SaveChicken Pot Pie
Flaky, buttery all-butter crust hiding a creamy chicken and vegetable filling. The kind of pot pie that makes you forget frozen ones exist.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $2.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 1/2 cup all-purpose flour (plus extra for rolling)
- 1 cup unsalted butter (cold, cubed, for crust)
- 1 1/2 tsp salt (divided)
- 8 tbsp ice water
- 1 tsp apple cider vinegar
- 2 lb bone-in skin-on chicken thighs
- 2 cup chicken broth
- 4 tbsp unsalted butter (for filling)
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 1/3 cup all-purpose flour (for roux)
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3/4 cup frozen peas
- 1 tbsp fresh thyme (chopped)
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1 large egg (beaten, for egg wash)
Instructions
- 1
Make the crust: Whisk 2.5 cups flour and 1 tsp salt in a bowl. Add cold cubed butter and cut in with a pastry cutter or your fingers until pea-sized pieces remain. Drizzle ice water and vinegar, mix until dough just comes together. Divide into two discs, wrap in plastic, and refrigerate at least 1 hour.
The vinegar inhibits gluten development for a flakier crust. Keep everything cold.
- 2
Place chicken thighs in a pot, cover with broth and enough water to submerge. Bring to a boil, reduce to a simmer, and poach for 25 minutes until internal temperature reaches 165°F. Remove chicken, strain and reserve 1.5 cups poaching liquid. Shred chicken, discard skin and bones.
Poaching in broth gives you double-strength liquid for the filling.
- 3
Melt 4 tbsp butter in a large skillet over medium heat. Add onion, celery, and carrots with a pinch of salt. Saute 6-7 minutes until softened. Add garlic and thyme, cook 1 minute until fragrant.
- 4
Sprinkle 1/3 cup flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in reserved poaching liquid, stirring constantly to prevent lumps. Add milk and cream. Simmer 5 minutes until thick enough to coat the back of a spoon.
Adding liquid slowly and stirring constantly is the key to a lump-free sauce.
- 5
Fold in shredded chicken, frozen peas, lemon juice, remaining salt, and black pepper. Taste and adjust seasoning. Let filling cool slightly while you roll out the crust.
- 6
Preheat oven to 400°F. Roll one dough disc to fit a 9-inch deep-dish pie plate. Press into plate. Pour in filling. Roll second disc for the top, lay over filling, crimp edges, and cut 4 steam vents. Brush with beaten egg.
- 7
Bake 35-40 minutes until crust is deep golden brown and filling is bubbling through the vents. Rest 15 minutes before cutting.
Resting lets the filling set so it doesn't run everywhere when you cut.
Pairs With
Unoaked or lightly oaked California Chardonnay
Creamy texture matches the filling without competing
Traditional English ESB
Malty sweetness and low bitterness complement the pastry
Warm spiced apple cider
Cozy pairing that mirrors the comfort food energy
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Freeze butter and grate it on a box grater for the easiest flaky crust.
- •Make the filling and crust a day ahead. Assemble and bake fresh.
- •Restaurant secret: A splash of dry sherry in the filling adds incredible depth.
Substitutions
- bone-in skin-on chicken thighs → rotisserie chicken (skip poaching step)
- heavy cream → half-and-half
- fresh thyme → 1 tsp dried thyme
Leftovers
Cover with foil and refrigerate up to 3 days. Reheat at 350°F for 20 minutes.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
