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5 from 1 vote

Chicken Pot Pie

Chicken pot pie with rich, creamy sauce and filled with vegetables, topped with a savory thyme crust. Delicious comfort food!
Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Servings: 8 servings
Calories: 792
Author: Lucy Brewer


Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 sticks unsalted butter diced and very cold
  • 1/4 cup vegetable shortening chilled
  • 1/2 cup very cold water


  • 6 slices bacon sliced into 1-inch pieces
  • 6 tablespoons butter
  • 1/2 cup chopped onion
  • 2 ribs celery finely chopped
  • 3 carrots finely chopped
  • 1/2 cup mushrooms
  • 1 cup green beans fresh or frozen, thawed
  • 1/2 cup all-purpose flour
  • 4 tablespoons dry sherry NOT cooking sherry or sherry vinegar
  • 2 3/4 - 3 cups chicken broth
  • 1 cup heavy cream
  • 4 cups cooked chicken
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Egg wash

  • 1 egg
  • 1 tablespoon milk or cream


Pie Crust:

  • Place flour, salt, and thyme in food processor and pulse two or three times to blend. Add cold butter and cold shortening and pulse five or six times to cut the butter into the flour. With the food processor running, pour the water down the food tube. As soon as the dough begins to form a ball, stop the machine.
  • Spread two sheets of plastic wrap on the counter. Turn the dough onto a sheet of plastic wrap, scraping the bowl and blade with a spatula to get every little bit. Separate the dough into halves and place a half on each sheet of plastic wrap.
  • Pat each dough half into a ball, wrap tightly and place in refrigerator for at least an hour before using. Can freeze the dough for several months.


  • Preheat oven to 400. Line a baking sheet with foil and place on bottom third rack of oven.
  • In a large, deep skillet, cook bacon until crispy. Remove bacon from skillet and reserve grease. Add butter to skillet and melt.
  • Add onion, carrot, celery, green beans, and mushrooms to skillet and cook until mushrooms have cooked down and vegetables are tender, 8-10 minutes. Add additional butter if needed. Add flour to vegetables in skillet and stir until well mixed.
  • Slowly stir in the sherry and two cups broth, mixing with vegetables and flour. Add another 3/4 cup of broth. Bring to a boil then turn down to a simmer.
  • Add cream and simmer on medium-low about 10 minutes until thickened. Add chicken, bacon, parsley, thyme, dried, thyme, salt, and pepper. Add additional stock if needed.

Putting it together

  • Remove pie crusts from refrigerator and roll out the first one to 12-inch diameter. Place crust in bottom of 9-inch deep dish pie plate. Allow the excess to hang over the side. Pour filling into pie plate.
  • Roll out the top pie crust to 12-inch diameter and place over the filling. Fold and pinch the edges of the two crusts together to form a seal. Whisk 1 egg with a tablespoon milk or cream. Brush the top crust with egg wash and using a sharp knife, make a few slits in the crust to allow steam to escape.
  • Remove the pre-heated baking sheet and place the pie on the foil. Bake on bottom third rack for 35-45 minutes, until crust is a nice, dark golden brown. Remove from oven and allow pie to rest for at least 20 minutes before serving.


* I like to use a rotisserie chicken but you can cook a whole chicken or you can use just breasts.
* This pie also works as a single crust pie, either in a 9-inch deep dish pie plate or in a 9x13-inch baking dish.