Name: Chicken Pot Pie Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 cup cold unsalted butter, cut into cubes; 1/2 cup cold buttermilk; 1-2 tablespoons cold water; 1 large egg, beaten, for the egg wash; 1/4 cup unsalted butter; 1/3 cup diced onion; 2 medium carrots, sliced (about 1 cup); 1 stalk celery, sliced (about 1/2 cup); 2 cloves garlic, minced; 1/3 cup all-purpose flour; 1 1/2 teaspoons minced fresh thyme; 1 tablespoon minced fresh Italian parsley; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 3/4 cups chicken broth; 1/2 cup heavy cream; 3 cups shredded chicken or turkey; 1 cup frozen peas

Jump to Recipe·5 from 9 reviews

There’s just something magical about a freshly baked Chicken Pot Pie. The moment it comes out of the oven, golden and bubbling with a delightfully flaky crust, it sends everyone running to the kitchen. This classic, homemade comfort dish brings together tender chunks of chicken, sweet vegetables, and a rich, creamy sauce all tucked inside a buttery pie crust. Whether you’re serving a family dinner or looking to impress friends, this Chicken Pot Pie delivers a cozy, crowd-pleasing meal every single time.

Ingredients You’ll Need

The ingredients for Chicken Pot Pie are wonderfully simple, yet each one plays an important role in delivering that classic, comforting flavor and the signature flaky crust. Every item on this list contributes something special to the taste, texture, or even the lovely color of your finished pie.

All-purpose flour: This is the backbone of your crust, creating structure and that perfect tender bite.
Sugar: Just a touch sweetens the crust ever so slightly and balances out the savory filling.
Salt: Essential for seasoning the dough and the filling, making all the other flavors pop.
Cold unsalted butter: The secret to flaky, melt-in-your-mouth layers in the crust—don’t skimp on the chill factor!
Cold buttermilk: Adds rich tenderness and just a hint of tang to your homemade pie crust.
Cold water: Keeps the dough just moist enough to come together without losing its flakiness.
Large egg (for egg wash): Brushing the top crust with egg creates that golden, glossy finish everyone loves.
Unsalted butter (for the filling): Starts the flavor party and helps sauté your veggies to perfect tenderness.
Diced onion: Brings gentle sweetness and depth to the filling—don’t skip it!
Carrots: Add color and a natural sweetness that balances out the savory notes.
Celery: Offers crunch and classic pot pie flavor.
Garlic: A boost of aromatic flavor that makes the filling extra irresistible.
All-purpose flour (for the filling): Thickens the creamy sauce so it hugs all the veggies and chicken just right.
Minced fresh thyme: Lends a fragrant, herby note that screams comfort food.
Minced fresh Italian parsley: Adds color and a burst of fresh flavor to the finished pie.
Salt & black pepper: Classic seasonings to bring out all the other flavors.
Chicken broth: Forms the savory heart of the sauce—use a good quality one!
Heavy cream: Makes the sauce luxuriously creamy and satisfying.
Shredded chicken or turkey: The star of the show—leftover rotisserie chicken works like a charm.
Frozen peas: For a pop of sweetness and color in every bite.

How to Make Chicken Pot Pie

Step 1: Make the Flaky Pie Crust

Start by mixing the flour, sugar, and salt together, then add in cold cubes of butter. Toss everything together, and then roll the butter into thin, uneven sheets right in the flour on your counter. This hands-on technique yields those legendary flaky pockets! Chill the mixture in the freezer so the butter stays beautifully cold—the secret to a crisp crust—then add buttermilk and just enough water for the dough to come together. Divide the dough, wrap, and pop it in the fridge while you get the filling ready.

Step 2: Prepare the Creamy Chicken Pot Pie Filling

Melt butter in a large skillet, then sauté the onions, carrots, celery, and garlic until they’re just tender. Sprinkle over the flour, herbs, salt, and pepper, and stir until all your veggies are coated—this is your flavor base! Whisk in chicken broth and heavy cream, stirring until the sauce thickens to a silky texture. Finally, fold in the chicken and peas, letting the filling come together into a glorious, hearty mixture. Take it off the heat and let it rest while you prep the crust.

Step 3: Assemble Your Chicken Pot Pie

Preheat your oven to 400°F. On a lightly floured surface, roll out one disk of dough into a 12-inch round that’s about a quarter-inch thick. Gently transfer it to your favorite 9-inch pie pan, smoothing it out so there are no gaps or holes. Trim any excess dough, then pour in that luscious chicken pot pie filling. Top it with your second rolled-out dough disk, seal the edges, and crimp with a fork or your fingers for that classic homemade touch. Don’t forget to cut a few slits in the top crust for steam to escape!

Step 4: Bake to Golden Perfection

Brush the top and edges of your pie with beaten egg for a glorious, glossy finish. Slide the pan into the oven and bake for about 45 minutes, keeping an eye on the crust. If the edges start to brown too quickly, a crust shield (or foil) will keep things just right. Bake until your Chicken Pot Pie is golden brown and irresistibly fragrant. Cool for 10 minutes before cutting in—this lets the filling set perfectly for picture-worthy slices.

How to Serve Chicken Pot Pie

Garnishes

Right before serving, a sprinkle of fresh parsley or a touch more minced thyme adds a beautiful pop of green and fresh aroma to your Chicken Pot Pie. For a little extra flair, a pinch of coarse sea salt over the crust just as it comes out of the oven can be delightful.

Side Dishes

Chicken Pot Pie is a meal in itself, but it pairs perfectly with a crisp green salad tossed in a tangy vinaigrette. Roasted or steamed green beans, a scoop of mashed potatoes, or even lightly buttered corn make wonderful simple sides that complement the creamy, indulgent filling.

Creative Ways to Present

If you’re feeling extra fancy, bake individual Chicken Pot Pies in ramekins for personal servings—everyone loves their own little pie! For a rustic touch, serve straight from the pie pan at the table, letting guests dig in family-style. You can also get creative with decorative crust cut-outs or braids as a topper for holidays or special occasions.

Make Ahead and Storage

Storing Leftovers

Let your Chicken Pot Pie cool to room temperature before covering and refrigerating. Store slices or the whole pie tightly wrapped or in an airtight container for up to 3-4 days. The flavors tend to deepen and become even more delicious overnight!

Freezing

You can absolutely freeze Chicken Pot Pie, either baked or unbaked. For the best results, wrap the completely cooled pie tightly in foil and then in plastic wrap before freezing. Freeze for up to three months—just label with the date to keep things organized.

Reheating

To reheat, warm slices in a 350°F oven until heated through and the crust is crisp again, about 15-20 minutes. If reheating from frozen, bake the whole pie (still covered with foil) at 400°F for about 30 minutes, then uncover to finish heating and crisp the crust. Microwaving works in a pinch for individual slices, though the crust will be softer.

FAQs

What’s the best chicken to use for Chicken Pot Pie?

Rotisserie chicken is a fantastic shortcut, but any cooked chicken works well—breasts, thighs, or even leftover turkey. Just make sure it’s shredded or chopped into bite-sized pieces for the perfect filling.

Can I make this Chicken Pot Pie ahead of time?

Absolutely! You can assemble the whole pie, cover it tightly, and refrigerate overnight. Just add a few extra minutes to the baking time, or freeze it for later—just be sure to bake from frozen for a little longer.

How do I keep my bottom crust from getting soggy?

Make sure your filling is thick and not too watery before adding it to the crust, and bake the pie on the lower rack of your oven to help achieve a beautifully crisp bottom.

Can I substitute vegetables in the filling?

Definitely! Try adding sautéed mushrooms, diced potatoes, or even corn for variety. Just make sure any extra veggies are cooked until tender before mixing into the filling.

Is it possible to make Chicken Pot Pie crustless or gluten-free?

Yes! For a crustless version, simply bake the filling in a casserole dish and add a crunchy topping like puff pastry or gluten-free biscuit dough. For gluten-free, substitute your favorite 1:1 gluten-free flour blend in both the crust and filling.

Final Thoughts

Once you try this cozy homemade Chicken Pot Pie, it’s bound to become a staple at your table. Every bite is loaded with rich flavor and homey goodness, whether it’s a chilly evening or just a day that calls for a bit of extra comfort. Give it a try—you might just find your new favorite dinner.