Classic Chicken Pot Pie with Flaky Homemade Crust

Few dishes are as comforting as a homemade chicken pot pie. With its creamy, savory filling and flaky, golden crust, this dish is the perfect balance of hearty and indulgent. While it requires a bit of prep, the result is well worth the effort.

Ingredients

For the Filling

• 3 whole (6 split) chicken breasts, bone-in, skin-on

• 3 tablespoons olive oil

• Kosher salt and freshly ground black pepper

• 5 cups chicken stock (preferably homemade)

• 2 chicken bouillon cubes

• 12 tablespoons (1 1/2 sticks) unsalted butter

• 2 cups chopped yellow onions (about 2 onions)

• 3/4 cup all-purpose flour

• 1/4 cup heavy cream

• 2 cups diced carrots, blanched for 2 minutes

• 1 (10-ounce) package frozen peas (about 2 cups)

• 1 1/2 cups frozen small whole onions

• 1/2 cup minced fresh parsley

For the Pastry

• 3 cups all-purpose flour

• 1 1/2 teaspoons kosher salt

• 1 teaspoon baking powder

• 1/2 cup vegetable shortening

• 1/4 pound cold unsalted butter, diced

• 1/2 to 2/3 cup ice water

• 1 egg beaten with 1 tablespoon water (for egg wash)

• Flaked sea salt and cracked black pepper

Instructions

1. Roast the Chicken

Preheat the oven to 350°F. Place the chicken breasts on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Roast for 35 to 40 minutes, or until fully cooked. Let the chicken cool, then remove the meat from the bones and discard the skin. Cut into large chunks (about 4 to 6 cups).

2. Prepare the Filling

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes. In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onions and cook for 10 to 15 minutes, until translucent. Stir in the flour and cook for 2 minutes on low heat, stirring constantly. Gradually add the hot chicken stock, whisking until smooth. Simmer for 1 minute, then stir in 2 teaspoons salt, 1/2 teaspoon black pepper, and heavy cream.

Add the cooked chicken, carrots, peas, onions, and parsley to the sauce. Mix well and set aside.

3. Make the Pastry

In a food processor, pulse the flour, salt, and baking powder. Add the cold butter and shortening, pulsing until the mixture resembles coarse crumbs. With the motor running, slowly add ice water until the dough just comes together. Turn the dough onto a floured surface, knead it into a ball, and wrap in plastic wrap. Refrigerate for 30 minutes.

4. Assemble and Bake

Preheat the oven to 375°F.

Divide the filling into four ovenproof bowls. Roll out the chilled dough and cut it into four 8-inch circles. Brush the edges of each bowl with the egg wash, then place the pastry on top, pressing it down to seal. Trim any excess dough and crimp the edges. Brush the top with more egg wash and make three small slits to allow steam to escape. Sprinkle with sea salt and cracked black pepper.

Place the bowls on a baking sheet and bake for 1 hour, or until the crust is golden brown and the filling is bubbling hot.

The Bottom Line

This homemade chicken pot pie delivers ultimate comfort with its creamy filling and buttery, flaky crust. While it takes some time to prepare, the result is a satisfying dish that feels like a warm hug on a plate.

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