Chicken Pot Pie with Flaky Crust is the kind of comfort food that feels like a warm hug on a chilly day. It’s packed with tender chunks of chicken, hearty veggies like carrots and peas, all wrapped up in a golden, buttery crust that’s wonderfully flaky and crisp. The creamy filling is just right—not too thick or too runny—which makes every bite super satisfying.
I love making this pot pie when I want something cozy but still a little fancy. The crust is my favorite part because it gets that perfect flakiness when you use cold butter and handle the dough gently. I like to toss in a little fresh thyme for an extra hint of flavor that makes the whole kitchen smell amazing while it’s baking. There’s really something special about pulling it out of the oven and seeing that bubbly, golden top waiting to be enjoyed.
My go-to way to serve this dish is with a simple side salad or some steamed green beans to add a fresh crunch. It’s also great for leftovers, which tend to taste even better the next day. Honestly, every time I make this Chicken Pot Pie, it gets everyone asking for seconds and compliments—I think that flaky crust really steals the show every time!
Key Ingredients & Substitutions
Butter: Cold butter is the secret to a flaky crust. Keeping it cold prevents it from melting into the flour too soon, creating those little flaky layers. You can try shortening if you want a slightly different texture, but butter adds the best flavor.
Chicken: Rotisserie chicken is a great shortcut for cooked chicken. It’s flavorful and easy to shred. If you prefer, leftover roast chicken or even cooked turkey can work well too.
Vegetables: Carrots, peas, celery, and onions give nice texture and color. Frozen peas are super convenient. If you want, swap in corn or green beans for a bit of variety.
Flour for Roux: This thickens the filling. Use all-purpose flour as it gives the right thickness without lumps. For gluten-free, try a blend like rice flour or cornstarch but add slowly to avoid clumps.
How Do You Make a Crust Flaky and Tender?
Making a flaky crust is all about keeping ingredients cold and handling the dough gently. Here’s what helps:
- Chill your butter and water before starting. Warm ingredients will make the dough tough.
- Use a pastry cutter or fingers to mix butter into the flour until it’s the size of little peas—don’t overwork it.
- Add ice water slowly and just until the dough holds together. Too much water makes it dense.
- After shaping the dough into discs, refrigerate for at least an hour. This rests the gluten and firms the butter.
- Roll the dough gently, don’t stretch it. If it’s sticky, lightly flour your surface.
- Use an egg wash on top before baking to get that golden, shiny crust everyone loves.
With these tips, your pie crust should come out flaky, tender, and beautifully golden every time!
Equipment You’ll Need
- 9-inch deep-dish pie pan or ovenproof skillet – perfect size for holding the filling and baking evenly.
- Mixing bowls – useful for making your dough and mixing the filling ingredients separately.
- Rolling pin – helps you roll out the dough smooth and even for a nice crust.
- Pastry cutter or fork – great for mixing butter into flour without overworking the dough.
- Whisk – handy for stirring the roux and ensuring your filling is smooth.
- Sharp knife – to cut vents in the top crust so steam can escape during baking.
- Basting brush – to apply egg wash easily for that glossy, golden crust.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a seasonal twist, especially nice after holidays.
- Add sautéed mushrooms for extra umami and a bit of earthiness in the filling.
- Stir in shredded cheddar or gruyère cheese for a richer, creamier filling.
- Mix in fresh herbs like rosemary or sage instead of thyme for a different herbal aroma.
Chicken Pot Pie with Flaky Crust
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 to 1/2 cup ice water
For the Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 cup celery, diced
- 1/2 cup onion, diced
- 3/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/4 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/4 tsp garlic powder (optional)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and 30 to 35 minutes for baking. Include an extra hour for chilling the dough to get a nice flaky crust. Overall, plan for about 2 hours from start to finish, but much of the time is hands-off chilling and baking.
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs with small pea-sized bits of butter.
Gradually add ice water, starting with 1/4 cup, mixing lightly with a fork. Add more water one tablespoon at a time until the dough starts to come together without being sticky. Divide the dough into two discs, wrap tightly in plastic wrap, and chill in the fridge for at least 1 hour.
2. Prepare the Filling:
In a skillet, melt the butter over medium heat. Add onions, carrots, and celery and cook for 5 to 7 minutes until softened. Sprinkle the flour over the veggies and stir continuously for 2 minutes to form a roux.
Slowly add the chicken broth and milk, whisking constantly until the mixture thickens and bubbles up. Stir in the chicken, peas, salt, pepper, thyme, and garlic powder. Remove from heat.
3. Assemble and Bake the Pie:
Preheat your oven to 400°F (200°C). On a floured surface, roll out one disc of chilled dough to about 12 inches across. Fit it gently into a 9-inch deep-dish pie pan or ovenproof skillet.
Pour the chicken filling into the crust. Roll out the second disc of dough and place it over the filling. Trim any extra dough and crimp the edges to seal. Cut small slits on the top crust to let steam escape. Brush the crust with beaten egg for a glossy finish.
Bake the pie for 30–35 minutes until the crust is golden brown and the filling bubbles. Let it cool for 10 minutes before slicing and garnish with fresh parsley if desired. Enjoy your warm, flaky, and delicious chicken pot pie!
Can I Use Pre-Made Pie Crust Instead of Making My Own?
Absolutely! Store-bought pie crusts save time and still taste great. Just thaw them according to package instructions and use as directed in the recipe.
Can I Freeze Chicken Pot Pie?
Yes! Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, bake it from frozen, adding extra baking time until golden and bubbly.
How Do I Make Sure the Bottom Crust Doesn’t Get Soggy?
To prevent sogginess, make sure your filling isn’t too runny—cook it until thick and bubbly before filling the crust. Also, pre-baking (blind baking) the bottom crust for 5-7 minutes before adding filling helps keep it crisp.
Can I Substitute Other Vegetables in the Filling?
Definitely! Feel free to add corn, green beans, mushrooms, or even potatoes to customize the pie to your taste. Just make sure they’re cooked or softened before adding them to the filling.
