Chicken Pot Pie

By Maria Lichty

Published on November 26, 2024

View RecipePin Recipe4.71885

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! If you have leftover turkey from Thanksgiving or Christmas, you can make a turkey pot pie.

This savory pie makes a great weeknight meal and is freezer friendly too!

And if you like our classic chicken pot pie recipe, you will also have to try our Chicken Pot Pie with Biscuits and our Chicken Pot Pie Soup.

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.

The 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.

Filling Ingredients

• Butter– to cook the veggies and to add flavor.
• Vegetables– onion, carrots, celery, and peas. If you want to make a vegetarian pot pie, leave out the chicken and add more vegetables. I like to add mushrooms for a nice and hearty filling. You can even add chickpeas or lentils if you want a boost of protein.
• 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.
• Use a food thermometer to check that the internal temperature of the filling. It should be 165°F.
• 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
• Dinner Rolls
• Buttermilk Drop Biscuits
• Easy Cornbread

How to Make in Advance

• 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.

How to Store Leftovers

• 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.

More Chicken Dinner Recipes

• Chicken and Dumplings
• Creamy Chicken Noodle Soup
• Lemon Butter Chicken
• Easy Skillet Chicken Thighs
• Honey Mustard Chicken
• Baked Chicken Tenders

Chicken

Chicken Pot Pie

This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite.

4.71 from 830 votes

PrintSave RecipeReview

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Cuisine American

Servings 10

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

URL Email PAGE

Save

Equipment

• Large Skillet
• 9-Inch Pie Pan (this is my favorite one!)
• Rolling Pin
• Bench Scraper

Ingredients

  

1x2x3x

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

We love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie freezes well. See the post for tips! 

Nutrition

Calories: 476kcal, Carbohydrates: 33g, Protein: 15g, Fat: 31g, Saturated Fat: 18g, Cholesterol: 127mg, Sodium: 929mg, Potassium: 287mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3090IU, Vitamin C: 10mg, Calcium: 53mg, Iron: 2.2mg

Keywords chicken

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod