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 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.

Time Requirements

• 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 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 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

1. 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

1. 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

1. 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

1. 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

1. 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

1. 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)

1. 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

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

1. 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

1. 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

1. Add Filling

• Pour cooled filling into crust
• Spread evenly with rubber spatula
• Don’t overfill – leave ½ inch at top

1. 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

1. 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

1. 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

1. Cool and Serve

• Remove from oven
• Place on wire rack
• Let cool 15 minutes
• Cut into wedges
• Serve while still warm

Troubleshooting

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

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