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Ultimate Creamy Chicken Pot Pie Recipe Flaky Crust

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This creamy chicken pot pie with a flaky, golden crust is the ultimate comfort food. Made with simple ingredients and a rich, velvety filling, it’s perfect for busy weeknights and picky eaters alike.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1 cup whole milk
  • 1 cup frozen peas
  • ½ cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 package (14.1 ounces) refrigerated pie crusts
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Cook the chicken: Place chicken thighs in a large pot and cover with water by about an inch. Bring to a boil, then reduce to a simmer. Cook for 15-18 minutes until cooked through. Remove chicken, let cool slightly, then shred with two forks. Reserve 1 cup of the cooking liquid.
  2. Sauté the aromatics: In the same pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  3. Build the roux: Sprinkle flour over vegetables and stir constantly for 2-3 minutes until the mixture smells nutty.
  4. Add the liquids: Slowly pour in chicken broth while whisking vigorously. Add milk and reserved cooking liquid. Continue stirring until sauce thickens, about 3-4 minutes.
  5. Season the filling: Stir in shredded chicken, frozen peas, frozen corn (if using), thyme, and rosemary. Season with salt and pepper. Remove from heat and let cool slightly.
  6. Assemble the pie: Preheat oven to 400°F (200°C). Roll out one pie crust and fit into a 9-inch pie dish. Pour filling into crust. Roll out second crust and place on top. Pinch edges to seal, then crimp with a fork. Cut 4-5 slits in top crust.
  7. Apply egg wash: Whisk egg with 1 tablespoon water. Brush top crust generously.
  8. Bake: Place pie on a baking sheet. Bake for 35-40 minutes until crust is deep golden brown and filling is bubbling. If edges brown too quickly, tent with foil after 20 minutes.
  9. Rest: Let pie cool on a wire rack for at least 15 minutes before slicing.

Notes

Don’t rush the roux—cook it for 2-3 minutes until nutty. Let filling cool before adding top crust to prevent sogginess. Watch the edges and tent with foil if browning too quickly. Make extra filling and freeze for later.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, flaky crust, comfort food, easy dinner, weeknight meal

Find it online: https://daintydine.com/ultimate-creamy-chicken-pot-pie-recipe-flaky-crust/