A comforting and savory chicken pot pie filled with a delicious mixture of chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
1.5 cup Flour
0.5 tsp Salt
0.5 tsp Sugar
6 tbsp unsalted butter
3 tbsp vegetable shortening
4 tbsp ice water
4 tbsp unsalted butter
0.5 cup Flour
0.5 tsp Salt
0.25 tsp Black Pepper
0.25 tsp dried thyme
0.25 tsp dried sage
2 cup chicken or vegetable broth
0.75 cup Milk
2 cup cooked chicken
1 cup frozen peas
1 cup frozen carrots
0.5 cup frozen corn
Preheat the oven to 400°F.
In a large bowl, whisk together the flour, salt, and sugar for the crust.
Add the butter and shortening, and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Add the ice water, one tablespoon at a time, until the dough comes together.
Turn the dough out onto a floured surface and knead a few times until smooth.
Roll out the dough to fit your pie dish and trim the edges.
In a large saucepan, melt the butter over medium heat.
Add the flour, salt, pepper, thyme, and sage, and whisk continuously for 2-3 minutes to make a roux.
Slowly add the chicken broth and milk, whisking constantly until smooth.
Bring the mixture to a simmer, stirring frequently, until thickened.
Add the chicken, peas, carrots, and corn, and stir to combine.
Pour the filling into the prepared pie dish.
Top with the rolled-out crust, crimping the edges as desired.
Cut several slits in the crust to allow steam to escape.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Let cool for a few minutes before serving. Enjoy!
Published on 1/18/2026