Description

This Chicken Pot Pie with Flaky Pie Crust is the ultimate comfort food, made from scratch with roasted chicken, fresh vegetables, and a creamy, herbed filling—all encased in a buttery, golden crust for a hearty and satisfying meal.

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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Instructions

Preheat oven to 400°F. Cook chicken by poaching or roasting until internal temp reaches 165°F. Cool and shred.
Make pie crust: Combine flour and salt, cut in cold butter, and add ice water until dough forms. Divide into 2 discs and chill for at least 1 hour.
In a large pan, heat butter and oil. Sauté leeks, carrots, celery, and rutabaga for 5 minutes.
Add thyme and umami seasoning. Sprinkle with flour and stir to coat vegetables.
Deglaze with white wine. Add chicken broth and simmer until thickened. Stir in heavy cream.
Add shredded chicken and peas. Let filling cool.
Roll out bottom crust and line a 9-inch pie pan. Add cooled filling. Roll out top crust, cover pie, and crimp edges. Cut steam slits and brush with egg wash.
Bake in lower third of oven for 45–50 minutes, or until crust is golden brown and filling is bubbling. Cool 10 minutes before serving.

Notes

Shortcut: Use rotisserie chicken and pre-made crust for faster prep.
Vegetarian: Skip chicken and use mushrooms or extra root veggies.
Low-carb: Use cauliflower mash or almond flour crust.
Dairy-free: Use coconut cream and dairy-free butter alternative.
White wine can be replaced with more broth or apple cider vinegar.

Prep Time: 1 hour
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 5g
Sodium: 580mg
Fat: 33g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 26g
Cholesterol: 120mg