Homemade Pot Pie Recipe

Make the dough

In a large bowl, whisk together 2.5 cups flour, 1 tsp salt and 1 tsp sugar. Add the 10 tbs very cold cubed butter and toss to coat with flour. Using a pastry cutter, two knives or your fingertips, cut the butter into the flour until mixture resembles coarse peas with some pea-sized butter pieces remaining.

Drizzle in the ice water, 1 tablespoon at a time, and gently stir with a fork until dough just comes together when pressed (you may not need all the water). Do not overwork. Gather dough into two discs (one slightly larger for bottom if making a two-crust pot pie), flatten to about 1-inch thick, wrap in plastic and chill at least 30 minutes (up to 2 days).

Prepare egg wash

About 15 minutes before baking, beat the large egg with 1 tsp milk in a small bowl and set aside.

Preheat the oven to 400°F (200°C). If using a large deep-dish pie plate or individual ramekins, grease lightly with butter or cooking spray.

Cook vegetables

In a large heavy skillet or saucepan over medium heat, melt 3 tbs butter. Add the diced onion, carrots and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make the roux

Sprinkle 1 tbs flour over the softened vegetables and cook, stirring, 1–2 minutes to remove the raw flour taste. Slowly pour in 2 cups chicken stock while whisking or stirring to avoid lumps. Add 1 cup half-and-half and bring mixture to a gentle simmer, stirring until slightly thickened, about 3–5 minutes.

Season the sauce with 1 tsp salt, 1 tsp pepper, 1 tbs fresh thyme (or 1 tsp dried), and 1 tsp Worcestershire sauce if using. Taste and adjust seasoning. Remove from heat and stir in 3 cups cooked chicken, 1 cup frozen peas and 2 tbs chopped fresh parsley. Let the filling cool slightly while you roll the dough so it’s warm but not steaming.

On a lightly floured surface, roll the larger dough disc to about 1/8-inch thickness and fit into a 9-inch deep-dish pie plate, letting excess hang over the edge. Fill with the cooled filling, spreading evenly.

Roll the second dough disc to cover the pie (or create a lattice/top as desired). Trim excess so there is about a 1/2-inch overhang, fold and crimp the edges to seal. Cut a few vents in the top crust to allow steam to escape.

Brush the top crust with the prepared egg wash and sprinkle lightly with coarse sea salt (optional). Place the pie on a baking sheet to catch any spills and bake in the preheated 400°F (200°C) oven 25–30 minutes or until crust is golden brown and filling is bubbling. If the edges brown too quickly, cover them loosely with foil.

Remove pie from oven and let rest 10–15 minutes before serving to allow filling to set. Garnish with fresh thyme sprigs if desired.