This is made from scratch. A Chicken Pot Pie is a no-shortcut kind of dinner with a delicious filling made from scratch nestled in-between layers of flaky buttery crust. Your entire family will love this dish, and it will nourish your soul.
When I’m craving a comforting meal that makes my soul happy, Chicken Pot Pie is what I make and it is surprisingly simple. For the longest time, I never made it because it seemed like it was too tricky, but once you make it, you will realize how quickly it comes together.
In between the layers of a buttery double crust, you will find a filling filled with chicken and loaded with veggies. It’s all mixed into a creamy white gravy flavored with chicken stock, onions, and thyme. Let’s get started on putting this delicious dish together.
Ingredients for Chicken Pot Pie
Chicken pot pie can be made as a double crust or in individual bowls and topped with pastry or puff pastry.
- Crust you will need a double crust recipe for the top and bottom.
- Chicken You can cook your own chicken breast. Rotisserie chicken, left-over chicken, or turkey works well too.
- Butter & Flour This is the basis for your gravy or sauce, also called a roux.
- Onions, carrots, mushrooms, and peas I stick to around 2 cups of vegetables. You can use frozen mixed vegetables or frozen corn, as well as celery, potatoes, or fresh carrots.
- Garlic and parsley. These aromatics are simple, but they balance this pie perfectly.
- Bouillon, You can use any bouillon, use what you have. Some are saltier than others. You can also use homemade turkey stock or chicken as well.
- Milk I use 2% milk, but you can use 1% as well.
- All-purpose flour You can use a gluten-free blend or bread flour as well.
- Egg This is for the egg wash on top of the top crust. It’s not necessary but helps the crust brown up beautifully.
How to make Chicken Pot Pie
This chicken pot pie comes together quicker than you think. I use a 9-inch deep dish pie pan.
- Cook chicken breast or thigh meat and set aside. If you’re using leftover chicken you can skip this step.
- Sautee Vegetables Cook in ¼ cup of butter until almost soft in less you are using frozen vegetables then you don’t need to worry about this step.
- Mushrooms and Garlic Sauté for 5 minutes to get some of the water out of the mushrooms.
- Add Flour sprinkle flour over the vegetables to cook out the flour for a few minutes
- Broth and Milk Slowly add in and cook until thickened.
- Chicken Stir in chicken, peas, and parsley and remove from heat.
- Pie Crust Roll out the pie crust to about 12 inches and place it in the pie pan.
- Filling Fill the crust with the filling and top with the second crust.
- Crimp Edges You can crimp the edges with a fork or flute the pie edges and cut slits on top of the pie.
- Egg Wash Brush egg wash and bake.
Frequently Asked Questions
How do you keep chicken pot pie from getting soggy on the bottom?
If you find your chicken pot pie is getting a soggy bottom, I have two suggestions for you. First, make sure your filling is cooled before placing it in the bottom crust. Second, bake your chicken pot pie on the lowest rack in your oven to make sure it bakes surely.
How long does chicken pot pie last in the fridge?
If you don’t eat it all in and want to save some for the next day, this recipe will keep in the fridge for 3-5 days when stored in an airtight container.
Can you freeze chicken pot pie?
Yes, I recommend baking the entire pie and then, once cooked, placing it in the freezer for up to 2 months. To reheat, put it in the oven with foil and warm it at 375 degrees F for 35-45 minutes.
Can I substitute the Chicken?
You can use a different protein like a leftover turkey from a holiday dinner or diced baked ham for ham pot pie.
- Add broth and milk a small amount at a time, in between mixes, until the gravy or sauce is smooth. It might seem very thick at first until you add more liquid. This will help get a nice smooth gravy.
- Cut slits in the pastry to allow steam to escape. I like to check the vents halfway through the cook to see if they get filled with the filling and clean them up a little bit, but this is optional.
- Allow the pie to cool slightly before cutting into it so it sets up a little bit and isn’t quite so runny.
- The egg wash helps to make the top crust golden and shiny.
The Best Chicken Pot Pie
- 1 8" pie pan
Double Pie Crust
- 2-1/2 cups all-purpose flour
- 1 cup butter chilled, cut into cubes
- ½ cup ice water
- 2 chicken breast cubed and cooked
- 2 tbsp butter
- ½ cup water
- ½ tbsp garlic
- 3 carrots diced
- 1 cup celery diced
- ½ cup onion diced
- salt and pepper
- ½ cup frozen peas
- ½ cup frozen corn
Chicken pot pie sauce
- 2 cups water
- 2 tsp bouillon base follow instruction on your base
- 1-1/2 cup Milk
- ¾ cup all-purpose flour
- ½ tsp onion powder
- ½ tsp sea salt add salt based on how salty your base is
- ¼ tsp ground pepper
- ½ tsp garlic powder
- 1 tbsp milk or cream
- 1 egg yolk
- Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor
- Process until coarse crumbs form and have pea size pieces of butter or smaller
- Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
- Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour
- In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
- Add milk and whisk until combined, set aside.
- Mix water and chicken bouillon and whisk until dissolved
- Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
- Cook over medium heat, stirring constantly, until thick (about 3 minutes).
- Remove from heat, cover and set aside.
- Add carrots, onion, celery and 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
- Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside
putting the pie together
- Roll out both discs of dough.
- Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
- Place bottom dough into the pie plate.
- Put filling on top of the crust.
- Add the other crust on top, pinch the edges together and cut an “X” in the top.
- Whisk together the egg yolk and milk or heavy cream
- Brush it all over the crust with a pastry brush.
- Bake at 425 for 30 – 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
- Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.