This delicious Chicken Pot Pie is so good, everyone will be asking for seconds! It’s hearty and comforting with a flaky and buttery pie crust, all made from scratch!
This chicken pot pie is such an old fashioned and classic dish. It’s completely made from scratch, no canned soups, no frozen veggies, no precooked chicken or store bought crust. It’s a good old traditional pot pie, fresh all the way! Not to mention it’s one of my favourites and it’s perfect for leftovers the next day.
I have made many chicken pot pies before, many with rotisserie chicken, frozen veggies and store bought crust. The truth is, yes you can use all those ingredients in this pot pie and it will still turn out great. But if you want a pot pie that’s better for you then this is it.
Ingredients Needed To Make Chicken Pot Pie
Here’s what you’ll need to make this pot pie. Make sure to scroll down for the complete printable recipe.
- Pie Crust – Yes I made my own pie crust because it’s quick and easy and tastes much better than the store bought kind. You can absolutely use store bought pie crust to save time.
- Chicken – I used chicken breast but boneless skinless chicken thighs work just as great too, especially if you love dark meat.
- Heavy cream – you can replace this with milk to lower the calories and fat content.
- Chicken broth – use a good low sodium or no sodium added chicken broth.
- Veggies – the usual onion, carrots, celery and green peas.
- Flour – I use all-purpose flour to thicken the sauce.
- Spices and herbs – all we need is a bit of salt and pepper. I love to add some thyme and parsley to my chicken pot pie.
- Butter – use unsalted butter so you can control the salt in your food.
- Egg – for egg wash.
How To Make Chicken Pot Pie
If you’re making your own pie crust start by making this first. You can find the full recipe complete with photo instructions and video here.
Cook the chicken and veggies: Melt the butter in a large skillet over medium heat. Add the chicken, carrots, onion, and celery to the skillet. Cook for about 8 to 10 minutes until the chicken is cooked through and the veggies soften.
Finish the filling: Add the flour and stir well until no more dry flour remains. Slowly stir in the cream and chicken broth then add the thyme and parsley. Cook for about 4 to 5 minutes until sauce has thickened and is bubbling. Stir in the peas. Remove the pie mixture from heat and let it cool for 30 minutes before adding it to the pie crust. Adding hot filling to the pie crust will make the pie soggy.
Assemble the pot pie: Fit one pie crust into a 9 inch pie plate. Spoon the cooled filling into the pie crust then top with the second crust. Seal the edges of the pie crust together. Cut 4 slits (or more) in the top crust to allow seam to escape. Brush the top pie crust with egg wash.
Bake: Place the pie plate on a baking sheet and bake for 30 to 35 minutes or until the pastry is golden and the filling is bubbling. Let the pie cool for about 15 to 30 minutes before cutting into the pie and serving.
Some Tips
- The crust is the most important thing, so make sure you have a great pie crust that is flaky and buttery.
- Make sure you let your pie filling cool before adding it to the bottom crust. A hot filling will make your pie soggy.
- Bake it properly, the upper crust needs to be a deep golden-brown! Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.
- Wait for it to cool slightly before serving, this will ensure you don’t end up with a liquidy pie.
How Long To Bake Chicken Pot Pie
Bake the pie at 425 F degrees for about 30 to 35 minutes the pie crust is golden. If the outer crust starts to brown too much, cover the edges with aluminum foil and continue baking.
How To Store Leftover Pie
You can store chicken pot pie for 2 to 3 days in the refrigerator covered with plastic wrap.
To freeze, wrap the pie tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 3 to 4 months.
Thaw out the chicken pot pie in the fridge and then reheat it in a 350 F degree oven for 30 minutes or until warm.
Make Ahead Steps
This chicken pot pie is perfect for making ahead of time. You can certainly break it down into steps. Make the pie crust a couple days before and store the discs in the fridge until ready to make the pie.
You can also make the pie filling a day or two before and store it in the fridge in an airtight container until ready to assemble.
The day you want to bake the pie, simply take out the pie crust discs 20 to 30 minutes before so it comes down to room temperature a bit. This makes the pie crust easier to roll out. Then simply go ahead and assemble the pie as instructed, then bake.
Craving More Delicious Recipes? Try These:
- Harissa Roasted Chicken and Potatoes
- Chicken Potato Soup
- Baked Chicken Breast
- Cheesy Taco Pasta
- Lemon Dill Pan Fried Salmon
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Chicken Pot Pie
Ingredients
- 2 pie crusts, top and bottom
- 6 tbsp butter, unsalted
- 1 lb chicken breast, boneless and skinless, cut into small bite size pieces
- 2 medium carrots, diced
- 1 large onion, chopped
- 2 stalks celery, diced
- 1/2 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth, low sodium
- 1 tsp thyme, fresh, chopped
- 2 tbsp parsley, fresh, chopped
- 3/4 cup green peas, frozen
- 1 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 1 egg, beaten, for egg wash
Instructions
- If you’re making your own pie crust start by making this first. You can find the full recipe complete with photo instructions and video here.
- Preheat your oven to 425 F degrees.
- Melt the butter in a large skillet over medium heat. Add the chicken, carrots, onion, and celery to the skillet. Cook for about 8 to 10 minutes until the chicken is cooked through and the veggies soften.
- Add the flour and stir well until no more dry flour remains. Slowly stir in the cream and chicken broth. Add the thyme and parsley. Cook for about 4 to 5 minutes until sauce has thickened and is bubbling. Stir in the peas. Season with salt and pepper.
- Remove the pie mixture from heat and let it cool for 30 minutes before adding it to the pie crust. Adding hot filling to the pie crust will make the pie soggy.
- Fit one pie crust into a 9 inch pie plate. Spoon the cooled filling into the pie crust then top with the second crust. Seal the edges of the pie crust together. Cut 4 slits in the top crust to allow seam to escape.
- Brush the top pie crust with egg wash. Place the pie plate on a baking sheet and bake for 30 to 35 minutes or until the pastry is golden and the filling is bubbling.
- Let cool for about 15 to 30 minutes before cutting into the pie and serving.
Can you use frozen mixed vegetables?
Beulah
You can, but you want to make sure they are defrosted completely or else it could make your filling watery!
How would store bought puff pastry work for this recipe?
No guarantees because I always make my own, but I’m sure it would work fine!
Hi i was wondering when to add in the green peas, i put them in at the beginning just a heads up. Turned out great and was supppppper delicious. Thanks
You add it in step 4. Glad you liked it! 🙂
Hi Jo, I made this last night and was delicious, I actually made the pastry from your recipe which was my first attempt on Pastry and yes was challenging, it broke up a bit when I was rolling it out so obviously I am doing something wrong lol but end result all turned out fantastic, will now start to do my own pastry as with practice I should eventually get it right , thanks for a great recipe.
My pleasure! So happy you liked the recipe, and don’t worry, practice makes perfect!
What’s the best way to reheat the chicken pot pie?
Thanks!
You can reheat it in the oven at 350 for about 20 minutes or until heated through, or in the microwave.