This hearty chicken pot pie has a buttery, flaky matcha crust filled with a creamy filling of hearty vegetables and tender chicken!
Matcha pie crust: the recipe for the crust is a double recipe, one for the bottom of the pot pie and one for the top.
Chicken: the recipe calls for cooked and shredded chicken. We recommend poaching the chicken breasts. You can also use a rotisserie chicken in a pinch!
Vegetables: You can use fresh, frozen, or canned vegetables in this recipe- whatever you like best or have on-hand.
Potatoes: you can leave the skin on the potatoes, or peel them. Whatever you prefer!
Matcha pie crust
Here are some tips to ensure your homemade matcha pie crust comes out perfect!
Butter: your butter needs to be super cold! Don’t take your butter out of the fridge until you’re ready to work with it.
Mixing: use a pastry cutter or your hands to work the butter into the dry ingredients
Vinegar: this pie crust calls for apple cider vinegar- it’s the secret ingredient for an extra flaky pie crust!
Ice water: like mentioned, your ingredients need to be super cold, including the water. You’ll need to measure out ice water by the tablespoon, so add water and ice to a bowl and scoop the ice water out by the tablespoon.
Making ahead: It might be a good idea to make the pie crust ahead of time, since the dough needs to rest in the fridge for about two hours before rolling it out. You can flatten the dough into two discs, then wrap them and refrigerate overnight. Otherwise, you can make the pot pie filling as they dough is chilling.
Egg wash: for a shiny finish, brush your pie lattice with egg wash before baking. If you notice the top pie crust start to crack in the oven, you can also reapply the egg wash while it’s baking to prevent the cracks.
How to make matcha chicken pot pie
While your pie dough is chilling, start on the filling!
In a large stock pot over medium-high heat, add butter, onion, garlic, and carrots. Cook for about 5 minutes, or until the vegetables are softened and aromatic.
Add the potatoes and vegetable stock. Cover the pot and simmer for about 15 minutes, until the potatoes are cooked through.
Now, add the herbs, spices, peas, corn, and chicken. Stir in the heavy cream. Next, dissolve the cornstarch in 2 tablespoons of water, and stir into the filling, until it begins to thicken. At this point, you may taste the filling and adjust the seasoning to your liking.
Take the filling off the heat and set it aside.
Preheat the oven to 350ºF. Roll out the pie dough to about ¼ inch thickness, and about 2 inches wider than your pan. Roll the pie crust into the pan and poke some holes in the bottom of the crust using a fork. This will help air escape while baking.
Pour the filling into the crust, and then top with the second piece of rolled dough. You can create a lattice, cut-out design, or a classic solid top.
Brush the pie crust with egg wash and sprinkle with flaky sea salt. Bake the chicken pot pie for about 30 minutes, until the crust is browned and the filling is hot all the way through.
Matcha Chicken Pot Pie
Matcha Pie crust
- 3 cups all-purpose flour
- 2 tbsp culinary grade matcha, sifted
- 1 cup unsalted butter, cold, cubed
- 1 tsp salt
- 1 tbsp apple cider vinegar
- 8 tbsp ice water (more if needed)
- 3 tbsp butter
- 1 onion, diced
- 4 cloves garlic, diced
- 1 cup carrots, chopped
- 2 cups baby red potatoes, cut into quarters
- 1 cup chicken stock
- 1 tbsp fresh sage, chopped
- 3 tsp fresh thyme, chopped
- 2 large chicken breasts, cooked and shredded
- 1 ½ cups peas
- 1 ½ cups corn
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 tbsp corn starch dissolved in 2 tbsp water
Matcha Pie crust
- In a large bowl, whisk together flour, matcha, and salt. Add butter and, using a pastry cutter or your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Turn dough onto a lightly floured surface and form into a ball. Divide into 2 even balls and flatten each into a disk (making sure there are no cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
- In a large stock pot over medium-high heat, add butter, onion, garlic, and carrots. Cook for 5 minutes, until vegetables are softened and aromatic.
- Add potatoes and vegetable stock. Cover pot and simmer for about 15 minutes, until potatoes are cooked through.
- Add herbs, spices, peas, corn, and chicken. Stir in heavy cream. Dissolve cornstarch in 2 tablespoons of water, and stir into filling, until it begins to thicken. Taste and adjust seasoning. Remove filling from heat; set aside.
- Preheat oven to 350ºF. Roll out the pie dough to about ¼ inch thickness, and about 2 inches wider than your pan. Roll the pie crust into the pan; poke holes in the bottom of the crust using a fork.
- Pour filling into crust; top with second piece of rolled dough or make a lattice.
- Brush crust with egg wash and sprinkle with flaky sea salt. Bake for about 30 minutes, until the crust is browned and the filling is hot all the way through.
Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog Lala’s Kitchen Table, or posting mouthwatering food pics on her Instagram @lalaskitchentable!