Dinner

Classic Chicken Pot Pie with Flaky Crust Recipe

Name: Classic Chicken Pot Pie with Flaky Crust Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 homemade pie crust rounds; 4 cups cooked shredded chicken; 6 Tbsp unsalted butter; 1 medium yellow onion (1 cup chopped); 2 medium carrots (1 cup thinly sliced); 8 oz white or brown mushrooms (stems discarded, sliced); 3 garlic cloves (minced); 1/3 cup all-purpose flour; 2 cups chicken stock; 1/2 cup heavy cream; 2 tsp fine sea salt (or to taste); 1/4 tsp black pepper (plus more for garnish); 1 cup frozen peas (do not thaw); 1/4 cup parsley (finely chopped, plus more to garnish); 1 egg (beaten for egg wash)

ByRafael Mansero December 6, 2025December 6, 2025

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Introduction

This classic Chicken Pot Pie combines tender shredded chicken with savory vegetables in a creamy gravy, all encased in a flaky homemade pie crust. It’s a comforting, satisfying meal perfect for any day of the week.

A close-up image of a slice of vegetable pot pie on a white plate, showing three main layers. The bottom layer is a creamy, white sauce mixed with tender, shredded chicken. The middle layer contains bright green peas and soft, orange carrot slices, all coated in the creamy sauce. The top layer is a golden-brown, flaky pie crust sprinkled with black pepper and small green herb bits. A silver fork rests on the plate next to the slice. The background shows another pie in a white dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 homemade pie crusts (2 rounds)
4 cups cooked chicken (shredded)
6 Tbsp unsalted butter
1 medium yellow onion (1 cup chopped)
2 medium carrots (1 cup thinly sliced)
8 oz white or brown mushrooms (stems discarded, sliced)
3 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup heavy cream
2 tsp fine sea salt (or to taste, plus kosher salt to garnish)
1/4 tsp black pepper (plus more to garnish)
1 cup frozen peas (do not thaw)
1/4 cup parsley (finely chopped, plus more to garnish)
1 egg (beaten for egg wash)

Instructions

Step 1: In a dutch oven or large pot, melt 6 tablespoons of butter over medium heat. Add the chopped onions and sliced carrots, then sauté for 8 minutes until softened.
Step 2: Add the sliced mushrooms and minced garlic to the pot. Continue to sauté for another 5 minutes until the mushrooms are softened.
Step 3: Stir in 1/3 cup of flour and cook, stirring constantly for 2 minutes. Gradually add 2 cups of chicken stock and 1/2 cup of heavy cream, then bring the mixture to a simmer. Cook for about 1 minute until it thickens into a gravy-like consistency. Season with 2 teaspoons salt and 1/4 teaspoon black pepper, adjusting to taste.
Step 4: Stir in the shredded cooked chicken, frozen peas, and 1/4 cup chopped parsley. Mix well, then remove the pot from heat and allow the filling to cool slightly while you prepare the crust.
Step 5: Roll out one pie crust disk into a 12-inch diameter circle. Carefully transfer it into a deep 9-inch pie dish. Pour the chicken filling over the bottom crust evenly.
Step 6: Roll out the second pie crust disk into a 10-inch diameter circle. Place it over the filling. Fold any excess dough from the top crust behind the bottom crust edge and crimp to seal. Cut five small slits in the top crust with a sharp knife to allow steam to escape. Brush the top with the beaten egg and sprinkle lightly with coarse salt and pepper.
Step 7: Bake in a preheated oven at 425°F for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with a foil shield. Remove the pie from the oven and let it rest for 15 minutes before slicing and serving.

Tips & Variations

Use rotisserie chicken for a shortcut to shredded cooked chicken without extra effort.
Add diced potatoes or celery for additional texture and flavor.
For extra richness, substitute half of the heavy cream with whole milk.
To make the crust easier to handle, chill it well before rolling out.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the oven at 350°F for 15-20 minutes until heated through and the crust is crisp. You can also freeze the pie before baking; thaw overnight in the fridge before baking as directed.