Best Chicken Pot Pie! Step by Step

Ingredients

• 3 tablespoons Unsalted Butter (cut into small pieces)
• 1 cup Onion (finely diced)
• 2 tablespoons Green Onion (chopped)
• 1 cup Mushrooms (chopped small)
• 1 cup Celery (diced)
• 1 cup Carrots (diced)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 tablespoons Fresh Parsley (chopped)
• 1 pinch Nutmeg
• 0.5 teaspoon Sage
• 5 sprigs Fresh Thyme (leaves stripped)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons All-Purpose Flour (for thickening the filling)
• 2 cups Chicken Stock (low-sodium preferred)
• 1 cup Whole Milk
• 1 cup Frozen Peas
• 2 cups Cooked Chicken Breast (diced; can use rotisserie chicken)
• 2 cups All-Purpose Flour (for pastry dough)
• 0.75 teaspoon Salt (for pastry dough)
• 0.67 cup Crisco Shortening (cold, cut into pieces)
• 7.5 tablespoons Ice Water (add gradually)
• 1 Egg (beaten with 1 tbsp water for egg wash)
• 1 tablespoon Water (for egg wash)

Instructions

1. Prep Vegetables

   Dice the onion, carrots, celery, and mushrooms into small uniform pieces. Chop the green onions and parsley. Set aside.

   Time: PT10M

2. Melt Butter

   Place 3 tbsp butter in a Dutch oven over medium heat. Melt gently without letting it brown.

   Time: PT2M

3. Sauté Onions

   Add the diced onion to the melted butter. Stir until the onion becomes just translucent, about 1½ minutes.

   Time: PT2M

4. Add Mushrooms

   Stir in the chopped mushrooms and cook for about 1 minute, allowing them to release some liquid.

   Time: PT1M

5. Add Celery

   Add the diced celery, stir for another minute.

   Time: PT1M

6. Add Carrots & Season

   Add the carrots, a pinch of salt, pepper, 1 tsp onion powder, and 1 tsp garlic powder. Stir for 1 minute.

   Time: PT1M

7. Add Herbs & Nutmeg

   Stir in chopped parsley, a pinch of nutmeg, ½ tsp sage, and the leaves from 5 sprigs of fresh thyme. Simmer for 1 minute.

   Time: PT1M

8. Toast Flour

   Sprinkle 2 tbsp flour over the vegetables. Cook, stirring constantly, for about 2 minutes until the flour loses its raw smell.

   Time: PT2M

9. Add Chicken Stock

   Gradually pour in 2 cups chicken stock, a little at a time, stirring to deglaze the bottom. Continue for 2 minutes until the mixture thickens.

   Time: PT2M

10. Add Milk & Adjust Seasoning

    Stir in 1 cup whole milk, simmer for 2 minutes. Taste and add a pinch more salt if needed.

    Time: PT2M

11. Add Chicken and Peas

    Fold in the diced cooked chicken and 1 cup frozen peas. Heat through for 1 minute.

    Time: PT1M

12. Set Filling Aside

    Turn off the heat and transfer the filling to a bowl. Let it rest while you make the pastry.

    Time: PT1M

13. Combine Dry Dough Ingredients

    In a mixing bowl, whisk together 2 cups flour, 0.75 tsp salt, and 2/3 cup cold Crisco shortening. Use a pastry cutter to blend until the mixture resembles coarse crumbs.

    Time: PT3M

14. Add Water & Form Dough

    Add ice water a tablespoon at a time, mixing with a fork after each addition, until the dough just comes together (about 7½ tbsp total). Form into a smooth ball without over‑kneading.

    Time: PT5M

15. Divide & Shape Crusts

    Divide the dough into two equal balls. On a lightly floured surface, roll one ball into a disc large enough for the bottom of a 9‑inch pie dish. Roll the second ball for the top crust and cut decorative leaf shapes.

    Time: PT10M

16. Preheat Oven

    Preheat the oven to 400°F (200°C).

    Time: PT5M

    Temperature: 400°F

17. Assemble Pie

    Place the bottom crust into the pie dish, trim excess. Spoon the chicken filling evenly. Lay the top crust over the filling, trim, and crimp edges. Brush the entire top with egg wash (1 beaten egg mixed with 1 tbsp water). Arrange leaf cut‑outs on top and brush again.

    Time: PT5M

18. Bake

    Bake the assembled pie for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT35M

    Temperature: 400°F

19. Cool

    Remove the pie from the oven and let it rest on a cooling rack for 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Onion: Shallots
• Instead of Mushrooms: Portobello mushrooms
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Sage: Dried sage (1/4 tsp)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of All-Purpose Flour: Whole wheat flour (same amount)
• Instead of Chicken Stock: Vegetable stock
• Instead of Whole Milk: Half‑and‑half, Heavy cream (use less)
• Instead of Frozen Peas: Fresh peas (1 cup)
• Instead of Cooked Chicken Breast: Cooked turkey
• Instead of All-Purpose Flour: Pastry flour
• Instead of Crisco Shortening: Cold unsalted butter (same amount)
• Instead of Egg: Egg white only

Equipment Needed

• Dutch Oven
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Wooden Spoon
• Pastry Cutter (optional)
• Rolling Pin
• Pastry Brush
• Oven
• Pie Dish
• Cooling Rack (optional)
• Scissors (optional)

Critical Steps — Do Not Skip

• Toasting the flour properly to avoid raw flour taste
• Adding stock and milk gradually to prevent lumps
• Not over‑kneading the pastry dough to keep it flaky
• Sealing the crust edges tightly to avoid leaks
• Baking until the crust is golden without burning

Chef Tips from the Video

• Use cold butter and shortening; the colder the fat, the flakier the crust.
• Chill the dough ball for 10 minutes before rolling to relax gluten.
• Brush the crust with egg wash just before baking for a glossy finish.
• Let the pie rest after baking; this makes slicing cleaner and the flavors meld.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The filling can be prepared a day ahead and refrigerated; reheat gently before assembling.
• Wrap the unbaked assembled pie tightly in plastic wrap and refrigerate for up to 24 hours.
• Pastry dough can be chilled for 30 minutes or frozen for up to 1 month; thaw before use.

Frequently Asked Questions