Simple Chicken Pot Pie
There are few things I love more than savory dishes that are simple, this chicken pot pie ticks both boxes, it’s simple, and it’s savory.
Let’s not waste more time, no-one likes big intros.
Why This Recipe Works:
Buttery, Flaky Crust:
- The use of cold butter ensures the crust is tender and flaky.
- Resting the dough in the refrigerator prevents shrinking during baking.
Rich, Creamy Filling:
- A roux made with butter and flour creates a thick, velvety base for the filling.
- Chicken broth adds savory depth, while cream lends richness.
- The combination of herbs (thyme, garlic) enhances the overall flavor without overpowering.
Hearty and Balanced Ingredients:
- Using a mix of vegetables (peas, carrots, celery) provides color, nutrition, and varying textures.
- Diced or shredded chicken is easy to incorporate and absorbs the flavorful sauce.
- Potatoes (optional) add extra heartiness.
Even Cooking:
- Pre-cooking the vegetables and chicken ensures everything is tender, avoiding undercooked filling.
- Cutting vents in the crust prevents steam buildup, ensuring the pie bakes evenly.
Golden Finish:
- The egg wash gives the crust a beautiful golden color and a professional-looking sheen.
Simple Chicken Pot Pie
This chicken pot pie recipe combines simple techniques with wholesome ingredients to deliver a comforting dish. The contrast between the flaky crust and creamy filling creates a satisfying texture, while the savory flavors make it a crowd-pleaser
Print
Pin
Rate
Servings: 6 servings
Calories: 459kcal
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup 2 sticks unsalted butter, cold and diced
- 6-8 tbsp ice water
For the Filling:
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced potatoes optional
- ½ cup diced celery
- 1 small onion finely chopped
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream or milk
- 1 tsp dried thyme
- ½ tsp garlic powder
- Salt and pepper to taste
For Assembly:
- 1 egg beaten (for egg wash)
Instructions
Make the Crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually add chicken broth, whisking constantly to prevent lumps.
- Stir in heavy cream, thyme, garlic powder, salt, and pepper. Let it simmer until thickened, about 5 minutes.
- Add cooked chicken and peas. Mix well and remove from heat.
Assemble the Pie:
- Roll out one disc of dough on a floured surface and line a 9-inch pie dish.
- Pour the chicken filling into the crust.
- Roll out the second disc of dough and place it over the filling. Trim excess dough and crimp the edges to seal.
- Cut small slits in the top crust for steam to escape.
- Brush the top with beaten egg for a golden crust.
Bake:
- Place the pie on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden brown.
- Let the pie cool for 10-15 minutes before serving.
Nutrition
Calories: 459kcal | Carbohydrates: 49g | Protein: 21g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 733mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 4mg
