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Classic Chicken Pot Pie with Flaky Crust – Easy 30-Min Meal

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A quick and easy chicken pot pie with a flaky, buttery crust and creamy filling made from simple ingredients. Perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 cup cold unsalted butter (2 sticks), cut into small cubes
  • 4 oz cold cream cheese, cubed
  • 1 teaspoon salt
  • 6–8 tablespoons ice water (90-120ml)
  • 3 cups cooked chicken, shredded or diced
  • 4 tablespoons unsalted butter (½ stick)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about ½ cup)
  • 1 cup frozen peas (no need to thaw)
  • ⅓ cup all-purpose flour (40g)
  • 1 ½ cups low-sodium chicken broth (360ml)
  • 1 cup whole milk (240ml)
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and black pepper to taste
  • ½ teaspoon garlic powder

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold butter and cream cheese cubes. Using a pastry cutter or fingertips, work the fats into the flour until the mixture looks like coarse meal with some pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Turn out onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Sauté the vegetables: Melt 4 tablespoons butter in a cast-iron skillet over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and carrots have softened slightly, about 5-6 minutes.
  3. Make the roux: Sprinkle ⅓ cup flour over the vegetables and stir constantly for 2 minutes until fragrant and slightly golden.
  4. Build the sauce: Slowly pour in chicken broth while whisking continuously. Add milk, still whisking, until sauce is smooth and bubbling. Stir in thyme, garlic powder, salt, and pepper. Let simmer for 2 minutes until thick enough to coat the back of a spoon.
  5. Add chicken and peas: Fold in shredded chicken and frozen peas. Stir until well coated. Remove from heat.
  6. Assemble the pie: Preheat oven to 400°F (200°C). Roll out chilled dough on a floured surface to about 12 inches in diameter (¼-inch thick). Drape over filling in skillet. Trim overhang to 1 inch, fold edges under, and crimp. Cut 4-5 slits in top. Optionally brush with egg wash (1 egg beaten with 1 tablespoon water).
  7. Bake: Place skillet on a baking sheet. Bake for 25-30 minutes until crust is deep golden brown and filling is bubbling. Let rest for 10 minutes before serving.

Notes

Keep butter and cream cheese cold for flaky crust. Do not overwork the dough. Cook the roux for a full 2 minutes to avoid raw flour taste. Let the pie rest for 10 minutes before cutting to allow filling to set. For a dairy-free version, use plant-based butter and unsweetened oat milk. For gluten-free, use a gluten-free all-purpose flour blend.

Nutrition

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

Find it online: https://dinadishes.com/classic-chicken-pot-pie-with-flaky-crust-easy-30-min-meal/