Homestyle Chicken Pot Pie with Flaky Crust
Nothing beats a golden, buttery crust cradling tender chicken and veggies in a rich, creamy filling. This homemade pot pie is a hearty crowd-pleaser that brings comfort and nostalgia to every bite—perfect for Sunday dinner or leftovers you’ll actually look forward to.
- Prep Time: 30 min
- Cook Time: 40 min
- Total Time: 1 hr 10 min
Ingredients
For the Crust:
5 cups all-purpose flour (600g)
1 cup butter, cut into ½-inch cubes
1 teaspoon salt
⅔ cup ice water
For the Filling:
4 tablespoons butter
2 medium onions, diced
2 tablespoons garlic, minced
6 medium carrots, thinly sliced
6 ribs celery, thinly sliced
½ cup all-purpose flour
4 cups chicken broth
½ cup sour cream or heavy cream
4 cups cooked chicken, shredded or chopped
2 cups frozen peas
1 teaspoon salt (or to taste)
½ teaspoon ground black pepper (or to taste)
For the Crust Topping:
2 eggs, beaten (for egg wash)
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Preheat oven to 400°F (200°C).
Make the crust: In a bowl, mix flour and salt. Cut in butter until crumbly. Gradually add ice water, mixing until dough forms. Divide, wrap, and chill for 30 minutes.
Prepare the filling: Melt butter in a large skillet. Sauté onion, garlic, carrots, and celery until soft, about 8 minutes.
Stir in flour, cooking for 1 minute. Gradually whisk in chicken broth and cream. Simmer until thickened.
Add chicken, peas, salt, and pepper. Stir well and let cool slightly.
Roll out one dough disk for the bottom crust and place in a 9×13-inch baking dish. Add filling.
Roll out remaining dough for the top. Cover pie, seal edges, and cut slits for steam.
Brush with egg wash and sprinkle with salt and pepper.
Bake for 35–40 minutes or until golden brown. Let rest for 10 minutes before serving.
Notes
Dietary Info: Contains dairy and gluten, hearty and satisfying
Nutrition
- Calories: 480 per serving
- Protein: 28g