here’s something truly magical about pulling a homemade chicken pot pie recipe out of the oven. The sight of that golden, flaky crust, the sound of the creamy filling bubbling up, and the irresistible aroma that fills your entire kitchen it’s an experience in itself. Whether it’s a cold winter evening or a cozy Sunday dinner, this classic dish feels like a warm hug in every single bite, representing the very best of comfort food.
Making a chicken pot pie from scratch might seem intimidating, but that’s where we come in. Here at Viral Food Hacks, our mission is to make restaurant-quality food achievable for everyone. We’ve perfected a chicken pot pie recipe that is incredibly comforting and flavorful, but also surprisingly easy to follow.
And because food safety matters just as much as flavor, be sure to check FoodSafety.gov’s guide to safe cooking temperatures especially when handling chicken, to ensure every bite is as safe as it is delicious.
This foolproof, step-by-step guide is designed for home cooks of all skill levels, ensuring you get a perfect result without any stress. Get ready to create a masterpiece in your own kitchen!
Why You’ll Love This Easy Chicken Pot Pie
* Comfort in Every Bite
Nothing beats the creamy, savory goodness of a creamy chicken pot pie packed with tender chicken, colorful veggies, and rich gravy. It’s pure comfort food perfection.
* Perfect for Any Night of the Week
This easy homemade chicken pot pie looks fancy enough for guests but is simple enough for a busy weeknight. It’s hearty, wholesome, and satisfying.
* Foolproof Flaky Crust
You’ll love how buttery and crisp the crust turns out every single time. Whether you use a traditional pie crust or puff pastry, it’s golden and flaky perfection.
* The Creamiest, Most Flavorful Filling
The filling isn’t too thick or too runny it’s smooth, luscious, and perfectly balanced. It’s what makes this one the best chicken pot pie you’ll ever try.
Ingredients for the Best Chicken Pot Pie recipe
For the Creamy Filling
- 2 cups cooked chicken (shredded or cubed)
- 1 cup diced carrots
- 1 cup frozen peas
- ½ cup chopped celery
- 1 small onion, diced
- ¼ cup butter
- â…“ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream (or milk for lighter version)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon garlic powder
For the Flaky Crust
- 2 ½ cups all-purpose flour
- 1 cup cold butter (cubed)
- 1 teaspoon salt
- 6 tablespoons ice water
Pro Tip: For an ultra-easy version, use store-bought pie crust or puff pastry.
How to Make Chicken Pot Pie Recipe From Scratch
Step 1: Prepare the Pie Crust Dough
Combine flour and salt, then cut in the butter until the mixture looks like coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Shape into two discs, wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Creamy Chicken Pot Pie Recipe Filling
In a large skillet, melt butter and sauté onions, carrots, and celery until soft. Add flour and stir for 1–2 minutes to create a roux. Slowly whisk in chicken broth and cream until the sauce thickens. Add chicken, peas, and seasonings. Simmer for a few minutes, then remove from heat.
Step 3: Assemble and Bake
Roll out one pie crust and place it in a 9-inch pie dish. Pour in the filling, then top with the second crust. Seal the edges and cut slits for steam to escape.
Bake at 400°F (200°C) for 30–35 minutes, or until golden brown.
Pro Tips for the Best Chicken Pot Pie Recipe
- Start with a Great Crust: A great chicken pot pie starts with a great crust. While store-bought is a fine shortcut, a homemade, all-butter crust takes this recipe to another level. For our foolproof, step-by-step guide, check out our Best Pie Crust Recipe.
- Brush with an Egg Wash: For that irresistible, shiny, deep golden-brown top crust, always brush it with a simple egg wash before baking.
- Avoid a Soggy Bottom: This is a classic pie problem with a simple fix. Pre-bake (or “blind bake”) the bottom crust for 10-15 minutes before adding the filling. This helps it stay crisp.
- Let It Rest: This is crucial! After baking, let the pie rest for at least 10-15 minutes before slicing. This allows the creamy filling to set, so you get a clean slice instead of a soupy mess.
Time Saving Hacks
Use Rotisserie or Leftover Chicken
No time to cook fresh chicken? Shred some rotisserie chicken it’s perfect for a quick, easy chicken pot pie.
Quick Crust Shortcuts
Don’t feel guilty about using refrigerated pie dough or puff pastry they taste amazing and save tons of time.
Make Ahead Chicken Pot Pie
Prepare the filling in advance, store it in the fridge for up to 2 days, and assemble when ready to bake.
Popular Variations
Chicken Pot Pie with Puff Pastry
Replace the top crust with a sheet of puff pastry for a crispy, buttery finish. It’s elegant and super quick!
Biscuit-Topped Chicken Pot Pie Recipe
Use biscuit dough instead of pie crust perfect for that cozy, Southern twist.
Crustless or Gluten-Free Chicken Pot Pie
Skip the crust and bake the creamy filling in ramekins for a low-carb version. Use gluten-free flour if needed.
Storage and Reheating Tips
How to Store Leftovers
Cover and refrigerate for up to 3 days. The flavors deepen beautifully overnight.
Freezing Instructions
Freeze unbaked pies tightly wrapped for up to 3 months. When ready, bake straight from frozen — just add 15 extra minutes.
How to Reheat Chicken Pot Pie
Warm in a 350°F oven for 20 minutes or until heated through. Avoid microwaving to keep the crust crispy.
Common Mistakes to Avoid
- Overfilling the crust (it will overflow)
- Not venting the top crust
- Using too much liquid (makes the filling soupy)
- Cutting too soon after baking
Serving Suggestions
Serve with a fresh green salad, roasted vegetables, or even mashed potatoes for the ultimate comfort meal.
Nutritional Breakdown (Per Serving)
- Calories: ~520
- Protein: 28g
- Fat: 30g
- Carbohydrates: 35g
Homemade Chicken Pot Pie Recipe
Equipment
- 1 9-inch Pie Dish
- 1 Large Skillet
- 1 Rolling Pin
- 1 Large Mixing Bowl
Ingredients
For the Creamy Filling
- 2 cups Cooked Chicken Shredded or cubed; rotisserie chicken is a great shortcut
- 1 cup Carrots Diced
- 1 cup Frozen Peas No need to thaw
- ½ cup Celery Chopped
- 1 small Onion Diced
- ¼ cup Unsalted Butter
- â…“ cup All-Purpose Flour To thicken the sauce
- 2 cups Chicken Broth
- 1 cup Heavy Cream Or whole milk for a lighter version
- ½ teaspoon Salt Adjust to taste
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Thyme
- ½ teaspoon Garlic Powder
For the Flaky Crust
- 2 ½ cups All-Purpose Flour
- 1 cup (2 sticks) Unsalted Butter Very cold and cubed
- 1 teaspoon Salt
- 6-8 tablespoons Ice Water Use as needed
Instructions
Prepare the Pie Crust
- In a large bowl, combine the flour and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Add ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overwork.
- Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Make the Creamy Filling:
- In a large skillet over medium heat, melt the butter. Sauté the onions, carrots, and celery until soft (about 5-7 minutes).
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Slowly whisk in the chicken broth and heavy cream until the sauce is smooth and begins to thicken.
- Stir in the cooked chicken, frozen peas, salt, pepper, thyme, and garlic powder.
- Let the filling simmer for 2-3 minutes, then remove from heat.
Assemble and Bake
- Preheat your oven to 400°F (200°C).
- Roll out one of the chilled pie crust discs and place it in the bottom of a 9-inch pie dish.
- Pour the warm filling into the crust.
- Roll out the second crust disc and place it over the filling. Seal the edges by crimping them together with a fork or your fingers.
- Cut a few slits in the top crust to allow steam to escape.
- (Optional) Brush the top crust with an egg wash for a shiny, golden finish.
- Bake for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Let the pie rest for at least 10 minutes before slicing and serving.
Notes
- Time-Saving Hack: Use 2 cups of shredded rotisserie chicken to save time.
- Crust Shortcut: You can use a store-bought refrigerated pie dough or a sheet of puff pastry for the top crust for an even easier version.
- Soggy Bottom Prevention: To ensure a crispy bottom crust, you can blind-bake the bottom crust for 10 minutes at 400°F before adding the filling.
- Resting is Key: Letting the pie rest for 10 minutes after baking helps the creamy filling set, making it easier to slice.
FAQs
1. Can I make this gluten-free or dairy-free?
Yes! Use gluten-free flour for the crust and almond milk or coconut cream for a dairy-free filling.
2. What is the best crust for chicken pot pie?
A classic buttery crust gives the best texture, but puff pastry is a close second for a lighter, flakier finish.
3. Can I freeze chicken pot pie?
Absolutely. Wrap tightly and freeze before baking. It can go straight into the oven later.
4. How to make chicken pot pie thicker?
Cook the filling longer or add an extra tablespoon of flour when making the roux.
5. Can I use turkey instead of chicken?
Yes! Turkey works wonderfully, especially after Thanksgiving leftovers.
Conclusion
So there you have ita homemade chicken pot pie recipe that truly checks every box. It’s creamy, flaky, hearty, and packed with so much flavor. Whether you make it for a cozy weeknight dinner or a special family gathering, this pie is guaranteed to be a showstopper.
You now have all the tips and tricks to create the best chicken pot pie you’ve ever tasted. So grab your apron, trust the process, and get ready to fall in love with this ultimate comfort food. Trust me one bite is all it takes!
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