Old-Fashioned Chicken Pot Pie

Before You Get Started

Before we dive into rolling dough and stirring gravy, here are a few key tips:

• This all-butter crust is a total game-changer! From pastry chef Erin Jeanne McDowell’s book, The Book on Pie. it proves that a homemade pie crust doesn’t need shortening. It’s incredibly flavorful, and it bakes up golden brown, flaky, and crisp in a cast iron skillet (not a soggy crust in sight)!
• Keep your butter and water very cold for the flakiest crust.
• Use cooked chicken that’s cooled to room temperature so it stays tender in the oven. Shredded rotisserie chicken or slow cooker shredded chicken is a time-saver, but any cooked chicken works. Turkey is a great substitute after the holidays. Shred the meat with two forks or chop it into bite-sized pieces.
• Thaw and drain frozen veggies to keep extra liquid out of the filling.
• Cast iron skillets give the best golden, crisp crust, but a deep pie dish or a 2-quart baking dish will also work.

** Tip: If you’re short on time, you can use refrigerated pie crusts. The homemade version is worth it when you can swing it, but no judgment if you grab the shortcut!

Step-by-Step: How to Make Chicken Pot Pie

Making pot pie is a lot like cooking alongside your grandmother. It’s not just about following directions, but noticing little details that make the finished dish even better. Here’s how to do it, including some extra tips along the way:

Step 1: Prepare the Dough

Start by whisking together flour and salt, then cut in cold butter. You want those butter pieces about the size of walnut halves, which helps create those flaky layers. Add just enough ice water so the dough holds together. Divide, wrap, and chill.

** Tip: If the dough feels rock hard after chilling, let it sit out for 10 to 15 minutes so it rolls more easily.

Step 2: Roll Out the Bottom Crust

On a lightly floured surface, roll the first disc into a circle. Carefully fit it into your skillet or pie dish. Pop it in the fridge while you roll out the second disc.

** Tip: Chill the bottom crust in the fridge again while you roll out the top crust. The colder the pastry, the flakier the crust!

Step 3: Make the Filling

Melt butter in a skillet, then sauté onion and celery until soft. Add garlic, whisk in flour, and cook for a minute to cook off the raw flour taste. Slowly whisk in chicken broth and milk, then season with salt, pepper, and thyme. Cook until the mixture thickens into a creamy sauce. Stir in the chicken and vegetables.

** Tip: If the filling seems too runny, let it simmer for a few extra minutes. It should be thick enough to coat the back of a spoon.

Step 4: Assemble the Pie

Spoon the warm filling into the crust. Place the second crust on top, either as a lattice or full cover. Trim and crimp the edges to seal. Cut small slits in the top if you’re not using a lattice.

** Tip: Brushing the top crust with an egg wash (just a beaten egg with a splash of water) makes it golden and shiny.

Step 5: Bake and Rest

Bake the pie until the crust is golden and the filling bubbles, about 35 minutes. Let the pie rest for 20 to 30 minutes before slicing.

** Tip: A hot oven ensures a crisp crust, while the resting time lets the filling set.

Preparation and Storage Tips

• Make Ahead: Prepare the crust and filling a day in advance, then assemble and bake when ready.
• Freeze: Wrap the unbaked pie tightly and freeze for up to 3 months. Cover with foil and bake straight from frozen for 30 minutes. Remove the cover and continue baking for 35-40 minutes, or until the top is golden brown and the inside is bubbly. If you’re freezing for later, make sure that you use a freezer-to-oven safe dish (not a cast iron skillet).
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through. If the crust starts to get too brown, you can cover the edges with foil while the rest of the dish warms.

Serving Suggestions

This pie is delicious on its own, but I like serving it with Southern collard greens, fried cabbage, fried apples, or a simple green salad. Skillet cornbread, flaky biscuits, or this 3 ingredient biscuit recipe on the side makes the meal even more comforting. Then, add a cream cheese pound cake for dessert!

Variations and Customizations

• Different Vegetables: Add mushrooms, potatoes, or green beans to the filling.
• No Skillet: If you don’t have a 9-inch or 10-inch cast iron skillet, use a deep-dish pie plate or a 2-quart casserole dish. The cast iron skillet yields the best results, though, since it conducts heat better than a casserole dish or pie plate (yielding a crisp and flaky crust).
• Different Protein: Use leftover turkey instead of chicken.
• Different Crust: Swap the lattice crust for a single solid top crust (just cut a few slits in the crust to vent). Alternatively, you can top the pot pie with biscuits or puff pastry.
• Egg Wash: Brush the top of the crust with an egg wash (1 beaten egg and 1 tablespoon water) for an even deeper brown color and a bit of shine.

Frequently Asked Questions

• Can I make chicken pot pie gluten free or dairy free? Yes. Use a gluten free flour blend for the crust and roux, and swap dairy with almond milk or oat milk plus dairy-free butter.
• Why is my filling runny? The sauce needs enough flour and simmering to thicken. If it’s loose, cook a little longer before assembling.
• How do I avoid a soggy bottom crust? Keep the crust cold before baking and use a hot oven. Baking in cast iron helps too since it heats evenly, and placing the pot pie on the middle or bottom rack of the oven gets the bottom of the pie closer to the heating element.
• Can I make chicken pot pie without a bottom crust? You can skip the bottom crust and just add a top crust or even a biscuit topping.
• How do I stop the crust from over-browning? Check halfway through and cover the edges with foil or a pie shield if they’re getting too dark.