chicken pot pie recipe with pie crust
- The Best chicken pot pie recipe with pie crust
- Classic Chicken Pot Pie with Homemade Pie Crust
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Chicken Pot Pie with Homemade Pie Crust Works
- ❓ Frequently Asked Questions About Chicken Pot Pie with Pie Crust
The Best chicken pot pie recipe with pie crust
What I love most about this recipe is how adaptable it is. You can swap in whatever veggies you have on hand—peas, carrots, mushrooms, or even a little bit of zucchini—without ruining the dish. It’s perfect for meal prep too, because it reheats beautifully and stays warm for hours. And because it’s baked, it’s way healthier than takeout or frozen pot pies with all the extra sodium and preservatives. My kids swear by it, and honestly, so do I. It’s the kind of dish that feels special but doesn’t require a lot of fuss, which is why I keep it in my rotation. Whether you’re cooking for a holiday gathering or just need something cozy for the weeknight, this recipe delivers warmth, flavor, and a little bit of nostalgia.
Classic Chicken Pot Pie with Homemade Pie Crust
A comforting, one-bowl dish featuring tender chicken in a creamy tomato-based sauce, topped with flaky homemade pie crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold water
- 1 tbsp ice water (for chilling)
- 2 lbs boneless chicken thighs
- 1 cup whole milk
- 1 cup chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
👨🍳Directions
-
1
Preheat oven to 400°F. Cut chicken into bite-sized pieces and set aside. -
2
In a large bowl, combine flour and salt. Gradually add cold water, mixing until a dough forms. Knead lightly, then divide into two equal pieces. Wrap in plastic and chill for 15 minutes. -
3
In a pot, melt butter over medium heat. Add chicken, thyme, and parsley, cooking until no longer pink (about 5 minutes). Remove chicken and set aside. -
4
In the same pot, add milk, broth, carrots, and celery. Simmer for 5 minutes. Stir in shredded cheese until melted. -
5
Return chicken to the pot. Stir in peas. Pour filling into a greased 9-inch pie dish. -
6
Roll out one dough piece to fit the pie dish, placing it on top. Trim edges, crimp with a fork, and cut slits for steam. Roll out the second piece, place on top, and seal edges. -
7
Bake for 25 minutes until golden brown. Let cool for 10 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Oven
- Pie dish (9-inch)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Pot Pie with Homemade Pie Crust Works
❓ Frequently Asked Questions About Chicken Pot Pie with Pie Crust
1. What is the best way to store leftover chicken pot pie?
Keep any unused filling and crust separately in airtight containers. Refrigerate for up to three days or freeze for up to three months. Thaw overnight in the fridge before reheating. Microwave for 1–2 minutes, stirring halfway, until piping hot and bubbling.
2. Can I make this pot pie ahead of time?
Yes! Assemble the pie filling and crust, then refrigerate uncovered for 30 minutes to let the filling cool. Cover tightly and refrigerate for up to 48 hours. Bake as directed when ready to serve.
3. What if I don’t have a pie dish?
Use a deep oven-safe skillet or baking sheet lined with parchment paper. Pour the filling into the pan, cover with the pie crust, and bake as directed. Press the crust edges down around the sides for a secure seal.
4. How do I prevent the crust from burning before the filling cooks?
Preheat the oven to 375°F (190°C) and place the pie on a baking sheet. Bake uncovered for 5 minutes first to crisp the crust slightly. Then cover loosely with foil if needed to protect the edges while the filling simmers.
