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Homemade Chicken Pot Pie Recipe with Flaky Crust Easy Dinner Idea

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A comforting homemade chicken pot pie with a flaky, buttery crust and creamy filling packed with tender chicken and vegetables. Perfect for easy weeknight dinners that feed the whole family.

Ingredients

Scale
  • 2 cups cooked, shredded or diced chicken (boneless, skinless thighs preferred)
  • 2 ½ cups all-purpose flour (312g) for crust
  • 1 cup cold unsalted butter (225g), cubed
  • 6–8 tablespoons ice water (90-120ml)
  • 1 cup frozen peas and carrots mix
  • 1 ½ cups low sodium chicken broth (360ml)
  • ½ cup heavy cream (120ml)
  • 1 medium onion, finely chopped
  • 3 tablespoons butter (45g)
  • ¼ cup all-purpose flour (30g) for filling
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Make the Pie Crust: In a large bowl, combine the all-purpose flour and salt. Cut in the cold butter cubes using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter bits. Slowly add ice water one tablespoon at a time, mixing gently until dough just holds together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
  2. Prep the Filling: Heat butter in a skillet over medium heat until melted. Add chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in flour and cook 1-2 minutes, stirring constantly. Gradually whisk in chicken broth and heavy cream, simmer until thickened, about 3-5 minutes. Stir in shredded chicken, frozen peas and carrots, thyme, salt, and pepper. Simmer 2 more minutes until creamy and glossy.
  3. Assemble the Pie: Preheat oven to 400°F (200°C). Roll out one dough disk on a floured surface to fit baking dish with slight overhang. Pour filling evenly into dish. Roll out second dough disk and place over filling. Trim excess dough and crimp edges to seal. Cut slits in top crust for steam to escape. Optionally brush crust with egg wash for golden finish.
  4. Bake and Serve: Bake pot pie for 30-35 minutes until crust is golden brown and filling bubbles. Remove from oven and let rest 10 minutes before serving.

Notes

Keep butter cold for a flaky crust. Chill dough for at least 30 minutes to prevent shrinking and toughness. Salt the filling well for best flavor. To avoid soggy bottom crust, blind bake crust for 8-10 minutes or ensure filling is thick. Use chicken thighs for juiciness. Leftover rotisserie chicken works well. You can decorate crust with extra dough shapes. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: chicken pot pie, homemade pot pie, flaky crust, comfort food, easy dinner, chicken recipe, weeknight meal

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