Chicken Pot Pie With Flaky Crust

Name: Chicken Pot Pie With Flaky Crust
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1/2 cup celery, chopped; 1/3 cup butter; 1/3 cup all-purpose flour; 1 3/4 cups chicken broth; 2/3 cup milk; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon thyme; 1/4 teaspoon nutmeg; 1 package refrigerated pie crusts (2 crusts)

Highlighted under: Traditional Comfort Food Ideas

I absolutely love making Chicken Pot Pie With Flaky Crust because it combines comfort food with a touch of elegance. There’s something so satisfying about taking a warm, golden-brown pie out of the oven. The flaky, buttery crust enveloping a rich, creamy filling filled with tender chicken and vegetables brings such joy to the table. It’s a perfect dish for gatherings, and I find myself sharing it with family and friends often. Plus, it gives me the chance to use up leftover chicken in a delicious way!

Created by

Dorothy Finch

Last updated on 2026-01-24T13:27:34.440Z

Each time I make Chicken Pot Pie, I'm reminded of the warm, loving meals my grandmother used to prepare. It's a dish that evokes comforting memories and brings families together, and I love experimenting with different vegetables based on what’s in season. The secret to a flaky crust is chilling the dough before rolling it out, which I've learned makes all the difference in texture!

I also like to add a hint of thyme and a pinch of nutmeg to the filling—these little touches enhance the flavor without overpowering the classic taste that we all adore. Testing the pie crust's doneness by tapping the bottom—that’s a trick I swear by to ensure it’s perfectly baked!

Why You'll Love This Recipe
Rich, savory filling with a blend of tender chicken and fresh vegetables
Flaky, buttery crust that shatters beautifully with each bite
Comfort food that brings everyone together at the dinner table

Perfecting the Filling

The filling of a Chicken Pot Pie is crucial to achieving that comforting flavor profile that many love. Cooking the butter and flour together creates a roux, which serves as the base for your creamy sauce. Make sure to stir the roux for a full minute before adding the chicken broth and milk to eliminate any raw flour taste. You'll know it's ready when it thickens and coats the back of a spoon, usually taking about 5-7 minutes of cooking time after you've added the liquids.

When adding vegetables, choose a variety that complements the tender chicken. While this recipe uses carrots, peas, and potatoes, feel free to include sautéed mushrooms or green beans for added texture. If you're using fresh vegetables instead of frozen, pre-cook them slightly to ensure they do not remain crunchy in the final pie. This will enhance the overall creaminess and ensure every spoonful is perfectly satisfying.

Crafting the Flaky Crust

Achieving a flaky crust is an art that requires just the right technique. When handling the refrigerated pie crusts, keep them cold until you're ready to use them. This is key to creating those delightful layers as the vapor from the butter releases during baking. Roll the crust just enough to fit your pie dish, but avoid overworking it; excess handling can make the crust tough. I recommend a light dusting of flour on your rolling surface to prevent sticking without adding too much density.

The slits you cut in the top crust are vital for letting steam escape, so make sure to create several evenly spaced cuts. If you're feeling adventurous, you can shape the edges into a decorative crust by crimping them with your fingers or a fork. This adds a homemade touch and gives more surface area for the crust to brown beautifully.

Make-Ahead and Serving Suggestions

If you're looking to save time, consider making the filling a day in advance. Store it in an airtight container in the refrigerator after it cools to room temperature. This not only saves a step on the day you plan to serve the pie but also allows the flavors to meld overnight. Just remember to reheat the filling gently before assembling your pie, as you want it warm to ensure your crust bakes properly.

Once baked, let your Chicken Pot Pie cool for about 10 minutes before slicing. This resting time helps the filling to set, preventing it from spilling out when served. Consider garnishing each slice with fresh herbs, like parsley or thyme, to brighten the dish visually and add a fresh contrast to the creamy filling. It's ideal served with a simple side salad or crusty bread to soak up any delicious creamy sauce.

Ingredients

For the Pie

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup potatoes, diced
1/2 cup celery, chopped
1/3 cup butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon nutmeg
1 package refrigerated pie crusts (2 crusts)

Preparation Steps

Make the Filling

In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk. Cook until thickened, stirring frequently. Add the shredded chicken, carrots, peas, potatoes, celery, salt, pepper, thyme, and nutmeg. Mix well and remove from heat.

Prepare the Crust

Preheat the oven to 425°F (220°C). Unroll one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust. Top with the second pie crust, sealing the edges and cutting slits in the top to allow steam to escape.

Bake

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let the pie cool for 10 minutes before serving.

Pro Tips

For an extra flavorful filling, feel free to add a splash of white wine during the cooking process, and let it reduce before adding the broth. This elevates the dish to a whole new level!

Ingredient Spotlight: Chicken

Using leftover cooked chicken not only enhances the flavor but also saves you time. However, if you're starting from scratch, poaching chicken breasts in seasoned water or broth until fully cooked—about 15-20 minutes—can result in tender, juicy meat. For a deeper flavor, consider adding bay leaves and garlic to the poaching liquid.

Alternatively, rotisserie chicken from your local grocery store makes a fantastic, convenient option. Just shred the meat and add it to your filling. If you prefer a different protein, shredded turkey could also work, especially around the holidays. Regardless of your source, ensure the chicken is chopped into bite-sized pieces to maintain consistency in each serving.

Troubleshooting Common Issues

If you find your filling is too thick, gradually stir in more chicken broth until you achieve your desired consistency. Conversely, if it's too runny, adding a bit more flour while the filling heats can help thicken it up. Always do this slowly to prevent lumps from forming; a whisk can help maintain smoothness while incorporating the flour.

For crust-related woes, a soggy bottom often happens if the filling is too hot when poured in. Make sure to let it cool slightly before assembly, or bake the bottom crust alone for 5-7 minutes to firm it up. If you're pressed for time, pre-baking also gives a great texture and prevents any sogginess from the filling.

Questions About Recipes

→ Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a great time-saver and adds wonderful flavor.

→ How can I make the crust healthier?

You can substitute whole wheat flour for all-purpose flour and use olive oil instead of butter for a healthier option.

→ Can I freeze Chicken Pot Pie?

Yes! You can assemble the pie and freeze it before baking. Just add an extra 10-15 minutes to the baking time when you cook it from frozen.

→ What vegetables can I add to the filling?

Feel free to add vegetables like corn, green beans, or mushrooms based on your preference or what you have on hand.