Pin it A rustic, comforting chicken pot pie infused with aromatic bay leaf and fresh herbs, nestled beneath a golden, flaky pastry crust. Perfect for cozy dinners and family gatherings.
This pot pie recipe has been a family favorite for years, bringing warmth and smiles to the dinner table every time.
Ingredients
- For the Filling: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 1 ½ pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 bay leaves (laurel), 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried), ¼ cup all-purpose flour, 1 cup low-sodium chicken broth, 1 cup whole milk, ¾ cup frozen peas, 2 tablespoons chopped fresh parsley
- For the Flaky Crust: 2 cups all-purpose flour, 1 teaspoon salt, ¾ cup cold unsalted butter cubed, 6 8 tablespoons ice water, 1 egg (for egg wash)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add the onion carrots and celery sauté for 6 8 minutes until softened.
- Step 3:
- Add garlic and cook for 1 minute. Stir in chicken salt and pepper cook until chicken is lightly browned about 5 minutes.
- Step 4:
- Sprinkle flour over the mixture stirring to coat. Cook for 2 minutes.
- Step 5:
- Gradually pour in chicken broth and milk stirring constantly. Add bay leaves thyme and rosemary. Bring to a simmer cook for 8 10 minutes until thickened. Remove from heat and stir in peas and parsley. Discard bay leaves.
- Step 6:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet. Let cool slightly.
- Step 7:
- For the crust In a large bowl whisk together flour and salt. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Step 8:
- Drizzle in ice water 1 tablespoon at a time mixing with a fork until dough just comes together. Form into a disk wrap in plastic and chill for 20 minutes.
- Step 9:
- Roll out dough on a floured surface to a circle slightly larger than your pie dish. Lay crust over filling trim excess and crimp edges to seal. Cut a few small slits for steam.
- Step 10:
- Beat egg with 1 tablespoon water brush over crust.
- Step 11:
- Bake for 35 40 minutes until golden brown. Let rest 10 minutes before serving.
Pin it Sharing this chicken pot pie created many joyful family dinners full of laughter and comfort.
Notes
For extra depth add ½ cup diced potatoes with the carrots. Swap chicken for turkey or mushrooms for a vegetarian version using vegetable broth. Pair with a crisp white wine such as Sauvignon Blanc.
Required Tools
Large skillet Mixing bowls Rolling pin Pastry cutter (or fork) 9-inch pie dish or oven-proof skillet Pastry brush
Allergen Information
Contains Wheat (gluten) Milk Egg May contain Celery Always check ingredient labels for hidden allergens.
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This chicken pot pie is the ultimate comfort food to enjoy year-round at your family table.
Recipe Q&A
- → How do I make the crust flaky?
Use cold butter and ice water to keep ingredients chilled. Cut the butter into the flour until coarse crumbs form, then gently mix until the dough just comes together without overworking.
- → Can I prepare the filling ahead of time?
Yes, you can cook the filling in advance and refrigerate it. Bring it to room temperature before enclosing in the crust and baking.
- → What herbs are best for this dish?
Bay leaves, fresh thyme, rosemary, and parsley provide aromatic layers that complement the chicken and vegetables perfectly.
- → Can I substitute chicken with another protein?
Turkey works well as a substitute. For a vegetarian option, mushrooms and vegetable broth can replace meat and chicken broth.
- → How do I prevent a soggy crust?
Let the filling cool slightly before adding the crust to reduce moisture. Also, cut small steam vents in the top crust to allow steam to escape while baking.