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Flaky Chicken Pot Pie Recipe with Creamy Savory Filling

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A quick and easy flaky chicken pot pie with a creamy, savory filling and buttery crust, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • ½ cup vegetable shortening, cold
  • 6–8 tablespoons ice water
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cooked and shredded
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • ½ cup celery, diced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • ¾ cup half-and-half or heavy cream
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 egg, beaten (optional, for egg wash)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the crust dough: In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add cold cubed butter and shortening. Use a pastry cutter or two knives to cut fats into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Gradually add ice water, one tablespoon at a time, mixing gently with a fork until dough just comes together when pinched. Avoid overworking. Split dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. Cook the chicken if not already cooked: poach or roast until fully cooked, then shred into bite-sized pieces (about 1 ½ pounds).
  4. Make the filling: Melt 3 tablespoons butter in a medium saucepan over medium heat. Add chopped onion, garlic, carrots, and celery; sauté until soft and fragrant, about 5-7 minutes.
  5. Stir in ⅓ cup flour and cook for 1-2 minutes, stirring constantly to remove raw flour taste.
  6. Slowly whisk in 2 cups chicken broth, ensuring no lumps. Cook until thickened, about 3-5 minutes.
  7. Stir in ¾ cup half-and-half and thyme. Season with salt and pepper to taste.
  8. Add shredded chicken, frozen peas, and corn. Simmer gently for 5 minutes to warm through and meld flavors. Remove from heat.
  9. Assemble the pie: Preheat oven to 400°F (200°C). Roll out one dough disc on floured surface to fit pie dish bottom and sides. Transfer to dish.
  10. Pour creamy filling evenly into crust.
  11. Roll out second dough disc to cover top. Place over filling, trim excess dough, and crimp edges to seal. Cut slits on top to let steam escape.
  12. Brush top crust with beaten egg for a glossy, golden finish (optional).
  13. Bake: Place pie on baking sheet to catch drips. Bake 30-35 minutes until crust is golden brown and filling bubbles through vents. Cover crust edges with foil halfway through if browning too fast.
  14. Let pie rest at least 10 minutes before slicing to let filling set and avoid messy spill.

Notes

Keep butter and shortening cold for flaky crust. Avoid overworking dough to prevent toughness. Thaw or pat dry frozen vegetables to avoid watery filling. Use a hot baking sheet under pie to prevent soggy bottom crust. Let pie rest before slicing. Cover crust edges with foil if browning too fast. Egg wash gives a golden finish but is optional.

Nutrition

Keywords: chicken pot pie, flaky crust, creamy filling, comfort food, easy dinner, savory pie, homemade pie

Find it online: https://emmayum.com/flaky-chicken-pot-pie-recipe-with-creamy-savory-filling-easy-steps/