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Homemade pot pie in a white pie pan. There are fresh carrots to the side.
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5 from 4 votes

Homemade Pot Pie

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.
Prep Time30 minutes
Cook Time35 minutes
Resting time10 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Diet: Diabetic
Servings: 16 servings
Calories: 440kcal

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 ⅓ 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

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Notes

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.
HOMEMADE POT PIE FAQS
Do I need to brush with an egg wash?
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.
Do I need to poke holes in the bottom crust?
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.

Nutrition

Serving: 1slice | Calories: 440kcal | Carbohydrates: 33g | Protein: 10g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 46mg | Sodium: 595mg | Potassium: 243mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1842IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg