken pot pie as much as I do. It fills your kitchen with the best smell. Whether you use a rotisserie chicken pot pie shortcut or poach your own, it will be wonderful. Cooking is about sharing warmth and stories.
I would love to hear about your cooking adventure. Did your family enjoy it? Did you add your own twist to the chicken pot pie filling? Your stories are my favorite thing to read. Have you tried this recipe? Tell me all about it in the comments below.
Happy cooking!
—Elowen Thorn
Ultimate Flaky Crust Chicken Pot Pie
Description
Chicken Pot Pie with Flaky Pie Crust
Ingredients
Chicken Pot Pie:
Baked Chicken Breasts on Bone (Method 1):
Poached Boneless Chicken Breasts (Method 2):
Pie Crust:
Egg Wash:
Instructions
- Make Poached Chicken (Method 2): Boil water. Turn to simmer and add chicken. Simmer chicken in water with a little salt until chicken reaches 165 Degrees F. (10-15 minutes). Do not overcook.
- Make Baked Chicken Breasts (Method 1): Salt chicken breasts. Roast in oven at 400 degrees F. until chicken reaches 165 F. Don’t over bake. I like the texture of baked chicken. See blog notes for more ideas. You CAN roast a whole chicken as I did.
- Make Pie Crust: Mix the flour with salt. Add cold butter that has been cut into very small pea sized pieces and refrigerated again to make sure it’s very cold. Don’t grate the butter. It must be in pieces to turn flakey. Cut it into the flour with a pastry cutter or very slowly with food processor. Add cold water 1/4 cup at a time. Use up to 1/2 cup, no more than that. You will be able to bring the dough together. One way to bring together is to put it all in a large ziplock and smoosh together. This keeps the warmth of the hands off. Form into two discs. Refrigerate for one hour or more. Take out about 15 minutes prior to rolling.
- Make Chicken Pie Filling: Melt butter and oil in large frying pan or dutch oven. Add vegetables (except peas) to pan. Cook about five minutes. Add sprigs of thyme (to be removed later). Sprinkle flour over vegetables, Stir well. Deglaze pan with white wine about a minute. Stir in chicken broth. Add more if you think it’s too dry. Once chicken broth is warmed through about twenty minutes, add in heavy cream. Add chicken and frozen peas to vegetables. Season with salt, pepper, umami seasoning (if you have it) and fresh thyme. (or herbs of your choice). Allow to cool, while rolling out prepared pie dough.
- Prepare Pie: Take pie dough out of fridge and let sit for 10 minutes. Roll out two discs, using extra flour to make sure they don’t stick. NOTE: If you want to use a decorative cut out, cut out first and then refrigerate your rolled out pie dough and cut-out for ten minutes in fridge so it will be easy to handle. Then place the pie dough over the chicken filling first. THEN place the cut-out back in. Place first pie crust in pie pan, not forcing or stretching. Add cooled chicken filling. Top with remaining pie dough. Cut slits on top for steam to escape. Cut off excess around the pie. Crimp or use fork to press together.
- Bake: Beat one egg with two tablespoons water for the egg wash. Brush over pie crust. Bake for 45-50 minutes at 400 degrees F. in lower third of oven. Cool for ten minutes before cutting.
Notes
- For the chicken, you can use either poached or baked chicken breasts, or even the meat from a whole roasted chicken. The umami seasoning is optional but recommended for depth of flavor.