chickenpie.net

Classic American Chicken Pot Pie

A classic American chicken pot pie is a double crust pie filled with diced chicken and vegetables in a roux thickened gravy. This version uses an all butter pastry top and bottom, a stovetop filling that cools before assembly, and a hot oven for a crisp base.

By the chickenpie.net test kitchen · Published 13 July 2026

Prep
40 min
Cook
50 min
Yield
6 servings
Classic American Chicken Pot Pie

Ingredients

  • 400g plain flour
  • 200g cold unsalted butter, cubed
  • 1 tsp fine salt
  • 6 tbsp ice cold water
  • 500g skinless chicken breast, diced
  • 1 onion, finely chopped
  • 30g butter, for the sauce
  • 30g plain flour, for the sauce
  • 300ml chicken stock
  • 100ml whole milk
  • 150g frozen peas and carrots
  • 1 egg, beaten, for glazing

Method

  1. Rub the 400g flour, salt, and cold butter together until the mixture resembles coarse crumbs, then stir in the ice water, press into two discs, wrap, and chill for 30 minutes.

  2. Melt the 30g butter in a wide pan, cook the onion for 5 minutes, then add the diced chicken and cook for 5 minutes until no longer pink outside.

  3. Stir in the 30g flour and cook for 1 minute, then gradually add the stock and milk, stirring until the sauce thickens and coats a spoon.

  4. Fold in the peas and carrots, season with salt and pepper, then spread the filling on a tray and cool for 15 minutes.

  5. Roll one pastry disc and line a 23cm pie plate, add the cooled filling, then roll the second disc over the top, seal, crimp the edges, cut two steam vents, and brush with beaten egg.

  6. Bake at 200C (400F) for 35 minutes until the crust is deep golden and the filling bubbles through the vents.

  7. Rest the pie for 10 minutes before slicing so the filling sets slightly.

Worth knowing

  • Cool the filling before topping with pastry, a hot filling melts the butter and gives a soggy crust.
  • If the edges brown too fast, cover them with strips of foil for the last 10 minutes.

Common questions

Can I make the pastry in advance?

Yes. The dough keeps for 3 days in the fridge, wrapped tightly, or 3 months in the freezer. Let refrigerated dough sit at room temperature for 10 minutes before rolling so it does not crack.

Why is my bottom crust soggy?

Usually the filling went in hot or the oven was too cool. Cool the filling fully, bake at 200C (400F) on a low shelf, and use a metal pie plate, which conducts heat better than ceramic.

Can I use chicken thighs instead of breast?

Yes. Boneless thighs stay juicier. Dice them the same size and add 3 to 4 minutes to the stovetop cooking time before adding the flour.