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Chicken Pot Pie with Homemade Crust

This Chicken Pot Pie with Homemade Crust is the ultimate comfort food, with tender chicken, vegetables, and a creamy sauce encased in a flaky, buttery crust. Made entirely from scratch, it’s the perfect dish for cozy nights, family gatherings, or holiday meals.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Homemade Crust:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup 2 sticks unsalted butter, cold and cut into small cubes
  • ¼ cup ice water more as needed
  • 1 tablespoon apple cider vinegar optional, for flakier crust
  • For the Chicken Pot Pie Filling:
  • 2 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 ½ cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 egg for egg wash, optional

Equipment

  • Large mixing bowl
  • Rolling Pin
  • 9-inch pie dish or deep-dish baking dish
  • Skillet
  • Spoon or ladle
  • Knife and cutting board
  • Whisk

Method
 

  1. Prepare the Crust:
  2. Mix the Dry Ingredients: In a large bowl, combine the flour and salt.
  3. Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  4. Add Ice Water: Slowly add the ice water and apple cider vinegar (if using), 1 tablespoon at a time, mixing gently until the dough comes together. Add more water if needed, but don’t overwork the dough.
  5. Chill the Dough: Divide the dough into two equal parts. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up before rolling.
  6. Make the Filling:
  7. Sauté Vegetables: In a large skillet, melt butter over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
  8. Make the Roux: Stir in the flour and cook for another 1-2 minutes, creating a roux.
  9. Add Liquids: Gradually whisk in the chicken broth and heavy cream, making sure to smooth out any lumps.
  10. Season: Stir in the chicken, peas, thyme, rosemary, and salt and pepper to taste. Let the mixture simmer for 5-10 minutes until thickened. Remove from heat.
  11. Assemble the Pot Pie:
  12. Roll Out the Dough: On a floured surface, roll out one half of the dough into a circle large enough to line your pie dish. Gently press the dough into the dish.
  13. Fill the Pie: Pour the prepared filling into the bottom crust.
  14. Top the Pie: Roll out the second half of the dough and place it over the filling. Trim the excess dough, then crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  15. Egg Wash: If desired, beat the egg and brush it over the top of the crust for a golden finish.
  16. Bake the Pot Pie:
  17. Preheat the Oven: Preheat your oven to 375°F (190°C).
  18. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  19. Cool: Let the pot pie rest for about 10 minutes before slicing.

Notes

Make-Ahead: You can prepare the filling and crust ahead of time. Store the filling in the fridge and the crust in the freezer, then assemble the pot pie when ready to bake.