Description

A comforting homemade chicken pot pie featuring an extra-flaky butter crust made with a secret cream cheese technique and a savory, creamy filling cooked entirely in one skillet.

Ingredients

Scale

2 ½ cups all-purpose flour
1 cup unsalted butter, very cold and cubed
2 tablespoons cream cheese, cold
6–8 tablespoons ice water
1 teaspoon salt
3 cups cooked chicken, shredded or diced
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth, low-sodium
½ cup heavy cream
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper to taste
1 egg, whisked with 1 tablespoon water (for egg wash)

Instructions

Pulse flour and salt in a food processor. Add cold cubed butter and cream cheese; pulse until mixture resembles coarse crumbs with pea-sized butter chunks.
Add ice water one tablespoon at a time, pulsing just until dough comes together. Do not overmix.
Divide dough into two disks (one slightly larger), wrap in plastic, and refrigerate for at least 30 minutes.
While dough chills, melt 4 tablespoons butter in a large skillet over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened.
Add garlic and dried thyme; cook for 1 minute until fragrant.
Sprinkle 3 tablespoons flour over vegetables and stir to coat. Cook for 1 minute.
Slowly pour in chicken broth while stirring constantly to prevent lumps. Bring to a gentle simmer.
Stir in heavy cream, salt, and pepper. Simmer for 2-3 minutes until sauce thickens.
Remove skillet from heat. Stir in cooked chicken and frozen peas. Taste and adjust seasoning.
Transfer filling to a 9×13 inch baking dish.
Preheat oven to 400°F (200°C). Roll out the larger dough disk into a 12-inch circle.
Lay dough over the filling, trim excess, and crimp edges with a fork.
Cut 4-5 slits in the top for steam vents. Brush with egg wash and sprinkle with coarse salt.
Bake for 40-45 minutes until crust is deep golden brown and filling is bubbling.
Let cool for 10-15 minutes before slicing to allow sauce to set.

Notes

Keep all ingredients for the crust very cold to ensure flakiness. Let the pie rest for 10-15 minutes after baking to prevent the filling from being soupy. You can assemble the unbaked pie and refrigerate for up to 24 hours before baking.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 4
Fat: 26
Saturated Fat: 12
Carbohydrates: 38
Fiber: 3
Protein: 22

Keywords: chicken pot pie, homemade pie crust, one pan dinner, comfort food, easy dinner, butter crust, family friendly