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chicken pot pie

chicken pot pie

Rebecca Eisenberg
A thick, creamy savory chicken pot pie filling tucked between two sheets of slightly sweet pie dough. Don't feel like making pie dough from scratch? Two deep-dish frozen pie crusts will do just fine.
Save time: The filling can be made and and stored in the refrigerator up to 3 days ahead of assembly. Cooling/chilling time provided is an estimate.
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Prep Time 45 mins
Cook Time 30 mins
Cooling/chilling time 3 hrs
Total Time 4 hrs 15 mins
Course Main Course
Cuisine American
Servings 1 pie


Pie dough

  • 250 grams all-purpose flour (~2 cups)
  • 40 grams sugar (3 heaping teaspoons)
  • 14 grams diamond crystal kosher salt (a scant 1½ TBSP)
  • 7 grams corn starch (1 TBSP, optional)
  • 140 grams unsalted butter (10 TBSP, very cold, cut into ½" cubes)
  • 1 large egg (refrigerated)
  • 85 grams cold water, added slowly (⅔ cup, you may need an additional 1-2 TBSP)

Chicken pot pie filling

  • 1 lb small white potatoes, peeled (or 1 can sliced potatoes, drained)
  • 1 lb chicken breasts or thighs
  • 3 tablespoon unsalted butter
  • 2 stalks celery (diced, about ⅔ cup)
  • 1 large onion (diced, about 1 cup)
  • 1 large carrot (peeled and diced, about ⅔ cup)
  • 3 tablespoon flour
  • ½ cup cold milk (whole milk preferred)
  • 1 cup chicken stock (you may need an additional ½ cup)
  • cup frozen peas
  • ½ tablespoon fresh tarragon (minced, or 1 teaspoon dried tarragon)
  • ¼ teaspoon whole nutmeg (freshly grated, or ⅛ teaspoon ground nutmeg)
  • salt and pepper
  • neutral oil (for the skillet)
  • 1 large egg (for egg wash)



  • Combine dry ingredients in the bowl of a food processor. Pulse a few times to combine.
  • Add the chilled butter and run the food processor in 10 second bursts until the mixture has the texture of cornmeal.
  • Add the egg and run the machine in 10 second bursts until combined. Add the ice water 2 tablespoon at a time, letting the machine run for 10-15 seconds after each addition. When the dough forms a ball in the bowl of the food processor, you're done.
  • Divide the dough in half, shape each half into a ½" disk, wrap tightly and chill in the fridge until ready to use. It's okay if the dough is a bit crumbly, it will hydrate as it rests.


  • Mise en place (aka prep work). Combine carrots, onions, and celery in a bowl. Mix, and set aside. In a large measuring cup, whisk together milk, chicken stock, ½ teaspoon salt, ¼ teaspoon pepper. Cover and set aside in the fridge.
  • Parboil potatoes. Peel and slice potatoes into ¼" rounds. Place in a pot with cold, salted water. Bring to a boil. Reduce to simmer, 5-10 minutes. When a fork can easily pierce through a slice, drain and set aside. The potatoes will not be fully cooked yet, that's okay.
  • Cook the chicken. Heat a large, high-sided skillet over medium heat. Add 1 tablespoon neutral oil. Pat chicken dry and season with salt and pepper on both sides.
    Once oil shimmers, place chicken in skillet and cook until browned, 3-4 minutes per side, then remove chicken from pan and set aside to rest on a cutting board. The chicken might not be fully cooked through yet, it will finish cooking later.
  • Cook the filling. Return skillet to medium heat, no need to clean it out. Melt 3 tablespoon butter, then add carrot, onion, and celery mixture. Cook until soft, about 4-5 minutes, stirring frequently. The moisture from the onions will loosen the brown bits (fond) on the bottom of the pan, so scrape those up as you stir — they add lots of flavor.
  • Thicken the filling. Add flour and stir constantly until lightly brown and no raw flour remains in the pan, about 2-3 minutes. If stuff starts sticking to the pan, add a small amount of oil (1-2 tsp) and continue stirring.
    Slowly add cold milk and stock mixture, stirring constantly until mixture reaches a low boil. Reduce heat and let simmer 3-5 minutes, stirring occasionally. Stir in additional stock if necessary to reach thick, gravy-like consistency.
  • Add chicken and potatoes. While filling is simmering, chop chicken into bite-sized pieces. Add back to skillet and stir to combine. Then stir in peas, tarragon, nutmeg, and additional salt and pepper (if needed) to taste. Finish by gently folding in the sliced potatoes so they retain their shape. Remove from heat until ready to use.


  • Preheat oven to 425°F with a rack in the bottom third or middle position.
  • Make the bottom pie crust. On a lightly floured surface, roll one disc of pie dough about ⅛" thick. Gently transfer it into a pie dish, making sure to lift the edges and press the dough into the bottom corner of the pan with the back of your finger, so no air is trapped beneath the dough. If needed, use a pair of scissors to trim around the edges so there is only about 1" overhang.
    Place on a sheet pan in the in fridge for 10-15 minutes to firm up.
  • Roll out the top crust. Roll the other disc of pie dough about ⅛" thick and wide enough to cover the top of your pie dish. Transfer to sheet pan and place in the fridge or freezer while you fill the pie.
  • Fill the pie. Scoop the filling into the chilled bottom pie crust. Brush an an egg wash around the dough on the rim of the pie dish. Remove the top crust from the fridge and lay it overtop the pie, pressing firmly around the crust with your fingers to seal it to the bottom crust.
    If the filling is still warm, work quickly from this step onward so the heat from the filling doesn't melt the butter in the pie crust.
  • Trim, crimp, and vent. Use a sharp paring knife or scissors to trim the excess pie dough around the rim of the pie dish. Then press the tines of a fork all the way around the edges to crimp and seal the two layers of crust together. Trim the edge again if needed. Cut 3-5 slits in the top of the pie crust out from the center to allow steam to escape.
  • Bake. Brush the entire top of the pie with egg wash (one egg beaten well with a splash of water). Bake at 425°F for 30-35 minutes until golden brown.
  • Cool. Let cool 5-10 minutes before slicing to give the filling time to set up.


  • Ingredient swaps: You can use schmaltz instead of butter, seasoned salt instead of salt.
  • If you have a baking steel, place it in the oven while preheating and slide your pie dish right on top for baking. This helps ensure a crisp bottom.
  • To reheat: 350ºF with aluminum foil on top for 15-20 minutes, then 5-10 minutes uncovered.


Tried this recipe?Leave a comment and let me how it was!