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Cozy Chicken Pot Pie Recipe Easy Homemade Flaky Crust Perfect for Winter

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A comforting chicken pot pie with a homemade flaky crust, perfect for warming up on chilly winter nights. This recipe combines tender chicken, creamy veggie filling, and a buttery crust for a nostalgic and satisfying meal.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 6–8 tablespoons ice-cold water
  • 2 cups cooked chicken, shredded or diced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk or half-and-half
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 1 egg, beaten (optional, for egg wash)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add cold, cubed butter and cut into flour using a pastry blender or fingers until mixture resembles coarse crumbs with pea-sized bits.
  2. Add 6 tablespoons ice-cold water gradually, mixing gently until dough just holds together. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: Melt 4 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
  4. Sprinkle 1/3 cup flour over veggies and stir constantly for 2 minutes. Slowly whisk in 2 cups chicken broth and 1 cup milk, stirring until thickened and bubbly, about 3-5 minutes. Add thyme, salt, and pepper.
  5. Stir in cooked chicken and frozen peas. Remove from heat and let filling cool slightly.
  6. Roll out one dough disc on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch deep-dish pie pan, pressing gently and letting excess hang over edges.
  7. Fill crust with chicken filling evenly. Roll out second dough disc into 12-inch circle and place over filling. Trim edges leaving 1-inch overhang, fold under, and crimp to seal. Cut slits in top crust to vent steam.
  8. Brush top crust with beaten egg for golden finish (optional). Bake at 400°F (200°C) for 30-35 minutes until crust is golden and bubbly. Cover edges with foil if browning too quickly.
  9. Let pot pie rest for 10-15 minutes before slicing and serving.

Notes

Keep butter and water cold when making crust for flakiness. Chill dough before rolling to prevent shrinking. Use foil to cover edges if browning too fast. Let pie rest before slicing to set filling. Filling thickens during baking even if runny before. Can prepare filling a day ahead to save time.

Nutrition

Keywords: chicken pot pie, flaky crust, comfort food, winter recipe, homemade pie, easy dinner, creamy chicken pie

Find it online: https://norasfoods.com/cozy-chicken-pot-pie-recipe-easy-homemade-flaky-crust-perfect-for-winter/