American · Dinner

Chicken pot pie

Name: Chicken pot pie
Prep time: 55 min
Cook time: 1 h 15 min
Total time: 3 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour, plus more for rolling; 1 teaspoon kosher salt, divided; 14 tablespoons cold unsalted butter, cubed and divided; 6 tablespoons ice water; 2 pounds boneless skinless chicken thighs; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 large yellow onion, diced; 3 carrots, cut into 1/2-inch pieces; 2 celery stalks, cut into 1/2-inch pieces; 1/3 cup all-purpose flour; 3 cups low-sodium chicken stock, warmed; 1/2 cup heavy cream; 1 teaspoon fresh thyme leaves; 1/2 teaspoon dried sage; 1 cup frozen peas; 2 tablespoons chopped flat-leaf parsley; 1 large egg; 1 tablespoon water

A deep American chicken pot pie with roasted thigh meat, peas, carrots, and herbs in a concentrated creamy gravy beneath a flaky all-butter top crust.

About 3 hr 40 minTotal

About 2 hr 10 minActive

$$Cost

AdvancedDifficulty

Makes 8 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt, divided
14 tablespoons cold unsalted butter, cubed and divided
6 tablespoons ice water
2 pounds boneless skinless chicken thighs
1/2 teaspoon black pepper
1 tablespoon olive oil
1 large yellow onion, diced
3 carrots, cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1/3 cup all-purpose flour
3 cups low-sodium chicken stock, warmed
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
1/2 teaspoon dried sage
1 cup frozen peas
2 tablespoons chopped flat-leaf parsley
1 large egg
1 tablespoon water

Instructions

Pulse 2 cups flour with 1/2 teaspoon salt. Cut in 10 tablespoons cold butter until pea-size pieces remain; add ice water just until dough holds. Form a disk, wrap, and chill 1 hour.
Season chicken with 1/4 teaspoon salt and pepper. Sear in olive oil over medium-high until browned and 165°F, 5 to 7 minutes per side. Rest 10 minutes and cut into bite-size pieces.
Melt remaining butter in a . Cook onion, carrots, and celery until tender, 10 minutes. Stir in 1/3 cup flour for 2 minutes. Gradually add stock, then cream, thyme, sage, and remaining salt; simmer until thick enough to leave a trail. Fold in chicken, peas, and parsley, then cool 20 minutes.
Roll dough 1 inch wider than the skillet. Lay over cooled filling, trim and crimp, and cut five vents. Beat egg with 1 tablespoon water and brush over crust. Bake at 400°F until deeply golden and bubbling through vents, 30 to 40 minutes. Rest 20 minutes before serving.

United StatesAmerican home-cooking traditions

From the table

About this recipe

Savory meat pies have deep European roots, while chicken pot pie became an American comfort-food standard through tender poultry and vegetables in a thickened cream gravy beneath pastry.

American pot pie may use a top crust, double crust, biscuits, or puff pastry. This recipe selects a flaky top crust so the filling can stay generous without a soggy base. Cooling the filling protects butter layers and allows the gravy to thicken before baking. This Kwilt version follows the reviewed household adaptation: Use the highly rated classic filling pattern with flavorful thigh meat and a scratch top crust, choosing reliability over a more failure-prone bottom crust.

Sources

Dinner does not stop at the recipe

Keep recipes, plan meals, and build the grocery list in Kwilt.

Use the recipe here. Get Kwilt when you want the rest of dinner to stay together.

Get Kwilt for iPhone

See every recipe

Deeply browned herb roast chicken carved beside glossy pan gravy, lemon, onion, and fresh herbs.

American · Dinner

Herb roast chicken with pan gravy

Dry-brined whole chicken with deeply browned skin, rosemary-sage butter, tender breast and legs, and a silky gravy built from its fond and defatted drippings.

About 14 hr 50 min6 servings

Fork-tender pot roast with browned edges, carrots, potatoes, onions, and silky dark gravy.

American · Dinner

Slow-braised pot roast

Hard-seared chuck roast braised low and slow with red wine, stock, tomato, thyme, carrots, and potatoes until spoon-tender, then finished with a reduced silky gravy.

About 4 hr 55 min8 servings

Tender sliced beef-and-pork meatloaf with a lacquered tomato glaze and browned free-form edges.

American · Dinner

Classic glazed meatloaf

Tender free-form beef-and-pork meatloaf with milk-soaked crumbs, deeply softened aromatics, and two layers of tangy brown-sugar tomato glaze.

About 2 hr 10 min8 servings

Equipment

Ingredients

Instructions

Keep recipes, plan meals, and build the grocery list in Kwilt.

Cook something else

Herb roast chicken with pan gravy

Slow-braised pot roast

Classic glazed meatloaf