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Chicken Pot Pie on the dinner table

Chicken Pot Pie with Handmade Crust

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Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Total Time 3 hours 15 minutes
Course dinner
Cuisine American
Servings 8

Equipment

  • Pot or Dutch Oven

Ingredients
  

Homemade Butter Pie Crust

  • 2½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar optional, but recommended—even for savory pies
  • 1 cup cold unsalted butter cubed
  • 6-8 tbsp ice-cold water

Chicken and Stock

  • 2 –2½ lbs bone-in skin-on chicken thighs (or a whole cut-up chicken)
  • 1 onion halved
  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped
  • 2 bay leaves
  • 1 tsp whole peppercorns
  • Water to cover
  • Salt

Filling

  • 4 tbsp butter happy dairy
  • 1 large onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 2½ - 3 cups chicken stock
  • ½ cup whole milk or cream
  • 1 tsp fresh thyme or ½ tsp dried
  • ½ tsp white pepper or black pepper
  • Salt to taste
  • 1 cup frozen peas
  • ½ cup corn optional
  • 2 tbsp chopped fresh parsley
  • 3 cups cooked chicken shredded or chunked

Instructions
 

Homemade Butter Pie Crust

  • In a large bowl, whisk together flour, salt, and sugar.
  • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Add ice water one tablespoon at a time, mixing gently just until the dough comes together.
  • Divide into two disks, wrap, and refrigerate at least 1 hour.
  • Roll one disk for the bottom crust and one for the top.

Chicken + Filling

  • Preheat oven to 400°F.
  • Place chicken, onion, carrot, celery, bay leaves, peppercorns, and a generous pinch of salt in a large pot. Cover with water.
  • Bring to a gentle simmer and cook 45–60 minutes, until the chicken is tender. Remove chicken, strain the stock, and set both aside. Shred chicken into bite-size pieces.
  • In a heavy pot or Dutch oven, melt butter over medium heat.
  • Add onion, carrot, and celery with a pinch of salt. Cook 10–12 minutes, stirring occasionally, until soft and fragrant. Don’t rush this—this is where flavor is built.
  • Add garlic and cook 30 seconds.
  • Sprinkle flour over the vegetables and stir well. Cook 2–3 minutes to remove any raw flour taste.
  • Slowly whisk in warm chicken stock. Bring to a gentle simmer and cook until thickened.
  • Stir in milk or cream. Season with thyme, pepper, and salt. The sauce should coat a spoon without feeling heavy. Dairy-Free Option: Skip the milk or cream and use additional stock. Finish with 1 tablespoon olive oil or plant-based butter for balance.
  • Fold in chicken, peas, corn, and parsley. Taste and adjust seasoning.
  • Let the filling cool slightly—this helps keep the crust crisp.
  • Line a pie dish with the bottom crust. Fill with the chicken mixture. Top with the second crust, crimp edges, and cut a few vents. Brush with egg wash (optional for dairy-free).
  • Bake 40–45 minutes, until deeply golden and bubbling. Let rest 15 minutes before slicing.

Notes

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Keyword chicken pot pie