Chicken is one of my favorite protein choices, and when combined with a velvety sauce and fresh vegetables, it creates a dish that warms the soul. Today, I will guide you through making a Creamy Chicken Pot Pie with a Flaky Crust that is sure to impress your family and friends. This recipe is relatively simple, and by the end, you will create a comforting and indulgent meal.
Flaky Crust Chicken Pot Pie
A comforting classic featuring tender chicken and vegetables in a creamy sauce, encased in a buttery, flaky crust.
Prep: 20 min | Cook: 45 min | Total: 15 min
Servings: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1 cup frozen peas and carrots, thawed
- 1/2 cup frozen corn, thawed
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 2 unbaked pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large saucepan over medium heat, melt the butter. Stir in the flour, salt, pepper, onion powder, and garlic powder until well combined and bubbly.
- Gradually whisk in the chicken broth and milk. Cook and stir until the mixture thickens and becomes bubbly.
- Stir in the cooked chicken, peas and carrots, and corn. Remove from heat.
- Fit one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust.
- Cover with the second pie crust. Seal the edges and cut away any excess dough. Cut small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving.
Nutrition
- Calories: 450 kcal
- Fat: 25 g
- Carbs: 35 g
- Protein: 20 g
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To start, let’s gather our ingredients. You will need about 2 cups of cooked, shredded chicken, which is perfect for using leftovers. For the vegetables, I usually go with 1 cup of frozen peas and carrots and 1 cup of diced potatoes. Important flavor enhancers like ½ cup of chopped onion, 2 cloves of minced garlic, and some fresh herbs will elevate the taste. You will also need 1 cup of chicken broth, 1 cup of milk, and some seasonings like salt, pepper, and thyme. For the crust, you can either make your own flaky pie crust or purchase one ready to use. If you choose to make it yourself, you’ll need 2 ½ cups of all-purpose flour, 1 cup of cold butter, and a pinch of salt, along with ice water.
First, let’s prepare the filling. In a large saucepan over medium heat, I melt about 1/3 cup of butter. Once melted, add the chopped onions, and sauté until translucent. Next, I add the minced garlic and cook for an additional minute until fragrant. Then, I sprinkle in the flour, stirring constantly to create a roux. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Allow the mixture to simmer for about 5-7 minutes, or until it thickens up nicely.
At this point, it’s time to add the cooked chicken, peas, carrots, and potatoes to the sauce. I stir them in gently and season with salt, pepper, and thyme. Once everything is well incorporated, I take the mixture off the heat and let it cool slightly.
While the filling cools, let’s work on that flaky crust. If you’re making it from scratch, combine the flour and salt in a mixing bowl. Cut in the cold butter until it resembles coarse crumbs. Gradually add ice water until the dough comes together. After that, divide it in half, shape each piece into a disk, and wrap them in plastic. Chill the dough for about 30 minutes.
After chilling, I roll out one disk of dough to fit my pie dish. I carefully transfer the crust to the dish, ensuring it covers the sides adequately. Next, I pour the cooled chicken mixture into the crust. Now, I roll out the second disk, placing it over the filling. I crimp the edges together and make a few slits on top for steam to escape.
Finally, I preheat my oven to 400°F (200°C) and bake the pie for about 25-30 minutes or until the crust is golden and flaky. When it’s done, I let it cool for a few minutes to set the filling. Then, serve your Creamy Chicken Pot Pie with a simple salad or by itself, and indulge in the delightful flavors you’ve created. Enjoy your comforting dish!
