Buttery short crust and creamy filling for the ultimate chicken pot. pie

The Ultimate Chicken Pot Pie with Buttery Short Crust Pastry

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Welcome to my blog space! This week, my family and I, will be sharing our ultimate chicken pot pie with buttery short crust pastry recipe with YOU! Just imagine, crispy, flaky layers of buttery crust- lying atop a creamy base- filled with lush vegetables and tender, juicy chicken. Basically, chicken pot pie is like a warm hug- making your belly full and snug! Ah, what a treat!

An amalgamation of an English meat pie and an American comfort food- this meal is sure to set a happy mood. I would be thrilled if you would join me- and my family- on a cooking adventure. An adventure that goes back and forth across the pond… and meets somewhere in the middle.

What do you say? Are you ready for the adventure? Come along, it’s into the kitchen we go!

A charming English cottage situated on a lovely bit of water.
*A photo of a charming cottage I took in England. I can just imagine making a meal in its cottage kitchen.

Introduction: The Story Behind the Pie

The why behind the pie. 

It is believed that European settlers brought a variation of the chicken pot pie to America.  Much before this, recipes for chicken pie could be found gracing the tables of European banquet halls.

Now, chicken pot pie is a classic comfort food that can be found on dinner tables across America.

Early pie recipes where actually used to preserve the food inside the pie- and the outer crusts where often not meant to be consumed. Eventually, pie crusts became a delicious addition to the pies- which greatly enhanced their flavor.

Meat pies (that feature a flaky short crust pastry), often take me back to my days living in Australia and England.

Now, when I need a dinner that is both delicious (and kid/husband approved)- I reach for my ultimate chicken pot pie with buttery short crust pastry. 

Necessary Chicken Pot Pie Ingredients:

I will further explain this as I go, but basically a good chicken pot pie recipe features chicken, vegetables (commonly onion, green peas, carrots), heavy whipping cream or milk, chicken broth, seasonings, and a flaky pastry. 

Conveniently, chicken pot pie recipes are very adaptable- making them the perfect family meal. Feel free to experiment with different vegetables in your own chicken pot pie, thus creating your own family recipe.

Let us first start with the pastry…short crust pastry.

Ultimate Chicken Pot pie with buttery short crust is out of the oven and ready to be served.

Buttery Short Crust Pastry

Short crust pasty is actually quite simple to make. The beauty of this recipe is that it can be made ahead of time and stored in the refrigerator. It can also be used as both the base of the pie and the top of the pie. Though I find, having this pastry draped over the top of the filling alone, is enough to enhance the meat and veg filling without competing with it. In my opinion, allowing each ingredient to stand alone- while complementing the other ingredients- (instead of competing with them) is important. 

A short crust pastry recipe is highly adaptable and versatile- as it can be used for savory or sweet recipes (often only with a slight addition of cinnamon and sugar). Simply put, short crust pastry is a nice recipe to have on hand.

This is the same recipe base that I use for many of my bakes: My beef and beer pies and my awesome pork Cornish pasty.

An English Father's Day meal complete with beef and ale meat pies, chips, and English peas. This pie recipe features my buttery short crust recipe.
*Father's Day beef and beer pie with buttery short crust pastry.
Interior of beef and beer meat pie surrounded by a buttery short crust pastry.
*Beef and beer pie wrapped in a buttery short crust pastry.
A Cornish Pasty with a pastry heart. The pasty is encased with a buttery short crust recipe.
*My traditional pork Cornish pasty- also featuring my buttery short crust pastry.

Short Crust Pastry Recipe

My buttery short crust pastry is added to the top of the chicken pot pie in a rustic manner.
Elizabeth

Homemade Short Crust

Short crust pastry is a versatile recipe that can be used for both savory and sweet pies. Its tender buttery base is a wonderful addition to many pie recipes.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Course: Pastry
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • 1 1/2 Cups AP Flour *175 grams if weighed- and otherwise, use the spoon and smooth with a knife method.
  • 6 Tbs Salted Butter (Grated) *Freezing the butter beforehand allows for easier grating.
  • 5-7 Tbsp Water (Ice cold) *If more water is needed- add only one tablespoon at a time.

Method
 

  1. Freeze the salted butter. (Alternately, you can use refrigerated butter, but freezing the butter beforehand makes grating the butter an easier job. Plus, it helps the butter and the flour to better incorporate.)
  2. Use a cheese grater to carefully grate the frozen /very cold butter into a medium sized mixing bowl.
  3. Add flour to the butter and gently begin to combine the two ingredients. Folding the butter into the flour- and coating- as opposed to mashing.
  4. Add the cold water to the butter and flour mixture. Combine the ingredients until a dough is formed. Do not overmix or overhandle. Some pieces of butter will still be seen throughout the pastry dough.
  5. Line countertop with a piece of plastic wrap. Add the pastry to the plastic wrap, cover, and gently press the pastry down to make a flat square shape.
  6. Place in the refrigerator for at least one hour. (Overnight is ideal).
  7. Once the dough is chilled, it is ready to be used as a bottom or top of a pie. The pastry does best if brushed with an egg wash and baked until golden brown.

Notes

*Note: this pastry can also be used in a sweet pie if a bit of powdered sugar is added to the dough. (Depending on recipe, around 4 tbsp).
*This short crust pastry can be made the day before to speed up preparations

How to Make Short Crust Pastry with Photos

Short crust pastry being made. Grated butter and flour in a mixing bowl.
*My top tip for making short crust pastry is to freeze the butter beforehand. Using a cheese grater, grate the cheese into small portions. This makes combining the butter and flour much easier. Plus, it means less handling of the dough.
Frozen butter is grated and gently mixed with flour to create a buttery short crust pastry.
*Use your hands to gently combine the cold butter and the flour. This will resemble a rough bread crumb and will not be completely combined. Less is more here...the less you handle to pastry, the better.
Cold water is being poured into the flour mixture to make buttery short crust pastry.
*Another helpful tip is to use ice cold water. Adding water, a tablespoon or two at a time helps to ensure the right consistency. You can always add, but you cannot take away.
Buttery short crust pastry is rolled out flat on a floured countertop- ready to be added to my ultimate chicken pot pie.
*Roll the cold pastry out on a floured surface. Again, remembering to handle as little as possible.

How to Achieve a Golden-Brown Short Crust Pastry

Naturally, pastry will brown in the oven… but to give my pastry an extra bit of golden-brown color, I use an egg wash. An egg wash is simply a whole egg and a splash of water, that is then scrambled with a fork and applied to the top of a pastry. The egg wash also helps the pastry to retain some of its tenderness and moisture- while giving it a glossy finish.

While it does not impact flavor, it does impact the aesthetic of the finished dish. If you want a deep golden color, just an egg yolk can be used. Or, you can accomplish this depth of color by using an egg wash with cream added to it (as opposed to water). 

Buttery short crust recipe has been draped over the top of the chicken pot pie filling. Small short crust pastry hearts have been added to the top for decoration.
*For a little extra fancy fun, I used a mini heart cookie cutter to cut out a few pastry hearts to decorate my pie top.
An egg wash is being applied to the short crust pastry to aid in the browning process.
*Be gentle as you brush the top of your pie- for a more even and polished finish.
Chicken Pot Pie with Buttery Short Crust Pastry
*Golden brown. I can all but hear the "crchh" sound of the flaky pastry as it is served.

Early Chicken Pies (Pyes) in Medieval England

It is my understanding that early chicken pies (often spelled “pyes”) were served in England many, many years ago. Often the pastry was a means to preserve the filling, as well as act as a container to hold the food in. Later the pies were featured at special banquets. Pastry recipes eventually became more edible and delicious. These later banquet pies were often known for their elaborate pastry designs.

Therefore, as a tiny nod to this English history, I added the short crust pastry hearts. A simple, easy touch that adds a bit of whimsey and love. Certainly, a lattice (or fancy cutout) could be added for a fancier finish… if this is you wish.

Frequently Asked Questions About Short Crust Pastry

  1. How long can the short crust pastry stay in the refrigerator? Generally, 2-3 days is recommended
  2. Can I freeze the short crust pastry for later use? Yes, if the pastry is properly sealed it can be frozen for around three months.
  3. How do I make this savory short crust recipe sweet? I generally add about 1/4 cup of powdered sugar and a 1/4 tsp of cinnamon to my short crust pastry recipe to make it more suitable for sweet desserts. See my post on mince pie here.
  4. Do I have to use frozen butter in this recipe? Frozen butter is not strictly necessary… but cold butter is. Cold butter allows the fat to stay solid. As the solid fat combines with the flour- the layers of the pastry are created. This is where the infamous flaky texture of a short crust pastry comes from. Personally, I like to use frozen butter as I find the frozen butter more evenly distributes throughout the flour.
  5. What if my short crust pastry begins to brown too quickly in the oven? If you find your short crust pastry begins to brown too quickly, you can cover the pastry with aluminum foil. Equally, you can turn the temperature down a bit if necessary. Having a preheated oven helps to keep the top of the pie from browning too quickly as well.
  6. Can I use another type of pastry for this recipe? Yes, I have used store bought pie crusts (but generally, I use this on the bottom of my pie as opposed to the top.) Puff pastry may also be used. In America, some people even use biscuits as their chicken pot pie topper. (But please…not an English biscuit!)

How to Make the Ultimate Chicken Pot Pie Filling

Are you a crust person? A filling person? Or both?

Most of us fall somewhere in the middle. Each ingredient functions differently but plays an important role in the overall recipe’s flavor profile.  To create a creamy, succulent filling- a few ingredients are necessary.

The chicken and the veg provide the nutrients and are the heart of the pie. While the creamy filling is created with a simple milk and cream base.

For this particular recipe, I like to cook my chicken in the crock pot the day before. As a mom, anytime, I can prepare part of a recipe early, I do. You do not have to use the crockpot method. Certainly, you can bake your chicken in an oven, cook in a saucepan, or use a store-bought rotisserie chicken for even more convenience. Just remove the skin and separate the bones… and you have a quick and easy filling.

The creamy chicken pot pie filling is finished and is now awaiting its short crust pastry top.
*Warm, creamy pot pie filling is added to a baking dish.
The ultimate chicken pot with butter short crust has been removed from the oven and is ready to be served.
*The short crust pastry is added to the top and it is then baked in the oven until golden brown in color.

My Ultimate Chicken Pot Rie Recipe

Buttery short crust and creamy filling for the ultimate chicken pot. pie
Elizabeth

Chicken Pot Pie with Buttery Short Crust Pastry

Chicken pot pie is a warm and hearty dinner that everyone in the family will enjoy. Complete with a flaky short crust pastry, tender pieces of chicken, nourishing vegetables, and a luscious cream sauce- this recipe is sure to impress.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-3 Large Chicken Breasts Boneless, skinless
  • 2 Medium Carrots *Washed and peeled
  • 3 cups Chicken Broth *For cooking the chicken in the crockpot. You will save 1 cup to add to the creamy filling sauce (see below).
  • 2 cubes Chicken Flavored Boullion *If cooking chicken in the crockpot
  • 1/2 Medium Onion
  • 1/4 tsp Granulated Sugar
  • 3 Tbs Salted Butter
  • 3 Tbs AP Flour
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt *To Taste
  • 1 cup Chicken Broth *For clarity: only one cup broth is added to the pie filling. The remainder (that was used to cook the chicken in the crockpot) can be saved for future use or discarded. If not cooking the chicken in the crockpot, only one cup of chicken broth is necessary for the filling.
  • 1/2 cup Milk
  • 1/2 cup Heavy Whipping Cream
  • 1 Cup Frozen Peas
  • 1 Batch Homemade Short Crust *See my buttery short crust recipe
Egg Wash for the top of the Pastry
  • 1 Egg *An egg wash is applied over the top of the pie for added browning. One egg is whisked with a splash of water, or heavy whipping cream, and gently brushed over the top of the pastry.

Method
 

  1. Note: I like to pre-cook my chicken and carrots in the crockpot the day before I make my chicken pot pie. I simply add the chicken and the (washed, peeled, and chopped) carrots into the crockpot with 3 cups of chicken broth and 2 chicken- flavored Boullion cubes. I cook this on low for 6-8 hours until the chicken is very tender. You can, however, chop your chicken, carrots, and veg- and then brown in a saucepan before adding to your pie. This is an alternative method.
  2. Note: I also like to make my homemade short crust pastry the day before making my chicken pot pie. You can make the short crust the day of- if you give the pastry at least one hour to chill in the refrigerator- before draping over the chicken and vegetable filling.
  3. Once my chicken, carrots, and pastry are prepared, I begin working on the rest of my pie filling. Chop 1/2 of an onion and set aside.
  4. Place 3 tablespoons of salted butter into a saucepan and allow butter to melt over medium heat.
  5. Add the chopped onion to the pan. Suate until the onion becomes translucent and begins to brown on the edges. Sprinkle the 1/4 tsp sugar over the onions. (This is optional, but I find the sugar helps the onion to brown.) (Also, you can add the chopped carrot at this point if you are not using the crockpot method).
  6. Sprinkle the flour over the butter and onion mixture and stir.
  7. Using the chicken broth from the crockpot, add one cup of the liquid to the onions and flour.
  8. Add milk and the cream to the onions in the pan as well. Stir. (The sauce will begin to thicken because of the flour).
  9. Add salt and garlic powder (adjust according to personal taste). Stirring all together.
  10. Add frozen peas and stir until a thick, creamy sauce is formed.
  11. Chop the cooked chicken into medium sized pieces. Add the chicken and the carrots to the cream sauce.
  12. Pour the creamy chicken and vegetable mixture into a medium baking dish.
  13. Lightly flour a work surface. Roll out the chilled short crust pastry until about 1/4 inch thickness. Using the rolling pin to help- roll the crust onto the top of the chicken mixture. Note: This is a rustic recipe so you can crimp the edges, trim the edges, or just allow them to drape over the top of the pie. You can cut small "vents" on the top of the pastry to release steam.
  14. Using one egg, and splash of cold water or cream, brush the top of the short crust pastry with a pastry brush dipped into the egg wash. *This helps the pastry to develop a deep golden color as it bakes.
  15. Bake the pie in a preheated oven (350 degrees F) for approximately 35 minutes- or until bubbly and the top is a golden-brown color.
  16. Allow a few minutes to cool before serving. (This allows the creamy mixture to thicken.) This chicken pot pie is delicious served beside mashed potatoes.

Notes

Note: 3 cups of chicken broth are needed to cook the chicken in (if you are using the crockpot method). However, if you do not use this crockpot method, you only use one cup of chicken broth for the pie filling sauce (not four cups chicken broth) and you will not need the bouillon cubes.
*For convenience, using a store-bought rotisserie chicken is a delicious option as it incorporates white and dark meat. (Giving a rich, flavorful taste). Simply remove the skin and separate the chicken from the bones. Chop into bite size pieces and add to the creamy filling.

How to Combine Filling and Short Crust Pastry

I will admit that I did not include photos of the vegetables and the chicken slowly cooking. This is in large part because I was busy with hungry children pulling on my apron hem. This is the reality- and beauty- of motherhood. For, even in meeting the need of filling little bellies with good food, there are still other needs that need tending to.

One stir of the veg, two glasses of water served. One sprinkle of salt, one boo-boo kissed. This is the dance and sway of motherhood.

What a beautiful dance it is.

The buttery short crust pastry is gently rolled over the top of the ultimate chicken pot pie filling.
*My top tip here is to use the rolling pin as an aid. Carefully roll the pastry over the rolling pin and drape the pastry over the top of your chicken pot pie filling.
My buttery short crust pastry is added to the top of the chicken pot pie in a rustic manner.
*Seeing as this chicken pot pie recipe is a warm family meal, I like to keep my pastry crust looking rustic. I place the pastry over the top of the filling and allow the pastry to drape over the sides of the pie. From here, I simply trim the pastry and seal the edges without overthinking. Other options are to crimp the edges or use a fork to press the edges... which creates a seal.

Frequently Asked Questions for Chicken Pot Pie

  1. Can I use a pre-cooked rotisserie chicken in my recipe instead of using the crock pot method? Absolutely, in fact using a rotisserie chicken is not only convenient- but it also utilizes both white and dark meat pieces of chicken. This creates a deep flavorful taste.
  2. Can I use different vegetables in my pie? Yes, there are many vegetable variations that would be suitable. Any you like really. Some people add celery, green beans, or potatoes to their chicken pot pies.
  3. Can I use milk instead of cream to make a slightly lighter chicken pot pie? Yes, using milk in place of cream can be a lighter option. If using skim milk, the taste will be lighter. You can also add cornstarch and water to thicken the filling- in place of the added cream.
  4. How do I store the leftovers? Allow the leftovers to completely cool and then seal with plastic wrap or aluminum foil. Place in the refrigerator until reheating.
  5. Can I reheat the leftovers later? Yes, you can reheat in the microwave (although this can make the crispy pastry a bit soggy and soft.) You can also place the chicken pot pie back in the oven- by removing any plastic wrap- and placing in a preheated 350 degree F oven- until warm. This takes longer, but it does preserve the crispy top layer. Again, aluminum foil may be necessary to prevent too much browning.

Cozy Side Dishes for Chicken Pot Pie

Side dishes are an important part of a complete meal. However, chicken pot pie is one meal that kind of provides it all. The carbohydrates, the meat, and the veg- all in one.

My family’s favorite side dish to serve alongside chicken pot pie is homemade mashed potatoes. We like to peel and boil our potatoes and then add lots of salted butter and cream to them. We also like to eat chicken pot pie with a simple salad or fresh green beans.

My husband, being English, would happily eat his chicken pot pie with beans in tomato sauce. 

Whatever the preference, my ultimate chicken pot with buttery short crust pastry will complement any side dish. But really no side dish is needed as it can stand alone.

The ultimate chicken pot pie with buttery short crust pastry is served alongside warm mashed potatoes.
*My ultimate chicken pot pie with buttery short crust pastry is served! Homemade mashed potatoes make a lovely side dish for this meal.
The ultimate chicken pot pie with buttery short crust pastry is on the dinner plate and ready to fee my family a warming meal.
"Pull up a seat, its time to dig in! Fill your boots mates!"

Final Thoughts: Until Next Time

This brings us to the conclusion of another lovely meal made with intention and love. My ultimate chicken pot pie with buttery short crust pastry is sure to be a hit in your family too. If you have children, encourage them to come alongside you in the kitchen and learn. Everyone can be involved in helping to prepare this warming recipe.

I hope this recipe brings a unifying time of warmth and nourishment to your family- as it does my own. If you enjoyed this recipe, be sure to check out more English inspired recipes on my Ultimate Guide to Traditional English Recipes here.

Also, please subscribe to my blog so that you do not miss a post. Check out my Facebook and Pinterest pages for more ideas and inspirations.

Until next time,

~Elizabeth~

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