Chicken Pot Pie

★ 3.7 · Advanced

A flaky, golden double crust encases a rich, creamy filling loaded with tender chicken and vegetables in this ultimate comfort food classic. Making the crust from scratch takes some care, but the result is well worth it.

40 minPrep Time

45 minCook Time

145 minTotal Time

1 deep-dish pie, 8 servingsYield

Why You'll Love This

Flaky, buttery homemade double crust
Rich, creamy chicken and vegetable filling
Classic comfort food, great for using leftover chicken

Ingredients

2 1/2 cupsall-purpose flour, for crust
1 teaspoonsalt, for crust
1 cupcold unsalted butter, cubed, for crust
6 to 8 tablespoonsice water, for crust
5 tablespoonsunsalted butter, for filling
1yellow onion, diced
2carrots, diced
2celery stalks, diced
1/3 cupall-purpose flour, for filling
2 cupschicken broth
2/3 cupheavy cream or whole milk
3 cupscooked chicken, shredded or diced
1 cupfrozen peas
1 teaspoondried thyme
1 1/2 teaspoonskosher salt
1/2 teaspoonblack pepper
1egg, beaten, for egg wash

Nutrition (estimated per serving)

560Calories

24gProtein

34gFat

41gCarbs

3gFiber

710mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Make the crust: in a large bowl, whisk together the 2 1/2 cups flour and 1 teaspoon salt. Add the cold cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.