# Stunning Chicken Pot Pie Recipe for Easy Comfort Food

- Link: https://lifeandwork.blog/cooking-making-a-classic-chicken-pot-pie/
- Published: 2026-10-23T20:24:01-05:00
- Author: Bert Swope

How to make a delicious chicken pot pie can be a challenge. The recipe is one of
the most popular chicken dishes that people like to make, but it comes to some challenges.
Here are some great chicken pot pie ideas to help you learn how to make a good pot
pie.

Chicken Pot Pie is a slow-cooked, classic savory pie typically cooked on a lower
iron than other traditional chicken dishes. There are endless ways to make this 
traditional dish – from a single-layered crust to multiple layers, puff pastry to
biscuit toppings, and everything in between. However you make it, chicken pot pie
will be a winner! You will want to adjust this recipe to suit your taste, which 
can be done by simply adjusting the seasonings or herbs, adjusting cooking time,
adding extra ingredients if needed, or simply cooking it longer.

Preparing Chicken Pot Pie is usually pretty easy. It starts by removing the skin
from the chicken, so it’s often served in a separate container (usually a thin layer
of aluminum foil placed over the baked pie crust). Cut along the outside of the 
skin using a sharp knife to remove the meat. Season the meat with salt and pepper,
then place in the oven at 350F for about one hour. Remove the pot pie from the oven
and allow it to cool. Then, using an airtight container, refrigerate it until ready
to serve.

Making a chicken pot pie that is low in fat is easily accomplished by using a reduced-
fat recipe for filling and baking your pie crust in a non-stick pan. Using a reduced-
fat recipe for the filling is especially important if you use lean white meat, as
these fillings are typically much higher in fat than boneless, skinless chicken 
breasts. Cook your chicken like you cook other meats, but use vegetable oil or unsaturated
fats instead of fat. Vegetable oil is much lower in calories than butter and unsaturated
fats are much lower in saturated fat than vegetable oil. Using any butter substitute
will greatly reduce fat in your dish, making the dish even healthier.

Another way to make a chicken pot pie that is low in fat is to bake your crust in
a traditional hot oven. Depending on personal preference, you can bake your crust
in a skillet or in the oven. Remember that the thinner the crust, the less fat it
will contain. Use a traditional hot oven recipe for the pie crust, such as a chicken
pot pie crust recipe, and then finish it off by placing it in the oven. You can 
finish the meal with a side salad; your baked pie crust should be delicious.

If you want to add some complexity to this dish, you may want to try using a thick
gravy to create the sauce for your chicken pot pie crust recipe. A nice thick buttercream
gravy is made by combining flour, milk, and chicken stock in a saucepan over medium
heat until the mixture thickens and then removes it from heat. Remove the mixture
from the heat and spoon it into your pastry bag with a small butter ball. Gently
fold the mixture until all of the butter has been melted and incorporated into the
flour. Place the cooled mixture into your pie shell and pop it in the oven at the
same temperature as your original recipe.

Making a classic chicken pot pie by baking a puff pastry crust is a slightly more
involved, but not much. However, when you learn how to make a puff pastry recipe,
you will avoid the problems that occur when using the traditional bake-and-bake 
method of preparing a chicken pot pie. Puff pastry recipes are usually prepared 
using all-purpose flour and then rolling out the dough to form a round crust. You
can also add a variety of vegetables to the batter or simply bake the whole thing,
but the main point is to ensure that the filling has enough “bounce” to not stick
to the sides of the pot pie crust.

The key to making this dish taste delicious is to bake it on a hot summer day and
let it bake for an hour, and then remove it from the oven, allowing it to cool down,
and bake it again for another half hour. This process takes some skill, but if you
are willing to give it a shot, you will find it very easy to master! Once completely
cool, remove it from the oven and allow it to cool, which usually takes only about
30 minutes. Once completely cool, remove the pot pie from its baking sheet and let
it cool entirely before you slice it.

## Classic Chicken Pot Pie Recipe

**Ingredients:**

**For the Pie Crust:**

 * 2 1/2 cups all-purpose flour
 * 1 teaspoon salt
 * 1 cup unsalted butter, cold and cut into small cubes
 * 6-8 tablespoons ice water

**For the Filling:**

 * 3 cups cooked chicken, diced (you can use leftover chicken or cook chicken breasts/
   thighs)
 * 2 tablespoons unsalted butter
 * 1 onion, finely chopped
 * 2 carrots, diced
 * 2 celery stalks, diced
 * 1 cup frozen peas
 * 1 cup frozen corn
 * 1/4 cup all-purpose flour
 * 2 cups chicken broth
 * 1 cup milk (whole or 2%)
 * 1/2 teaspoon salt (adjust to taste)
 * 1/2 teaspoon black pepper (adjust to taste)
 * 1/2 teaspoon dried thyme
 * 1/2 teaspoon dried rosemary
 * 1/2 teaspoon dried sage

**Preparation Directions:**

**For the Pie Crust:**

 1. In a large bowl, combine the all-purpose flour and salt.
 2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fingers
    to work the butter into the flour until the mixture resembles coarse crumbs.
 3. Gradually add ice water, one tablespoon at a time, and mix until the dough comes
    together. You may not need all 8 tablespoons; stop adding water when the dough 
    holds together when pinched.
 4. Divide the dough into two equal portions, shape them into discs, and wrap them 
    in plastic wrap. Refrigerate for at least 30 minutes.

**For the Filling:**

 1. Preheat your oven to 425°F (220°C).
 2. In a large skillet or saucepan, melt the butter over medium heat.
 3. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes or until
    the vegetables become tender.
 4. Stir in the frozen peas and corn, and cook for 2 minutes.
 5. Sprinkle the flour over the vegetables and stir to combine, cooking for another
    minute to remove the raw flour taste.
 6. Gradually pour in the chicken broth and milk, stirring constantly until the mixture
    thickens. This usually takes about 5-7 minutes.
 7. Add the diced chicken, salt, pepper, thyme, rosemary, and sage. Stir until everything
    is well combined. Remove the skillet from the heat.

**Assembling the Chicken Pot Pie:**

 1. Roll out one of the chilled pie crusts on a lightly floured surface to fit a 9-
    inch (23 cm) pie dish. Place it in the dish.
 2. Pour the chicken and vegetable filling into the pie crust.
 3. Roll out the second pie crust and place it over the filling. Trim any excess crust
    and crimp the edges to seal the pie.
 4. Cut a few small slits in the top crust to allow steam to escape during baking.
 5. Optionally, you can brush the top crust with a beaten egg for a golden finish.
 6. Place the pie dish on a baking sheet to catch any drips, and bake in the preheated
    oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
 7. Allow the chicken pot pie to cool for a few minutes before serving. Enjoy your 
    classic chicken pot pie!

This recipe serves approximately 6-8 people, depending on serving size. Adjust as
needed for your gathering.

Making a Classic Chicken Pot Pie

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