Classic Chicken Pot Pie Recipe

Name: Classic Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 9 oz. (2 cups) unbleached all-purpose flour; 3/4 tsp. table salt; 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces; For the filling; 5 Tbs. olive oil; 2-1/2 lb. boneless, skinless chicken thighs or breasts; Kosher salt and freshly ground black pepper; 1/2 lb. medium cremini mushrooms, quartered (2 cups); 1-1/2 cups frozen pearl onions, thawed and patted dry; 4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups); 3 medium cloves garlic, minced; 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces; 2-1/4 oz. (1/2 cup) unbleached all-purpose flour; 3 cups lower-salt chicken broth; 1 cup half-and-half or heavy cream; 1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups); 1 cup frozen petite peas, thawed; 1/4 cup dry sherry; 1/4 cup chopped fresh flat-leaf parsley; 2 Tbs. chopped fresh thyme; 1-1/2 Tbs. Dijon mustard

Servings: persons

For the crust
9 oz. (2 cups) unbleached all-purpose flour
3/4 tsp. table salt
6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
For the filling
5 Tbs. olive oil
2-1/2 lb. boneless, skinless chicken thighs or breasts
Kosher salt and freshly ground black pepper
1/2 lb. medium cremini mushrooms, quartered (2 cups)
1-1/2 cups frozen pearl onions, thawed and patted dry
4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
3 medium cloves garlic, minced
2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
3 cups lower-salt chicken broth
1 cup half-and-half or heavy cream
1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
1 cup frozen petite peas, thawed
1/4 cup dry sherry
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh thyme
1-1/2 Tbs. Dijon mustard

1
["Make the crust", "Put flour & salt in food processor and pulse to blend. Add butter and pulse until the butter pieces are the size of peas, 10-12 pulses. Drizzle 3 T cold water over mixture. Pulse until dough forms moist crumbs that are just beginning to clump together, 8-9 pulses more.", "", "Turn crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together. Shape dough into a 4"" square, wrap tightly in plastic, and refrigerate until firm, at least 2 hours.", "", "Make the filling", "Heat 2 T of the oil in a 7- to 8qt Dutch oven over med-high heat until very hot. Generously season chicken with salt and pepper. Working in 2 batches, brown chicken well on both sides, 4-5 min per side, adding 1 T oil with the 2nd batch. Transfer chicken to a cutting board and cut into 3/4-1"" pieces Put chicken in a large bowl.", "", "Add 1 T oil to pot and heat over med-high heat until hot. Add mushrooms. Cook without stirring for 1 min. Continue cooking, stirring occasionally, until well browned, 3-4 min. Transfer mushrooms to the bowl of chicken.", "", "Reduce the heat to medium and add the remaining 1 T oil and then onions and carrots to the pot. Cook, stirring occasionally, until the edges are browned, 8-9 min. Add garlic and stir constantly until fragrant, about 30 seconds. Scrape vegetables into the bowl of chicken and mushrooms.FINISH ABOVE"]

2801

kcal

Calories

207

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the crust, 9 oz. (2 cups) unbleached all-purpose flour, 3/4 tsp. table salt, 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces, and more.

Yes, Classic Chicken Pot Pie falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions