Low Sodium Classic Chicken Pot Pie with Flaky Crust

Total time2 hr 10 min

Prep time45 min

Cook time55 min

Low Sodium Classic Chicken Pot Pie with Flaky Crust

This pie delivers everything you want from a classic comfort-food bake: tender poached chicken, sweet carrots, celery, and Yukon Gold potatoes folded into a thick, savory sauce, all tucked between two layers of a buttery, hand-cut crust. That crust is the real star here — cold butter worked into the flour creates those signature flaky layers, and a golden egg wash brushed on top gives it a deep, glossy finish straight out of the oven. The filling gets its body from a simple flour-thickened base built right in the skillet, so every bite is rich and cohesive rather than runny. Fresh thyme adds a subtle earthiness that plays beautifully against the sweetness of the peas and carrots. Since the seasoning here comes together naturally from the broth, herbs, and vegetables rather than a heavy hand at the table, it's an easy dish to keep in a low added-salt rotation without sacrificing any of that classic, cozy flavor. Slice it after it rests so the filling sets up perfectly, and you've got a hearty, from-scratch dinner worth making again and again.

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Ingredients

6 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp granulated sugar
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
4 tbsp unsalted butter
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
2 medium yukon gold potatoes, peeled and cut into ½-inch cubes
3 cloves garlic, minced
⅓ cup all-purpose flour
1 cup whole milk
1 cup frozen peas
1 tsp fresh thyme leaves or ½ tsp dried thyme
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For the egg wash

1 egg, beaten
1 tbsp whole milk

Instructions

1
Make the crust: Whisk together the flour, salt, and sugar in a large bowl. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — those visible chunks are what create flaky layers.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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