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Chicken Pot Pie With Flaky Crust

Luscious white meat chicken pot pie with peas, corn, carrots and celery. All tucked under a buttery and flaky homemade savory crust.
Course: Main Course
Cuisine: American
Keyword: carrots, celery, chicken breast, chicken broth, corn, peas, pie crust, pot pie
Author: Tara Moore

Ingredients

Filling

  • 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
  • pepper

Crust

  • 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

Egg wash

  • 1 egg
  • 1 tbsp water

Instructions

  • 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
  • Serve