Chicken Pot Pie

Chicken Pot Pie

Christmas is the time of the year when I love baking a lot. The baking of Christmas cakes itself fills my home with a lovely aroma that is hard to resist. We usually spend Christmas with our parents in Kerala and sometimes I do like to make something different than the usual Kerala Christmas menu. This Chicken Pot Pie is one recipe in which you can make the pie crust as well as the filling ahead in time and you can assemble everything and bake it on the day, thereby reducing last minute effort.

The filling for Chicken Pot Pie is a mix of juicy shredded chicken and vegetables. It is really creamy and you can use whatever vegetables are available with you in this recipe. This recipe is not very spicy, but you can always add some jalepenos and increase the quantity of black pepper if you prefer spicier notes. The recipe for the crust that I have shared results in a very flaky crust which goes perfectly with the creamy filling.

Chicken Pot Pie
Chicken Pot Pie

This pie is also a great dinner recipe. If there are leftovers, you can easily refrigerate it and then reheat it and have it. This is one meal option that everyone in the family loves equally and enjoys having!

Chicken Pot Pie

Course: MainDifficulty: Moderate


Prep time


Cooking time


Baking time


Total time





A delicious and creamy chicken pie which will surely be loved by everyone in the family!


  • For the crust
  • Flour – 1.5 cups

  • Sugar – 1/2 tsp

  • Salt – 1/4 tsp

  • Cold Unsalted Butter – 75 gms, grated or cut into small pieces

  • Ice cold water – 2-3 tbsp

  • For the filling
  • Butter – 2-3 tbsp

  • Garlic – 2-3 cloves, chopped

  • Onion – 1 medium, chopped

  • Carrot – 1 large, sliced or diced

  • Mushrooms – 100 gms, sliced

  • All-purpose flour – 2 tbsp

  • Cooked chicken – 250 gms, shredded

  • Frozen green peas – 1/2 cup

  • Chicken stock – 1 cup

  • Fresh Cream – 1/4 cup

  • Salt and Pepper as per taste

  • Dried Italian Seasoning – 1 tsp

  • Egg – 1, beaten for egg wash


  • Mix together flour, sugar and salt. Add the cold butter into this and rub it in with your fingers till the flour has a bread crumb like texture.
  • Add ice cold water little by little and bring the dough together. It should hold together but does not need to be kneaded smooth.
  • Divide it into two portions and wrap it in cling wrap and keep it refrigerated for 30-45 min while you prepare the filling.
  • In a kadai or pan, heat the butter. Add garlic and fry till it changes color.
  • Add onion and carrots to it and cook till onions are translucent. To this, add mushrooms and cook for a couple of minutes.
  • Add the flour and fry till the flour changes color.
  • To this, add the chicken stock and cook till the stock thickens. Add cream, salt, pepper and italian seasoning and let it all come to a boil and thicken. Keep it aside to cool down a little.
  • Roll out one portion of the pie crust to a size slightly larger than your pie tin. Transfer it to the greased 8-inch pie tin and then add the filling into it. Level the filling.
  • Roll out the second pie crust and transfer it on top of your filling. Tuck in the top crust under the bottom lined crust and pinch together. Flute the edges if you prefer.
  • Generously brush the egg wash all over the pie crust and around the edges. Make a few slits on top of the pie crust to help the steam escape.
  • Bake this at 215C for 30-35 min till the top is golden brown. Place a piece of aluminium foil on top if it starts to brown quickly.
  • Once the pie is baked, let it cool down for 15 min before slicing.

Recipe Video

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