Name: Chicken Pot Pie with Flaky Pie Crust
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 cups cooked chicken breasts, shredded (roasted or poached); 1 leek or 1 small onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 1 small rutabaga, diced (optional); 1/2 cup frozen peas; 1 teaspoon fresh thyme leaves; 1/2 teaspoon umami seasoning or poultry seasoning; 1/4 cup all-purpose flour (for filling); 2 tablespoons unsalted butter; 1 tablespoon olive oil or avocado oil; 1/4 cup white wine; 1 1/4 cups chicken broth; 1/2 cup heavy cream; Salt and black pepper, to taste; Double pie crust (homemade or store-bought); 1 egg + 1 tablespoon water (for egg wash)

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This Chicken Pot Pie with Flaky Pie Crust is a cozy, comforting classic made from scratch with roasted chicken, fresh vegetables, and a buttery homemade pie crust. The filling is creamy and flavorful thanks to the addition of white wine, chicken broth, and heavy cream, all tucked beneath a crisp, golden top crust.

Why You’ll Love This Recipe

This dish is the epitome of comfort food, perfect for chilly evenings or special gatherings. The combination of tender chicken, hearty vegetables, and a luxuriously flaky crust is irresistible. Whether you roast your own chicken or use a store-bought rotisserie, the result is a deeply satisfying meal. The use of leeks and rutabagas gives it a unique spin on the traditional recipe, while the homemade crust elevates it far above anything from a store.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breasts (roasted or poached)
Leeks or small onion
Carrots
Celery stalks
Small rutabaga (optional)
Frozen peas
Fresh thyme
Umami seasoning (or poultry seasoning)
All-purpose flour (for filling and crust)
Unsalted butter
Olive oil or avocado oil
White wine
Chicken broth
Heavy cream
Salt and pepper
Double pie crust (homemade or store-bought)
Egg and water (for egg wash)

Directions

Cook the Chicken
- Method 1 (Poached): Simmer boneless chicken breasts in lightly salted water until fully cooked (165°F), about 10–15 minutes.
- Method 2 (Roasted): Roast chicken breasts on the bone at 400°F until they reach 165°F. Cool, then shred.
Make the Pie Crust
- Combine flour and salt.
- Cut cold butter into the flour using a pastry cutter or food processor.
- Add ice water gradually until dough comes together.
- Form into two discs, refrigerate for at least an hour.
Prepare the Filling
- In a large pan, melt butter with olive oil.
- Sauté leeks, carrots, celery, and rutabaga for about 5 minutes.
- Add thyme and umami seasoning.
- Sprinkle with flour, stir to coat vegetables.
- Deglaze with white wine.
- Add chicken broth and simmer until thickened, then stir in heavy cream.
- Add shredded chicken and peas. Let filling cool.
Assemble the Pie
- Roll out both discs of dough.
- Line a pie pan with one crust.
- Add cooled filling.
- Top with second crust. Cut slits to allow steam to escape.
- Crimp edges and brush with egg wash.
Bake
- Bake in a preheated oven at 400°F in the lower third of the oven for 45–50 minutes until golden brown.
- Let cool for 10 minutes before slicing.

Servings and timing

This recipe serves 6 people.
Prep time: 1 hour
Cook time: 35 minutes
Total time: About 1 hour and 35 minutes

Variations

Vegetarian: Skip the chicken and add mushrooms or more root vegetables like parsnips.
Shortcut Version: Use store-bought rotisserie chicken and pre-made pie crust or puff pastry.
Low-Carb: Substitute the crust with a keto-friendly almond flour crust or top with cauliflower mash.
Herbs: Add rosemary or sage for a more aromatic twist.
Dairy-Free: Use dairy-free butter, coconut cream, and broth for a lactose-free version.

Storage/Reheating

Store leftover chicken pot pie covered in the refrigerator for up to 4 days.
To reheat, place in a 350°F oven for 15–20 minutes until heated through and the crust is crisp. You can also microwave individual slices, but the crust may soften.

FAQs

How do I prevent a soggy bottom crust?

Pre-baking the bottom crust (blind baking) can help, but with this pie, chilling the dough and placing it in the lower third of the oven usually prevents sogginess.

Can I make this chicken pot pie ahead of time?

Yes, assemble the pie and refrigerate it unbaked for up to 24 hours. Bake just before serving.

Can I freeze chicken pot pie?

Yes, freeze the assembled unbaked pie for up to 2 months. Bake directly from frozen at 375°F for about 60–70 minutes.

Can I use a different meat?

Absolutely. Turkey or leftover roast beef work well in this recipe.

What can I use instead of rutabaga?

Potatoes, parsnips, or cauliflower are great substitutes.

Can I make the pie crust without a food processor?

Yes, use a pastry cutter or two forks to blend the butter into the flour manually.

Is it okay to skip the white wine?

Yes, you can substitute with more chicken broth or a splash of apple cider vinegar for acidity.

What’s the best way to reheat leftovers?

Reheat slices in a 350°F oven to keep the crust crisp. The microwave works too, but may soften the crust.

Can I use store-bought puff pastry?

Yes, puff pastry works well for the top crust, just adjust baking time to ensure it’s golden and fully cooked.

How do I know when the pie is done baking?

The crust should be golden brown, and the filling should bubble through the steam slits.

Conclusion

This Chicken Pot Pie with Flaky Pie Crust is the perfect meal to warm you up and satisfy the whole family. With tender chunks of chicken, perfectly cooked vegetables, and a rich, creamy filling encased in a buttery, crisp crust, it’s a dish that delivers both comfort and flavor. Whether you make every part from scratch or take a few shortcuts, this pot pie is sure to become a staple in your winter meal rotation.