Save A rustic, comforting chicken pot pie infused with aromatic bay leaf and fresh herbs, nestled beneath a golden, flaky pastry crust. Perfect for cozy dinners and family gatherings.
This chicken pot pie recipe has become a family favorite, reminding me of warm weekend dinners filled with laughter and good food.
Ingredients
- For the Filling: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 1 ½ pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 bay leaves (laurel), 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 teaspoon fresh rosemary finely chopped (or ½ teaspoon dried), ¼ cup all-purpose flour, 1 cup low-sodium chicken broth, 1 cup whole milk, ¾ cup frozen peas, 2 tablespoons chopped fresh parsley
- For the Flaky Crust: 2 cups all-purpose flour, 1 teaspoon salt, ¾ cup cold unsalted butter cubed, 6 8 tablespoons ice water, 1 egg (for egg wash)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C).
- Sauté vegetables:
- Heat olive oil in a large skillet over medium heat. Add the onion carrots and celery sauté for 6 8 minutes until softened.
- Cook chicken:
- Add garlic and cook for 1 minute. Stir in chicken salt and pepper cook until chicken is lightly browned about 5 minutes.
- Add flour:
- Sprinkle flour over the mixture stirring to coat. Cook for 2 minutes.
- Add liquids and herbs:
- Gradually pour in chicken broth and milk stirring constantly. Add bay leaves thyme and rosemary. Bring to a simmer cook for 8 10 minutes until thickened. Remove from heat and stir in peas and parsley. Discard bay leaves.
- Prepare filling:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet. Let cool slightly.
- Make crust:
- In a large bowl whisk together flour and salt. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add water and chill:
- Drizzle in ice water 1 tablespoon at a time mixing with a fork until dough just comes together. Form into a disk wrap in plastic and chill for 20 minutes.
- Roll dough and assemble:
- Roll out dough on a floured surface to a circle slightly larger than your pie dish. Lay crust over filling trim excess and crimp edges to seal. Cut a few small slits for steam.
- Egg wash:
- Beat egg with 1 tablespoon water brush over crust.
- Bake:
- Bake for 35 40 minutes until golden brown. Let rest 10 minutes before serving.
Save This recipe has created many cherished moments around our family table especially during chilly evenings.
Notes
Pair with a crisp white wine such as Sauvignon Blanc to complement the rich flavors.
Required Tools
Large skillet Mixing bowls Rolling pin Pastry cutter (or fork) 9-inch pie dish or oven-proof skillet Pastry brush
Nutritional Information
Per serving Calories 505 Total Fat 27 g Carbohydrates 39 g Protein 27 g
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Enjoy this hearty pot pie fresh from the oven for the best flaky crust and tender filling.
Recipe FAQs
- → What herbs enhance the flavor of the filling?
Bay leaves, fresh thyme, and rosemary create a fragrant and savory profile that complements the chicken and vegetables.
- → How is the flaky crust prepared?
The crust is made by cutting cold butter into flour and salt until crumbly, then blending in ice water to form a dough. It’s chilled before rolling out to ensure flakiness.
- → Can I substitute chicken with other proteins or vegetables?
Yes, turkey or mushrooms work well as alternatives. Use vegetable broth for vegetarian adaptations to maintain a flavorful base.
- → What is the recommended baking temperature and time?
Bake at 400°F (200°C) for 35 to 40 minutes until the crust turns golden and the filling bubbles through vents on top.
- → How can I add extra depth to the filling?
Adding diced potatoes with the carrots enhances texture and heartiness, creating a more robust filling.