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Best Homestyle Chicken Pot Pie Recipe – Kid-Approved & Flaky

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This homestyle chicken pot pie features a flaky, golden crust and a creamy filling made with rotisserie chicken, frozen peas and carrots, and a no-stovetop method that simplifies preparation. It’s a kid-approved, budget-friendly comfort food that comes together in one dish and reheats beautifully.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully)
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup frozen corn kernels, thawed (optional)
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth (low-sodium)
  • 1 cup whole milk (half-and-half or heavy cream also work)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 2 1/2 cups all-purpose flour (for crust, plus more for dusting)
  • 1 teaspoon salt (for crust)
  • 1 cup cold unsalted butter, cut into small cubes (for crust)
  • 6 to 8 tablespoons ice water (for crust)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any drips.
  2. Make the crust: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture looks like coarse meal with pea-sized butter pieces. Drizzle in 6 tablespoons of ice water, stirring with a fork until the dough just comes together. If it seems dry, add the remaining water, one tablespoon at a time. The dough should be shaggy but hold together when squeezed. Divide it in half, flatten each hal…
  3. Prepare the filling: In the pie dish, combine the shredded chicken, thawed peas and carrots, and corn if using. Sprinkle the flour, garlic powder, onion powder, and thyme evenly over the top. Pour in the chicken broth and milk, then drizzle the melted butter over everything. Give it a gentle stir right in the dish.
  4. Roll out the bottom crust: On a lightly floured surface, roll one disc of dough into a 12-inch circle, about 1/8-inch thick. Gently transfer it to the pie dish, pressing it into the bottom and up the sides. Leave the overhang.
  5. Add the filling: Pour the filling mixture into the crust-lined dish.
  6. Roll out the top crust: Roll the second disc of dough into another 12-inch circle. Place it over the filling. Fold the overhang from the bottom crust over the top crust and crimp the edges together. Cut 4 to 5 slits in the top crust to let steam escape. Brush the top crust with the egg wash.
  7. Bake: Place the pie dish on the middle rack of the preheated oven, with the baking sheet on the rack below. Bake for 45 to 55 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with foil after about 30 minutes.
  8. Rest before serving: Let the pot pie rest on a cooling rack for at least 15 minutes before cutting.

Notes

Keep everything cold for the crust. Don’t overwork the dough. Blind baking is not necessary. Use a hot oven (400°F). Let the pie rest for at least 15 minutes before serving. For dairy-free, use solid vegan butter and unsweetened oat milk. For gluten-free, use a gluten-free all-purpose flour blend with xanthan gum.

Nutrition

Keywords: chicken pot pie, homestyle, kid-approved, flaky crust, one-dish, comfort food, easy dinner, rotisserie chicken

Find it online: https://lolaspoon.com/best-homestyle-chicken-pot-pie-recipe-kid-approved-and-flaky/