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Think what you will, but a chicken pot pie is the perfect winter meal. It’s classic comfort food, and while you can easily find pre-made versions in almost any grocery freezer aisle, I highly recommend trying your hand at making your own. It’s so worth it. This winter dinner is an all-in-one dish you just can’t beat. Imagine it: a flaky, buttery crust, tender chicken, onions, carrots, peas, and a perfectly creamy sauce. If you like, you can even add red potatoes for extra heartiness.
If you're looking for the easiest possible weeknight dinner, consider preparing certain elements of the pie in advance—it will make the process feel so much smoother.
Yields: 6–8 servings
Prep Time: 30 minutes
Total Time: 1 hour, 45 minutes
Cal/Serv: 949
How to Make Classic Chicken Pot Pie
Ingredients
- Pie Crust: It’s easy to make (and can be made ahead!), resulting in the perfect flaky, buttery crust to pair with the filling. Store-bought crusts work just fine if you prefer.
- All-Purpose Flour: Helps create a thick, creamy filling while preventing the crust from becoming soggy.
- Unsalted Butter: Provides the richness needed for the filling and caramelizes the vegetables beautifully. Using unsalted butter allows you to control the seasoning better.
- Egg: Don’t forget your egg wash for that golden-brown, shiny crust! Simply beat one whole egg and lightly brush it on the pie dough before baking.
- Chicken Breasts: The classic choice for pot pie, but you can substitute turkey or even try a vegan mushroom filling.
- Low-Sodium Chicken Broth: Forms the base of the savory filling, adding umami without making the pie too salty.
- Heavy Cream: Essential for a rich, creamy filling. Be sure to use heavy cream, not half-and-half.
- Frozen Peas: Add freshness and sweetness. You can mix and match other vegetables, such as frozen green beans, sliced mushrooms, or leeks.
- Garlic, Onion, & Carrots: The flavor-building MVPs. Garlic provides savory depth, while onions and carrots bring earthy sweetness.
- Fresh Parsley: Adds a crisp, peppery bite that cuts through the richness of the pie.
- Fresh Thyme: Gives the pie a cozy, woodsy flavor, making it taste like you’ve spent all day in the kitchen.
Step-by-Step Instructions
1. Make the Pie Crust
Start by freezing the flour and butter separately for 30 minutes. Once chilled, combine the flour, baking powder, and kosher salt in a large food processor. Pulse until mixed. Add the butter and pulse again until the mixture forms pea-sized and slightly larger pieces. With the motor running, slowly drizzle in 1/2 cup of ice water, one tablespoon at a time, until the dough just comes together and is moist but not wet or sticky (test by squeezing some with your fingers). Turn the dough out onto a lightly floured surface. Divide it into two balls and flatten each into a disc. Wrap them in plastic and refrigerate for at least 30 minutes or up to three days.
2. Prepare the Filling
In a large pot over medium heat, melt the butter. Add the onions and carrots, cooking while stirring occasionally until softened (about 10 minutes). Add the garlic, stir in the flour, and cook for 3 minutes, stirring constantly, until the mixture turns golden and starts bubbling. Gradually whisk in the broth. Once incorporated, bring the mixture to a boil and cook, stirring occasionally, until thickened (about 5 minutes). Remove from heat, stir in the heavy cream, then add the cubed chicken, peas, parsley, and thyme. Season with kosher salt and pepper, then let the filling cool.
3. Assemble the Pie
Preheat the oven to 375°F and place a rack in the center. On a lightly floured surface, roll out one disc of dough to a 1/4-inch thickness. Transfer it to a deep 9-inch pie dish and add the filling. Roll out the second disc of dough to the same thickness and place it over the filling. Press the edges of the top and bottom crusts together to seal. Trim the edges, leaving about 1/4-inch overhang, then fold the excess dough underneath and crimp to seal.
4. Bake the Pie
Before baking, brush the top crust with the egg wash. Use a paring knife to cut four small slits in the top to allow steam to escape. Sprinkle the crust with sea salt. Bake at 375°F for about 50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before serving.
Enjoy this warm, hearty dish—it’s the perfect remedy for a cold winter evening!