Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon salt; 1 cup cold unsalted butter, cubed; 1/2 cup cold buttermilk; 1-2 tablespoons cold water; 1 large egg, beaten (for egg wash); 1/4 cup unsalted butter; 1/3 cup diced onion; 2 medium carrots, sliced (about 1 cup); 1 stalk celery, sliced (about 1/2 cup); 2 cloves garlic, minced; 1/3 cup all-purpose flour; 1 1/2 teaspoons minced fresh thyme; 1 tablespoon minced fresh Italian parsley; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 3/4 cups chicken broth; 1/2 cup heavy cream; 3 cups shredded cooked chicken or turkey; 1 cup frozen peas

Author: Amelia Sinclair

Published: August 28, 2025

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Introduction to Classic Chicken Pot Pie

There’s something magical about coming home to the rich aroma of a Classic Chicken Pot Pie fresh out of the oven. It’s like a warm hug on a cold day. This recipe, with its flaky crust and creamy filling, is a true crowd-pleaser. Whether you’re juggling work, kids, or just life in general, this pot pie is a quick solution for those busy evenings. It’s not just a meal—it’s a way to show your loved ones that you care. So, let’s get cooking and turn your kitchen into a haven of comfort food!

Why You’ll Love This Classic Chicken Pot Pie

This Classic Chicken Pot Pie is not just delicious, it’s also incredibly easy to prepare. The creamy filling bursts with flavor, and the flaky crust is simply irresistible. What’s more, you can whip it up even on the busiest days! It’s a comforting dish that brings families together, creating moments of joy and laughter around the dinner table. Trust me, once you try it, this recipe will become a staple in your home!

Ingredients for Classic Chicken Pot Pie

Gathering the right ingredients makes all the difference in your Classic Chicken Pot Pie. Here’s what you’ll need to create this comforting dish:

All-purpose flour: The base for your flaky crust, giving it structure.
Granulated sugar: Just a hint is needed to balance the flavors in the crust.
Salt: Enhances overall taste, bringing out the best in every bite.
Cold unsalted butter: Essential for a rich, flaky crust; keep it cold for the best texture.
Buttermilk: Adds moisture and a slight tang, making your crust tender.
Cold water: Helps bind the dough together; use sparingly as needed.
Egg: For an egg wash, it gives the top crust a beautiful golden hue.
Unsalted butter (for filling): Provides a buttery flavor and richness in the filling.
Diced onion: Adds depth to the filling with its savory sweetness.
Sliced carrots: These bring color and sweetness—who can resist veggies in a pie?
Sliced celery: Offers a subtle crunch and enhances the savory profile.
Minced garlic: A little goes a long way in amplifying flavor in the filling.
All-purpose flour (for thickening): Ensures a creamy filling that hugs every ingredient perfectly.
Fresh thyme: A delightful herb that adds a touch of warmth to the dish.
Fresh Italian parsley: It brightens up the filling with its fresh flavor.
Ground black pepper: For a bit of kick to balance the creaminess.
Chicken broth: The base for your creamy sauce—opt for low sodium for better control.
Heavy cream: This makes the filling luxuriously rich and creamy.
Shredded cooked chicken or turkey: The heart of your pot pie; feel free to use leftovers!
Frozen peas: They add a lovely pop of color and sweetness without any prep work!

For the exact quantities, you can find them at the bottom of the article, and they’re also available for printing. Feel free to get creative with your ingredients or substitute to suit your tastes!

How to Make Classic Chicken Pot Pie

Creating a Classic Chicken Pot Pie is a joyful journey that fills your kitchen with warmth and tantalizing aromas. Let’s dive into the steps, from making that flaky crust to tasting the final masterpiece!

Preparing the Crust

Start by mixing the all-purpose flour, granulated sugar, and salt in a large bowl. This blend becomes the backbone of your crust. Now, take the cold cubed butter and toss it into the flour mixture. Use a rolling pin or your fingers to work the butter into the flour until it resembles coarse crumbs. Chilling the dough is crucial—transfer it to the freezer for about 15 minutes. This step ensures that your pie crust will be light and flaky.

Once chilled, bring the mixture out. Add the cold buttermilk and stir it gently with a spoon. Get your hands in there and combine it all until it forms a ball. If the dough feels too dry, sprinkle in a tablespoon of cold water as needed. Divide the dough into two disks, wrap each in plastic, and refrigerate while you prepare the filling. Trust me; this crust will make your Classic Chicken Pot Pie shine!

Making the Filling

Now, let’s move on to the star of the show—the filling. In a large skillet, melt the unsalted butter over medium-high heat. Start adding the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté these until they’re tender, stirring occasionally. The smell will make you smile!

Next, whisk in the all-purpose flour, salt, black pepper, fresh thyme, and Italian parsley. Slowly pour in the chicken broth and heavy cream, stirring continuously. Let this mixture simmer over medium-low heat for about 10 minutes until it thickens beautifully. Don’t forget to taste as you go; seasoning is essential. Stir in your shredded chicken or turkey along with the frozen peas. This filling is where comfort lives, and the flavors need to shine!

Assembling the Pot Pie

Preheat your oven to 400°F (204°C). On a lightly floured surface, roll one disk of dough into a 12-inch circle, about 1/4 inch thick. Gently transfer this circle to a 9-inch pie pan. It should hug the sides and create a beautiful base for your filling. Pour the delicious mixture into the crust, ensuring it’s evenly spread.

Roll out the second disk of dough in the same manner. Place it over your filled pie and pinch the edges to seal. Crimp them for a decorative touch! Don’t forget to cut small slits in the top crust, allowing steam to escape. Brush the entire crust with the beaten egg wash for that stunning golden color.

Baking to Perfection

Carefully place your assembled pot pie in the preheated oven. Bake it for about 45 minutes, or until the crust is golden brown and glorious. A pie crust shield can be helpful if the edges brown too quickly. The key is to keep an eye on it during those last minutes. When it’s done, let it cool for about 10 minutes before slicing. This rest gives the filling a chance to set, making serving easier!

And just like that, you’re ready to serve up a slice of happiness with your Classic Chicken Pot Pie.

Tips for Success

Always keep your butter cold for a flaky crust.
Don’t overwork the dough; mix just until combined.
Use a mix of leftover chicken and rotisserie for more flavor.
Season your filling generously to enhance the taste.
Let the pot pie cool before slicing for cleaner pieces.
Rest the crust on the counter before rolling to avoid cracking.

Equipment Needed

Mixing bowl: A large one for the dough and filling.
Rolling pin: To roll out the crust; a wine bottle works too!
Pie pan: A 9-inch pan, or use a casserole dish in a pinch.
Knife: For cutting the dough and filling.
Skillet: A large one for cooking the filling.

Variations of Classic Chicken Pot Pie

Vegetable Pot Pie: Substitute chicken with a mix of your favorite vegetables, such as mushrooms, bell peppers, or zucchini, and use vegetable broth for a hearty vegetarian delight.
Curried Chicken Pot Pie: Add curry powder to the filling for a warm, spicy twist that excites the palate.
Pot Pie with Biscuits: Instead of a top crust, place flaky biscuit dough on top for a delightful textural contrast and extra comfort.
Gluten-Free Option: Use a gluten-free flour blend for the crust and ensure your broth and fillings are gluten-free for a deliciously inclusive version.
Cheesy Chicken Pot Pie: Incorporate shredded cheese like cheddar or Gruyère into the filling for a creamy and savory upgrade.

Serving Suggestions for Classic Chicken Pot Pie

Pair with a crisp green salad for a fresh contrast—try a simple vinaigrette.
Serve with crusty bread to soak up any delicious leftover sauce.
Add a glass of chilled white wine, like Chardonnay, for a lovely dinner pairing.
Garnish with fresh herbs for a pop of color on your table.

FAQs about Classic Chicken Pot Pie

Can I make Classic Chicken Pot Pie ahead of time?

Absolutely! You can prepare the filling and crust separately and keep them in the refrigerator. Assemble the pie just before baking for the best results.

What can I substitute for chicken in the recipe?

If you have vegetarian eaters in the family, feel free to swap chicken for mushrooms, tofu, or a flavorful mix of seasonal vegetables. They make a hearty filling!

How should I store leftovers?

Be sure to cool the pot pie completely before refrigerating. Store it wrapped in plastic wrap or an airtight container. It will stay fresh for 3–4 days.

Can I use store-bought pie crust?

Definitely! For a quicker option, store-bought pie crust works perfectly. Just roll it out, fill, and bake. No one will judge your time-saving hacks!

Is this dish freezer-friendly?

Yes! You can freeze unbaked pot pie. Wrap it well and pop it in the freezer. When you’re ready, bake it straight from frozen, adding a few extra minutes to the cooking time.

Final Thoughts

Creating a Classic Chicken Pot Pie is more than just cooking; it’s about sharing love and warmth in every bite. The comforting aroma filling your kitchen and the joy on your loved ones’ faces as they dive into this delicious pie makes all the effort worthwhile. It’s a delightful dish that fosters connection around the dinner table and fills you with nostalgia. When life gets hectic, this pot pie stands as a reminder that simple, comforting meals can bring everyone together. So, grab your ingredients and let’s create some beautiful memories with this timeless recipe!