Flakey crust, creamy filling with tender veggies and chicken in a rich chicken gravy. This comfort meal is a recipe you will come back to over and over again. Serve up this homemade pot pie recipe with our Nuts About Berries salad, or let it stand alone as a meal. Let me show you just how to make it.
This post was rephotographed September 2022. The recipe remains the same.
Why You'll Love This Recipe
So many homemade pot pie recipes call for canned cream of chicken soup or a can of veg-all. Not this one! You'll find a creamy gravy sauce inside and tons of fresh veggies. You are going to love this recipe because:
- The recipe is simple, super easy and turns out delicious every time.
- This recipe makes two pies, so you can save one for a future dinner, or share with a friend in need.
- It is pure comfort. Make this on a rainy day, or a nice crisp evening. When it comes to chicken recipes - you can't go wrong with this one!
What Is A Pot Pie?
Chicken pot pie is an American dish. Many know this as a comfort meal. It originated in Lancaster, Pennsylvania Dutch country and has its roots in English dishes made from leftovers.
About The Ingredients
All of the ingredients for this recipe can be purchased at your local grocery store. Here are a few items to note:
The Filling
- Shredded chicken - There are several options for shredded cooked chicken - I prefer to use a rotisserie chicken for this recipe. The baked chicken is tender and flavorful, and requires no additional cooking. You can alternately boil and shred your boneless skinless chicken, or cook chicken in the slow cooker or pressure cooker, and then shred.
- Fresh veggies - I like to use fresh veggies for this dish rather than frozen. Opt for fresh carrots, celery, and potatoes. I do use frozen peas in this dish though.
- Flavorful chicken broth - use a nice, rich, and flavorful chicken broth. This is the base of the flavor of the filling.
A complete list of filling ingredients can be located in the recipe card below.
The Crust
- All purpose flour - for this crust recipe there is no need for a special flour. Regular all purpose flour works great.
- Shortening - I know that some prefer to use butter in their pie crust recipes, but I think that shortening really produces a flakier crust.
- Ice water - this is super important. Keeping the dough cold makes for a nice flakey crust. So always use ice water.
A complete list of filling ingredients can be located in the recipe card below.
Shortcut - if you want to skip the crust, you can use a pre-made store bought crust found in the refrigerated section. You'll still have that classic chicken pot pie flavor.
How To Make Homemade Pot Pie
Prep: start by shredding your chicken, and preheating your oven to 425 degrees F.
Step 1: Dice your veggies, set aside. You'll have about 1 cup chopped onion, 1 cup diced carrot, 1 cup diced celery, and 1 cup each of red and russet potatoes.
Step 2: In a large dutch oven, melt butter over medium-high heat.
Step 3: Add onion, carrot, potatoes, and celery to the pot and cook, stirring frequently until onions are translucent and other veggies are tender.
Step 4: Sprinkle flour over the cooking veggies and stir to combine and cook for 1-2 minutes.
Step 5: Pour about 4 cups chicken broth into the pot and stir and continue to cook over medium heat until thickened.
Step 6: Add in seasonings, stir to combine.
Step 7: Add in your shredded chicken.
Step 8: Add in your frozen peas.
Step 9: Turn off heat. Pour heavy cream into your pot.
Step 10: Stir to incorporate. Set aside to cool slightly while you prepare the crust.
Step 11: In a stand mixer, add flour.
Step 12: Add in salt and sugar, and whisk together with flour to combine.
Pro Tip: For in-depth tips on making pie crust without a stand mixer, check out our pie crusts 101 post.
Step 13: Add in your shortening.
Step 14: Set stand mixer to medium speed and run until the mixture resembles course crumbs.
Step 15: With your stand mixer running, slowly add ice water to the mixture.
Step 16: When the dough forms a ball and can be held together, stop adding water. Remove from mixer and divide into 4 equal balls.
Pro Tip: Avoid handling the dough excessively. Keeping the dough cold is essential to having flakey crust.
Step 17: Roll out each section of dough into a large circle.
Step 18: Roll onto your rolling pin to transfer to your pie plate. Carefully mold the dough into the bottom of your pie pan.
Pro Tip: Spray your pie plate with non-stick spray to help the crust not stick to the bottom after baking.
Step 19: Pour or spoon half of the filling into your crust lined pie plate.
Step 20: Place a second dough circle on top of your filled pie pan, and tuck the overhand into the edge of the pan. Then pinch the dough together using your fingers or a fork.
Step 21: Cut a few slits into the top crust to allow steam to be released during cooking.
Step 22: Cook at 425 degrees F For 30-35 minutes until the crust is golden and flakey. Remove from the over and let stand for 10 minutes before serving. Serve it up with one of our salad recipes.
Baking Size Options
Many of us remember the mini Marie Calendar chicken pot pies from the freezer section. If you want to create those, but with ten times the flavor with this homemade pot pie recipe, opt for minis! Let me tell you about the differences in size:
- Full Size: For a full size (Which this pot pie recipe makes two of) should be made in a 9 inch pie pan. Ceramic, metal, or even aluminum work great. I love to make them in the aluminum when I'm giving one away so that the recipient doesn't have to do any dishes or return anything. These bake for 30-35 minutes.
- Mini Size: These can be made in ramekins or mini dutch ovens. Use 6-8 ounce ramekins or mini dutch ovens. This recipe will make 6-7 of them. These bake for about 30 minutes.
Homemade Pot Pie FAQs
No, you can skip the egg wash for the recipe. But if you prefer to, you can! Just add about 5 minutes to your baking time.
This is a good practice when making pies, but if your filling is liquidy, like this is, poking holes in the bottom crust is not necessary.
Storing
After baking: After this recipe is baked it can be stored in the fridge for 3-5 days. Make sure it is completely cooled, and cover tightly with foil.
Before baking:
- Freezing - This pot pie recipe freezes like a dream. I like to wrap in foil, and then wrap in plastic wrap. Then you can freeze for up to 3 months. You can thaw and bake as the recipe indicates, our you can bake from frozen, adding 15-20 minutes to the baking time.
- Make Ahead - This easy chicken pot pie can be made ahead and stored in the fridge for up to 24 hours. When ready to bake, let rest at room temp for 30 minutes before baking.
Variations
- Vegetarian - omit the chicken broth and chicken. Add in 1 additional cup of veggies. Substitute the chicken broth for vegetable broth.
- Turkey - to make turkey pot pie, simply sub the chicken for turkey. This is perfect for Thanksgiving leftovers.
- Beef - to make beef pot pie, sub cubbed and cooked stew meat, and sub beef broth for the chicken broth
- Seasoning swap - swap out the celery salt and thyme for poultry seasoning.
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Homemade Pot Pie
Equipment
- Pie Pan
- Stand mixer optional
- Dutch Oven of Large Pot
Ingredients
Crust (Can also use store bought if preferred)
- 4 cups of flour
- 1 â…“ cup shortening
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup ice cold water
Filling
- ½ cup butter
- 1 cup onion diced, about 1 medium onion
- 1 cup celery diced, about 3 celery ribs
- 1 cup carrot diced, about 3 carrots
- 1 cup red potatoes cut thin, about 2 medium potatoes
- 1 cup russet potatoes cut thin, about 2 medium potatoes
- ½ cup flour
- 30 ounces chicken broth
- ½ teaspoon salt
- ½ teaspoon celery salt
- 1 teaspoon chicken bouillon
- ½ teaspoon thyme
- 2 cups cooked shredded chicken breast We recommend rotisserie chicken
- 1 cup frozen peas
- 1 cup heavy cream
Instructions
Crust
- Mix dry ingredients
- Cut shorting into dry ingred. -use butter knives or pastry blender and criss cross them
- Slowly pour in ice cold water and mix till dough pulls away from sides. keep cutting until you have a firm ball of dough
- Divide dough into 4 balls and roll out on floured surface. The pie top dough circles should be rolled out a bit thinner.
- Fold into halves with transferring so the large rolled out circles don't rip. You can also roll onto a rolling pin to transfer to pie plate.
Filling
- In large sauce pan melt butter. Add onion, celery, carrots and potatoes, sprinkle with salt and seasonings. Cook until onions are translucent and veggies are softened.
- Sprinkle flour over and stir. Cook over medium heat for a few minutes. Add broth and seasonings and simmer for 5 minutes until thickened.
- Add chicken and frozen peas. Stir to combine.
- Remove from heat and stir in cream.
- Ladle into pie crust and add top of pie crust.
- Bake at 425 for 30-35 minutes till crust is golden brown. Let sit for 10-15 minutes before serving. If you serve immediately the sauce will be very runny. Let it stand and it will turn creamy.
Video
Notes
- Freezing - This pot pie recipe freezes like a dream. I like to wrap in foil, and then wrap in plastic wrap. Then you can freeze for up to 3 months. You can thaw and bake as the recipe indicates, our you can bake from frozen, adding 15-20 minutes to the baking time.
- Make Ahead - This easy chicken pot pie can be made ahead and stored in the fridge for up to 24 hours. When ready to bake, let rest at room temp for 30 minutes before baking.
Melissa says
This was a great recipe! I did some with the crescent rolls, too. They were a hit!
Brooke says
This meal has become a staple at my house. The best part is you can make two, eat one, and freeze the other for later!
Kadee says
That my favorite part too!
Erin V says
This looks like the pies on the cartoons!!! blew my mind, such a cute cute pie
Amy says
Kadee made this for me when I was visiting her once and my gosh! It could not be any better! So delicious!