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If you’re looking for a cozy, comforting classic that’s bursting with flavor, this Chicken Pot Pie Recipe is an absolute winner. Its flaky, buttery crust cradles a rich and creamy filling packed with tender shredded chicken, garden-fresh veggies, and fragrant herbs. Every bite feels like a warm hug on a plate, making it one of those timeless dishes you’ll want to make again and again. I love how the textures and flavors balance perfectly, transforming simple ingredients into something truly special.

Ingredients You’ll Need

Gathering the right ingredients for this Chicken Pot Pie Recipe is delightfully straightforward. Each one plays an essential role in building the layers of texture and taste—from the crispy crust to the luscious filling that’s deliciously hearty and fresh.

All-purpose flour (2 1/2 cups + 1/3 cup): The foundation of the crust and thickening agent in the filling, giving structure and that lovely flaky bite.
Sugar (1 tablespoon): Just a touch to balance the flavors and enrich the dough color.
Salt (1 teaspoon + 1 teaspoon): Key for seasoning both dough and filling, enhancing every ingredient’s flavor.
Cold unsalted butter (1 cup, cubed): The secret behind the pie’s signature flaky, tender crust.
Cold buttermilk (1/2 cup): Adds moisture and a subtle tang that tenderizes the dough perfectly.
Cold water (1-2 tablespoons): Helps bring the dough together without losing that delicate texture.
Large egg (beaten): For brushing the crust to achieve a golden, irresistible shine.
Unsalted butter (1/4 cup): Used to sauté the vegetables and develop the base flavor of the filling.
Diced onion (1/3 cup): Adds a sweet, aromatic depth to the filling mixture.
Carrots (2 medium, sliced): Provide a beautiful pop of color and a natural sweetness that balances the savory elements.
Celery stalk (1, sliced): Brings an earthy crunch and fragrant freshness.
Garlic cloves (2, minced): Infuses the filling with an inviting, garlicky warmth.
Fresh thyme (1 1/2 teaspoons, minced): Perfect herbaceous notes that brighten the filling.
Fresh Italian parsley (1 tablespoon, minced): Adds a fresh green nuance for balance.
Black pepper (1/2 teaspoon): Speaks lightly to the spices without overpowering.
Chicken broth (1 3/4 cups): The savory liquid base that melds everything together beautifully.
Heavy cream (1/2 cup): Lends a luscious richness that makes the filling creamy without heaviness.
Shredded chicken or turkey (3 cups): The star protein, tender and juicy for a satisfying bite.
Frozen peas (1 cup): For that classic burst of sweetness and color that feels just right.

How to Make Chicken Pot Pie Recipe

Step 1: Make the Pie Crust

Start by mixing 2 1/2 cups all-purpose flour, sugar, and salt in a large bowl. Toss in the cold cubed butter and use a rolling pin to roll it into thin sheets, coating each piece with flour. This technique helps create the pea-sized flaky bits we love. Chill the mixture for at least 20 minutes, then add the cold buttermilk. Knead gently until combined, divide the dough into two disks, wrap, and chill again so it firms up and bakes with that perfect tender crumb.

Step 2: Prepare the Filling

Sauté diced onion, sliced carrots, celery, and minced garlic in 1/4 cup butter over medium heat until the veggies soften and smell fragrant. Sprinkle in 1/3 cup flour, salt, pepper, thyme, and parsley, stirring constantly to cook the raw taste out of the flour. Slowly whisk in the chicken broth and heavy cream, allowing the mixture to thicken into a creamy sauce. Finally, fold in the shredded chicken and frozen peas, warming it through for that cozy filling that fills your kitchen with unbelievable comfort.

Step 3: Assemble and Bake

Roll out one disk of dough and line your pie pan, making sure the edges gently hug the sides. Spoon the warm filling evenly into the crust, then top with the second rolled-out dough disk. Crimp the edges tightly to seal in all the goodness. Brush the surface with the beaten egg to get that signature golden shine. Bake in a preheated 400°F oven for 45 minutes or until the crust is beautifully golden and crispy. Let it cool slightly before slicing so the filling settles just right.

How to Serve Chicken Pot Pie Recipe

Garnishes

Simple garnishes can elevate your Chicken Pot Pie Recipe beautifully. Try a sprinkle of freshly chopped parsley or thyme on top for added color and an aromatic finish. A small pat of butter melted on top right after baking adds an extra touch of sheen and richness that will make everyone’s mouth water.

Side Dishes

While chicken pot pie is wonderfully filling, pairing it with fresh, crisp sides creates a perfect balance. Serve it alongside a bright green salad with a tangy vinaigrette or steamed green beans tossed with garlic and lemon for a refreshing contrast. Roasted root vegetables also make a comforting autumnal pairing that complements the savory flavors inside the pie.

Creative Ways to Present

Instead of one large pot pie, try this recipe in individual ramekins for charming personal pies—perfect for dinner parties or cozy nights in. Use puff pastry for a flaky crust variation that adds an elegant twist. You can even transform leftover filling into puff pastry turnovers or pot pie muffins for quick weekday lunches, each bite bursting with the same comforting goodness.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Recipe is just as delightful the next day. Cover your baked pie tightly with foil or plastic wrap and keep it refrigerated for up to 3 days. Reheat gently on the stove or in the oven to keep the crust crispy and the filling creamy, avoiding microwave sogginess.

Freezing

This Chicken Pot Pie Recipe also freezes beautifully, making it an ideal meal prep option. Assemble the pie entirely but don’t bake it. Wrap it securely in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. When ready to bake, let it thaw overnight in the refrigerator before cooking as directed.

Reheating

For reheating leftovers, the best way to revive that crisp crust and warm filling is in a preheated oven at 350°F for about 20 minutes. Cover loosely with foil after 15 minutes to keep from overbrowning. This method ensures you enjoy every bit with the same fresh-from-the-oven flavor as the first slice.

FAQs

Can I use store-bought pie crust instead of making my own?

Absolutely! Store-bought crusts can save a lot of time and still yield delicious results. Just be sure to adjust baking time as per the package and watch for a golden crust.

What type of chicken works best in this recipe?

Leftover cooked chicken breast or rotisserie chicken both work wonderfully here. Shredded chicken ensures tender pieces that meld perfectly with the creamy filling.

Can I make this recipe dairy-free?

Yes! Substitute butter with a dairy-free margarine and use a non-dairy milk like almond or oat milk thinned with a little lemon juice or vinegar for the buttermilk. Use coconut cream or a creamy nut milk in place of heavy cream for the filling.

How do I prevent a soggy crust?

Blind baking the bottom crust briefly before adding the filling can help, or ensure the filling is thick and not too watery before assembly. Brushing the crust with egg wash also creates a moisture barrier.

Can I use other vegetables in the filling?

Definitely! Feel free to swap in corn, mushrooms, or green beans to suit your taste. Just make sure to adjust cooking times so everything is tender but not mushy.

Final Thoughts

This Chicken Pot Pie Recipe is a true culinary hug that anyone can make at home. With just a handful of approachable ingredients and a little love, you’ll create a dish that warms the heart and delights the senses. I encourage you to try this recipe and savor the joy of making a timeless comfort food that never goes out of style.

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