Farmhouse Chicken Pot Pie

This beloved farmhouse classic brings together tender chunks of chicken, garden-fresh vegetables, and a velvety sauce, all enclosed in a buttery, flaky pastry that practically melts in your mouth. Perfect for family dinners or special occasions.

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Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie, Farmhouse Chicken Pot Pie, Comfort Food, Homemade Chicken Pot Pie, Flaky Crust

Prep Time: 40

Cook Time: 45

Resting Time: 30

Total Time: 1 55

Servings: slices

Calories: 480kcal

Equipment

9-inch Pie Dish
Rolling Pin
Large Skillet
Pastry cutter or food processor
Baking Sheet

Ingredients

For the Flaky Crust

2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
1 tsp salt
1 cup cold unsalted butter cubed (European-style butter works exceptionally well)
¼-½ cup ice water
1 tbsp apple cider vinegar helps achieve that signature flakiness
1 egg for egg wash

For the Hearty Filling

3 cups cooked chicken shredded (rotisserie chicken offers a convenient time-saver)
2 tbsp olive oil
1 large yellow onion finely diced
2 medium carrots diced into ¼-inch pieces
2 celery stalks diced into ¼-inch pieces
1 cup fresh or frozen peas
3 cloves garlic minced
⅓ cup all-purpose flour
2 cups chicken broth homemade elevates the flavor profile tremendously
1 cup whole milk or half-and-half
1 tsp fresh thyme leaves
1 tbsp fresh parsley chopped
½ tsp dried sage
salt and freshly ground black pepper to taste
¼ tsp nutmeg the secret ingredient that adds depth

Instructions

Combine flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs with pea-sized butter pieces visible.
Gradually add ice water mixed with apple cider vinegar, stirring just until the dough comes together. Divide into two portions (one slightly larger for the bottom crust), shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, sautéing until the onions become translucent (about 5-7 minutes).
Add minced garlic and cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Gradually add chicken broth while stirring continuously, followed by milk. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
Fold in the shredded chicken, peas, and herbs. Season with salt, pepper, and nutmeg. Allow the mixture to cool slightly before filling the pie.
Preheat your oven to 375°F (190°C). Roll out the larger disc of dough on a floured surface to about 12 inches in diameter for a 9-inch pie dish. Transfer carefully to your pie dish, allowing the excess to hang over the edges.
Pour in the filling and roll out the second disc for the top crust. Place over the filling, trim the excess, and crimp the edges to seal.
Cut 4-5 slits in the center to allow steam to escape, and brush with beaten egg for a golden, glossy finish.
Bake for 40-45 minutes until the crust is deeply golden and the filling is bubbling through the vents. Place a baking sheet beneath the pie to catch any potential overflow.

Notes

For a lighter version, you can substitute half the all-purpose flour with whole wheat pastry flour, use olive oil-based pastry instead of all-butter crust, replace half-and-half with evaporated skim milk, or try turkey instead of chicken.

For dairy-free options, use plant-based butters and unsweetened almond milk. For gluten-free, employ a 1:1 gluten-free flour blend for both crust and filling thickener.

To make ahead: Prepare the filling and dough separately up to 2 days in advance, or assemble the entire pie and freeze unbaked for up to 1 month. Bake directly from frozen at 375°F for 80-90 minutes.

Nutrition

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