Garlic Lemon Dill Chicken Pot Pies with Creamy Herbed Filling

This creamy Garlic, Lemon, and Dill Chicken Pot Pie is a savory celebration of pie—perfect for Pi Day or any day you crave comfort food with a bright, fresh twist.

Pie is the kind of food that makes everything feel right: a tender crust, a rich sauce and plenty of satisfying filling. While sweet pies are beloved, savory pies deserve the spotlight too. For pot pies I prefer a sturdier, easy-to-handle crust that still remains tender. My grandmother’s hot-water stirred dough—used for years in her pasties—fits the bill: melt the fat into boiling water, stir in the dry ingredients, chill briefly, and you get dough that’s simple to roll, forgiving to work with, and sturdy enough to hold a hearty filling without falling apart. Compared with a classic cold-fat flaky pie dough, the stirred dough is re-rollable and easier for beginners while remaining tender once baked.

For this version, I went Greek-inspired: garlic, lemon and dill brighten a creamy sauce that holds chicken, potatoes and peas. The lemon and dill keep the cream sauce from feeling heavy, while garlic adds depth. I used peas for their sweet burst and spherical charm, but feel free to substitute green beans, asparagus or carrots if you prefer.

Creamy Garlic Lemon and Dill Chicken Pot Pies

Yield: One large pot pie or 12 individual pot pies. The filling makes extra—use leftovers over biscuits, toast or in savory crepes.

Ingredients for crust

• 1 1/2 cups (about 9.75 oz) butter, extra-virgin coconut oil, vegetable shortening or 6 oz lard
• 2/3 cup (4.75 oz) boiling water
• 4 1/2 cups (1 lb 3 oz) all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt

Ingredients for filling

• 3/4 cup (12 oz by weight) butter
• 1 cup (4.25 oz) all-purpose flour
• 9 cups whole milk
• 8 cups diced or shredded cooked chicken (a mix of white and dark meat works well)
• 1 medium onion, minced
• 5 garlic cloves, minced
• 2 cups frozen peas
• 4 large baked potatoes (or equivalent cooked potatoes), cut into small cubes
• 5 tablespoons fresh lemon juice (or good-quality bottled lemon juice)
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried dill (or 3 tablespoons fresh minced dill)
• 1/8 teaspoon celery seed
• Freshly ground black pepper, to taste

Make the pastry

Stir the fat and boiling water together in a large bowl until the fat is melted and blended. Add the flour, baking powder and salt and mix on low (by hand or in a stand mixer) until a smooth dough forms. Divide into two, pat each half into a disc, wrap tightly and refrigerate while you prepare the filling.

Make the filling

Melt the butter in a large heavy-bottomed pot over medium heat. Whisk in the flour gradually until smooth and bubbly; once bubbly, cook and whisk constantly for 2 minutes. Whisk in the milk until completely smooth and warm until the sauce thickens and bubbles. Stir in the chicken, peas and potatoes and heat through. Remove from heat and stir in lemon juice, salt, dill, celery seed and pepper. Cover while you work with the pastry.

To make one large pie

Preheat oven to 375°F. Cut one dough disc in half. Roll one half into a roughly 12-inch circle, fold it gently, place the folded point in the center of a 9-inch deep-dish pie plate and unfold so the dough lines the plate and comes slightly up the sides. Spoon the filling into the crust, mounding slightly.

Roll the other half into a 9-inch circle. Cut vents, fold, place the point in the center and unfold to cover the filling. Crimp the top and bottom crusts together. Bake 45 minutes or until the top is golden (deeper at the edges, lighter in the center) and the filling bubbles through the vents. Cool on a rack 10 minutes before serving. Serve portions with a deep spoon into bowls.

To make 12 (or 24) individual pies

Use 12 wide-mouth 1/2-pint (8 oz) jars for 12 pies, or 24 jelly jars (4 oz) for 24. Preheat oven to 375°F. Cut one dough disc in half, roll to about 1/8–1/4 inch thick and use the jar ring to cut rounds. Piece dough to line the jar bottoms and sides, pressing seams together and bringing the dough to within about 1/4 inch of the rim. Fill with filling to within 1/4 inch of the top of the dough. Place a vented lid disc on top and crimp the edges to seal. If freezing, keep dough and filling below the rim.

Place jars on a rimmed baking sheet and bake 30 minutes or until the upper crust edges are deep golden and tops are lightly browned; the filling should bubble in the vents. Cool jars 10 minutes on a rack before serving. To prevent jars from sliding on plates, set a damp towel or moistened paper towel between jar and plate.

To freeze individual pies

Chill filled, unbaked jars in the refrigerator until cold. Apply two-piece canning lids, label and freeze. To bake from frozen, remove lids, place jars on a rimmed baking sheet in a cold oven, set oven to 375°F and bake for 30 minutes after the oven reaches temperature, or until crust edges are deep golden and the filling bubbles. Cool 10 minutes before serving.

These pot pies are creamy, hearty and bright from lemon and dill—satisfying without being heavy. Enjoy Team Savory Pie!