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The Ultimate Chicken Pot Pie- Pie Recipe Guide

The Ultimate Chicken Pot Pie

Elina nivas
Experience the gold standard of comfort food with this classic chicken pot pie. Featuring a tender, herb-infused chicken and vegetable filling encased in a shatteringly crisp, buttery homemade pastry, this recipe achieves professional results at home. By utilizing a technique of rolling chilled butter to create distinct layers, the crust remains remarkably flaky while supporting a rich, creamy velouté sauce thickened to perfection. This dish is the ultimate satisfying meal, balancing savory aromatics like fresh thyme and parsley with the hearty goodness of shredded chicken.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Easy Dinner Recipes for Family Meals
Cuisine American
Servings 8 servings
Calories 480 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups unsalted butter, cubed and chilled
  • 1/2 cup buttermilk
  • 3 cups cooked chicken, shredded
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp salt
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • Black pepper to taste
  • 1 egg (for egg wash)

Instructions
 

  • Combine flour, a pinch of salt and sugar in a bowl and whisk.
  • Toss cubed cold butter into flour until coated and use a rolling pin to flatten butter into thin sheets within the flour.
  • Freeze the dough mixture for 15 minutes.
  • Add buttermilk and stir until a shaggy dough forms; divide into two discs and refrigerate.
  • In a saucepan, prepare a roux, add chicken broth and heavy cream until thickened into a velouté.
  • Fold in shredded chicken, frozen peas, fresh thyme, parsley, salt, and pepper.
  • Roll out one dough disk and place in the pie dish.
  • Pour the chicken filling into the pastry-lined dish.
  • Top with the second rolled dough disk, seal the edges, and cut slits for steam.
  • Brush with egg wash and bake at 375°F for 45 minutes until golden brown.

Notes

Keep the butter as cold as possible to ensure the dough remains flaky. If the dough gets too warm during assembly, return it to the refrigerator for 10 minutes before baking.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 38gProtein: 18gFat: 28gSaturated Fat: 16gCholesterol: 95mgSodium: 450mgFiber: 2gSugar: 2g
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