Chicken Pot Pie With Flaky Crust

Name: Chicken Pot Pie With Flaky Crust
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1/3 cup butter; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup chicken broth; 2/3 cup milk; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter, chilled and diced; 1/2 cup shortening, chilled; 6 to 8 tablespoons ice water

Highlighted under: Oven Food

I absolutely love making Chicken Pot Pie With Flaky Crust—it’s the ultimate comfort food for me! There’s something special about the combination of tender chicken, hearty vegetables, and a rich sauce, all enveloped in a flaky, buttery crust. I take pride in the way the golden top browns in the oven, promising warmth and satisfaction. Plus, this dish is perfect for cozy family dinners or when I want to impress guests without spending all day in the kitchen. It truly is a timeless classic that never disappoints.

Created by

Ivy Sanderson

Last updated on 2026-01-24T12:57:35.097Z

When I first attempted to make Chicken Pot Pie, I focused on nailing the crust because I wanted it to be perfectly flaky. I experimented with various fats and found that combining butter and shortening gives the best texture. It's light enough to flake beautifully while still holding its shape. I also discovered that chilling the dough before rolling it out allows for even better results by preventing shrinkage.

One of my favorite tips is to create a flavorful filling by sautéing the vegetables first. This not only enhances their natural sweetness but also allows the flavors to meld beautifully. As I watched my family dig in, I knew I had truly mastered the art of chicken pot pie—each creamy spoonful paired with that flaky crust is unbeatable!

        Why You'll Love This Recipe
        Comforting and hearty flavors that warm your soul
Perfectly flaky crust that adds an incredible texture
Makes for a great family dinner or an impressive dish for guests

      

The Importance of a Flaky Crust

The crust of a chicken pot pie is more than just a vessel; it's a crucial element that can elevate the dish from good to unforgettable. A perfectly flaky crust will provide a contrast to the creamy filling, making every bite satisfying. To ensure your crust turns out light and flaky, use chilled butter and shortening. This distinct temperature difference creates pockets of steam that result in a beautifully layered texture. Remember not to overwork the dough; you want to keep those butter pieces intact for the best results.

When rolling out your dough, aim for an even thickness of about 1/8 inch. Uneven dough can cause parts of the crust to bake faster, leading to burning or a soggy bottom. If you find your dough is cracking while rolling, simply let it rest for a few minutes—this relaxes the gluten and makes it easier to handle. For added flavor, consider incorporating a teaspoon of dried herbs, such as thyme or rosemary, into the dough for a subtle aromatic boost.

Perfecting the Filling

The filling of your chicken pot pie is where you can get creative and customize based on your preferences or what you have on hand. While classic recipes often feature chicken, celery, and peas, feel free to substitute with other vegetables like corn, green beans, or even mushrooms for a different take. If you prefer a richer flavor, adding a splash of white wine before incorporating the chicken broth can enhance the overall taste profile beautifully.

To ensure a rich and creamy filling, gradually whisk the broth and milk into the cooked vegetable mixture. This technique minimizes lumps and results in a velvety texture. Make sure to let the filling simmer until it thickens to your liking; a good rule of thumb is to cook until it can coat the back of a spoon. If your filling seems too runny, an extra tablespoon of flour mixed with a little water can help thicken it up quickly.

Serving and Storing Your Pie

When your chicken pot pie is baked to golden perfection, allow it to cool for about 10 minutes before slicing. This resting period helps the filling set and makes it easier to serve without spilling. For added elegance, consider garnishing with fresh parsley to brighten up the dish and add a pop of color. It pairs wonderfully with a simple side salad or steamed vegetables to complement the richness of the pie.

If you have leftovers, store the pie in an airtight container in the fridge for up to three days. To reheat, preheat your oven to 350°F (175°C) and bake for about 20-25 minutes or until heated through. If freezing, wrap the pie tightly in plastic wrap, then foil, and it can be stored for up to three months. Reheat directly from the freezer at 375°F (190°C) for approximately 45-50 minutes, covering with foil initially to prevent over-browning.

Ingredients

Gather the following ingredients before starting:

For the Filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup potatoes, diced
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
2/3 cup milk

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and diced
1/2 cup shortening, chilled
6 to 8 tablespoons ice water

Make sure you have everything prepped and ready to go!

Instructions

Follow these steps to create your Chicken Pot Pie:

Prepare the Dough

In a large bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Filling

In a skillet, melt butter over medium heat. Add the diced carrots, peas, and potatoes, cooking until tender. Stir in flour, salt, and pepper; cook for 1 minute. Gradually whisk in chicken broth and milk, cooking until the mixture thickens. Finally, add the shredded chicken and mix well.

Assemble the Pie

Preheat the oven to 425°F (220°C). Roll out half of the dough to fit a pie pan. Fill with the chicken mixture, then roll out the second half of the dough and place it on top. Seal and flute the edges, and cut slits in the top for steam to escape.

Bake

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

Enjoy your delicious homemade Chicken Pot Pie!

Pro Tips

For the best crust, ensure your butter and shortening are very cold. If you have time, allow the pie to chill in the fridge for 15 minutes before baking to improve flakiness.

Ingredient Substitutions

If you're looking to make your chicken pot pie a bit healthier, you can substitute whole wheat flour for all-purpose flour in the crust. While whole wheat flour can make the crust a tad denser, it adds more flavor and a nutritional boost. Additionally, you might consider using olive oil instead of butter or shortening, though the texture will change slightly—making it less flaky but still tasty.

For protein alternatives, consider turkey or even tofu for a vegetarian option. Just ensure that your tofu is well-pressed to avoid excess moisture, which could lead to a soggy filling. Also, if you're short on time, rotisserie chicken is a great shortcut; just shred it and incorporate it into the filling without needing to cook it separately.

Troubleshooting Tips

If you experience a soggy bottom crust, it may be because the filling was added while still too hot or wet. To prevent this, let your filling cool slightly before assembly. You can also brush the inside of the crust with a beaten egg before adding the filling; this creates a barrier that can help keep the crust from getting soggy.

Another common issue is overbaking, which can lead to a dry filling and a burnt crust. Keep an eye on the pie during the last few minutes of baking and use an internal thermometer. The pie is done when it reaches 165°F (74°C). If you find your edges browning too quickly, cover them with strips of aluminum foil to prevent burning while the rest of the pie continues to bake.

Questions About Recipes

→ Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great time-saver and works perfectly in this pie.

→ How can I make this recipe gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust.

→ Can I prepare the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator until you're ready to assemble the pie.

→ What vegetables can I use in the filling?

Feel free to mix and match vegetables such as corn, green beans, or mushrooms based on your preference.