Save Pin A rustic, comforting chicken pot pie infused with aromatic bay leaf and fresh herbs, nestled beneath a golden, flaky pastry crust. Perfect for cozy dinners and family gatherings.
I have made this chicken pot pie multiple times for family dinners and it never fails to satisfy everyone around the table.
Ingredients
- For the Filling: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 1 ½ pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 bay leaves (laurel), 2 teaspoons fresh thyme leaves or 1 teaspoon dried, 1 teaspoon fresh rosemary finely chopped or ½ teaspoon dried, ¼ cup all-purpose flour, 1 cup low-sodium chicken broth, 1 cup whole milk, ¾ cup frozen peas, 2 tablespoons chopped fresh parsley
- For the Flaky Crust: 2 cups all-purpose flour, 1 teaspoon salt, ¾ cup cold unsalted butter cubed, 6 8 tablespoons ice water, 1 egg for egg wash
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery sauté for 6 8 minutes until softened.
- Step 3:
- Add garlic and cook for 1 minute. Stir in chicken, salt, and pepper cook until chicken is lightly browned about 5 minutes.
- Step 4:
- Sprinkle flour over the mixture, stirring to coat. Cook for 2 minutes.
- Step 5:
- Gradually pour in chicken broth and milk, stirring constantly. Add bay leaves, thyme, and rosemary. Bring to a simmer cook for 8 10 minutes until thickened. Remove from heat and stir in peas and parsley. Discard bay leaves.
- Step 6:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet. Let cool slightly.
- Step 7:
- For the crust In a large bowl, whisk together flour and salt. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Step 8:
- Drizzle in ice water, 1 tablespoon at a time, mixing with a fork until dough just comes together. Form into a disk, wrap in plastic, and chill for 20 minutes.
- Step 9:
- Roll out dough on a floured surface to a circle slightly larger than your pie dish. Lay crust over filling, trim excess, and crimp edges to seal. Cut a few small slits for steam.
- Step 10:
- Beat egg with 1 tablespoon water brush over crust.
- Step 11:
- Bake for 35 40 minutes until golden brown. Let rest 10 minutes before serving.
Save Pin This recipe always brings my family together around the table sharing stories and laughter with every delicious bite.
Notes
For extra depth, add ½ cup diced potatoes with the carrots. Swap chicken for turkey or mushrooms for a vegetarian version using vegetable broth. Pair with a crisp white wine such as Sauvignon Blanc.
Required Tools
Large skillet, Mixing bowls, Rolling pin, Pastry cutter or fork, 9-inch pie dish or oven-proof skillet, Pastry brush
Allergen Information
Contains Wheat (gluten), Milk, Egg. May contain Celery. Always check ingredient labels for hidden allergens.
Save Pin This pot pie is a family favorite perfect for cozy nights and special occasions alike.
Questions & Answers
- → What herbs enhance the flavor of this chicken dish?
Bay leaves, fresh thyme, and rosemary provide aromatic and earthy notes that deepen the flavor while cooking.
- → How is the flaky crust prepared for the dish?
Cold butter is cut into flour and salt until crumbly, then ice water is added gradually to form dough, which is chilled before rolling out and baking.
- → Can this preparation be adapted for vegetarian diets?
Yes, by replacing chicken with mushrooms and using vegetable broth, the dish remains rich and flavorful.
- → What vegetables are included in the filling?
Onion, carrots, celery, garlic, and frozen peas add texture, sweetness, and freshness to the filling.
- → How long does the cooking process take in total?
Preparation takes about 35 minutes; baking requires 35–40 minutes, resulting in approximately 1.5 hours total.