William’s Mill Signature Chicken Pot Pie

Classic Chicken Pot Pie Recipe

This chicken pot pie recipe is classic American comfort food: tender chicken and vegetables in a thick, creamy gravy, topped with flaky pastry and baked until deeply golden.

Savory meat pies are much older than the United States, but chicken pot pie became a familiar American home-cooked dish. The version most people recognize today is simple and practical, built around chicken, vegetables, gravy, and pastry. Some versions use crust on the top and bottom. Ours keeps the pastry on top so the filling stays the focus while you still get plenty of crisp, buttery crust.

Chicken pot pie is not tied to one region anymore. It is the kind of cold-weather meal that works especially well with leftover chicken and everyday vegetables. Pennsylvania Dutch chicken pot pie is a different tradition entirely, usually made with square noodles or dumplings rather than pastry.

Our chicken pot pie recipe uses chicken, carrots, peas, rich gravy, and lehtitaikina, with William’s Mill Sweet Signature Blend adding a savory-sweet layer without changing the character of the dish.

William's Mill Signature Chicken Pot Pie

A big, hearty American chicken pot pie with tender chicken and vegetables in a creamy gravy, finished with a flaky lehtitaikina top crust. No bottom crust needed.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 14

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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FILLING:

• 85 g butter
• 45 ml olive oil
• 3 medium onions finely diced
• 6 medium carrots diced
• 6 celery stalks diced, optional
• 6 garlic cloves minced
• 90 g all-purpose flour
• 1.2 L chicken stock
• 600 ml whole milk or cooking cream
• 1.5 kg cooked chicken breast shredded
• 240 g frozen peas
• 45 ml William's Mill Sweet Signature Blend
• 15 ml dried thyme or 45 ml fresh thyme
• 7.5 ml dried sage optional
• Black pepper to taste
• Salt only if needed

TOP CRUST:

• 3 sheets lehtitaikina
• 3 eggs beaten, for brushing

Equipment

• Large stockpot or Dutch oven
• Wooden spoon or whisk
• 2 Large baking dishes 3 medium baking dishes is fine
• Pastry brush

Method

 

1. Melt the butter with the olive oil in a large pot over medium heat.
2. Add the onions, carrots, and optional celery. Cook for about 10 minutes, stirring occasionally, until softened.
3. Add the garlic and cook for another 1 minute.
4. Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.
5. Slowly pour in the chicken stock while stirring continuously.
6. Add the milk or cream and bring to a gentle simmer. Cook for 7–10 minutes, stirring occasionally, until the sauce has thickened.
7. Add the shredded chicken, peas, William's Mill Sweet Signature Blend, thyme, and optional sage. Stir well.
8. Simmer for another 2–3 minutes. Taste and add black pepper and additional salt only if needed. Remove from the heat.
9. Preheat the oven to 200°C conventional / 180°C fan.
10. Divide the filling between 2 large or 3 medium baking dishes.
11. Cover each dish with lehtitaikina. Trim or fold the edges as needed and cut a few small slits in the pastry to allow steam to escape.
12. Brush the tops generously with beaten egg.
13. Bake for 30–35 minutes, or until the pastry is puffed, crisp, and deeply golden brown.
14. Let the pot pies rest for 10 minutes before serving so the filling can settle.

Notes

There is no bottom crust in this version. The creamy filling goes directly into the baking dish and the lehtitaikina forms the flaky top.

Everything inside the pie is already cooked before it goes into the oven, so the final bake is mainly about getting the pastry properly puffed and browned.

Because Sweet Signature Blend already contains salt, taste the filling before adding any extra.

For a richer pot pie, use cream. Whole milk gives you a slightly lighter filling while still keeping it creamy.

Rotisserie chicken or leftover roast chicken works well here too.

The filling can be made a day ahead and refrigerated. Add the lehtitaikina only just before baking.

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