Creamy Chicken Pot Pie

Golden chicken pot pie with a slice missing near a wooden rolling pin, and floral napkin.

5 from 1 vote

Craving a warm, hearty meal? This chicken pot pie recipe delivers a flaky butter crust and a rich, creamy filling that provides comfort in every bite.

Prep Time30

Cook Time35

Total Time1

Course: Dinner

Cuisine: American

Keyword: chicken pie, chicken pot pie

Servings: slices

Calories: 823cal

Author: Amy Desrosiers

Cost: $10

Equipment

12" pie pan
oven adjusted to the center rack position
5-quart stock pot
large skillet
wooden spoon
Measuring cups & spoons
cutting board & knife
food processor *for pie crust

Ingredients

3 cups cooked chicken cubed
4 tablespoons butter
1½ cups celery chopped
1½ cups carrots sliced
½ cup yellow onion diced
½ teaspoon fresh thyme chopped
2 cloves garlic minced
¼ teaspoon salt
1 teaspoon black pepper divided
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup all-purpose flour
2½ cups chicken stock
⅔ cup heavy cream

Flaky Butter Pie Crust

2½ cups all-purpose flour
1 cup unsalted butter *cold, and cubed
1 teaspoon kosher salt
1 tablespoon granulated sugar
½ cup ice water *might need ¼ cup more

Instructions

Pie Crust

Add the cold butter cubes and flour to the food processor. Pulse in quick bursts (about 1 second each) until the mix looks like coarse sand with some pea-sized butter bits.
Drizzle in the ice water while pulsing. Stop when the dough starts to clump together. Don't add too much or it will be sticky. To combat this, add a little more flour. If it is too dry, add a little more ice water.
You want the dough to be nonstick and easy to divide into two ball. Dump the dough balls onto plastic wrap, press it into a flat disk, and chill in the fridge for 30 minutes.
Roll out the chilled dough on a floured surface and use it for your pie crust once ready.

Chicken Pot Pie

In a small skillet, heat butter and add the celery, carrots, onions, and garlic.
Over medium heat, allow the veggies cook while stirring constantly for about 5 minutes.
After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the heavy cream, and broth to create a roux. Continue to whisk until there are no lumps.
Add chicken to the pot, and spices. Simmer for 5-10 minutes on low heat until thickened.
Heat oven to 425°F. and line a large pie plate with one pie crust-prick holes in the bottom using a fork; set aside.
Once mixture is ready, add it to the pie, and then cover the top of the pie, and crimp edges. Be sure to add a hole, and slit to allow the pie to vent.
Bake for 35 minutes or until the pie is a golden brown color.
Allow pie to rest for 15 minutes before slicing.

Notes

Nutritional values may vary and are meant to be a guide.

Freezing Chicken Pot Pie

You can freeze these pies either assembled and raw, or fully baked. Wrap cooked and cooled pie in multiple layers of plastic wrap and foil to prevent freezer burn. To freeze a raw pie(s), place assembled pie on a baking dish in the freezer and allow the pie to fully freeze. Wrap pie in multiple layers of plastic wrap and foil to prevent freezer burn.

To bake from raw, heat oven to 400 degrees F. covered for 30 minutes, and then 30 minutes uncovered or until warmed throughout.

To bake a fully cooked pie, bake at 400 degrees F. for 30 minutes or until warmed throughout.

Thickening the Filling - You can also use a cornstarch slurry to thicken this filling. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk. Add this in-place of the flour, or in addition if you want to cut the cooking time down.

Nutrition