Delicious homemade chicken pot pie with a golden flaky crust and creamy filling, featuring chicken, vegetables, and herbs, perfect for a comforting family meal.

The Best Ever Chicken Pot Pie Recipe

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Chicken Pot Pie Recipe

Chicken Pot Pie is the ultimate comfort food. Whether you’re looking for a cozy family dinner or a recipe to impress guests, this traditional dish always hits the spot. With a buttery, flaky pie crust enveloping a creamy chicken and vegetable filling, it brings warmth and satisfaction in every bite. What’s more, this homemade chicken pot pie is a 5-star recipe, and after trying it, you’ll know why it’s a staple of American home cooking.

Let’s dive into making the best homemade chicken pot pie recipe, featuring tender chicken, hearty vegetables, and a luscious roux-based filling—all wrapped in a homemade, golden-brown crust.

Prep Time:

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 6
  • Yield: 1 large chicken pot pie

Ingredients

Ingredients for chicken pot pie including diced chicken, carrots, peas, celery, onions, flour, butter, chicken broth, and milk arranged on a kitchen counter.

Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cubed
  • 1/4 cup ice water (add more if needed)

Chicken Filling:

  • 2 tbsp unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (homemade or store-bought)
  • 1 cup milk or heavy cream
  • 3 cups cooked chicken breast, shredded or diced
  • 1/2 cup frozen peas
  • 1/2 cup corn kernels
  • Salt and pepper to taste
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/4 tsp celery seed (optional, for extra flavor)

Egg Wash:

  • 1 egg, beaten
  • 1 tbsp water

Directions

Step 1: Prepare the Pie Crust

  1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Incorporate the cold butter cubes into the flour using a pastry cutter or your hands, blending it until the mixture forms a texture similar to coarse crumbs.
  2. Add Ice Water: Slowly incorporate the ice water, one tablespoon at a time, stirring until the dough starts to form. Take care not to overmix the dough, as doing so could make it tough.
  3. Form the Dough: Once the dough holds together, divide it into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes to chill.
  4. Roll Out the Dough: Roll out one of the discs on a floured surface to fit your pie dish (approximately 9 inches). Reserve the second disc for the top crust.

Step 2: Make the Chicken Filling

Mixing bowl filled with chicken, vegetables, and creamy roux being combined to make the filling for chicken pot pie
  1. Cook the Vegetables: In a large pan, heat the butter over medium heat until melted. Add the onions, garlic, carrots, and celery. Cook the vegetables, stirring occasionally, until they become tender, which should take around 5 to 7 minutes.
  2. Create the Roux: Sprinkle the flour over the vegetables and stir for 1-2 minutes until fully incorporated. Slowly add the chicken broth while stirring continuously to prevent any lumps from forming. Allow the mixture to thicken, about 3-4 minutes.
  3. Add the Milk: Stir in the milk (or cream), and let it simmer until the filling becomes thick and creamy. Add the shredded chicken, peas, corn, thyme, parsley, celery seed, and season with salt and pepper. Cook for an additional 2-3 minutes, ensuring the filling is fully combined and seasoned to your taste.
  4. Cool the Filling: Take the filling off the heat and allow it to cool for a few minutes before putting the pie together.

Step 3: Assemble the Pot Pie

Top pie crust being placed over the chicken pot pie filling in a pie dish, with edges crimped for a rustic finish.
  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Fill the Pie: Place the rolled-out pie crust in the bottom of your pie dish, pressing it into the edges. Pour the cooled chicken filling into the crust.
  3. Top with Crust: Roll out the second disc of dough and place it over the filling. Trim the excess dough from the edges and crimp them together to seal. Make several small cuts in the top crust to let steam release while the pie bakes.

Step 4: Bake the Pot Pie

  1. Apply the Egg Wash: Brush the top of the pie with the beaten egg wash to give it a beautiful golden color as it bakes.
  2. Bake: Place the pie on a baking sheet (to catch any spills) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 5: Cool and Serve

Golden brown baked chicken pot pie with a flaky crust and creamy filling, served on a rustic wooden table
  1. Let it Rest: Allow the chicken pot pie to cool for at least 10 minutes before serving. This allows the filling to firm up, making it simpler to cut.
  2. Enjoy: Serve your homemade chicken pot pie with a side salad or your favorite vegetables for a complete meal.

Nutrition Facts (per serving):

  • Serving Size: 1 slice (1/6 of pie)
  • Calories: 520
  • Total Fat: 33g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Cholesterol: 120mg
  • Sodium: 780mg
  • Total Carbohydrates: 35g
  • Fiber: 3g
  • Sugars: 4g
  • Protein: 21g

Why You’ll Love This Chicken Pot Pie Recipe

  1. Comforting and Hearty: This chicken pot pie is the definition of comfort food, packed with creamy chicken and tender vegetables.
  2. Perfectly Balanced: The homemade pie crust is buttery and flaky, complementing the rich filling perfectly.
  3. Family-Friendly: This recipe is perfect for family dinners and can be customized for picky eaters by adding their favorite veggies.
  4. Make-Ahead Friendly: The filling can be prepared ahead of time, making weeknight dinners quick and easy.
  5. Versatile: You can use leftover chicken, turkey, or even a rotisserie chicken, making it a great recipe for busy households.

Key Ingredients and Substitutions

  • Chicken: This recipe calls for boneless, skinless chicken breasts, but you can easily substitute rotisserie chicken or leftover turkey.
  • Pie Crust: Store-bought pie crust works well if you’re in a pinch, but making your own adds a touch of homemade magic.
  • Vegetables: Classic vegetables like carrots, peas, and corn are used here, but feel free to add mushrooms, green beans, or potatoes for a twist.
  • Cream: For a richer filling, use heavy cream instead of milk. For a lighter option, opt for low-fat milk or even dairy-free alternatives.

Expert Tips for Success

  • Chill Your Dough: Chilling the pie crust before rolling it out is crucial for a flaky crust. It also makes it easier to handle.
  • Don’t Overfill: Be careful not to overfill your pie to avoid spillage. If you have extra filling, save it for another use or serve it as a creamy soup.
  • Use Cold Ingredients: When making the pie crust, make sure your butter and water are ice-cold. This ensures the dough will be flaky and tender.
  • Let the Pie Rest: After baking, let the pie sit for 10-15 minutes to allow the filling to set. This makes slicing easier and prevents the filling from spilling out.

Variations and Customizations

  • Vegetarian Version: Skip the chicken and load up on extra vegetables, such as mushrooms, potatoes, or even tofu for a hearty vegetarian pot pie.
  • Turkey Pot Pie: This recipe is perfect for using leftover Thanksgiving turkey. Just swap the chicken for turkey, and you’ve got a post-holiday feast!
  • Gluten-Free: Substitute the flour in both the filling and crust with gluten-free flour blends to make this recipe gluten-free.
  • Spice It Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for an extra kick of flavor.

Storage and Reheating Instructions

  • Refrigerating: Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Chicken pot pie freezes well. Simply wrap the unbaked pie tightly in plastic wrap and foil, and freeze for up to 2 months. Bake directly from frozen at 400°F for 60-70 minutes.
  • Reheating: Reheat leftovers in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual slices, but the crust may not be as crisp.

Serving Suggestions

Chicken Pot Pie pairs perfectly with:

  • A crisp green salad with vinaigrette
  • Steamed green beans or roasted asparagus
  • Mashed potatoes or buttery dinner rolls
  • A side of cranberry sauce for a Thanksgiving vibe

Frequently Asked Questions (FAQs)

Q: Can I make this chicken pot pie ahead of time? A: Yes! You can make the filling up to two days in advance and refrigerate it. When you’re ready to assemble the pie, roll out the dough and bake as instructed.

Q: How do I make the crust flakier? A: Ensure your butter is cold, and try to handle the dough as little as possible to keep it tender and flaky.

Q: Can I use store-bought pie crust? A: Absolutely! If you’re short on time, store-bought pie crust works just fine.

You’ll Also Love:

  • Turkey Pot Pie
  • Creamy Chicken and Biscuits
  • Vegetable Pot Pie
  • Beef Shepherd’s Pie

By using this tried-and-true recipe, you’ll soon discover why it’s the best-rated chicken pot pie recipe out there. With its comforting flavors and rich, creamy filling, this homemade chicken pot pie will quickly become a family favorite in your home. Whether you’re looking for a traditional American chicken pot pie, something easy, or a recipe with a touch of sophistication, this dish truly has it all.

Give it a try, and savor the comforting flavors of this Best Ever Chicken Pot Pie Recipe! Perfect for a cozy family dinner or a satisfying weekend meal. Don’t forget to snap a picture and share your #BeesRecipes creations on Instagram – we can’t wait to see your unique take on this classic, heartwarming dish!