This homemade Chicken Pot Pie is classic comfort food and will warm you up. It’s a show-stopping dish with a flaky Pie Crust, filled with saucy chicken and vegetables.
If you’ve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is.
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We love easy chicken dinners from Instant Pot Whole Chicken to Chicken Tortilla Soup. If you are looking for chicken recipes the whole family will love, this Chicken Pot Pie Recipe is a must-try!
Chicken Pot Pie Video Tutorial:
Homemade Chicken Pot Pie is way better than store-bought or frozen pot pie. From the buttery homemade crust to the saucy, satisfying center, it’s no wonder the Pot Pie is so famous!
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What is a Pot Pie?
A pot pie is a savory pie filled with meat (usually chicken) and vegetables in a gravy-like sauce. Classic pot pies are made with a top and bottom pie crust. Pot Pies are an excellent way to re-purpose leftover cooked chicken, turkey, or even ham.
Ingredients for Chicken Pot Pie:
A chicken pot pie is a meal in itself – loaded with vegetables and protein. The high quality ingredients and generous filling really differentiates this from the ones you’ll find in the freezer section. Once you try homemade, there’s no going back. This also requires simple ingredients:
- Double Pie Crust – You’ll need two pie disks for the top and bottom.
- Chicken – Use shredded cooked chicken from a rotisserie chicken or cook your own chicken breasts.
- Butter & Flour – These make the roux or base for the gravy sauce
- Onion, Carrots, Mushrooms, & Peas – this is loaded with vegetables
- Garlic and Parsley – These aromatics and simple salt and pepper balance this savory pie.
- Chicken Stock & Cream – form the creamy gravy sauce
The Best Crust for Chicken Pot Pie:
In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients (including water and salt) and takes just minutes to make. You can also make it a couple of days ahead.
Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake. We use this same pie crust for savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.
How to Make Chicken Pot Pie:
A homemade Chicken Pot Pie is easier and takes less time than you think! We use a deep 9″ pie dish for this recipe.
- Sautee vegetables in 6 Tbsp of butter until soft.
- Add mushrooms and garlic and saute 5 min.
- Add cream and broth and simmer until thickened.
- Stir in chicken, peas, and parsley and remove from heat.
- Roll out pie crust to 12″ and transfer to a pie pan.
- Add Filling into crust and cover with the second crust.
- Crimp edges, cut slits, brush with egg wash and bake.
Make-Ahead Tip: Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!
Common Questions:
Can I substitute the chicken?
You can use a different protein like leftover roast turkey for a turkey pot pie or even diced baked ham for ham pot pie!
Can I use a store-bought crust?
To save time, you can substitute a store-bought crust, just be sure to get a double pie crust for the top and bottom and thaw according to package instructions.
Can I make this in a different dish?
You can use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan.
Can I freeze chicken pot pie?
To freeze a pot pie, cover with foil and freeze up to 2 months. Remove from the freezer 30 minutes before baking (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F then remove foil and bake as directed in the recipe.
How to tell when a pie is done?
Use an instant-read thermometer to test for doneness. The internal temperature of your pie should reach 165˚F.
How to prevent pie from browning?
It helps to Pat down the edges so they don’t rise above the center of the pie. If your pie is browning too quickly, cover it with a pie shield. You can make one by cutting a 4″ circle from the center of a square sheet of foil. Place the pie shield loosely over the pie.
What to serve with Chicken Pot Pie:
Because pot pies are so hearty and full of protein, we love to serve this as a main course paired with Mashed Potatoes, soft Dinner Rolls and simple vegetable sides:
- Caesar Salad – so fresh, simple and made from scratch
- Roasted Brussels Sprouts – with crispy bacon
- Baked Asparagus – our go-to asparagus recipe
- Beet Salad – with the best dressing
More Chicken Dinner Recipes:
If you love this Chicken Pot Pie, then you won’t want to miss these family-favorite chicken recipes.
- Spatchco*ck Chicken – a genius way to cook a whole chicken
- Chicken and Rice – quick and easy in an instant pot
- Chicken Parmesan – crispy, cheesy and so saucy
- Chicken Marsala – classic restaurant re-make
- Chicken Stir Fry – with a simple, tasty sauce
Chicken Pot Pie Recipe
4.99 from 1546 votes
Author: Natasha Kravchuk
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
Prep Time: 20 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 10 minutes mins
Ingredients
Servings: 8 people
- 1 homemade pie crust, (2 disks)
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter
- 1 medium yellow onion, (1 cup chopped)
- 2 medium carrots, (1 cup) thinly sliced
- 8 oz white or brown mushrooms, (stems discarded), sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper, plus more to garnish
- 1 cup frozen peas, do not thaw
- 1/4 cup parsley, finely chopped, plus more to garnish
- 1 egg, beaten for egg wash
Instructions
In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Notes
*Use leftover shredded rotisserie chicken (light or dark meat), or cook and shred 2 large chicken breasts to get 4 cups shredded chicken.
Nutrition Per Serving
579kcal Calories38g Carbs26g Protein36g Fat15g Saturated Fat4g Polyunsaturated Fat14g Monounsaturated Fat0.3g Trans Fat112mg Cholesterol879mg Sodium511mg Potassium3g Fiber3g Sugar3384IU Vitamin A13mg Vitamin C57mg Calcium3mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Chicken Pot Pie Recipe
Amount per Serving
Calories
579
% Daily Value*
Fat
36
g
55
%
Saturated Fat
15
g
94
%
Trans Fat
0.3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
112
mg
37
%
Sodium
879
mg
38
%
Potassium
511
mg
15
%
Carbohydrates
38
g
13
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
26
g
52
%
Vitamin A
3384
IU
68
%
Vitamin C
13
mg
16
%
Calcium
57
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, pot pie, savory pie
Skill Level: Easy/Medium
Cost to Make: $
Calories: 579
Natasha Kravchuk
Insights, advice, suggestions, feedback and comments from experts
As an expert and enthusiast, I can provide information on various topics, including cooking and recipes. I have access to a wide range of sources and can provide detailed insights and explanations. Let's dive into the concepts mentioned in this article.
Chicken Pot Pie:
Chicken Pot Pie is a classic comfort food dish that is known for its flaky pie crust and savory filling of chicken and vegetables in a gravy-like sauce. It is typically made with a top and bottom pie crust [[1]].
Homemade Chicken Pot Pie:
Homemade Chicken Pot Pie is often considered superior to store-bought or frozen pot pies. The use of high-quality ingredients and a generous filling sets it apart. It requires simple ingredients such as double pie crust, shredded cooked chicken, butter, flour, onion, carrots, mushrooms, peas, garlic, parsley, chicken stock, and cream. The homemade crust is recommended for its flakiness and ability to stay crisp without pre-baking. The filling is made by sautéing vegetables, adding mushrooms and garlic, making a roux with butter and flour, and then adding chicken stock and cream to create a thick gravy-like sauce. The cooked chicken, peas, and parsley are stirred in, and the filling is then added to the pie crust. The pie is baked until the crust is golden brown [[1]].
Pie Crust:
The pie crust is an essential component of Chicken Pot Pie. While a store-bought crust can be used, a homemade all-butter pie crust is highly recommended for its superior taste and texture. The homemade crust is made with just five ingredients: flour, butter, water, salt, and sometimes a little sugar. It is rolled out and used for both the top and bottom crusts of the pot pie. The homemade crust is known for its ease of rolling and resistance to becoming soggy when baked. It can also be made a couple of days ahead of time [[1]].
Make-Ahead Tip:
Chicken Pot Pie can be made ahead of time and reheated. It reheats beautifully in the microwave, with the sauce staying creamy without separating. It is recommended to warm it until heated through [[1]].
Common Questions:
The article also addresses some common questions related to Chicken Pot Pie:
- Can I substitute the chicken? Yes, you can use different proteins such as leftover roast turkey or diced baked ham [[1]].
- Can I use a store-bought crust? Yes, a store-bought crust can be used as a time-saving option. Just make sure to get a double pie crust for the top and bottom and thaw it according to package instructions [[1]].
- Can I make this in a different dish? Yes, you can use a 9" diameter cast iron skillet, a 9" round cake pan, or a springform pan [[1]].
- Can I freeze chicken pot pie? Yes, you can freeze a pot pie by covering it with foil and freezing it for up to 2 months. When ready to bake, remove it from the freezer and bake covered with foil for an additional 25-30 minutes at 425°F, then remove the foil and bake as directed in the recipe [[1]].
- How to tell when a pie is done? Use an instant-read thermometer to test for doneness. The internal temperature of the pie should reach 165°F [[1]].
- How to prevent pie from browning? To prevent the edges from rising above the center of the pie, pat them down. If the pie is browning too quickly, cover it with a pie shield made from a 4" circle cut from the center of a square sheet of foil [[1]].
I hope this information helps you understand the concepts mentioned in the article. If you have any more questions or need further assistance, feel free to ask!
