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Recipe

Chicken Pot Pie with Flaky Butter Crust

1 h 45 min · Serves 6 · American

Why make it

A creamy chicken and vegetable filling under a golden, flaky butter crust. It is a comforting family dinner that uses everyday ingredients and bakes in one pie dish.

Serves 6

You’ll need

  • 300 g plain flour (maida), plus extra for dusting
  • ½ tsp fine salt, for the crust
  • 180 g cold unsalted butter, cubed, for the crust
  • 6 tbsp ice-cold water, for the crust
  • 600 g boneless chicken breast or thigh, cut into 2 cm pieces
  • 1 tsp salt, divided between chicken and sauce
  • ½ tsp black pepper
  • 3 tbsp butter, for the filling

+ 12 more in the full recipe
1

Step 1 of 10

Make the filling first so it can cool while the dough chills. Season the chicken pieces with half the salt and all the black pepper. Melt 1 tbsp of the filling butter in a large saucepan over medium-high heat and cook the chicken…
2

Step 2 of 10

In the same pan, melt the remaining 2 tbsp butter over medium heat. Cook the onion, carrots and celery for 7-8 minutes until soft and the onion is translucent, then stir in the garlic for 1 minute.
3

Step 3 of 10

Sprinkle the 4 tbsp flour over the vegetables and stir for 1-2 minutes to cook out the raw taste. Slowly pour in the stock, then the milk, stirring constantly so no lumps form.
4

Step 4 of 10

Simmer gently for 5 minutes, stirring often, until the sauce coats the back of a spoon. Stir in the cream, thyme, nutmeg, remaining salt, the chicken with its juices and the peas, and let the chicken finish cooking in the sauce.…
5

Step 5 of 10

Make the crust: whisk 300 g flour and 0.5 tsp salt in a large bowl. Rub in the cold cubed butter with your fingertips until the mixture looks like coarse crumbs with a few pea-sized lumps.

The last 5 steps are in the full recipe.

Cook’s tip

Keep the butter and water cold; warm butter makes a tough, greasy crust instead of a flaky one.

Ready to cook?

Chicken Pot Pie with Flaky Butter Crust

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 Get the full recipe