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Chicken Pot Pie

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 650
A comforting homemade chicken pot pie with a flaky crust and hearty filling, perfect for cozy dinners.

Ingredients

Dough

  • 1 1/4 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 cup salted butter, cold and cut into 1/2-inch cubes
  • 3 tbsp ice cold water
  • 1 egg for the egg wash

Filling

  • 4 tbsp salted butter
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1 cup cooked chicken, chopped
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tsp fresh or dried parsley, chopped
  • 2 tsp fresh or dried rosemary, chopped
  • 6 tbsp all-purpose flour
  • 1 cup chicken broth/stock
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup fresh or frozen peas

Instructions 

  • Mix flour, sugar, and salt; cut in butter until crumbly. Add water gradually, knead lightly, shape into disc, wrap, and chill for 1 hour.
  • Preheat oven to 425°F. Prepare filling: cook vegetables and chicken with seasonings, then stir in flour, broth, milk, cream, and peas until thickened.
  • Pour filling into pie pan, roll out crust, cover, crimp edges, cut slits, and brush with egg wash. Bake for 30-35 minutes until golden and bubbly.

Notes

Let the pie rest for 20 minutes before serving for best results.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken