Pin it A rustic, comforting chicken pot pie infused with aromatic bay leaf and fresh herbs, nestled beneath a golden, flaky pastry crust. Perfect for cozy dinners and family gatherings.
I first made this recipe on a chilly evening and it quickly became a family favorite thanks to its rich flavors and flaky crust.
Ingredients
- For the Filling: 2 tablespoons olive oil, 1 medium yellow onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 1 ½ pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 bay leaves (laurel), 2 teaspoons fresh thyme leaves or 1 teaspoon dried, 1 teaspoon fresh rosemary finely chopped or ½ teaspoon dried, ¼ cup all-purpose flour, 1 cup low-sodium chicken broth, 1 cup whole milk, ¾ cup frozen peas, 2 tablespoons chopped fresh parsley
- For the Flaky Crust: 2 cups all-purpose flour, 1 teaspoon salt, ¾ cup cold unsalted butter cubed, 6–8 tablespoons ice water, 1 egg for egg wash
Instructions
- Preheat Oven:
- Preheat oven to 400℉ (200℃).
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add the onion carrots and celery sauté for 6–8 minutes until softened.
- Cook Chicken:
- Add garlic and cook for 1 minute. Stir in chicken salt and pepper cook until chicken is lightly browned about 5 minutes.
- Add Flour:
- Sprinkle flour over the mixture stirring to coat. Cook for 2 minutes.
- Add Liquids and Herbs:
- Gradually pour in chicken broth and milk stirring constantly. Add bay leaves thyme and rosemary. Bring to a simmer cook for 8–10 minutes until thickened. Remove from heat and stir in peas and parsley Discard bay leaves.
- Prepare Filling:
- Pour filling into a 9-inch (23 cm) deep-dish pie dish or oven-proof skillet. Let cool slightly.
- Make Crust:
- In a large bowl whisk together flour and salt. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add Water:
- Drizzle in ice water 1 tablespoon at a time mixing with a fork until dough just comes together. Form into a disk wrap in plastic and chill for 20 minutes.
- Roll Out Crust:
- Roll out dough on a floured surface to a circle slightly larger than your pie dish. Lay crust over filling trim excess and crimp edges to seal. Cut a few small slits for steam.
- Egg Wash:
- Beat egg with 1 tablespoon water brush over crust.
- Bake:
- Bake for 35–40 minutes until golden brown. Let rest 10 minutes before serving.
Pin it This pot pie always brings my family together around the table especially on cool evenings when comfort food is needed the most.
Required Tools
Large skillet Mixing bowls Rolling pin Pastry cutter or fork 9-inch pie dish or oven-proof skillet Pastry brush
Allergen Information
Contains Wheat (gluten) Milk Egg May contain Celery Always check ingredient labels for hidden allergens
Nutritional Information
Calories 505 Total Fat 27 g Carbohydrates 39 g Protein 27 g per serving
Pin it 
Enjoy this classic dish that perfectly balances flavor and comfort for any occasion.
Recipe Questions & Answers
- → What herbs enhance the flavor of this dish?
Fresh bay leaves, thyme, and rosemary add aromatic depth and complement the chicken beautifully.
- → How is the flaky crust prepared for this dish?
The crust is made by cutting cold butter into flour and salt, then adding ice water until dough forms, creating a tender, flaky texture after baking.
- → Can the chicken be substituted with other proteins?
Yes, turkey or mushrooms can be used as alternatives, with vegetable broth replacing chicken broth for a vegetarian option.
- → What vegetables are included in the filling?
Carrots, celery, onions, garlic, peas, and fresh parsley provide a flavorful and colorful vegetable medley.
- → How is the filling thickened without overpowering the flavor?
Flour is lightly cooked with the chicken mixture, then combined with milk and broth to create a creamy, well-balanced sauce.