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A steaming hot, golden-brown homemade chicken pot pie recipe with a flaky crust, with one slice being lifted out to show the creamy chicken and vegetable filling.

Homemade Chicken Pot Pie Recipe

Craving comfort food? Make the best homemade chicken pot pie Recipe with creamy filling & foolproof flaky crust. Easy, from-scratch recipe!
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Prep Time 40 minutes
Cook Time 34 minutes
Total Time 1 hour 44 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

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
  • ⅓ 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

Equipment

  • 1 9-inch Pie Dish
  • 1 Large Skillet
  • 1 Rolling Pin
  • 1 Large Mixing Bowl

Method
 

Prepare the Pie Crust
  1. In a large bowl, combine the flour and salt.
    A top-down view of flour and salt in a large bowl with a whisk, the first step for making a buttery chicken pie crust from scratch.
  2. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
    Cutting cold butter into a flour mixture with a whisk to create the base for a flaky crust pot pie.
  3. Add ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overwork.
    Pouring ice water into a flour and butter mixture to form the dough for a buttery chicken pie crust from scratch.
  4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
    Hands wrapping one of two smooth disks of homemade pie dough in plastic wrap, preparing the buttery chicken pie crust for chilling.
Make the Creamy Filling:
  1. In a large skillet over medium heat, melt the butter. Sauté the onions, carrots, and celery until soft (about 5-7 minutes).
    A wooden spoon stirring a mix of finely chopped onions, carrots, and celery as they sauté in a cast-iron skillet, creating the flavorful base for the chicken pie filling.
  2. Stir in the flour and cook for 1-2 minutes to create a roux.
    A wooden spoon stirring a golden roux into sautéed vegetables in a cast-iron skillet, a key step for a thick and creamy chicken pot pie filling.
  3. Slowly whisk in the chicken broth and heavy cream until the sauce is smooth and begins to thicken.
  4. Stir in the cooked chicken, frozen peas, salt, pepper, thyme, and garlic powder.
    A wooden spoon stirring a smooth and creamy sauce with chicken and peas in a cast-iron skillet, creating the perfect chicken pie filling.
  5. Let the filling simmer for 2-3 minutes, then remove from heat.
    A cast-iron skillet of steaming hot and creamy chicken pie filling, with tender chicken chunks, peas, and carrots in a rich sauce.
Assemble and Bake
  1. Preheat your oven to 400°F (200°C).
    A perfectly fitted unbaked pie crust in a white ceramic pie dish, creating the base for a homemade chicken pot pie.
  2. Roll out one of the chilled pie crust discs and place it in the bottom of a 9-inch pie dish.
  3. Pour the warm filling into the crust.
    Pouring the hot, creamy chicken pie filling from a cast-iron skillet into a prepared pie crust to assemble a homemade chicken pot pie.
  4. 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.
  5. Cut a few slits in the top crust to allow steam to escape.
    A hand cutting a steam vent into the top crust of an assembled homemade chicken pot pie before it goes into the oven.
  6. (Optional) Brush the top crust with an egg wash for a shiny, golden finish.
    A hand using a pastry brush to apply an egg wash to the top crust of a homemade chicken pot pie for a shiny, golden finish.
  7. Bake for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbly.
    A freshly baked and steaming oven-baked chicken pie with a perfect golden-brown crust, cooling on a wire rack.
  8. Let the pie rest for at least 10 minutes before slicing and serving.
    A steaming hot slice of homemade chicken pot pie being lifted from the dish, revealing a creamy filling of chicken, peas, and carrots.

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.