20 min
40 min
60 min
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chicken pot pie with homemade crust is everything comfort food should be: rich but balanced, cozy but bright, and surprisingly easy to make. And honestly, I don’t know why nobody told me sooner that chicken pot pie might be the greatest winter dish. Instead of a classic pie slice, this version is baked and cut into small squares, giving you flaky crust in every single bite. It almost feels like serving individual pot pies, without any extra work.
The filling is built from leeks, artichokes, peas, leftover chicken, fresh lemon juice, and preserved lemon for a subtle pop of brightness that keeps the dish from feeling heavy. The crust is made completely from scratch using butter for maximum flavor and flakiness, then finished with an egg wash for that deep golden color. A splash of heavy cream brings everything together into a filling that’s rich, smooth, and deeply comforting.
Cut into small squares, this pot pie is easy, fun, and perfect for sharing — with good crust in every bite. It looks impressive, feeds a crowd, and somehow manages to feel both nostalgic and fresh at the same time, almost like serving individual pot pies once it hits the table.
Cast iron pan
Make the pie crust dough in a food processor by pulsing flour, salt, and cold butter until coarse crumbs form. Add ice water gradually, pulsing just until the dough comes together.
Bring together gently, flatten into discs, wrap with plastic wrap, and chill until firm, up to 48 hours.
Preheat the oven to 425°F or 220°C.
Slice the leeks, place them in a bowl of cold water, wash thoroughly to remove grit, then drain well.
Heat duck fat or butter in a cast iron pan over medium heat. Add leeks and cook until soft and translucent with no color. Add fennel and cook 3 minutes. Add canned artichokes and chicken and cook 5 minutes.
Stir in the flour and cook 1–2 minutes. Add heavy cream, chicken stock, lemon juice, preserved lemon, salt, and black pepper. Cook 5 minutes, adding water if needed to loosen.
Stir in dried thyme and frozen peas. Taste and adjust seasoning, then cook 5 more minutes.
Meanwhile, roll the chilled dough to about ⅓-inch thickness, cut into small squares, brush lightly with egg wash, and refrigerate.
Bake for 20 minutes, until bubbling.
Remove the dish from the oven, scatter the chilled dough squares evenly over the top, and return to the oven. Bake another 15–20 minutes, until the crust is deeply golden and crisp.
Let rest slightly before serving, about 5-10 min.
YASSS!
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