Winter Chicken Pot Pie with Buttery Dill Crust

Cozy Chicken Pot Pie

Winter Chicken Pot Pie loaded with vegetables and encased in a buttery dill pie crust. Bring warmth and cozy vibes to your winter dining table.



Dill Crust

  • 1 1/4 cups all purpose flour, sifted to remove lumps
  • 1/4 tsp fine salt
  • 1 tsp sugar
  • 2 tablespoon fresh dill, chopped
  • 1 stick cold butter (1/2 cup), cut into 1/4 inch small pieces
  • 1/4 cup cold water


  • 1 small cooked rotisserie chicken, skin removed, light and dark meat shredded
  • 1/2 stick butter, unsalted
  • 1 large white or yellow onion, chopped medium
  • 2 cups celery ribs, chopped
  • 2 cups carrots, chopped
  • 1 large Russet potato, peeled and chopped into 3/4 inch pieces
  • 2 bay leaves
  • 1/2 cup all purpose flour
  • 1 cup whole milk (may need an additional 1/4 cup if it’s too thick)
  • 1 cup chicken stock (or vegetable stock)
  • 1 ear of corn, kernels cut from cob
  • 1 cup peas
  • 1/4 tsp celery salt
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 tsp salt (plus more to taste)
  • black pepper


  • 1 egg to wash crust before baking


Dill Pie Crust

  1. Sift flower into bowl
  2. Add salt, sugar and dill
  3. Add cold butter pieces coating each piece of butter with flour and then cut in the butter until it’s small pea sized shapes.
  4. Add cold water a little at a time and work dough together until its a smooth dough. If it’s to dry add a little more water, if it’s to sticky add a little more flour.
  5. Once combined,  shape into a thick disk and wrap in plastic wrap to store in the refrigerator for at least 30 minutes or even as long as overnight.


  1. Melt butter in large frying pan. Add onion and sauté for 5-8 minutes.
  2. Add carrot, celery, and potato and bay leaves and cook for 5-8 minutes.
  3. Sprinkle with 1/2 cup of flour and mix until combined. Cook for 5 minutes, stirring constantly so flour doesn’t burn.
  4. Add 1 cup milk and 1 cup chicken stock and cook until incorporated and sauce starts to thicken. If too thick add a little more milk.
  5. Add peas and corn.
  6. Add rosemary, dill, salt and pepper.
  7. Stirring often cook another 5 minutes.
  8. Stir in cooked, shredded rotisserie chicken and cook another 2 minutes.
  9. Remove from heat and transfer into your 9inch pie plate in the shape of a mount (higher in the middle)
  10. Roll out dough on a floured surface with a floured rolling pin until large enough to cover top of the filling mound. Trim edges and save remaining pie crust to add decorative elements to the top (see notes).
  11. Crimp the edges and cut three 1-2 inch long vent holes in the top.
  12. Brush top of pie with a generous amount of whisked raw egg (this helps her get toasty brown)
  13. Cook at 350 degrees for 1 hour.
  14. Let stand for 10 minutes and serve.


Pip Tip: Use left over pie crust to cut out shapes with cookie cutters or free hand. Get creative! To adhere leaves, or snowmen to the top of the crust, simply apply a little extra whisked egg to use as “glue” between the top of the pie crust and the back of your decor. Then don’t forget to brush top of decor with whisked egg so that the decor also gets toasty brown in the oven.

Pip Tip: Vegetarian? Simply switch out the chicken stock for vegetable stock and leave out the chicken all together. Just add extra vegetables. Et Voilà – Veggie Pot Pie.


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