Luscious white meat chicken pot pie with peas, corn, carrots and celery. All tucked under a buttery and flaky homemade savory crust.
There are so many things I love about December. A few of my favorite things are cold weather, cookies, decorations, family time, Christmas movie marathons and I can’t forget my families favorite chicken pot pie with flaky crust dinner I make.
What are some things you love about Christmas? Any special traditions?
So here we are all cozy in our house enjoying the winter. Dinner time should match the equally cozy, sweater wearing atmosphere! I’m talking about pot pies. Not just any old pot pie but a chicken pot pie with a super easy, no fail, homemade flaky crust.
I used to be so intimidated by making a a pie crust, maybe because it always seemed like there were ten thousand steps.
Or that I could just grab one from the store and be done, which is totally okay too! We’re all busy.
But when you have those extra minutes there is nothing like a buttery homemade crust to top off your pot pie.
You can make this recipe into 4 (large) servings or one pot pie in a casserole dish.
There’s 4 of us in my family so sometimes the little ceramic bowls are fun to serve but the serving is a bit off, it’s more than one person really can eat so really it should be in 6 individual servings but my bowls are on the large side.
Not everyone can eat a a whole single bowl serving so there’s always extra. If I’m expecting company than I’ll use a casserole dish.
Because how awkward to share your bowl with your neighbor?
The chicken can be done a few ways. You can pre-buy an already cooked rotisserie chicken, great time saver, you can boil the chicken breast or cook it on the oven. I usually boil the chicken breast for this because I think it’s juicier. If you ever buy a rotisserie chicken and have leftovers, this is a great recipe to use!
All I have to say is this chicken pot pie with flaky crust could rival any big name brand, give it a try and let me know what you think!
Chicken Pot Pie With Flaky Crust
- 2 c cooked chicken cubed
- 3 tbsp butter
- 1 onion diced
- 3 celery stalks chopped
- 2 large carrots 2 cups worth, chopped
- 1/8 tsp dried thyme
- 1/4 c flour heaping
- 1 tsp chicken better than bouillon granules
- 2 c chicken broth
- 1/2 c half and half
- 1/2 c frozen peas
- 1/2 c frozen corn
- 1/2 tsp salt + more to taste
- 1 1/2 c flour
- 4 oz cold butter diced into small bits
- 1/2 tsp salt
- 1/2 tsp baking powder
- 5-7 tbsp ice cold water
- 1 egg
- 1 tbsp water
- Preheat your oven to 375.
- Melt the butter in a saute pan over medium heat, add the onion, celery, carrots and dried thyme
- Cook for 3-5 minutes
- Add the flour, cook for 1 minute
- Whisk in the chicken broth, bouillon and half and half
- Bring this to a low boil until it starts to thicken
- Reduce heat to low and add in the chicken, frozen peas, frozen corn, salt and pepper
- Cover and simmer on low for 15 minutes.
- Now for the crust
- Add the flour, salt, baking powder and chilled butter to a large bowl
- Using a pastry cutter or your fingers distribute the butter in the flour until you have tiny lumps throughout and it’s mixed well. Add in the ice cold water one tablespoon at a time
- You don’t want the dough to be super soft, it can still be a bit crumbly because it will warm as you form it
- Bring this into a ball form.
- Pour the pot pie filling into a casserole dish or individual oven safe soup bowls
- Roll the dough out into one big circle if you are doing a large pot pie or cut into small circle for individual sizes
- Lay the crust on top
- Combine the egg and water, use a pastry brush to wash over the crust
- Use a knife to make a few slits on the top of the crust to let air out
- Bake in the oven until the crust turns golden brown
- Between 30-40 minutes
- Remove it and let it cool for about 20 minutes