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Chicken Pot Pie is a dish that stands the test of time and fits any season. Each bite tastes like a food version of a warm hug. Any reservations you have about making chicken pot pie from scratch will disappear one bite into this chicken pot pie.
This chicken pot pie hits all the right notes of flavor, texture and cozy feelings. We promise you, that after making this chicken pot pie, you’ll never want to buy a store-bought chicken pot pie ever again. This double crusted chicken pot pie does not skimp the filling, like most store-bought versions.
A flakey thyme crust is filled with a creamy medley of fresh veggies, rotisserie chicken and spices and topped with slices of the flakey buttery crust. Its’ a soul warming meal that will be a hit at any table and any season. It will fill a large casserole dish which makes it great for sharing a larger group or for meal prepping dinners for the week. Let’s dive into the details of this delicious pie.
Looking for more cozy dinner ideas? Check out these recipes:
Super Simple Chicken Noodle Soup
Chicken Pot Pie with Flakey Biscuit Crust
What You’ll Need
thyme Butter Crust
chicken pot pie filling
- Thyme Butter Crust
- All purpose flour
- Salt
- Thyme
- Butter
- Eggs (for egg wash)
- Rotisserie chicken
- Yellow onion
- Carrots
- Russet potato
- Frozen green peas
- Garlic cloves
- Butter
- Chicken stock
- Coconut cream/Heavy cream
- Salt
- Pepper
- Flour
- Cayenne
- Mustard seed powder
- Thyme
How to make homemade chicken pot pie…
Make Thyme Butter Crust.
A good crust is what makes a pie! And this Thyme Butter Crust is the key to making a show stopping chicken pot pie. The crust of this pie resembles a biscuit dough and turns out super flakey. Best part is that it’s super simple to make!
It is important to use cold butter to create those delicious flakey layers.
Start by mixing flour, salt and thyme into a bowl. Next you will cut the butter into the flour, using a butter cutter, until it resembles small pebbles-like shapes.
Last step, you will want to add in ice cold water, a little at a time, until a dough starts to form. You can get messy here and gently mix the dough together with your hands. Form the dough into a ball, cut in half and chill in the fridge until you’re ready to use!
Make Filling.
The filling is super easy to make. Grab your dutch oven or a large pot and let’s get to making the good stuff!
The filling consists of a lot of fresh veggies – carrots, potatoes, green peas, onions- and creamy mixture that starts with a simple roux. A roux is a mixture of butter and flour to make a creamy thick sauce for the filling.
You will also add in some seasonings like cayenne, thyme and mustard powder, that will give the chicken pot pie a unique flavor with a bit of spice. It’s an unexpectedly delicious combination!!
See recipe below for full details!
Assemble chicken pot pie!
First roll out one of our thyme crust dough balls into a 9×13” rectangle, or large enough to fit your baking dish. Place in a greased baking dish.
Pour the pie filling over the pie crust. Roll out the second dough ball and cut the dough into small rectangles. Finish the pie by topping it with the dough pieces and brush with an egg wash. The egg wash is going to give a beautiful shine and browning to the top of the crust.
Bake, Cool and Serve.
This pie takes just about 30 minutes to bake. Make sure to let the pie cool for about 10 minutes before serving.
Can I swap homemade crust for store-bought pie crust?
Although the homemade butter thyme crust is the key ingredient to this delicious pie, we know that there may not be the time or patience to make a pie crust from scratch every time.
So yes! You definitely can use a store bought crust! Make sure to buy two pie crusts, that way you have a crust to layer on the bottom and top of the pie.
Tips for making chicken pot pie from scratch…
- Make crust ahead of time. If you are making our delicious homemade thyme crust, we recommend making it ahead of time, that way you can quickly assemble your chicken pot pie.
- Use cold butter for crust. Cold butter is going to maintain it’s shape and make the yummy flakey layers in the crust.
- Use rotisserie chicken for easier prep. Cut down on prep time by using a rotisserie chicken! It’s our hack to simplifying chicken dishes.
- Fresh or frozen veggies will taste better. Fresh is best, but if you can’t find fresh, use frozen! The flavor will be so much brighter than it would be if you used canned vegetables.
How to store chicken pot pie…
Cooked chicken pot pie will be good for about 3-5 days in the fridge, if tightly wrapped in plastic wrap or foil. You can also scoop any leftover pie into an airtight container to store in the fridge.
Storing tip: Before storing any chicken pot pie leftovers, make sure it is cooled completely.
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@mozielife Homemade Chicken Pot Pie 🧡 you can’t convince us it’s not the best comfort food of all time. #chickenpotpie #familydinner #weeknightdinner #weeknightmeals #comfortfood ♬ original sound – Peaceful Melody World
Chicken Pot Pie with Flakey Biscuit Crust
Description
Chicken Pot Pie is a dish that stands the test of time and fits any season. Each bite tastes like a food version of a warm hug. Any reservations you have about making chicken pot pie from scratch will disappear one bite into this chicken pot pie.
Ingredients
Homemade Thyme Butter Pie Crust
- 2 1/2 cup flour
- 1/2 tsp salt
- 1 tbsp fresh thyme, chopped
- 1 cup cold butter, cubed
- 1/2 cup ice cold water
Chicken Pot Pie Filling
- 1 rotisserie chicken, shredded
- 6 tbsp butter
- 1 yellow onion, diced
- 3 carrots, thinly chopped
- 1 russet potato, diced
- 2 cups, frozen sweet green peas
- 5 garlic cloves, minced
- 1/3 cup flour
- 2 cups chicken stock
- 1/2 cup coconut cream
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp mustard seed powder
- 1/2 tbsp fresh thyme
- 1 egg (beaten for egg wash)
Instructions
- Make Thyme Butter Pie Crust. Skip steps 2 & 3 if you’re using a store bought pie crust.
- Whisk flour, salt and thyme in a mixing bowl. Using a pastry cutter, cut in cold butter until the mixture resembles small crumbles.
- Add 1 tbsp cold water at a time, mixing it in with a spatula until the dough comes together. Once the dough has come together, divide the dough in half, form it into two disks, wrap it in plastic and let it chill in the fridge for 4 hours or overnight.
- Butter a 913” baking dish and preheat oven to 425ºF.
- In a dutch oven or large pot over medium heat, melt butter. Sauté yellow onion, carrots, and potato for about 10 minutes. Add garlic and sauté for a few more minutes until fragrant.
- Stir in flour and continue to stir for 2 minutes. Add chicken stock and coconut cream and bring to a simmer. Cook until the mixture has thickened. Add salt, black pepper, cayenne, mustard powder, and thyme.
- Add shredded rotisserie chicken and green peas to the mixture. Stir to combine and remove from the heat to cool as you roll out the crust.
- Flour a flat surface and roll out each pie crust disk to make two 9×13” rectangular sheets.
- Transfer one sheet to the pie dish and shape. Pour the chicken pot pie filling over the crust.
- Using a pizza cutter, cut the second pie crust disk into small rectangular pieces. Place them across the top of filling, leaving some open spaces for steam to release as it’s baking.
- Brush the top with egg wash and bake for 30-35 minutes, or until the top is golden brown. Cool for 10 minutes before serving.
- Enjoy with friends and family on a cozy night in!
