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–+ servings

Easy Chicken Pot Pie Recipe

This easy chicken pot pie recipe features a creamy chicken and vegetable filling encased in a buttery, flaky homemade crust.
With its comforting flavors and straightforward preparation, it's a perfect dish for a family meal or special occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Large Dutch oven or soup pot
  • Rolling Pin
  • 9-inch pie dish

Ingredients
  

For the Pie Crust (Makes 2 single or 1 double crust):

  • 2 ½ cups all-purpose flour plus more for dusting
  • 1 ½ teaspoons sugar
  • ½ teaspoon fine sea salt
  • 1 cup 2 sticks very cold unsalted butter, diced into ¼-inch pieces
  • ½ cup ice water

For the Filling:

  • 6 tablespoons unsalted butter
  • 1 cup yellow onion chopped
  • 1 cup carrots thinly sliced
  • 8 ounces button or cremini mushrooms sliced
  • 3 garlic cloves minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth homemade or store-bought
  • ½ cup heavy cream
  • 2 teaspoons fine sea salt
  • ¼ teaspoon freshly ground black pepper adjust to taste
  • 4 cups shredded cooked chicken
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley

For Assembly:

  • 1 large egg beaten
  • Kosher salt for sprinkling

Instructions
 

Prepare the Pie Dough:

  • In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually drizzle in the ice water, pulsing until the dough just comes together.
  • Divide the dough in half, shape into disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before rolling out.

Preheat the Oven:

  • Heat the oven to 425°F.

Cook the Filling:

  • Melt the butter in a large Dutch oven over medium heat. Add the onions and carrots, cooking for 8 minutes or until softened. Stir in the mushrooms and garlic, cooking for an additional 5 minutes.
  • Sprinkle the flour over the vegetables, stirring for 2 minutes. Slowly whisk in the broth and cream, bringing the mixture to a simmer. Cook until thickened, about 1 minute.
  • Season with salt and pepper. Stir in the chicken, peas, and parsley. Remove from heat and allow the filling to cool slightly.

Assemble the Pot Pie:

  • Roll out one disk of chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any overhang.
  • Fill the crust with the cooled chicken mixture. Roll out the second dough disk to cover the pie, trimming and crimping the edges to seal. Cut five small slits in the top for ventilation.

Bake:

  • Brush the top crust with beaten egg and sprinkle lightly with kosher salt. Bake for 30–35 minutes or until the crust is golden brown.

Cool and Serve:

  • Let the pie cool for at least 15 minutes before slicing and serving.

Notes

Make Ahead: The pie dough can be made up to 3 days in advance and refrigerated, or frozen for up to 3 months.
Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for the best texture.
Tips for Success: Use very cold butter and water for the pie dough to ensure a flaky crust. Avoid overworking the dough to keep it tender.
Keyword creamy chicken pot pie, Easy chicken pot pie, easy recipes, flaky pie crust recipe, homemade pot pie recipe, simple chicken pot pie
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