Classic Chicken Pot Pie

Ingredients

• ●*Filling:**
• ●1½ pounds chicken thighs (bone-in, skin-on)
• ●Salt and freshly ground black pepper
• ●2 tablespoons olive oil
• ●3 tablespoons butter
• ●1 large onion, diced
• ●3 carrots, peeled and diced
• ●3 stalks celery, diced
• ●½ cup all-purpose flour
• ●2 cups chicken stock
• ●1 cup whole milk
• ●1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
• ●1 cup frozen peas
• ●2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
• ●1 tablespoon fresh parsley, chopped
• ●1 teaspoon Dijon mustard
• ●½ teaspoon garlic powder
• ●*Crust:**
• ●2 cups all-purpose flour
• ●1 teaspoon salt
• ●¾ cup cold unsalted butter, cut into ½-inch pieces
• ●6 to 8 tablespoons ice water

Method

1. Preheat your oven to 220°C (425°F).
2. Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken, skin-side down first, for 4 to 5 minutes per side until golden brown. Transfer to a plate and let rest slightly before cutting into bite-sized pieces.
3. In the same pan, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes until softened.
4. Sprinkle the flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.
5. Slowly pour in the stock, whisking constantly — this prevents lumps and builds a smooth, velvety sauce base. Add the milk and bring to a gentle simmer. Cook for 3 to 4 minutes until the mixture thickens into a proper gravy that coats the back of a spoon. The roux is doing its job.
6. Add the potatoes, peas, thyme, parsley, mustard, and garlic powder. Stir to combine. The mixture should be thick and creamy — if it's too thick to stir comfortably, add a splash more stock. Return the chicken pieces to the pan. Season with salt and pepper.
7. Make the crust: Combine the flour and salt in a bowl. The butter must be cold — straight from the fridge. This is the single most important thing in pie crust. Cut the butter in with a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces remaining. These butter pieces are what creates flaky layers. Add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together — it will look shaggy and rough. Don't overmix. Form into a disk, wrap in plastic, and refrigerate for at least 15 minutes. Chilled dough = less shrinkage, flakier crust.
8. Roll the dough out on a floured surface to a size that will cover your skillet. Drape over the filling and crimp the edges. Cut 3 to 4 small slits in the top for steam to escape.
9. Bake for 25 to 30 minutes until the crust is deeply golden and the filling is bubbling through the steam vents.
10. Let rest for 10 minutes before serving. The filling is volcanic straight from the oven.
11. *Storage:** Refrigerate assembled but unbaked for up to 1 day. Baked pot pie keeps refrigerated for 3 days. Reheat in a 177°C (350°F) oven for 20 minutes.
12. *Seasonal note:** Chicken thighs stay juicy where breasts dry out — that's why this recipe uses them. For a faster version, use 3 cups of leftover rotisserie chicken and skip the searing step entirely. The crust can be made 24 hours ahead and refrigerated — just bring it to room temperature before draping over the filling.