This from-scratch chicken pot pie has a buttery, flaky double crust around a thick, creamy filling of chicken, carrots, celery, and peas. It makes one 9 inch (23 cm) pie that serves six, with about 45 minutes of hands-on work, 1 hour of dough chilling, and 35 to 45 minutes in the oven.
Why This Pot Pie Works
The sauce starts with a butter and flour base, so it thickens into a velvety gravy that clings to the vegetables instead of running onto the plate. The chicken is cooked gently in that sauce, which keeps it moist, and the crust uses cold butter so it bakes up in layers. If you have leftover roast chicken, the filling comes together even faster, and the roast chicken recipe on this site is a good place to start.
Ingredients
For the crust
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 1 egg beaten with 1 tablespoon water, for brushing
For the filling
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup (42 g) all-purpose flour
- 1 1/2 cups (360 ml) chicken broth
- 3/4 cup (180 ml) whole milk
- 1 cup (130 g) frozen peas
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Method
- Whisk the flour and salt in a large bowl. Work in the cold butter with your fingertips until pea-sized pieces remain. Sprinkle in the ice water a tablespoon at a time, stirring until the dough just holds together when pinched. Divide in two, shape into discs, wrap, and chill for at least 1 hour.
- Heat the oven to 400°F (200°C) and set a rack in the lower third.
- Melt the butter in a large pot over medium heat. Cook the onion, carrots, and celery for about 6 minutes, until softened. Add the chicken, season with salt, pepper, and thyme, and cook for 5 minutes, stirring often.
- Sprinkle the flour over the filling and stir for 1 minute. Slowly pour in the broth and milk, stirring constantly. Simmer for 5 to 8 minutes, until thick enough to coat a spoon. Check that the largest piece of chicken has reached 165°F (74°C). Stir in the peas and let the filling cool for 10 minutes.
- Roll one disc into a 12 inch (30 cm) circle and fit it into a deep 9 inch (23 cm) pie dish. Pour in the filling.
- Roll the second disc, lay it over the top, trim and crimp the edges, and cut four small slits for steam. Brush with the egg wash.
- Bake for 35 to 45 minutes, until the crust is deep golden and the filling bubbles through the slits. Rest for 15 minutes before slicing so the filling sets.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy bottom crust | Hot filling melted the butter in the dough | Cool the filling for 10 minutes and bake on a lower rack |
| Runny filling | Sauce not simmered long enough | Simmer until it coats a spoon, and rest the pie 15 minutes after baking |
| Tough crust | Too much water or too much handling | Add water a tablespoon at a time and stop when the dough just holds together |
| Dough sticky while rolling | Butter warmed up | Chill the dough for 15 minutes, then continue |
| Edges burn before the center bubbles | Oven runs hot | Cover the rim with foil for the last 15 minutes |
Substitutions
- Use leftover shredded chicken and skip the cooking time for the chicken, just warm it through in the sauce.
- Swap the peas for corn or green beans, or add diced potato that has been boiled until just tender.
- No dried thyme? Use poultry seasoning, about 1/2 teaspoon.
- Replace the milk with more broth plus 2 tablespoons of cream for a slightly lighter sauce.
- Swap the top crust for rolled biscuit dough, such as the cheddar chive biscuits, for a quicker cobbler-style topping.
Make Ahead, Storage, and Reheating
The dough can be made up to 2 days ahead and kept wrapped in the refrigerator. Cool the baked pie completely, cover it, and refrigerate for up to 3 days. Reheat slices in a 350°F (175°C) oven for 15 to 20 minutes, until hot all the way through, so the crust stays crisp. The microwave is faster but softens the pastry.
To freeze, wrap the unbaked pie tightly and bake from frozen at 375°F (190°C) for about 1 hour and 15 minutes, covering the edges with foil if they brown too quickly.
FAQ
Can I use a store-bought crust?
Yes. Two refrigerated or thawed frozen 9 inch crusts work well and save about an hour. The filling is the same.
What temperature should chicken reach in a pot pie?
Poultry is safe at an internal temperature of 165°F (74°C). Check the largest piece in the filling before you assemble the pie.
Why does my pot pie filling turn out thin?
Usually the sauce was not simmered long enough, or the pie was cut too soon. Simmer until it coats a spoon and let the pie rest 15 minutes.
Can I make pot pie without a top crust?
Yes. Bake the filling in a baking dish with only a top crust or biscuit topping. The baking time is similar, and you can skip the bottom crust.