We enjoyed this chicken pot pie at the holidays, but this splurge reaches far into the cold winter. This is going to end up being the one comfort food recipe I’ll make over and over. If you are looking for the keto version, there are two ways to enjoy keto chicken pot pie, and I’ll list those at the bottom of this post. Made with roasted white meat chicken, leeks, rutabagas, green peas, onions, carrots, celery, it has just the right balance of textures. Chicken broth, white wine, butter and heavy cream enhance the flavor. What Kind of Chicken for Chicken Pot Pie You have choices, depending on time and budget. Roast a whole chicken, use the white meat and freeze the roasted thighs with legs intact for another time. Poach boneless chicken breasts. Use a store-bought rotisserie chicken I like to roast a whole chicken, use the white meat and eat the thighs and legs on another day. You can also just roast two chicken breasts on the bone with skin or poach boneless chicken breasts. Ingredients for Best Chicken Pot Pie I like leeks instead of onions, but you can use a half onion in place of a leek. I like rutabagas instead of potatoes. They are mild tasting yet hold a better structure than potatoes. Butter, heavy cream, white wine and organic chicken broth for the sauce. Herbs like parsley and thyme are great neutral herbs. In other words they add flavor, but don’t overpower. Flaky Pie Crust The key to a really amazing traditional chicken pot pie is not just what’s inside. The pie crust has to be light, flaky and buttery. This pie crust has just the right amount of flour to butter ratio and will be the flakiest crust, as long as you don’t overwork it. These are a few kitchen tools that I think are worth it and yield success. Kitchen Scale – If you are going to do any baking at all, invest in a food scale. We all have a tendency to overpack a cup of flour. Weighing flour and butter yields a consistent product. Pastry cutter – You could make your dough in a food processor, but I have found I get a better product just cutting in the butter. This way I don’t over mix the butter. Silicone Baking Mat for Rolling Dough – Helpful but not completely necessary. What kind of Flour Makes the Best Flaky Pie Crust? There are a lot of opinions about this, but I recommend buying the best all purpose flour you can buy. Some will say to add in a portion of bread flour, but I like to use a soft wheat all purpose flour. I actually use a flour from Italy, but that’s expensive and you can still get a high quality pie crust with the all purpose flour of your choice. A good pie crust really depends on getting the technique right. Chicken Pot Pie with Store Bought Rotisserie Chicken or Pie Crust You might be wondering how to short-cut the chicken pie recipe. You CAN use a store bought rotisserie chicken. You can even use a store bought pie crust or even top your chicken pot pie with a store bought puff pastry. I do, however, like to make everything from scratch for this recipe because it’s a very special recipe for my family. However, there may be times I buy a roasted chicken or use a puff pastry. Just know some of the roast chickens are not always high quality. If you use puff pastry, just top the pie and avoid Peppridge Farms. Publix Greenwise is a better, cleaner choice. More Recipes Keto Chicken Pot Pie with Almond Flour Crust Keto Chicken Pot Pie with Grain Free Biscuits Chicken Francaise Spatchcock Chicken Greek Style Ricotta Stuffed Chicken Breast Parmesan Mayonaisse Chicken Bake PIN THIS Print Chicken Pot Pie with Flaky Pie Crust Homemade chicken pot pie made with leeks, white wine and the most tender pie crust. Course EntreeCuisine AmericanKeyword Chicken pot pie, pie crust Prep Time 1 hour hourCook Time 35 minutes minutes1 hour hour Servings 6 servings IngredientsChicken Pot Pie 1 recipe double pie crust see below4 tablespoons cold butter1 tablespoon olive oil or avocado oil3 carrots peeled, diced1 leeks or 1 small onion see notes2 celery stalks diced1 small rutabega peeled, diced (optional)1 teaspoon umami seasoning Trader Joe's (see notes)1 teaspoon fresh thyme (4 sprigs)2 tablespoons flour1/2 cup white wine2 cups chicken broth more if needed1 teaspoon salt1 teaspoon black pepper1/2 cup heavy cream2 cooked chicken breasts, shredded See Recipe belowBaked Chicken Breasts on Bone (Method 1)2 chicken breasts on bone with skin1 teaspoon salt1 cup frozen peasPoached Boneless Chicken Breasts (Method 2:2 boneless chicken breasts1/2 teaspoon saltPie Crust226 grams all purpose flour more for rolling dough14 tablespoons unsalted butter1/3 cup ice water (more if needed up to 1/2 cup)1 teaspoon salt1 egg for egg wash2 tablespons water for egg wash InstructionsPoached ChickenBoil water. Turn to simmer and add chicken. Simmer chicken in water with a little salt until chicken reaches 165 Degrees F. (10-15 minutes). Do not overcook. Baked Chicken BreastsSalt chicken breasts. Roast in oven at 400 degrees F. until chicken reaches 165 F. Don't over bake. I like the texture of baked chicken. See blog notes for more ideas. You CAN roast a whole chicken as I did. Make Pie CrustMix the flour with salt.Add cold butter that has been cut into very small pea sized pieces and refrigerated again to make sure it's very cold.Don't grate the butter. It must be in pieces to turn flakey. Cut it into the flour with a pastry cutter or very slowly with food processor. Add cold water 1/4 cup at a time. Use up to 1/2 cup, no more than that. You will be able to bring the dough together. One way to bring together is to put it all in a large ziplock and smoosh together. This keeps the warmth of the hands off. Form into a two discs. Refrigerate for one hour or more. Take out about 15 minutes prior to rolling. Make Chicken PieMelt butter and in large frying pan or dutch oven.Add vegetables (except peas) to pan. Cook about five minutes. Add sprigs of thyme (to be removed later).Sprinkle flour over vegetables, Stir well. Deglaze pan with white wine about a minute. Stir in chicken broth. Once chicken broth is warmed through about twenty minutes, add in heavy cream. Add chicken and frozen peas. Allow to cool, while rolling out prepared pie dough. Take pie dough out of fridge and let sit for 10 minutes. Roll out two discs, using extra flour to make sure they don't stick.NOTE: If you want to use a decorative cut out, cut out first and then refrigerate your rolled out pie dough and cut-out for ten minutes in fridge so it will be easy to handle. Then place the pie dough over the chicken filling first. THEN place the cut-out back in. Place first pie crust in pie pan, not forcing or stretching.Add cooled chicken filled. Top with remaining pie dough. Cut slits on top for steam to escape. Cut off excess around the pie. Crimp or use fork to press together.Egg Wash: Beat one egg with two tablespoons water. Brush over pie crust.Bake for 45-50 minutes at 400 degrees F. in lower third of oven.Cool for ten minutes before cutting. NotesSlice leeks down the center. Wash, rinse. Slice across.  Flour for Pie Crust: 2 cups flour less 2 tablespoons.  Butter for Pie Crust: 7 ounces or 14 tablespoons Umami Seasoning (I  use the one from Trader Joe’s). You can substitute with poultry seasoning, or your seasoning of choice).  Rutabega: You can sub with potato, cauliflower florets or leave out.     The post Chicken Pot Pie with Flaky Pie Crust appeared first on Spinach Tiger.