Classic Chicken Pot Pie with Flaky Crust
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.
Golden flaky pastry encloses a creamy chicken and vegetable filling in this timeless winter comfort dish.
Nutrition per serving
Ingredients
Protein
Vegetables
Liquids
Dairy
Pastry
Thickener
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.