Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tablespoons butter; 4 tablespoons shortening or lard; 1.25 cups all purpose flour; 0.5 tsp kosher salt; 2 tablespoons ice water; 2 cups chicken broth; 2 chicken breasts, boneless; 4 tablespoons butter; 1 onion; 2 stalks celery; 2 carrots; 1 tsp fresh thyme; 3 tablespoons flour; 1 cup milk; 1 cup peas; kosher salt

Chicken Pot Pie is classic for a reason. It's simple to make, comforting to eat and warms you up from the inside out. I wanted to recreate that great childhood food memory with this recipe, but I wanted to make it a little healthier than the store bought frozen variety pot pie I had as a kid.

Dinner

50 m

American

Weelicious

March 13, 2026

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From the Cook

1/6

Chicken Pot Pie

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Ingredients

Warning0 allergens identified

Chicken Pot Pie

For the crust

4 tablespoons butterchilled and cubed

4 tablespoons shortening or lardchilled and cubed

1 ¼ cups all purpose flour

½ tsp kosher salt

2 tablespoons ice water

For the filling

2 cups chicken broth I used low sodium

2 chicken breasts, bonelessskinless

4 tablespoons butter

1 onionminced

2 stalks celerydiced

2 carrotspeeled and diced

1 tsp fresh thymeor 1/2 teaspoon dried thyme

3 tablespoons flour

1 cup milk

1 cup peas I used frozen peas

kosher salt

Instructions

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Make The Crust

Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.

Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.

Place the dough of a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.

Refrigerate the pie crust dough for 30 minutes or until chilled.

Make the Filling

In a saucepan, bring chicken stock and chicken breasts to a boil, reduce to a simmer, partially covered for 12 minutes. Remove the chicken breasts to a plate, reserving the chicken broth, and when cool, cut the chicken into bite size chunks.

Heat 1 tbsp of the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.

Add the celery, carrots and thyme and cook for an additional 3 minutes.

Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over and stir to make a roux. Cook for 1-2 minutes stirring to coat the vegetables.

Add the milk, reserved chicken broth, chopped chicken and peas and simmer over low to medium for 10 minutes or until thick and creamy. Add salt to taste.

Preheat oven to 400 degrees.

Place 1/4 of the mixture in 4 10 oz ramekins or 1 large ramekin/pie dish.

Dust a flat surface with flour and roll out the dough 1/4 inch thick (about the size of a pie plate).

Place the ramekins on the dough upside-down and cut 1/2 inch wider around to make the top crust of the pot pie.

Place the cut-out dough on top of the ramekin and gently pinch the sides, pressing it to make it stick.

Using the tip of a knife, make 3 slits on top of the dough (to allow ventilation).

Place ramekins on a cookie sheet and bake for 30 minutes at 400 degrees.

Cool and serve.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Master Your Roux for Silky Sauce 🥣
Cook equal parts butter and flour over medium heat for 2-3 minutes, stirring constantly, before adding broth to create a smooth, lump-free filling without lumps or grittiness.
Poach Chicken Gently for Tender Meat 🍗
Simmer chicken breasts in broth at 180°F rather than boiling to prevent tough, dry meat; they'll cook through in 15-18 minutes while staying incredibly moist.
Pre-chill Your Crust Ingredients ❄️
Keep shortening, butter, and even the mixing bowl in the freezer for 30 minutes before making pastry; cold ingredients create flaky, tender layers that won't become tough.
Add Fresh Thyme at the Perfect Moment 🌿
Stir in fresh thyme leaves during the last 2 minutes of cooking the filling to preserve their bright, delicate flavor instead of losing it to prolonged heat.
Finish with Egg Wash for Golden Perfection ✨
Brush the top crust with a mixture of beaten egg and water just before baking to achieve a beautiful, professional-looking golden-brown color.