If you’re searching for a truly wonderful Chicken Pot Pie Recipe, you’ve definitely found a great one.
This dish is pure comfort food. Imagine a flaky, buttery crust wrapped around tender chicken and vegetables, all swimming in a rich, creamy sauce.
It’s a classic for a reason, and I’m excited to share how I make it. This is one of my favorite fall dinner recipes.
Why You’ll Love This Homemade Chicken Pot Pie Recipe
This homemade chicken pot pie recipe is a family favorite for many reasons, especially its comforting qualities and delicious taste. I think you’ll find it becomes a go-to in your home too.
Here’s what makes this recipe so special:
- It’s a truly satisfying, all-in-one meal for any day.
- You get that amazing, 100% homemade flavor.
- The gravy-like sauce is incredibly rich, perfectly creamy, and so full of flavor.
- You get double the buttery, flaky pie crust for double the deliciousness.
- It’s quite customizable; you can use your favorite meats and vegetables easily.
- This is a wonderful make-ahead recipe, which is great for busy days.
Essential Ingredients for Your Chicken Pot Pie
Gathering the right items is crucial for a delicious chicken pot pie. So, let’s look at what you need for this fantastic savory pie. The list is pretty simple.
For the Flaky Pie Crust (The Foundation)
The crust is a huge part of any good chicken pot pie. I always use my homemade pie crust recipe.
- It uses both butter AND shortening for the ultimate flaky, tender crust.
- It’s not just for sweet pies, you know!
- You’ll need enough for a bottom and a top crust (a double crust chicken pot pie).
- If you’d rather not use shortening, an all butter pie crust works great too.
- Remember: The dough needs to chill for at least 2 hours, so plan for that.
For the Rich and Creamy Chicken Pot Pie Filling
The chicken pot pie filling is where all those wonderful, comforting flavors come together to make something amazing.
Here’s your shopping list:
- Chicken: 1 pound of skinless boneless chicken breast or chicken thighs, cubed.
- Vegetables:
- 1 cup sliced carrots (about 2 carrots)
- 1/2 cup sliced celery
- 1/3 cup chopped yellow onion (1/2 small onion)
- 1 teaspoon minced garlic
- Fats & Thickeners:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- Seasonings:
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves (essential for the classic chicken pot pie sauce taste)
- Liquids:
- 1 and 3/4 cups chicken broth/stock (reduced sodium recommended)
- 2/3 cup half-and-half (for that rich, creamy sauce)
- Frozen Veggies:
- 1 cup frozen peas (add at the end)
How to Make Your Chicken Pot Pie: A Step-by-Step
Are you ready to learn how to make chicken pot pie from scratch? It’s simpler than you might think! Just follow these steps for a perfect double crust chicken pot pie that will impress everyone. I’ve found that breaking it down like this makes the whole process really smooth and easy.
Step 1: Prepare the Pie Dough
First, get your pie crust dough ready. If you’re making a homemade pie crust (and I really hope you do for that amazing flaky pie crust!):
- Prepare it all the way through the chilling step.
- It needs at least 2 hours in the refrigerator. This is super important for a crust that’s easy to roll out and bakes up perfectly tender and flaky.
Step 2: Cook the Chicken and Vegetables
Next, let’s cook the main components for the tender chicken and veggie part of your filling.
- Take a large pot.
- Add your cubed chicken, sliced carrots, and celery.
- Cover them with water.
- Put the pot on medium-high heat and bring it to a boil.
- Let it boil for about 10 minutes.
- Drain the chicken and vegetables well and set them aside. This pre-cooking ensures your chicken is tender and the vegetables are cooked just right.
Step 3: Create the Flavorful Creamy Sauce
Now, it’s time for the heart of your creamy chicken pot pie: the chicken pot pie sauce.
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and minced garlic. Cook, stirring sometimes, until the onions are soft.
- Whisk in the all-purpose flour, salt, pepper, and thyme. Let it cook for about a minute.
- Gradually whisk in the chicken broth and then the half-and-half. Keep whisking until it’s smooth.
- Let this mixture simmer over medium-low heat until it gets nice and thick, like a good creamy gravy. This usually takes about 10 minutes. Remember to stir it often.
- Give it a taste and add more seasonings if you think it needs it!
Step 4: Assemble Your Double Crust Chicken Pot Pie
Let’s put your beautiful chicken pot pie together.
- Preheat your oven to 425°F (218°C).
- On a lightly floured surface, roll out one of your chilled pie dough discs into a 12-inch circle.
- Carefully place this dough into your 9-inch pie dish. Gently tuck it in.
- Spoon the cooked chicken and vegetable mixture into the crust.
- Scatter the frozen peas on top.
- Pour or spread that wonderful, thick gravy evenly over everything.
- Roll out the second pie dough disc. Lay this second crust over the filling.
- Trim off any extra dough. Crimp the pie crust edges to seal.
- With a small sharp knife, cut a few small slits in the top crust to let steam escape.
Step 5: Bake to Golden Perfection
This last step ensures a beautiful golden brown crust.
- Make an egg wash: Whisk 1 large egg with 1 Tablespoon of milk.
- Use a pastry brush to brush this egg wash all over the top crust and the edges.
- Bake for 32–38 minutes. Look for a golden brown top and bubbly filling.
- Check after 20 minutes: If edges are browning too fast, cover them with foil or a pie crust shield.
- Cool for at least 10 minutes before slicing. This helps the filling set.
Top Tips for the Best Chicken Pot Pie Experience
To make sure you create the absolute best chicken pot pie recipe you’ve ever tasted, I have a few tips. These little things can elevate your homemade chicken pot pie.
- Preventing a Soggy Bottom Pie Crust: This is key for a great chicken pot pie.
- My trick: Add the chicken and vegetable mixture first.
- Then, pour the gravy on top of them.
- This way, the gravy isn’t sitting directly on the bottom crust from the start, giving it time to crisp.
- Achieving That Perfect Golden Brown Crust: Don’t skip the egg wash!
- It’s a simple mix of one egg and a tablespoon of milk.
- Brushing this on gives your pie a lovely, glistening color and shine.
- Choosing the Right Pie Dish:
- Use a glass or metal pie dish for best results, especially for a crispy crust.
- A 9-inch dish, 1.5 to 2 inches deep, is ideal.
Chicken Pot Pie Variations
One of the great things about this chicken pot pie recipe is its adaptability. Feel free to get creative with these chicken pot pie variations.
- Crust Alternatives:
- Chicken pot pie with puff pastry: Use thawed store-bought puff pastry for the top. The underside might get a bit soft.
- Chicken pot pie with biscuit topping: A quicker option; skip the bottom crust and top with biscuit dough.
- Meat Swaps:
- Turkey: Works wonderfully, especially with leftover turkey.
- Pre-cooked Meat: If using, skip boiling it with veggies; just add to the sauce.
- Vegetable Additions:
- Corn: Add frozen corn along with peas.
- Potatoes: One diced Yukon gold potato (cook with onion until soft) makes it heartier.
- Mushrooms or Zucchini: A cup of sliced mushrooms or chopped zucchini (cook with onion) adds great flavor.
- Tip: Don’t overload with veggies (stick to about 2 cups extra veggies + 1 potato max) to ensure enough sauce.
- Seasoning Ideas:
- Fresh Herbs: Chopped parsley, rosemary, or sage.
- Celery Seed: A pinch enhances savory notes.
- Remember: As long as you have thyme, salt, and pepper, the rest is up to your taste!
Make-Ahead and Freezing Your Chicken Pot Pie
This make ahead chicken pot pie is a lifesaver. Here are some freezing instructions and tips:
- Filling & Gravy: Can be made 1 day ahead; cover and chill.
- Pie Dough: Can be made 5 days ahead (refrigerated) or 3 months ahead (frozen; thaw overnight in fridge).
- Whole Pie (Unbaked or Baked): Freezes well for up to 2–3 months.
- Thaw overnight in the refrigerator.
- If unbaked, bake as directed.
- If baked, cover with foil and reheat at 375°F (191°C) until warmed through.
FAQs
What is the sauce made of in chicken pot pie?
It’s a seasoned white gravy made from scratch with butter, onion, garlic, flour, thyme, salt, pepper, chicken broth, and half-and-half.
How do you prevent the bottom pie crust in chicken pot pie from getting soggy?
Add the chicken and veggies first, then pour gravy on top. Also, use a glass or metal pie dish for better crisping.
Can I make chicken pot pie with only 1 top crust?
Yes. Skip the bottom crust, mix filling with gravy, put in pie dish, and top with one crust. Bake at 375°F (191°C) for 35-40 minutes.
Conclusion
I really hope you and your family enjoy this easy chicken pot pie recipe as much as we do in my house! It’s such a wonderful and rewarding dish to make, perfect for a cozy dinner or a hearty family meal.
Did you give this recipe a try? And did you make any of your own variations? I would absolutely love to hear how it turned out for you, so please leave a rating and a comment below!
Homemade Chicken Pot Pie Recipe
A classic and comforting Chicken Pot Pie Recipe featuring a double buttery, flaky pie crust encasing tender chicken and vegetables in a rich, creamy homemade sauce. Perfect for a satisfying family dinner or a cozy fall meal.
Ingredients
Equipment
Method
- Prepare Pie Crust: Make your chosen pie crust recipe through step 5, which includes chilling the dough for at least 2 hours. (Making the crust the night before is a great time-saver).
- Cook Chicken & Initial Veggies: In a large pot, combine the cubed chicken, sliced carrots, and sliced celery. Add enough water to cover them. Place the pot over medium-high heat and bring it to a boil. Allow it to boil for 10 minutes. Remove from heat, drain the mixture well, and set it aside.
- Make Creamy Sauce: In a large skillet over medium heat, melt the butter. Add the chopped onions and minced garlic. Stir occasionally and cook until the onions are translucent and soft (about 5 minutes). Whisk in the all-purpose flour, salt, black pepper, and dried thyme. Cook for 1 minute, whisking constantly. Gradually whisk in the chicken broth and then the half-and-half until the mixture is smooth. Bring to a simmer over medium-low heat and cook, whisking occasionally, until the sauce is very thick, like a gravy (this usually takes about 10 minutes). Taste and add more seasonings if you prefer. Remove the sauce from the heat and set aside.
- Preheat Oven: Preheat your oven to 425°F (218°C).
- Assemble Pie (Bottom Crust): On a lightly floured work surface, roll out one of the discs of chilled pie dough into a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Gently tuck the dough in with your fingers, making sure it is smooth against the dish. With a small sharp knife or kitchen shears, trim any extra overhang of dough.
- Add Filling Layers: Spoon the cooked chicken and vegetable mixture into the pie crust. Scatter the frozen peas evenly on top. Pour or spread the prepared gravy evenly over the chicken, vegetables, and peas.
- Add Top Crust: Roll out the second half of the pie crust dough just as you did the first. Carefully lay this crust over the filling. Trim off any extra overhang from the sides. Crimp the pie crust edges with a fork (or use your fingers) to seal the top and bottom crusts together. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape during baking.
- Egg Wash & Bake: In a small bowl, whisk the large egg with 1 Tablespoon of milk to create the egg wash. Using a pastry brush, brush the egg wash evenly over the top crust and the edges of the pie.Bake for 32–38 minutes, or until the top of the crust is golden brown and the filling is bubbly. After about 20 minutes of baking, check the pie. If the edges of the crust are getting too brown, be sure to cover them with aluminum foil or use a pie crust shield to prevent them from burning.
- Cool & Serve: Remove the chicken pot pie from the oven. Let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set up a bit, making it easier to serve neat slices. Garnish with fresh thyme sprigs, if desired.
Notes
- Make Ahead: The filling and gravy can be prepared 1 day in advance; cover and chill them in the refrigerator. Assemble, fill, and bake the pie the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months (thaw overnight in the refrigerator before using).
- Freezing Instructions: The unbaked OR baked pot pie freezes well for up to 2–3 months. Allow it to thaw overnight in the refrigerator. If unbaked, bake as directed. If baked before freezing, bake (covered with foil) at 375°F (191°C) until warmed through.
- Store-Bought Pie Crust: Two 9-inch refrigerated or frozen (and then thawed) store-bought pie crusts are perfectly fine to use instead of homemade if you’re short on time.
- Single Crust Option (No Bottom Crust): Yes, you can skip adding the bottom pie dough to the pie dish. When the gravy is done and comes off the heat, mix it with the chicken/carrot mixture. Then, spoon this combined filling into an ungreased pie dish. Top with one crust. It’s recommended to lower the oven temperature to 375°F (191°C) because there is just 1 crust to bake. Bake time will be around 35–40 minutes or until the top of the crust is golden brown.
- Puff Pastry Topping: You can use thawed store-bought puff pastry instead of a top pie crust (you can keep the bottom pie crust or skip it). However, keep in mind that the underside of the puff pastry (the part that touches the filling) usually ends up tasting a bit soggy.
- Biscuit Topping: Biscuits are a great alternative to pie crust for a pot pie. You can skip the bottom pie crust and use your favorite biscuit topping.
- Half-and-Half Substitute: You can use half heavy cream and half whole milk instead, or use all whole milk. It’s generally not recommended to use lower-fat milks, as the gravy might be too thin.
- Filling Variations: This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use pre-cooked meat; simply skip the boiling step for the meat, and cook the carrots and celery with the onion and butter. Try adding some corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato; cook the diced potato with the onion and butter until fork-tender. Mushrooms or chopped zucchini are great too; you can add 1 cup of sliced mushrooms when you cook the onion and butter. It’s best not to add ALL of these veggies, though, as there isn’t enough gravy for it all. It’s recommended not to use more than 2 cups of total veggies + 1 potato (onion doesn’t count in this limit).
- Herb Variations: Feel free to add fresh chopped parsley, rosemary, or sage; or try adding a pinch of celery seed. As long as there’s thyme, salt, and pepper, the extra seasoning in the pot pie is up to your taste preference. Taste and season how you like.