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Chicken Pot Pie

Pot pies originate in Greece, where various fillings were cooked in open pastry shells. The Romans added a top crust, making the dish into today’s recognizable version. A pie featuring robins was popular in the United States in the 1800s, but it’s chicken pot pie that is now a classic American dish.

Recipe Servings: 4

Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Gluten Free
Dairy Free


  • 3 cups all-purpose flour, plus a bit to dust pan
  • 2 tsp salt, fine
  • 14 Tbsp (1¾ sticks) butter, chilled
  • ½ cup water, ice cold


    For Crust:
  1. Mix flour and salt together in a large bowl.
  2. Add butter. Rub and pinch butter into the flour using your fingers to coat butter pieces and form small pea-sized balls.
  3. Create a well in the center of the mixture and add water. Mix together with your hands.
  4. Pull away walnut-size pieces of dough and smear them using the heel of your hand. This technique is called fraisage and it helps produce flaky layers.
  5. Form flattened pieces into a ball. Split the ball in half and form into two disks. Wrap each disk separately in plastic wrap and refrigerate for 2 hours.
  6. Remove plastic wrap from dough and place it on a floured surface. Roll floured rolling pin from the center of one of the dough disks to the edge rotating the dough until the circle is an ⅛-inch thick and 12 inches in diameter. Repeat this process with the second disk of dough, but make it only 10 inches in diameter.
  7. Wrap the larger sheet of dough around the rolling pin and lift the pin over the edge of a 9-inch glass pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
  8. For Filling:
  9. Preheat oven to 425°F.
  10. Melt butter over medium heat in a large pan and add onion. Cook 2 minutes and stir frequently.
  11. Stir in flour, salt, and pepper until well blended.
  12. Gradually add broth and milk, cooking until bubbly and thickened.
  13. Stir in chicken and mixed vegetables.
  14. For Assembly:
  15. Spread filling evening into crust-lined pan.
  16. Brush pie rim with water and unroll second sheet of dough over the pie.
  17. Press down on rim lightly to adhere top crust to bottom one. Trim off excess dough using a paring knife. Fold edges under to form a thick edge.
  18. Crimp edge of crust by placing two fingers on the crust’s outside rim while placing one finger on the inside and pressing outward to form a V.
  19. Cut a few 1-inch slits in the top crust.
  20. Bake 30–40 minutes or until crust is golden-brown. To prevent over-browning, cover the edges of crust with foil after 20 minutes of baking.
  21. Remove pot pie from oven and let rest 5 minutes before serving.

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