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Best Homestyle Chicken Pot Pie with Flaky Crust

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This easy homestyle chicken pot pie features a creamy, perfectly seasoned filling with tender chicken and vegetables, all topped with a flaky golden crust. It’s a quick and comforting meal that comes together in under an hour, perfect for busy weeknights or potluck emergencies.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 1 rotisserie chicken)
  • 4 tablespoons unsalted butter (½ stick)
  • 1 medium yellow onion, diced (about 1 cup)
  • ⅓ cup all-purpose flour
  • 1½ cups low-sodium chicken broth
  • 1 cup whole milk
  • 1½ cups frozen peas and carrots
  • ½ cup frozen pearl onions (optional)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • ½ cup frozen peas (if not using mixed vegetables)
  • 1 package refrigerated pie crusts (2 crusts, such as Pillsbury)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Pinch of flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack.
  2. If using a rotisserie chicken, remove the meat from the bones and shred or dice it into bite-sized pieces. You want about 3 cups. Set aside.
  3. In a large skillet over medium heat, melt the 4 tablespoons of butter. Once bubbling, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
  4. Sprinkle the ⅓ cup of flour over the cooked onions. Stir constantly for about 1 minute until the mixture looks like wet sand and smells slightly nutty.
  5. Pour in the chicken broth while whisking or stirring vigorously until smooth, about 30 seconds. Then add the milk the same way. The sauce will start to thicken almost immediately.
  6. Add the fresh thyme, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until thick enough to coat the back of a spoon.
  7. Stir in the frozen peas and carrots (and pearl onions if using). Add the shredded chicken. Fold everything together until well coated. Taste and adjust seasoning. Remove from heat.
  8. Take one pie crust from the package and let it sit at room temperature for about 5 minutes. Gently roll it out slightly if needed to fit your pie dish. Press it into the bottom and up the sides of the dish, letting the excess hang over the edges slightly.
  9. Pour the chicken and vegetable filling into the crust-lined dish. Spread evenly.
  10. Roll out the second crust and place it over the filling. Press the edges together with the bottom crust to seal. Crimp with your fingers or press with a fork. Cut 4-5 slits in the top crust to let steam escape.
  11. In a small bowl, beat the egg with 1 tablespoon of water. Brush this mixture over the top crust. Sprinkle with a pinch of flaky sea salt if desired.
  12. Place the pie dish on the preheated baking sheet in the oven. Bake for 30-35 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. If the edges brown too quickly, cover them with foil strips for the last 10 minutes.
  13. Let the pot pie sit on a wire rack for at least 10 minutes before cutting. This allows the filling to set.

Notes

For the best texture, make sure your butter is cold when starting. If using homemade crust, chill it for at least 30 minutes before rolling. For a gluten-free version, use a gluten-free flour blend in the filling and a gluten-free pie crust. The filling works beautifully with leftover turkey too. Let the filling cool slightly before adding the top crust to prevent a soggy bottom. Use a baking sheet to catch any drips. The pot pie is even better the next day as flavors meld.

Nutrition

Keywords: chicken pot pie, homestyle chicken pot pie, easy chicken pot pie, comfort food, potluck recipe, weeknight dinner, rotisserie chicken recipe

Find it online: https://dinadishes.com/best-homestyle-chicken-pot-pie-with-flaky-crust/