Step 1 of 5
Chicken pot pie
For the crust, mix the flour and salt, rub in the cold butter until the largest pieces are pea-sized, then add the iced water a spoonful at a time until the dough holds when squeezed. Flatten into a disc, wrap and chill for 30 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chicken pot pie take?
1 hr 55 min all in — 40 min prep, 1 hr 5 min cook, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
8 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Mixing bowl, Rolling pin, Chef's knife, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Butter pastry lid → Ready-rolled puff pastry. Taller and flakier, and no chilling. Bake it the same way. Pastry → Drop biscuits. The Southern way. Spoon scone-like biscuit dough over the filling and bake at 220°C for 20 minutes.
What should I watch for?
Hot filling melts the butter in the pastry before it reaches the oven. Let it cool first.
Any tips from this recipe?
Leftover roast chicken or turkey works: use 600 g of meat with good bought stock, and skip the poaching. The filling can be made a day ahead and kept in the fridge. Cold filling under cold pastry gives the flakiest lid. Add a splash of dry sherry or white wine to the gravy if you have it open.
Can I prepare this ahead?
Leftover roast chicken or turkey works: use 600 g of meat with good bought stock, and skip the poaching. The filling can be made a day ahead and kept in the fridge. Cold filling under cold pastry gives the flakiest lid.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.