Classic Chicken Pot Pie With a Crisp, Flaky Crust
Tender chicken and vegetables in a thick, peppery gravy, tucked under (and also inside) a crisp, flaky homemade crust—scaled for 2–4 people and built for real weeknights.
Equipment
- Large bowl
- Fork or pastry cutter
- Rolling Pin
- 9-inch (23-cm) pie dish
- Large saucepan or deep skillet
- Whisk
- Sheet pan
- Pastry brush
Ingredients
Crust (2 crusts for one 9-inch / 23-cm pie)
- 300 g all-purpose flour (2 1/2 cups)
- 1/2 tsp fine salt
- 225 g unsalted butter cold, cut into cubes (16 Tbsp / 1 cup)
- 120–150 ml ice water (1/2–2/3 cup), start low and add only what you need
Filling
- 56 g unsalted butter (4 Tbsp)
- 150 g yellow onion diced (1 medium)
- 90 g celery diced (2 stalks)
- 180 g carrots diced (2 medium)
- 2 cloves garlic minced
- 30 g all-purpose flour (1/4 cup)
- 480 ml low-sodium chicken broth or stock (2 cups)
- 240 ml half-and-half (1 cup); whole milk works but sauce will be a touch lighter
- 1 tsp dried thyme or 1 Tbsp fresh
- 1/2 tsp black pepper plus more to taste
- 3/4 tsp kosher salt plus more to taste
- 350–450 g cooked chicken shredded or cubed (about 3–4 cups); rotisserie chicken is ideal
- 120 g frozen peas (1 cup)
- 10 g fresh parsley chopped, optional (about 1/4 cup)
For finishing
- 1 egg beaten with 1 tsp water (egg wash)
- 1 tsp water for egg wash
Instructions
- Make the dough (or unwrap it): In a large bowl, whisk together the flour and salt. Cut in the cold butter until you’ve got a mix of pea-size pieces and some flatter shards. Drizzle in ice water a little at a time, tossing with a fork, until the dough holds together when you squeeze it.
- Chill the dough: Split into 2 disks, wrap, and refrigerate for at least 30 minutes (don’t skip if your kitchen is warm).
- Heat the oven and prep the dish: Set oven to 425°F (218°C). Put a rack in the lower third. Use a 9-inch (23-cm) pie dish.
- Sweat the vegetables: In a large saucepan or deep skillet, melt the butter over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 8–10 minutes, stirring, until onion is soft and carrots begin to soften.
- Build the roux: Add garlic and cook 30 seconds. Sprinkle in the flour and stir constantly for 1–2 minutes until it looks like a thick paste coating the vegetables.
- Whisk in liquids and thicken: Slowly whisk in the broth until smooth, then whisk in the half-and-half. Add thyme and pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until the sauce coats the back of a spoon (if still watery, simmer 2–3 minutes longer).
- Finish the filling: Reduce heat to low. Stir in chicken, peas, and parsley (if using). Taste and adjust salt and pepper.
- Roll the bottom crust: On a lightly floured surface, roll 1 disk into a 12-inch (30-cm) circle. Ease it into the pie dish, letting excess hang over.
- Fill the pie: Spoon the chicken/vegetable mixture into the crust, then ladle the gravy in last and spread it around so the bottom crust isn’t flooded in one spot.
- Top it and seal: Roll the second disk into a 12-inch (30-cm) circle. Lay it over the filling. Trim excess to about a 1-inch (2.5-cm) overhang, then tuck and crimp.
- Vent + egg wash: Cut 4–6 slits in the top crust. Brush with egg wash.
- Bake: Place the pie on a sheet pan. Bake at 425°F (218°C) for 15 minutes, then reduce oven to 375°F (191°C) and bake 25–35 minutes more, until deeply golden with thick bubbles coming through the vents.
- Rest before slicing: Let sit 15–20 minutes before serving so the filling can set.
