Picture this: flaky, buttery crust hugging a creamy, savory filling packed with tender chicken and veggies. One bite and you’re transported to comfort food heaven. This isn’t just any chicken pot pie—it’s the kind that makes you cancel plans because leftovers sound better.
Why settle for soggy freezer pies when you can make a masterpiece in your own kitchen? Let’s get real—your family will demand this weekly. Ready to level up your cooking game?
Why This Recipe Slaps
This chicken pot pie isn’t just good—it’s stupidly delicious.
The secret? A homemade crust (store-bought haters, back off) and a filling so rich, it’s basically a hug in a bowl. We’re talking juicy chicken, crisp veggies, and a sauce that’s creamy without being gloppy.
Plus, it’s customizable—swap ingredients, tweak flavors, and still end up with a winner. Even picky eaters will shut up and eat.
Ingredients You’ll Need
- For the crust: 2 ½ cups all-purpose flour, 1 cup cold butter (cubed), 1 tsp salt, 6-8 tbsp ice water
- For the filling: 2 cups cooked chicken (shredded or diced), 1 cup carrots (diced), 1 cup peas, 1 cup potatoes (cubed), ½ cup celery (chopped), ⅓ cup butter, ⅓ cup flour, 1 ¾ cups chicken broth, ⅔ cup milk, 1 tsp salt, ½ tsp black pepper, 1 tsp thyme
Step-by-Step Instructions
- Make the crust: Mix flour and salt, cut in butter until crumbly, add water until dough forms. Chill for 30 mins.
- Prep the filling: Sauté carrots, celery, and potatoes in butter for 5 mins.
Stir in flour, then slowly add broth and milk. Simmer until thick.
- Combine: Add chicken, peas, and seasonings to the filling. Taste—adjust salt if needed (you know you will).
- Assemble: Roll out half the dough for the bottom crust, add filling, then top with the second crust.
Crimp edges, cut vents.
- Bake: 425°F for 30-35 mins until golden. Let it cool slightly unless you enjoy molten lava burns.
Storage Instructions
Store leftovers in the fridge for up to 3 days. Reheat in the oven (350°F for 15 mins) to keep the crust crisp.
For freezing, wrap unbaked pie tightly—it’ll last 2 months. Bake frozen (add 10-15 mins to cooking time). Pro tip: Freeze individual slices for lazy future-you.
Why This Recipe Is a Game-Changer
It’s comfort food with zero guilt—packed with protein and veggies, and no weird preservatives.
Plus, it’s cheaper than takeout and feeds a crowd. Leftovers taste even better (science says so). And let’s be honest, impressing people with homemade crust is basically a flex.
Common Mistakes to Avoid
- Soggy crust: Don’t skip chilling the dough.
Cold butter = flaky layers.
- Runny filling: Thicken the sauce properly before baking. No one wants soup pie.
- Overbaking: Golden brown, not charcoal. Set a timer.
Alternatives for the Rebellious Cook
- Crust haters: Use puff pastry or skip the top crust entirely (weird, but okay).
- Vegetarians: Swap chicken for mushrooms or tofu.
Add extra veggies.
- Gluten-free: Use GF flour for the crust and filling. You’re welcome.
FAQs
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a lazy cook’s best friend.
Just shred it and toss it in.
Why is my filling too thick?
You went overboard with the flour. Add a splash of broth or milk to loosen it up.
Can I make this ahead?
Yes! Assemble the pie (unbaked) and refrigerate overnight.
Bake it the next day—easy win.
Why did my crust shrink?
You didn’t chill it long enough, or you stretched the dough. Patience is key.
Final Thoughts
This chicken pot pie is the ultimate comfort food—crispy, creamy, and ridiculously satisfying. It’s not hard to make, but it tastes like you slaved for hours.
FYI, once you master this, store-bought pies will taste like cardboard. So grab your rolling pin and get cooking. Your future self (and your stomach) will thank you.