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Crispy Chicken Pot Pie Recipe Easy Homemade Flaky Golden Crust

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A quick and easy chicken pot pie with a crispy, flaky golden crust and creamy, flavorful filling made from simple pantry staples. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 cups (300 g) cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 ½ cups (225 g) frozen mixed vegetables (peas, carrots, corn blend; fresh veggies can be used)
  • 3 tablespoons (45 g) unsalted butter, cold and cubed
  • 1/3 cup (40 g) all-purpose flour (substitute with gluten-free flour if needed)
  • 1 ½ cups (360 ml) chicken broth
  • 1 cup (240 ml) milk or half-and-half (room temperature; dairy-free milk options work too)
  • 1 pie crust dough (homemade or store-bought)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 egg beaten with a splash of water (egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, melt 3 tablespoons of cold unsalted butter.
  3. Add 1 medium finely chopped onion and sauté until translucent, about 3-4 minutes.
  4. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
  5. Add 1/3 cup all-purpose flour to the skillet, stirring constantly to create a roux. Cook for 2 minutes until it bubbles and thickens slightly.
  6. Slowly whisk in 1 ½ cups chicken broth and 1 cup milk or half-and-half. Continue whisking until the mixture thickens, about 4-5 minutes, coating the back of a spoon.
  7. Season the sauce with 1 teaspoon dried thyme, salt, and freshly ground black pepper to taste.
  8. Add 2 cups cooked chicken and 1 ½ cups frozen mixed vegetables. Stir to combine and remove from heat.
  9. If using store-bought pie crust, let it sit for 10 minutes at room temperature before unrolling. If homemade, roll out dough to fit a 9-inch pie dish, about 1/8 inch thick.
  10. Place one crust in the pie dish, pressing gently to fit.
  11. Pour the filling evenly into the crust.
  12. Cover with the second crust, trim excess dough, and crimp edges to seal.
  13. Cut a few slits in the top crust to allow steam to escape.
  14. Brush the crust with egg wash (1 beaten egg mixed with a splash of water).
  15. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 25-30 minutes until crust is golden and filling bubbles.
  16. Let the pie rest for 10 minutes before serving.

Notes

Chill dough for at least 30 minutes before rolling for a flaky crust. Brush egg wash just before baking to avoid sogginess. Cut steam vents in top crust to prevent soggy crust. Tent with foil if crust browns too fast. Use frozen veggies added at the end of sauce thickening to keep them tender-crisp. Leftovers reheat best in oven to keep crust crispy. Freeze unbaked pie wrapped tightly for up to 2 months.

Nutrition

Keywords: chicken pot pie, crispy crust, flaky crust, comfort food, easy dinner, homemade pot pie, chicken recipe

Find it online: https://elvafood.com/crispy-chicken-pot-pie-recipe-easy-homemade-flaky-golden-crust/