Chicken Pot Pie with Flaky Crust is a classic comfort food that’s warm and inviting with tender chunks of chicken, fresh veggies like carrots and peas, all wrapped up in a buttery, flaky crust. That golden crust is what makes this dish feel like a special treat every time I make it.
I love making this pot pie on a cozy weekend when I have time to let the flavors meld together slowly. The creamy filling mixed with the crispy layers of crust reminds me of home-cooked meals and family gatherings. I always tell myself to save some for leftovers because it tastes even better the next day.
One of my favorite ways to serve this dish is with a simple side salad or some steamed green beans to balance out the richness. It’s a meal that feels both hearty and homey, perfect for chilly evenings when you just want to wrap yourself in something warm and satisfying.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great for tender bites. You can use rotisserie chicken for convenience or shredded turkey for a twist.
Vegetables: Mushrooms, carrots, and peas add color and texture. Feel free to swap peas for green beans or corn, depending on your taste.
Butter and Flour (for roux): These create the creamy filling base. For a dairy-free option, use olive oil and a gluten-free flour blend.
Chicken Broth and Milk: Chicken broth adds flavor, while milk or cream provides richness. Use vegetable broth and plant-based milk to make it vegetarian.
Pie Crusts: Refrigerated pie crusts save time and still bake nicely. You can make homemade crust or use puff pastry for extra flakiness.
Egg Wash: Egg wash gives the crust a golden shine. If avoiding eggs, try milk or a little melted butter instead.
How Can I Get a Flaky, Crispy Pie Crust?
A flaky crust is all about keeping ingredients cold and handling dough gently.
- Keep butter and water cold before mixing into flour.
- Handle dough minimally to avoid warming it up.
- Chill the assembled pie in the fridge for 15-20 minutes before baking to help the crust firm up.
- Brush the crust with egg wash right before baking for that beautiful golden color.
- Bake at a high temperature (425°F) at the start to create steam, which helps lift the layers and makes it flaky.
These tips help make a crust that’s crisp and golden, with those lovely flaky layers that make this pot pie so comforting.
Equipment You’ll Need
- 9-inch pie dish – perfect size for the filling and crust, helps even baking.
- Large skillet – for cooking veggies and making the creamy filling.
- Wooden spoon or silicone spatula – lets you stir without scratching your pan.
- Rolling pin – helps you roll out the pie crust smoothly if needed.
- Basting brush – for brushing the egg wash to get a shiny, golden crust.
- Sharp knife – to cut steam vents in the top crust safely and cleanly.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded rotisserie chicken for different protein options.
- Add diced potatoes or sweet potatoes to the filling for extra heartiness.
- Stir in fresh herbs like rosemary or sage for a fragrant, earthy twist.
- Use cheddar or gruyère cheese in the sauce for a richer, cheesier flavor.
Chicken Pot Pie with Flaky Crust
Ingredients You’ll Need:
Filling:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup sliced mushrooms
- 1 cup carrots, sliced
- 1 cup frozen peas
Sauce:
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme (plus extra fresh thyme for garnish)
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
Crust & Topping:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the filling and crust work, then another 30 to 35 minutes baking. After baking, allow about 10 minutes for cooling before serving. In total, plan for around 1 hour to enjoy this delicious pie from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
Preheat your oven to 425°F (220°C). In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and carrots, cooking for about 5 to 7 minutes until they begin to soften.
Stir in the flour, salt, pepper, garlic powder, and dried thyme. Keep stirring for 1 to 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth and milk, stirring until the sauce thickens and simmers.
Mix in the cooked chicken and frozen peas, then remove the skillet from heat once the filling becomes thick and creamy.
2. Assemble the Pie:
Roll out one pie crust and fit it gently into your 9-inch pie dish. Pour the warm chicken filling inside, spreading it evenly.
Lay the second crust over the top. Trim any extra dough, then press the edges together using a fork to seal the pie well.
Cut several small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to give it a beautiful, golden shine.
3. Bake and Serve:
Place the pie in the preheated oven and bake for 30 to 35 minutes until the crust is golden brown and bubbly on the edges.
Remove the pie and let it cool for about 10 minutes before slicing. Garnish with fresh thyme if you like, then serve warm and enjoy your comforting, flaky chicken pot pie!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before adding it to the filling. Thaw it safely overnight in the fridge or use the cold water method for quicker thawing.
Can I Make the Pot Pie Ahead of Time?
Absolutely! Prepare the filling and assemble the pie, then cover and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. If the crust softens, a short reheat in a hot oven helps crisp it back up.
Can I Substitute the Pie Crust?
Yes! You can use homemade pie crust, puff pastry for extra flakiness, or even biscuit dough for a different texture. Just adjust baking time as needed based on the crust used.