Homemade Chicken Pot Pie

Square side shot of an old fashioned chicken pot pie recipe in a cast iron skillet.

5 from 10 votes

A cozy old fashioned chicken pot pie recipe with buttery crust and creamy filling that is full of tender chicken and veggies.

Course Dinner

Cuisine American, Southern

Keyword Chicken Pot Pie, classic chicken pot pie, homemade chicken pot pie, old fashioned chicken pot pie, old fashioned chicken pot pie recipe, old fashioned pot pie recipe

Prep Time 1 45

Cook Time 35

Resting Time 20

Total Time 2 40

Servings people

Calories 568kcal

Author Blair Lonergan

Equipment

cast iron skillet

Ingredients

For the Crust (Yields a Double Crust):*

2 ½ cups (300 grams) all-purpose flour
¼ teaspoon salt
16 tablespoons (2 sticks) (8 ounces) cold salted butter, cut into ½ -inch cubes
½ cup ice water, plus more as needed

For the Filling:

⅓ cup salted butter
⅓ cup finely-diced onion
⅓ cup finely-diced celery
½ teaspoon minced fresh garlic (about 1 small clove)
⅓ cup all-purpose flour
1 ½ cups chicken broth
⅔ cup whole milk, at room temperature
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
3 cups shredded cooked chicken
1 ½ cups frozen peas and carrots, thawed
1 cup frozen corn kernels, thawed

Instructions

MAKE THE PIE CRUST:

In a large bowl, whisk together the flour and salt. Add the cold, cubed butter, tossing them through the flour until each piece is well coated. Using your fingers or a pastry cutter, cut the butter into the flour just until the pieces of butter are about the size of walnut halves.
Make a well in the center of the flour mixture. Add the ice water, use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).
Divide the dough into two equal portions. Press each portion into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the discs of pie dough for up to 3 months.

ROLL OUT THE PIE CRUST:

If the dough is very cold and hard, let the discs rest for 10-15 minutes at room temperature before rolling out. On a floured surface, roll out the first disc of dough to a large circle, about ⅛ – ¼ -inch thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
Grease a 9-inch or 10-inch cast iron skillet with cooking spray. Using the rolling pin, transfer the rolled out dough to the skillet. Cover with plastic wrap and place the skillet in the refrigerator while you roll out the second disc.
Roll out the second disc of dough to a large circle, using the same method as described above. Using a rolling pin, transfer the rolled out dough to a large platter or baking sheet. Cut the dough into 1-inch wide strips. Cover with plastic wrap and place it in the refrigerator while you make the filling.

MAKE THE FILLING:

Preheat the oven to 425°F.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and celery; cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Add the salt, pepper, and thyme. Cook, whisking frequently, until thickened, about 4-5 minutes.
Remove from the heat. Stir in the chicken, peas and carrots, and corn.

ASSEMBLE THE PIE:

Pull the cast iron skillet with the bottom crust out of the refrigerator. Pour the chicken mixture into the crust. Weave the strips of pie crust in a lattice pattern on top of the chicken mixture. Trim the ends of the lattice strips to be even with the edges of the bottom crust. Press the ends of the top strips and the edges of the bottom crust together, and crimp.
Bake on the middle rack in the 425°F oven until the crust is golden brown and the filling is bubbly, about 35 minutes. Let stand for 20-30 minutes before slicing and serving.

Video

Notes

*Can sub with 1 (14.1 ounce) package refrigerated piecrusts.

If you don't have a 10-inch cast iron skillet, use a 9-inch oven-safe skillet, 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).

Tip: 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.

Nutrition