Chicken Pot Pie Recipe

The Best Homemade Chicken Pot Pie Recipe That Never Fails

Key Takeaways:

  • Master a flaky, golden crust with simple ingredients you already have
  • Create rich, creamy filling using fresh vegetables and tender chicken
  • Learn the secrets to prevent a soggy bottom crust
  • Perfect for make-ahead meals and freezer-friendly

A warm, homemade chicken pot pie recipe should be simple to make, but too often we end up with soggy crusts or dry filling. This foolproof recipe delivers a golden, flaky crust packed with juicy chicken and vegetables in a creamy sauce – perfect for four servings. If you love chicken dishes, this classic comfort food will quickly become a family favorite, just like my chicken parmesan recipe has for many readers.

Time Requirements for Chicken Pot Pie Recipe

  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Resting Time: 15 minutes

Equipment Needed

  • 9-inch pie dish (glass or ceramic recommended)
  • Large saucepan
  • Rolling pin
  • Mixing bowls
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Pastry brush
  • Wire rack

Ingredients for Perfect Chicken Pot Pie

For the Crust:

  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • ½ cup ice-cold water

For the Filling:

  • 2½ cups cooked chicken, cubed
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1 cup frozen peas
  • 1 medium onion, diced
  • ⅓ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 1¾ cups chicken broth
  • ⅔ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 egg (for egg wash)

Step-by-Step Chicken Pot Pie Recipe Instructions

Preparation Phase (15 minutes)

  1. Organize Your Workspace
    • Clear and clean your counter space
    • Get out all equipment and ingredients
    • Set up your cutting board and knife
    • Place your ingredients in order of use
  2. Prepare Your Ingredients
    • Cut butter into ½-inch cubes and return to refrigerator
    • Measure ice water and place in refrigerator
    • Dice all vegetables into ½-inch pieces (they should be similar in size)
    • Cut chicken into ¾-inch cubes
    • Crack egg into small bowl and add 1 tablespoon water; whisk for egg wash

Making the Crust (20 minutes + 30 minutes chilling)

  1. Mix Dry Ingredients
    • Place 2½ cups flour in large mixing bowl
    • Add 1 teaspoon salt
    • Whisk together with fork until well combined
  2. Add Butter
    • Take cold butter cubes from refrigerator
    • Add to flour mixture
    • Using pastry cutter or two knives:
      • Cut butter into flour using crossing motions
      • Continue until mixture looks like coarse crumbs
      • Pieces should be size of small peas
      • If butter feels soft, refrigerate bowl for 10 minutes
  3. Form Dough
    • Add ice water 1 tablespoon at a time
    • Stir with fork after each addition
    • Stop when dough holds together when pinched (about 6-8 tablespoons)
    • Dough should not be wet or sticky
  4. Shape and Chill Dough
    • Turn dough onto lightly floured surface
    • Divide into two equal portions
    • Shape each into 1-inch thick disk
    • Wrap each disk tightly in plastic wrap
    • Refrigerate for 30 minutes (or up to 2 days)

Preparing the Filling (25 minutes)

  1. Start the Base
    • Place large saucepan over medium heat
    • Add ⅓ cup butter
    • Wait until butter is completely melted and just starting to bubble
  2. Cook Vegetables
    • Add diced onions, carrots, celery, and potatoes
    • Stir to coat with butter
    • Cook for 8-10 minutes, stirring every 2 minutes
    • Vegetables should be slightly soft when poked with fork
    • If browning too quickly, reduce heat to medium-low
  3. Make the Sauce
    • Sprinkle ⅓ cup flour over vegetables
    • Stir constantly for 1 minute (set timer)
    • Mixture will look paste-like
    • Slowly pour in chicken broth while stirring
    • Add milk gradually, stirring constantly
    • Keep stirring until sauce bubbles and thickens
    • Should coat back of spoon (about 3-5 minutes)
  4. Complete the Filling
    • Add chicken and frozen peas
    • Stir in salt, pepper, and thyme
    • Cook 2-3 minutes until peas are thawed
    • Remove from heat
    • Let cool for 10 minutes, stirring occasionally

If you’re a fan of savory chicken dishes with sauce, you might also enjoy my orange chicken recipe which uses a similar technique for creating a perfect sauce consistency.

Assembly and Baking (20 minutes + 35 minutes baking)

  1. Prepare for Baking
    • Place oven rack in lower third of oven
    • Preheat oven to 425°F
    • Remove dough disks from refrigerator
    • Let sit 5 minutes to slightly soften
  2. Roll Bottom Crust
    • Dust work surface with flour
    • Dust rolling pin with flour
    • Place one disk on floured surface
    • Roll from center outward in all directions
    • Turn dough quarter-turn after each roll
    • Continue until circle is 12 inches wide
    • Should be ⅛ inch thick
  3. Transfer to Pie Dish
    • Gently fold dough in half
    • Lift and place in pie dish
    • Unfold and center
    • Press dough into bottom and sides
    • Don’t stretch the dough
    • Leave overhang
  4. Add Filling
    • Pour cooled filling into crust
    • Spread evenly with rubber spatula
    • Don’t overfill – leave ½ inch at top
  5. Roll and Place Top Crust
    • Roll second disk like bottom crust
    • Cut 4-5 slits in center (1-inch long)
    • Carefully lift and place over filling
  6. Seal and Crimp
    • Trim edges to ½ inch overhang
    • Fold top edge under bottom edge
    • Press to seal
    • Crimp edges with fingers or fork
    • Brush entire top with egg wash
  7. Bake
    • Place pie on baking sheet
    • Put in preheated oven
    • Bake 35-40 minutes until golden brown
    • Crust should be deep golden color
    • Filling should bubble through vents
  8. Cool and Serve
    • Remove from oven
    • Place on wire rack
    • Let cool 15 minutes
    • Cut into wedges
    • Serve while still warm
Chicken Pot Pie Recipe Recipes with Chicken

Troubleshooting Your Chicken Pot Pie Recipe

Soggy Bottom Crust:

  • Bake on lower oven rack
  • Let filling cool before adding to crust
  • Avoid overfilling

Tough Crust:

  • Don’t overwork the dough
  • Keep ingredients cold
  • Let dough rest as directed

Runny Filling:

  • Cook sauce until properly thickened
  • Let pie rest 15 minutes before cutting

Variations & Substitutions

  • Gluten-Free: Use 1:1 gluten-free flour blend
  • Dairy-Free: Substitute plant-based milk and butter
  • Quick Version: Use rotisserie chicken and store-bought crust
  • Different Vegetables: Swap in mushrooms, corn, or green beans

Looking for something simpler? If you’re short on time, try my chicken tenders and fries recipe that comes together in half the time but still satisfies those comfort food cravings.

Storage & Reheating

Storage:

  • Refrigerate up to 4 days
  • Freeze unbaked up to 3 months
  • Freeze baked up to 2 months

Reheating:

  • Room temperature pie: 350°F for 15-20 minutes
  • Frozen baked pie: 375°F for 35-40 minutes
  • Individual slices: Microwave 2-3 minutes

Safety Notes & Tips

  • Internal temperature should reach 165°F
  • Cool partially before cutting
  • Use hot pads when handling
  • Keep ingredients refrigerated until use
  • Don’t leave filling at room temperature over 2 hours

Pro Tips:

  • Chill tools and ingredients for flakiest crust
  • Cut butter into small, even pieces
  • Make extra filling to freeze for quick meals
  • Let pie sit on wire rack after baking to prevent soggy bottom

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