Chicken Pot Pie

This homemade Chicken Pot Pie Recipe is comfort food at its best. It’s made from scratch with a chicken and vegetable filling and baked in an easy all-butter pie crust.

This chicken pot pie is just the kind of cozy, comforting dinner that we need this time of year. It’s the type of meal that I love to make for Sunday dinner, and one of my favorite ways to use up leftover chicken. If you’ve tried my Chicken Pot Pie with Biscuits, I know you’re going to love this double crust chicken pot pie recipe just as much, if not more.

The filling for this savory pot pie is a perfectly seasoned mixture of chicken and vegetables in a creamy, flavorful sauce. The crust is flaky and buttery, and bakes up to a beautiful golden brown in the oven. Your kitchen will smell amazing as it bakes.

Chicken Pot Pie Recipe Ingredients

This chicken pot pie recipe is made with simple ingredients. They come together to make a savory chicken pot pie with that made from scratch flavor that you crave.

• Pie Crust: This homemade all-butter pie crust recipe is easy to make and hardly takes any time, but you can use store bought pie crust if you prefer. You’ll need enough for a double crust pie crust.
• Butter: Butter brings flavor and richness to the filling. It’s used for sautéing the vegetables and also combines with the flour to thicken the pot pie filling.
• Onion, Carrots and Celery: These vegetables make the pot pie hearty and flavorful.
• Garlic: Fresh garlic brings delicious flavor.
• Flour: To thicken the sauce.
• Chicken Broth and Milk: To make the sauce. If you want a richer filling, you can substitute heavy cream for the milk.
• Garlic and Seasonings: Fresh garlic, dried thyme, salt and pepper make the filling so flavorful. If you have fresh thyme on hand, you can substitute it for the dried, reducing the amount by half.
• Chicken: You’ll need 2 cups of chopped or shredded cooked chicken. You can also use leftover turkey to make turkey pot pie.
• Frozen Peas: You don’t need to thaw them before adding to the filling.
• Egg Wash: A mixture of an egg and milk or water, the egg wash is brushed on the top crust before baking to help it brown in the oven.

How to Make Chicken Pot Pie

1. Make the pie crust, shape it into two disks and refrigerate.
2. In a large pot such as a Dutch oven, sauté the onion, carrot and celery in butter.
3. Stir in the garlic and flour and cook for one minute.
4. Stir in the broth, milk and seasonings. Cook for 2 minutes, until thickened.
5. Off the heat, stir in the cooked chicken and frozen peas.
6. Roll out both pie crusts and place the bottom crust into a deep dish pie pan.
7. Pour the filling into the pie crust and place the second crust on top.
8. Trim and flute the pie crust edges. Then cut a few slits in the top crust to let steam escape. Brush the egg wash over the pie crust.
9. Bake at 425° F for 30-35 minutes, until the crust is golden brown.

Recipe Tips

• Use a deep dish pie dish so that all of the filling will fit.
• Cut a few slits in the center of the top crust to allow steam to escape when baking.
• Let the baked chicken pot pie rest for 10-15 minutes before slicing and serving. This resting time allows the filling to thicken up a bit.
• You can use frozen mixed vegetables to make the prep faster. Omit the carrots and celery, and add the frozen mixed veggies when the recipe says to add frozen peas. A mixture of carrots, corn, peas and green beans, or similar, would work well.
• You can make the pie dough ahead of time. Wrap each of the 2 disks of pie dough tightly in plastic wrap and store in the refrigerator for up to 4 days or in the freezer for up to 3 months. 

How to Freeze Pot Pie

• Freezing an Unbaked Chicken Pot Pie: You can bake a chicken pot pie straight from the freezer. Make the pie in a metal or foil pie pan, because a glass pan could shatter if you place it in the oven cold from the freezer. Assemble the pot pie but do not add the egg wash. Wrap airtight and freeze for up to 3 months. Bake the frozen pot pie, covered with foil, for 30 minutes at 425° F. Then brush on the egg wash and bake for 35 more minutes or until the pot pie is at least 165° F in the center.
• Freezing Baked Chicken Pot Pie: While it’s best to freeze this before baking, you can freeze slices of baked pot pie in an airtight container for up to 3 months. Reheat in the oven or microwave. If you want to freeze a whole chicken pot pie, I recommend doing so before baking (see instructions above).

Storing Leftovers

Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

Make this classic chicken pot pie recipe for dinner this week! It’s a cozy, satisfying meal that the whole family will love.

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Chicken Pot Pie

Servings: 8 servings

Prep Time: 40 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr 15 minutes mins

This homemade Chicken Pot Pie is comfort food at its best. It's made from scratch with a chicken and vegetable filling and baked in an easy all-butter pie crust.

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Ingredients

For the Pie Crust

• ▢ 2 ¼ cups all-purpose flour
• ▢ 2 teaspoons granulated sugar
• ▢ ½ teaspoon salt
• ▢ 1 cup cold unsalted butter, 16 tablespoons, cut into small cubes
• ▢ 6-7 tablespoons ice-cold water

For the Chicken Pot Pie Filling

• ▢ ¼ cup unsalted butter, 4 tablespoons
• ▢ 1 yellow onion, chopped, about 1 ½ cups
• ▢ 3 medium carrots, chopped small
• ▢ 3 ribs celery, chopped small
• ▢ 3 cloves garlic, minced
• ▢ ⅓ cup all-purpose flour
• ▢ 1 ¾ cups low sodium chicken broth, one 14.5 ounce can
• ▢ ½ cup milk, I used whole milk
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 cups shredded cooked chicken breast
• ▢ ¾ cup frozen peas

Egg Wash

• ▢ 1 egg
• ▢ 1 tablespoon milk or water

Instructions

 

Make the Pie Crust

• Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, you can prepare the pie crust by hand in a large bowl and use a pastry blender, your fingers, or two forks to work in the butter.) Pulse a few times to mix.
• Add the cold butter cubes and pulse 8-10 times, until the largest butter pieces are the size of small peas.
• Add 6 tablespoons of ice-cold water. Pulse just until the dough just starts to come together, adding one more tablespoon of cold water if the dough seems too dry. The dough should still look crumbly at this point, but it should hold together if you press it between your fingers.
• Transfer the dough to a lightly floured work surface. Use your hands to bring the dough together into a ball and then cut the dough in half. Shape each half of the dough into a round disk. Wrap both disks of dough in plastic wrap and place them in the refrigerator while you prepare the pot pie filling.

Make the Chicken Pot Pie Filling

• Preheat oven to 425° F.
• In a large Dutch oven or other heavy pot, melt the butter over medium heat.
• Add the chopped onion, carrots and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
• Stir in the minced garlic and flour and cook, stirring, for 1 minute.
• Stir in the broth and milk, followed by the dried thyme, salt and pepper. Cook, stirring often, until the mixture begins to bubble and thickens, about 2 minutes.
• Remove the pot from the heat and stir in the shredded chicken and frozen peas.

Assemble the Pot Pie

• Prepare the egg wash by combining the egg and 1 tablespoon milk or water in a small bowl and whisking until well combined. Set aside.
• Take one of the disks of pie dough out of the refrigerator and, on a lightly floured work surface, roll it out to a 12-inch circle. Transfer it to a deep dish pie dish by gently rolling the dough circle around your rolling pin. Lightly fit the dough into the pie dish. Do not press it down or the crust may stick to the pie dish after baking.
• Similarly, roll the second disk of pie dough out into a 12-inch circle.
• Pour the chicken pot pie filling into the bottom pie crust in the pie dish and spread it into an even layer. Place the second rolled out pie crust on top of the pie. Trim the dough overhang to be no more than ½-inch past the rim of the pie dish. Fold the edges of the pie dough under and then use your fingers to crimp as desired for a decorative edge.
• Cut a few slits in the top pie crust to let steam escape as the pot pie bakes. Then lightly brush the egg wash all over the pie crust. (This will help it to brown nicely as it bakes.)
• Bake for 30-35 minutes, until crust is golden brown. Let rest for 10-15 minutes and then serve.

Notes

• Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing an Unbaked Chicken Pot Pie: You can bake a chicken pot pie straight from the freezer. Make the pie in a metal or foil pie pan, because a glass pan could shatter if you place it in the oven cold from the freezer. Assemble the pot pie but do not add the egg wash. Wrap airtight and freeze for up to 3 months. Bake the frozen pot pie, covered with foil, for 30 minutes at 425° F. Then brush on the egg wash and bake for 35 more minutes or until the pot pie is at least 165° F in the center.
• To make pie dough ahead: Wrap each of the 2 disks of pie dough tightly in plastic wrap and store in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen pie dough overnight in the refrigerator before rolling out. If the chilled dough is too firm to roll out, let it sit at room temperature for a few minutes to take the chill off.

Calories: 520kcal, Carbohydrates: 40g, Protein: 17g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 381mg, Potassium: 381mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4956IU, Vitamin C: 9mg, Calcium: 70mg, Iron: 3mg

Nutrition information is an estimate.

Cuisine: American

Course: Main Dish

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