Homemade Chicken Pot Pie From Scratch | Classic Comfort Food Dinner
A from-scratch chicken pot pie with a buttery, flaky crust and a rich, creamy chicken-and-vegetable filling. Cozy, make-ahead friendly, and flexible with simple substitutions.
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cut into cubes
- 1 tsp fine sea salt
- 1 tbsp granulated sugar (optional)
- 1/2 to 3/4 cup ice water
- 2 tbsp olive oil
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1/2 cup dry white wine or extra chicken broth (optional)
- 2 1/2 cups low-sodium chicken broth
- 3/4 cup whole milk or half-and-half
- 1 cup frozen peas
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp fresh chopped rosemary (optional)
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 egg, beaten with 1 tbsp water
- Flaky sea salt for sprinkling (optional)
Instructions
Instructions
- Combine flour, fine sea salt, and sugar in a large bowl, then cut in the cold butter until pea-sized bits form.
- Sprinkle in ice water a little at a time and mix just until the dough holds when pinched; shape into a disk, wrap, and chill for at least 1 hour.
- Pat the chicken dry, season with kosher salt and black pepper, and sear in olive oil over medium-high heat until golden and just cooked through; transfer to a plate.
- Reduce heat to medium, add butter, and sauté onion, carrots, and celery until softened; add garlic and cook briefly.
- Stir in flour and cook to remove the raw taste, then deglaze with wine or extra broth, scraping up browned bits.
- Whisk in chicken broth gradually, add milk or half-and-half, and simmer, stirring, until thick enough to coat a spoon.
- Stir in peas, thyme, rosemary if using, parsley, lemon juice, and the cooked chicken; adjust seasoning and let cool 10 to 15 minutes.
- Preheat oven to 400°F (200°C) and place a foil-lined sheet pan on the lower rack.
- Roll the chilled dough into a circle about 1/8 inch thick and 1–2 inches larger than the baking dish.
- Spoon the filling into a 9-inch deep-dish pie plate or 10-inch oven-safe skillet and lay the dough over the top.
- Trim excess dough, fold edges under, crimp, cut steam vents, brush with egg wash, and sprinkle with flaky salt if desired.
- Bake 35 to 45 minutes until the crust is deep golden and the filling bubbles, tenting edges with foil if they brown too quickly.
- Let the pie rest 15 to 20 minutes before serving so the filling sets.
Notes
Make-ahead: Chill dough up to 2 days; filling can be refrigerated 2 days or frozen 3 months. Reheat leftovers at 350°F until warmed through. For a double crust, blind bake the bottom 12–15 minutes. Rotisserie chicken can replace seared chicken. Keep dough cold, vent the top, and let filling cool slightly before assembly to avoid sogginess.