Midwestern Estate Sale Pot Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, comforting pie made with seasonal produce and pantry staples often found in estate auctions, featuring a golden buttery crust and rich filling. This american-inspired one pot ready in about 115 minutes layers All-purpose flour, Cold unsalted butter, Ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Cold unsalted butter
• 1/4 cup Ice water
• 2 cups Chicken broth
• 1 cup Diced carrots
• 1/2 cup Diced celery
• 1 cup Frozen peas
• 2 cups Diced cooked chicken
• 3 tbsp All-purpose flour
• 2 tbsp Unsalted butter
• 1 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Freshly ground black pepper

Instructions

1. Step 1: For crust: In a food processor, pulse 2 cups all-purpose flour with 1/2 tsp salt until combined. Add 1/2 cup cold unsalted butter cut into 1/2-inch cubes and pulse until mixture resembles coarse sand. Gradually add 1/4 cup ice water while pulsing until dough just holds together. Divide into two discs, wrap in plastic, and refrigerate 1 hour.
2. Step 2: Preheat oven to 375°F (190°C). In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 cup diced carrots and 1/2 cup diced celery, cooking for 5 minutes until slightly softened. Stir in 3 tbsp all-purpose flour and cook for 1 minute until golden.
3. Step 3: Slowly whisk in 2 cups chicken broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, stirring constantly, until thickened enough to coat the back of a spoon (about 5 minutes). Remove from heat and stir in 2 cups diced cooked chicken and 1 cup frozen peas.
4. Step 4: Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Pour filling into crust, then roll out second disc and place over filling. Crimp edges to seal and cut slits in the top. Bake for 45-50 minutes until crust is golden and filling is bubbling around the edges.