Quick Summary
Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! The buttery, flaky, and tender pie crust Is filled with a creamy chicken and vegetable filling. You will love this cozy dinner and it freezes well too!
Chicken Pot Pie is the ultimate comfort food, and this is the VERY best chicken pot pie recipe out there. Trust me. It gets rave reviews every single time. Your friends and family will LOVE it.
The homemade crust is buttery, flaky, and tender and easy to make. It will be your new favorite crust recipe.
The hearty chicken filling is creamy and loaded with colorful vegetables. And let me fill you in on a little secret, we use shredded rotisserie chicken to keep the recipe easy as PIE!
This savory pie makes a great weeknight meal and is freezer friendly too! You can’t go wrong with this classic meal.
And you will also have to try our comforting Chicken Pot Pie Soup. It is a DELICIOUS soup!
Table of Contents
Perfect Pie Crust
This is the perfect pie crust and really makes the pot pie special. Of course, you can use store-bought pie crust, but our homemade pie crust recipe is the BEST. I promise, it isn’t hard to make.
For the crust, you will need the following ingredients.
- Flour– use all-purpose flour.
- Sugar– add just a little granulated sugar to slightly sweeten the crust.
- Salt– to enhance the flavor.
- Butter– use unsalted COLD butter.
- Buttermilk– make sure your butter milk is cold too.
- Cold water– 1 to 2 tablespoons to help the dough come together. Add a little at a time.
- Egg– to brush the top of the pie so it gets nice and golden brown in the oven.
Filling Ingredients
- Butter– to cook the veggies and to add flavor.
- Vegetables– onion, carrots, celery, and peas
- Garlic– use fresh garlic cloves.
- Flour– use all-purpose flour to thicken the filling.
- Herbs– parsley and thyme.
- Chicken broth– use your favorite brand.
- Heavy cream– to create a rich filling.
- Chicken– use shredded cooked chicken. We like to use rotisserie chicken to keep the recipe super simple. Leftover turkey also works well in this pot pie recipe.
How to Make Chicken Pot Pie
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed cold butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all the butter is incorporated into the flour. Mixture will be very flaky and look a little messy, and that is ok.
- Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter
- Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onion, carrots, celery, and garlic and cook until tender, stirring occasionally.
- Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened.
- Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400°F. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick.
- Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard.
- Fill pie with the creamy chicken filling.
- Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg wash.
- Bake for 45 minutes, or until crust is golden brown. If the pie starts to brown too quickly, you can cover it loosely with foil or use a pie crust shield to protect the edges.
- Cool for 10 minutes, cut into slices and serve.
Serving Suggestions
Here are a few side dishes that go great with this cozy meal!
- Easy Green Salad or Kale Salad
- Roasted Broccoli
- Roasted Green Beans
- Mashed Potatoes or Mashed Sweet Potatoes
- Buttermilk Drop Biscuits
- Easy Cornbread
How to Store
If you have leftover chicken pot pie, let it cool completely and then cover tightly with foil or place in an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven for best results. You can use the microwave, but the crust might get a little soggy.
How to Freeze
Chicken pot pie is a freezer friendly meal. You can freeze the pie unbaked or baked. For best results, I recommend freezing the pie unbaked, so the crust doesn’t get soggy.
- To freeze an unbaked pot pie, make sure you assemble the pie in a metal or foil pan. A glass pan might shatter when going from cold to hot. Don’t add the egg wash before freezing or the crust can get soggy. Cover the pie with aluminum foil and freeze for up to 3 months. When you are ready to bake, place the frozen pie, covered with foil, in a preheated oven. You don’t have to thaw it first. Bake for 30 minutes and then remove the foil. Brush the pie with the egg wash and bake for an additional 35 to 55 minutes or until the pie is golden brown and cooked through.
- To freeze a baked chicken pot pie, let the pie cool completely. Wrap in aluminum foil and freeze for up to 3 months. To reheat, you don’t have to thaw the pie; place in a 350 degree F oven and bake until heated through.
FAQ
We prefer our homemade pie crust, but you can use your favorite store-bought crust
Yes! Pie crust can be made up to 3 days ahead of time. Keep it in the fridge, well wrapped in plastic wrap. You can also freeze pie crust for up to 3 months. Thaw overnight in the fridge before using.
Yes! We love making this pie after Thanksgiving or Christmas when we have lots of leftover turkey. Turkey pot pie is delicious too.
If your pie is browning too quickly before the end of your bake time, place a sheet of foil loosely over the top to keep it from getting too dark.
Use a food thermometer to check that the internal temperature of the filling. It should be 165°F.
Yes. Assemble the pie, but don’t add the egg wash. Cover with plastic wrap and store in the refrigerator for up to 4 days. When ready to bake, preheat the oven and remove the pie from the fridge. Brush with egg wash and bake until golden brown and cooked through. You might need to add 5 to 15 minutes to the baking time.
Yes, leave out the chicken and add more vegetables. I like to add mushrooms for a nice and hearty filling. You can even add chickpeas if you want a boost of protien.
More Chicken Dinner Recipes
- Chicken and Dumplings
- Lemon Butter Chicken
- Easy Skillet Chicken Thighs
- Honey Mustard Chicken
- Baked Chicken Tenders
Chicken Pot Pie
Ingredients
For the chicken pot pie crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold buttermilk
- 1-2 tablespoons cold water
- 1 large egg, beaten, for the egg wash
For the pot pie filling:
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about ½ cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken or turkey
- 1 cup frozen peas
Instructions
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
- Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally. Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400°F.
- Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.
Notes
Nutrition
Have you tried this recipe?
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it is the best pie crust i have ever made. flaky and just delicious .
Best pie I’ve ever made. Always a hit.
The pie crust really is what makes this recipe, so flakey and delicious. I roasted my own chicken as rotisserie was out and I think I will do that from now on. S
I’ve been using this recipe for 5 years but just getting around to tell you how much I love it. The crust recipe results in a flaky beautiful crust. My mom would just pick at it. Also not sure why other’s haven’t shared it, rolling the butter into the flour made my life so much easier. Thank you!
So happy you love it!
Excellent! So delicious. I added extra garlic, fresh corn and frozen green beans and used a pre-made crust. I also added herbs de Provence and more salt and pepper. Keeper!!
Glad you loved the recipe.
This recipe is PERFECT — follow it exactly — the crust is the best ever, crisp & flaky, almost like a puffed pastry — the filling is delicious — the BEST recipe ever! Thank you 🙂
I usually don’t comment but had to go back and find this post to do it (have to recipe saved in my notes). It’s amazing! Thank you for the recipe! My husband raves about it and looks forward to it. It’s a meal I give to new moms bc it’s comfort and has veggies in it so much be healthy . Thank you!
Thank you for taking the time to comment. We love hearing feedback. I am glad you loved the recipe!
This was amazing!! I used different spices as I didn’t have fresh. And used milk with lemon juice as another review suggested in place of buttermilk. This was the first pie crust I ever made, and it was fabulous!! Thank you. Will definitely make again!! So flaky and buttery! Yum
So happy you loved the recipe!
Hi Jaemie! How much milk vs lemon juice did you use? I’m looking to make this later this week and would prefer to do this since I have no other use for buttermilk. Thanks (:
I screwed up the pie crust and then used an Ina Garten method to finishing it off (food processor and some extra ice water). Added some mushrooms and subbed poultry seasoning for the fresh herbs. Otherwise, made as directed and loved it! My pie crust was still tasty but would have been much more flaky had I followed the directions.
Second time I’ve made this, though the first time I used premade crust. I’ll make it again, but I found making the crust very messy. Next time I plan to use the King Arthur Flour method using a stand mixer to mix the butter into the flour and then again when I mix the buttermilk into that mixture.
I must say this is the BEST pie ever! The crust. The crust. The first time I made it, I was like, huh…. Ow, 5 times in I totally get it. Flaky, flaky, flaky. And the filling mix is perfect. I add leeks because I love them, but it’s just wonderful.
So happy you loved the pot pie.
The whole family loved this! I was especially happy with the nice color and crispiness of the bottom crust. I also was surprised to find when it came time to eat leftovers that slices warmed up in the microwave got back that amazingly crispy crust. I made the following modifications: I had raw chicken thighs so I poached them in water and then used the poaching liquid as the broth called for in the recipe. I also omitted the egg wash and brushed the crust with buttermilk instead — it got a lovely color and saved me having to crack an egg for this. Because I was doing a Pi Day menu, I made a second batch of crust and used it for a double crust apple pie — it worked great for a sweet filling, too!
So smart! Glad it was a success!
This came out great. I used more vegetables than they said. I also chickened out and used store bought crust. It didn’t need the whole 45 mins to bake.
So happy you loved it!