Go Back
The heart of any great chicken pot pie lies not only in its ingredients but also in the seasonings that bring those ingredients to life. For this cozy homestyle chicken pot pie, we will use a combination of thyme, rosemary, salt, and pepper. Thyme adds an earthy aroma that perfectly complements the chicken, while rosemary brings a hint of pine and a robust flavor that elevates the dish.

Homestyle Chicken Pot Pie with Flaky Crust

Dive into the heartwarming world of cozy homestyle chicken pot pie—a comfort food classic that brings nostalgia and warmth to any table. This beloved dish features a flaky, golden crust encasing tender chicken and a medley of vegetables in a creamy sauce. Learn about its rich history, discover tips for creating the perfect flaky crust and savory filling, and uncover why chicken pot pie remains a staple at family gatherings and cozy dinners. Enjoy the art of homemade cooking and indulge in every flavorful bite!
Print Recipe Pin Recipe

Ingredients
  

For the flaky crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, chilled and cut into cubes

6-8 tablespoons ice water

For the filling:

1 pound boneless, skinless chicken breasts, cubed

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, peeled and diced

½ cup celery, chopped

1 small onion, diced

3 tablespoons unsalted butter

3 tablespoons flour

1 ½ cups chicken broth

1 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 egg, beaten (for egg wash)

Instructions
 

Prepare the flaky crust:

    - In a large mixing bowl, combine the flour and salt.

      - Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

        - Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

          Make the filling:

            - In a large skillet, melt the butter over medium heat. Add diced onions, carrots, celery, and potatoes. Sauté for about 5-7 minutes until the vegetables begin to soften.

              - Stir in the cubed chicken and cook until no longer pink, about 5-8 minutes.

                - Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for an additional 2 minutes.

                  - Gradually whisk in the chicken broth and milk. Add thyme, rosemary, salt, and pepper. Bring to a simmer and reduce heat, cooking until thickened, about 5 minutes. Remove from heat and stir in the peas. Let the filling cool slightly.

                    Assemble the pot pie:

                      - Preheat the oven to 425°F (220°C).

                        - On a lightly floured surface, roll out one disk of chilled dough to fit a 9-inch pie pan. Transfer the rolled dough to the pan, pressing it gently into the edges.

                          - Pour the chicken filling into the crust.

                            - Roll out the second disk of dough and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut a few slits in the top crust for steam to escape. Brush the top with the beaten egg.

                              Bake:

                                - Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.

                                  - Remove from the oven and let it cool for a few minutes before slicing.

                                    Serve and enjoy:

                                      - Serve hot, garnished with fresh herbs if desired. Enjoy your cozy homestyle chicken pot pie!

                                        Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 6