Chicken Pot Pie
Buttery and flaky homemade chicken pot pie is made with simple ingredients and basic baking methods. This savory recipe features a perfectly golden brown crust and hearty filling – each bite is deliciously comforting and a welcome addition to the dinner rotation.
- Skill Level: Beginner
- Components Used: All-Butter Pie Crust
- Techniques Used: Cutting Fat into Flour, How to Make a Roux
Chicken pot pie is one of those classic comfort food meals that makes you feel warm from the inside out. With a flaky crust, perfect spice blend, and hearty veggies, I come back to this recipe time and time again. The best part? No fancy ingredients required – you likely have them all on hand already!
Family Favorite Chicken Pot Pie
- There’s something for everyone to love about this pot pie recipe: my husband’s favorite part is the creamy filling and mine is the flaky, melt-in-your-mouth pie crust. It’s a winner all around!
- Chicken pot pie is made with simple, easy-to-find ingredients.
- Short on time? Skip a few steps by using store-bought pie crust, pre-cooked chicken, or frozen diced veggie mix.
Chicken Pot Pie Variations
- Chicken Pot Pie with Potatoes: Some traditional chicken pot pie fillings include small chunks of potato for an even heartier meal. After mixing the chicken into the roux, add 1 cup of diced, par-boiled, and peeled potatoes.
- Puff Pastry Chicken Pot Pie: Instead of using a traditional pastry pie crust, pour the filling directly into a baking dish (no bottom crust) and top with thawed puff pastry. Bake as directed.
Pot Pie Ingredient Notes
Pie Crust: For a truly from-scratch chicken pot pie, use your favorite savory pie crust recipe. My go-to pot pie crust recipe is an all-butter crust, but you can make one with shortening or even rendered lard. For a simple shortcut, use your favorite kind of store-bought pie crust.
Chicken: I like to use chicken thighs in this recipe (and cook them right before making pot pie) because they are juicier and don’t overcook as easily as other cuts of chicken. Instead of chicken thighs, try shredded chicken breast (a great way to use leftovers) or rotisserie chicken from the grocery store.
Vegetables: My favorite veggie combination for chicken pot pie filling includes celery, carrots, onions, and peas. Lima beans, green beans, or corn would also be delicious additions. Use fresh or frozen vegetables for this recipe.
Roux: Made with melted butter, flour, cream, and chicken broth, a creamy roux is the perfect sauce to coat the tender chicken and vegetables.
How to make homemade chicken pot pie
There are two parts to chicken pot pie: the pie crust and filling.
For this recipe, you can use a pre-made store-bought pie crust or you can make your own homemade crust!
Make the pie crust
Use a premade store-bought pie crust instead of a homemade pie crust to save on time.
Whisk the flour and salt together in a large bowl. Add the cold butter and toss with your hands so all of the fat is coated with flour. Use the tips of your fingers and thumbs to press down on all of the pieces of butter, creating little sheets of fat throughout the mixture. Instead of your hands, you can also use a pastry blender to cut the butter into the flour.
Add the ice water, little by little, into the mixture. Fold the mixture gently with a silicone spatula to incorporate. You may not need all of the water. Once large clumps of dough start forming, work and press the dough together. If it crumbles, add a little more water. If it holds together, the dough is ready to chill.
Transfer the dough to the counter and press it into one mass – knead it very gently for one or two turns to bring it into a cohesive dough. Divide the dough into 2 equal portions. Press each portion into a flat, round disc and wrap in plastic wrap. Place both pieces of dough into the refrigerator and let them chill for a minimum of 30 minutes to let the gluten relax and the flour fully hydrate.
Make the Filling
Chicken pot pie filling begins with a classic roux. A roux is a flour and fat mixture cooked through until a smooth sauce forms. This sauce not only thickens the filling, but keeps each slice of pot pie intact. Here’s how to make it!
Beginning with the chicken thighs, trim away any excess fat and season both sides with salt and pepper. Place the trimmed thighs into a lightly oiled baking dish and bake for about 15-20 minutes until completely cooked through. Let cool for a few minutes, then shred or dice the chicken and set aside.
While the chicken cooks, dice the celery, carrot, onion, garlic, and fresh thyme into small pieces.
Heat a large skillet or a dutch oven over medium heat and melt the butter. Add the diced vegetables and cook until they just start to soften, about 5 minutes. Add the flour and stir to combine, then continue cooking for about 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth and cream and stir until smooth. Reduce the heat to medium low and cook until the mixture starts to bubble and thicken.
Turn off the heat and stir in the salt, pepper, thyme, cooked chicken, and peas. Taste and adjust the flavor as needed. Set aside to cool.
Assemble the pie and bake
With the oven still on, place a sheet pan into the oven to preheat.
Remove the pie dough from the refrigerator. On a lightly floured surface, roll one pie dough disc into a 12-inch (30 cm) circle. Transfer the dough to a deep dish 9-inch (23 cm) pie plate. Pour the filling on top.
Roll out the remaining pie dough into another 12-inch (30 cm) circle. Place it on top of the filling. Trim the excess crust within 1 inch (2.5 cm) of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the top crust with extra heavy cream or an egg wash. Use a sharp knife to cut a few slits in the top crust to vent the steam. Place the assembled pot pie on the preheated baking sheet in the oven.
Bake for 20 minutes. Reduce the heat and continue baking until the crust is a deep golden brown, about 40 more minutes. If the pie is browning too quickly, tent a piece of foil over the top of it while it continues baking.
Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme.
How do you avoid a soggy bottom crust?
To prevent the bottom chicken pot pie crust from getting soggy, place a baking sheet in the oven while it’s preheating. Once the pot pie is assembled and the oven is preheated, place the pie directly onto the hot baking sheet and bake. The direct contact with the hot sheet pan will encourage the bottom pie crust to bake and set more quickly, preventing a soggy pot pie.
If you’re still worried about getting a soggy crust, blind bake (par-bake) the bottom pie crust before adding the filling.
Can I make a gluten-free chicken pot pie?
Swap the all-purpose wheat flour with a gluten-free flour blend to make a gluten-free pie crust. Use the same gluten-free flour blend in the filling.
Make-Ahead Homemade Chicken Pot Pie
Assemble the chicken pot pie as directed but do not bake. Wrap the pie tightly with aluminum foil and freeze flat for up to 2 months. Let thaw in the refrigerator overnight and bake as directed. If using a ceramic or glass baking dish, do not bake from frozen. The sudden change in temperature can cause the pie dish to crack.
How to store Homemade Chicken Pot Pie
Once completely cool, wrap the baked pie tightly with aluminum foil or plastic wrap. Store in the refrigerator for 3-5 days. Reheat individual slices in the microwave or refresh the entire pie in a 325°F/ 165°C oven, wrapped in aluminum foil, for about 20 minutes until hot.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious dinner recipes.
- Quick & Simple Homemade Pizza
- Bierocks (ground meat, cabbage, and onion filled yeast rolls)
- Homemade Philly Cheesesteak
For the Pastry Crust
- 360 grams (3 cups) all-purpose flour
- 1 teaspoon kosher salt
- 226 grams (2 sticks, 1 cup) unsalted butter, cold
- 114-168 grams (8-12 tablespoons, 120-180 milliliters) ice water
For the Filling
- 900 grams (2 pounds) boneless skinless chicken thighs (substitute with chicken breast if preferred)
- 1 medium (about 135 grams, 5 ounces) carrot
- 1 stalk (about 70 grams, 2.5 ounces) celery
- 1 small or ½ large (about 135 grams, 6 ounces) white or yellow onion
- 2 cloves garlic
- 113 grams (1 stick, ½ cup) unsalted butter
- 60 grams (½ cup) all-purpose flour
- 420 grams (1 ¾ cups , 420 milliliters) chicken broth
- 118 grams (½ cup, 120 milliliters) heavy cream + more for brushing the top of the pie
- 1 teaspoon kosher salt + more for seasoning the chicken
- ¾ teaspoon black pepper + more for seasoning the chicken
- 1 tablespoon fresh thyme
- 150 grams (1 cup) fresh or frozen peas
Method for the Pastry Dough
Note: If making the pastry right before making the filling, preheat the oven to 425°F/ 220°C so it is ready to cook the chicken.
- In a large mixing bowl, whisk together the flour (360 grams/ 3 cups) and salt (1 teaspoon).
- Use a sharp knife or a bench knife to slice the cold butter (226 grams/ 2 sticks) into about ½ inch (1.25 cm) thick slices. Add the butter to the bowl and toss with your hands so all of the fat is coated with flour. Use the tips of your fingers and thumbs to press down on all of the pieces of butter, creating little sheets of fat throughout your mixture. They will break apart as you do this, and that is okay! You want some smaller pieces and some bigger pieces.
- Starting with the smaller amount, add the ice water (114 grams/ 8 tablespoons) to the bowl. Toss the mixture with your hands until all of the water is absorbed. Add more water one tablespoon at a time if needed. You may not need all of the water. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles then you need to add a little more water. If it holds together then you are ready to chill the dough.
- Bring the dough together on the counter and press into one mass. Knead it gently by folding it over itself a few times. Divide the dough in half and then press each half flat into a round disk and wrap in plastic wrap. Chill in the refrigerator for a minimum of 30 minutes, but preferably an hour, to allow the gluten to relax and the flour to fully hydrate. You can refrigerate for up to 2 days before using.
Method for Making the Filling
- Preheat the oven to 425°F/ 220°C if you haven't already done so.
- Trim any excess fat from the chicken thighs (900 grams/ 2 pounds) and season both sides with salt and pepper. Place on a sheet pan or a baking dish and roast for 15-20 minutes until cooked through (the internal temperature should be 165°F/ 74°C). Let cool for a few minutes and then shred or dice the chicken and set aside.
- Meanwhile, prep the carrot (1 medium/ about 135 grams), celery (1 stalk/ about 70 grams), onion (1 small or ½ large/ about 135 grams), garlic (2 cloves), and fresh thyme (1 tablespoon) by dicing into small pieces.
- Heat up a large skillet or a dutch oven over medium heat. Add the butter (113 grams/ 1 stick) and let melt. Add the diced carrot, celery, onion, and garlic and cook over medium heat until the vegetables are just starting to soften, about 5 minutes.
- Add the flour (60 grams/ ½ cup) and stir to combine, then continue cooking for about 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth (420 grams/ 1 ¾ cups) and cream (118 grams/ ½ cup) and stir until smooth. Reduce the heat to medium low and cook until starting to bubble and thicken.
- Turn off the heat. Stir in the salt (1 teaspoon), pepper (¾ teaspoon), fresh thyme (1 tablespoon), cooked chicken, and peas (150 grams/ 1 cup). Taste and adjust seasonings as needed and set aside to cool.
To Assemble and bake
- With the oven still on at 425°F/ 220°C, place a sheet pan or cookie sheet into the oven to preheat.
- On a lightly floured surface, roll one piece of pie dough to a 12-inch (30 cm) circle. Transfer to a deep dish 9-inch (23 cm) pie plate. Pour in the filling.
- Roll out the remaining pie crust and place it on top of the filling. Trim the excess crust within 1 inch (2.5 cm) of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut a few slits in the top of the crust with a sharp knife to vent the steam. Place the dish on the preheated baking sheet in the oven.
- Bake for 20 minutes. Reduce the heat to 350°F/ 175°C and continue baking until the crust is a deep golden brown, about 40 more minutes. Tent a piece of foil over the top if it is getting too browned.
- Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme.