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Classic Double-Crust Chicken Pot Pie

A comforting, classic chicken pot pie featuring a rich, creamy chicken and vegetable filling fully encased in a flaky, all-butter pastry double crust.

Prep 45 min Cook 55 min Total 2h 55m Level Intermediate

Serves 8

Ingredients

All-Butter Pastry Crust

2.5 cups All-purpose flour — Plus extra for dusting
1 teaspoon Granulated sugar
1 teaspoon Kosher salt
1 cup Unsalted butter — Very cold, cut into 1/2-inch cubes
0.5 cup Ice water — May not need all of it

Chicken and Vegetable Filling

0.33 cup Unsalted butter
1 medium Yellow onion — Finely diced
2 medium Carrots — Peeled and sliced into 1/4-inch rounds
2 ribs Celery — Sliced
2 cloves Garlic — Minced
0.33 cup All-purpose flour
2 cups Chicken broth — Low-sodium preferred
0.5 cup Heavy cream — Can substitute whole milk
3 cups Cooked chicken — Shredded or cubed (rotisserie chicken works great)
1 cup Frozen peas — Thawed
1 tablespoon Fresh thyme — Chopped
2 tablespoons Fresh parsley — Chopped
1 teaspoon Kosher salt — To taste
0.5 teaspoon Black pepper — Freshly ground

Egg Wash

1 whole Large egg — Beaten
1 tablespoon Milk or water

Instructions

Prepare the crust: In a large bowl or food processor, combine the 2.5 cups flour, sugar, and salt. Add the cold cubed butter. If using a processor, pulse until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. If making by hand, cut in the butter with a pastry blender.
~10 min
Keeping the butter very cold is the secret to a flaky crust.
Drizzle ice water over the mixture, 1 tablespoon at a time, pulsing or tossing gently with a fork until the dough just begins to hold together when squeezed.
~5 min
Stop adding water as soon as the dough holds together to prevent a tough crust.
Divide the dough in half. Form each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
~60 min
You can make the dough up to 2 days in advance.
Make the filling: Melt the 1/3 cup of butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 7-8 minutes. Add the minced garlic and cook for 1 minute more.
~10 min
Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
~2 min
Slowly pour in the chicken broth while whisking constantly. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes. Stir in the heavy cream.
~5 min
Remove from heat. Stir in the cooked chicken, peas, thyme, parsley, salt, and pepper. Taste and adjust seasoning as necessary. Let the filling cool to room temperature.
~20 min
Cooling the filling prevents the bottom crust from melting and becoming soggy before baking.
Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any potential drips.
Roll out the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Carefully transfer it to a 9-inch deep-dish pie plate, letting the excess hang over the edges.
~5 min
Pour the cooled chicken filling into the pie crust, spreading it into an even layer.
~2 min
Roll out the second dough disc into an 11-inch circle. Place it over the filling. Trim the overhanging dough to about 1/2 inch beyond the lip of the pie plate. Fold the edges under and crimp the edges together to seal the pie.
~5 min
In a small bowl, whisk together the egg and milk. Lightly brush the egg wash over the top crust and crimped edges. Cut 4-5 small slits in the top crust to allow steam to escape.
~2 min
Bake the pie on the middle rack for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with aluminum foil or a pie shield.
~45 min
Remove the pie from the oven and let it rest for 15-20 minutes before slicing to allow the filling to set up.
~15 min
Do not skip the resting step; otherwise, the filling will run out when sliced.

Nutrition

610

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

620

Sodium (mg)

135

Cholesterol (mg)

Equipment

9-inch deep-dish pie plate
Food processor or pastry blender
Large skillet or Dutch oven
Rolling pin
Whisk
Pastry brush

Tips & Storage

For the flakiest crust, ensure your butter and water are ice cold. You can even chill your flour in the freezer for 15 minutes before mixing.
A rotisserie chicken is perfect for this recipe. Use both white and dark meat for the best flavor.
If you are short on time, you can use store-bought refrigerated pie crusts, but homemade is highly recommended for the best texture.
Storage: Store leftover pie in an airtight container or tightly wrapped in foil in the refrigerator for up to 4 days. Reheat individual slices in the oven at 350°F (175°C) until warmed through, or microwave briefly (though the crust will lose its crispness in the microwave). The unbaked pie can be frozen for up to 2 months; bake from frozen, adding 15-20 extra minutes to the bake time.