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 recipe has become a family favorite, bringing us together on chilly evenings to enjoy homemade comfort 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
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large skillet over medium heat Add the onion carrots and celery sauté for 6 8 minutes until softened.
- Step 3:
- Add garlic and cook for 1 minute Stir in chicken salt and pepper cook until chicken is lightly browned about 5 minutes.
- Step 4:
- Sprinkle flour over the mixture stirring to coat Cook for 2 minutes.
- Step 5:
- 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.
- Step 6:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet Let cool slightly.
- Step 7:
- For the 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.
- Step 8:
- 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.
- Step 9:
- 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.
- Step 10:
- Beat egg with 1 tablespoon water brush over crust.
- Step 11:
- Bake for 35 40 minutes until golden brown Let rest 10 minutes before serving.
Save Sharing this meal always brings warm smiles and happy memories of family dinners around the table.
Required Tools
Large skillet Mixing bowls Rolling pin Pastry cutter (or fork) 9-inch pie dish or oven-proof skillet Pastry brush
Allergen Information
Contains Wheat (gluten) Milk Egg May contain Celery Always check ingredient labels for hidden allergens
Nutritional Information
Calories 505 Total Fat 27 g Carbohydrates 39 g Protein 27 g per serving
Save 
This chicken pot pie is the perfect cozy comfort food to enjoy any time of year.
Common Recipe Questions
- → How do I achieve a flaky crust?
Use cold unsalted butter cut into flour until coarse crumbs form. Gradually add ice water to bring dough together and chill before rolling out.
- → Can I substitute the chicken?
Yes, turkey or mushrooms can be used along with appropriate broth adjustments for flavor balance.
- → What herbs provide the best flavor?
Bay leaves, fresh thyme, and rosemary create a fragrant, complementary herb profile for this dish.
- → How to prevent a soggy bottom crust?
Allow the filling to cool slightly before adding the crust and ensure edges are sealed well. Baking at the right temperature also helps.
- → What sides pair well with this dish?
Light green salads or steamed vegetables and a crisp white wine like Sauvignon Blanc enhance the overall meal.