Classic Chicken Pot Pie With Tender Vegetables

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Chicken pot pie – the very name conjures up images of warm kitchens, bubbling pots, and a flaky, golden crust hiding a treasure trove of deliciousness. This hearty dish is a true comfort food classic, perfect for cozy nights in or feeding a hungry crowd.

This recipe takes you through the process of creating a chicken pot pie bursting with flavor, from the melt-in-your-mouth crust to the creamy, veggie-packed filling. Whether you’re a seasoned cook or just starting out, this guide will help you create a pot pie that will have everyone coming back for seconds.

Chicken Potpie with Chive Mash Potatoes  Epicurious
Chicken Potpie with Chive Mash Potatoes Epicurious


For the Crust:

2 ½ cups all-purpose flour

  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • ½ cup ice cold water
  • For the Filling:

    2 tablespoons unsalted butter

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • ¼ cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 3 cups cooked chicken, shredded (about 2 boneless, skinless chicken breasts)
  • 2 cups peeled and diced potatoes
  • 1 cup frozen peas
  • Directions:

    Making the Crust:

    1. In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
    2. Gradually add the ice water, a tablespoon at a time, until the dough just comes together. Be careful not to overmix!
    3. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

    Preparing the Filling:

    1. Preheat your oven to 400°F (200°C).
    2. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
    3. Stir in the garlic and cook for another minute until fragrant.
    4. Whisk in the chicken broth and bring to a simmer. Cook for 5 minutes, then whisk in the flour until smooth.
    5. Slowly whisk in the heavy cream and bring the mixture back to a simmer. Cook until thickened, about 5 minutes. Stir in the thyme, rosemary, salt, and pepper.
    6. Remove from the heat and stir in the cooked chicken, diced potatoes, and frozen peas.

    Assembling the Pot Pie:

    1. On a lightly floured surface, roll out the dough to a circle about 1/2 inch thick.
    2. Transfer the dough to a 9-inch pie dish. Trim the edges, leaving about an inch overhang. Crimp the edges decoratively.
    3. Pour the chicken and vegetable filling into the pie dish.
    4. Roll out the remaining dough for the top crust. Cut vents in the top to allow steam to escape.
    5. Brush the top crust with milk or egg wash (optional) for a golden brown color.
    6. Crimp the edges of the top and bottom crusts together.
    7. Bake the pot pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
    8. Let the pot pie cool for at least 15 minutes before serving.

    Nutrition Facts:

    (Serving size: 1 slice)

    Calories: 700

  • Fat: 40g
  • Saturated Fat: 20g
  • Cholesterol: 100mg
  • Sodium: 800mg
  • Carbohydrates: 60g
  • Protein: 40g
  • Conclusion

    Chicken pot pie is a dish that is as satisfying as it is versatile. You can easily adapt this recipe to your own preferences by adding different vegetables, herbs, or cheeses. Whether you serve it for a weeknight dinner, a potluck gathering, or a special occasion, this chicken pot pie is sure to be a crowd-pleaser.


    1. Can I use leftover chicken for this recipe?

    Absolutely! Leftover chicken is a great way to save time and avoid food waste. Just shred the chicken and add it to the filling as directed.

    2. Can I use a store-bought pie crust?

    Yes, you can definitely use a store-bought pie crust for a shortcut. Just follow the package instructions for baking.

    3. How can I tell when the pot pie is done?