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Creamy Chicken Pot Pie with Flaky Lattice Crust

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This homemade chicken pot pie features a golden, flaky lattice crust atop a creamy chicken and vegetable filling. It’s classic comfort food reimagined for cozy family dinners or gatherings, with real ingredients and a show-stopping finish.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium recommended)
  • 1 cup heavy cream
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/4 teaspoon paprika (optional)
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon kosher salt (for crust)
  • 1 cup cold unsalted butter, diced (for crust)
  • 6–8 tablespoons ice water (for crust)
  • 1 large egg (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)

Instructions

  1. In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt for the crust.
  2. Add 1 cup cold diced unsalted butter. Blend with a pastry cutter or fingers until mixture resembles coarse crumbs.
  3. Drizzle in 6 tablespoons ice water, gently mixing until dough comes together. Add up to 2 more tablespoons water if needed.
  4. Turn dough onto a floured surface, knead gently, divide into two disks, wrap in plastic, and chill for 30 minutes.
  5. Preheat oven to 400°F (205°C).
  6. In a large skillet, melt 2 tablespoons butter over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until soft.
  7. Add garlic and cook for 1 minute.
  8. Sprinkle 1/3 cup flour over vegetables, stir constantly, and cook for 2 minutes.
  9. Gradually pour in 2 cups chicken broth, whisking to prevent lumps. Add 1 cup heavy cream and stir until smooth.
  10. Simmer 3-5 minutes until thickened and creamy.
  11. Add chicken, peas, salt, pepper, thyme, and paprika. Stir and adjust seasoning.
  12. Roll out one dough disk to fit a 9-inch pie dish (about 1/8-inch thick). Lay in dish and trim edges.
  13. Pour hot chicken filling into crust and smooth the top.
  14. Roll out second dough disk into a rectangle and slice into 1-inch wide strips.
  15. Lay half the strips horizontally across the pie. Weave remaining strips vertically for a lattice, trim and tuck edges.
  16. Whisk egg and milk/cream together. Brush lattice generously.
  17. Place pie dish on a baking sheet. Bake at 400°F for 35-40 minutes until crust is golden and filling is bubbling.
  18. If edges brown too quickly, cover with foil strips.
  19. Let pot pie cool 10-15 minutes before slicing. Serve warm.

Notes

Keep butter and water cold for the flakiest crust. Sauté veggies thoroughly for deeper flavor. Let pie cool before slicing for neat servings. For gluten-free, use a 1:1 flour blend. You can make ahead and refrigerate or freeze before baking. Individual mini pot pies can be made in ramekins.

Nutrition

Keywords: chicken pot pie, creamy chicken, comfort food, flaky crust, lattice pie, family dinner, homemade, savory pie, easy chicken recipe

Find it online: https://blingbite.com/creamy-chicken-pot-pie-recipe-with-flaky-lattice-cr/