How to Make the Perfect Classic Chicken Pot Pie with Flaky Crust
American · Hard · 80 min · 6 servings
This beloved chicken pot pie is filled with tender chunks of chicken and sweet vegetables in a thick, creamy sauce, all enclosed in a perfectly golden and flaky double pastry crust. It is the definition of winter comfort food done right.
Why this recipe works
This Classic Chicken Pot Pie with Flaky Crust recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 29g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups cooked chicken breast shredded
- 1.5 cups frozen mixed vegetables thawed
- 1.5 cups chicken broth
- 0.75 cup heavy cream
- 2 sheets store-bought pie crust thawed
- 3 tbsp all-purpose flour
Step by step instructions
Step 1: Make the Creamy Filling
Melt 3 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the chicken broth, whisking constantly. Add the heavy cream and cook until the sauce is thick and smooth, about 5 minutes. Stir in the chicken and mixed vegetables.
Step 2: Prepare the Crust
Preheat the oven to 400 degrees Fahrenheit. Fit one sheet of pie crust into a 9-inch deep-dish pie pan, pressing it into the corners and letting the excess hang over the edges. Pour the hot chicken filling into the crust-lined pan.
Step 3: Top and Seal the Pie
Lay the second sheet of pie crust over the filling. Trim any excess crust and crimp the edges firmly together to seal. Cut 4 small slits in the top crust to allow steam to escape during baking. Brush the entire surface with a beaten egg for a golden finish.
Step 4: Bake Until Golden
Bake the pot pie for 40 to 45 minutes until the crust is deep golden brown and the filling is bubbling through the steam vents. If the edges brown too quickly, cover them loosely with strips of aluminum foil. Rest for 10 minutes before cutting.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- store-bought pie crust → puff pastry sheets for a lighter and even flakier topping
- heavy cream → full-fat coconut milk for a dairy-free version with a subtle sweetness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Pouring a cold filling into the crust which makes it difficult for the bottom crust to cook through properly
- Not cutting steam vents in the top crust which causes the filling to bubble over and the crust to become soggy
Nutrition facts
Per serving: 580 calories, 29g protein, 46g carbs, 30g fat, 4g fiber.
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