This homemade chicken pot pie is made with a simple savory flaky pie crust filled with creamy chicken and fresh vegetables. Enjoy this delicious comfort food classic made simply and from scratch!
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Why I Love This Homemade Pot Pie Recipe
Chicken pot pie is a classic in most homes in North America! It’s a hearty, creamy mixture of chicken (or your choice of protein) and vegetables, all encased in a flaky crust pastry on the bottom and top.
It’s often sold pre-made in the freezer section of the grocery store, but pre-made and frozen cannot compare to this fresh chicken pie recipe I’m going to share with you today!
Also, if you have picky eaters in your family, this pot pie is sure to win them over! The simple ingredients, buttery 5-ingredient pie crust, and yummy chicken is going to make this dish an instant family favorite. Enjoy this delicious savory pie and get ready to feel all warm and cozy inside!
Nutritional Benefits of Chicken Pot Pie
- The mixed vegetables and whole chicken add benefits that can only come from fresh produce.
- Onions are low-calorie but provide your body with vitamin C and potassium.
- Peas have health benefits that keep your eyes healthy and even fight some cancers.
- Corn has magnesium and fiber, supporting digestion.
- Garlic helps to fight inflammation and high levels of cholesterol.
- Parsley has vitamin K and vitamin A.
Key Ingredients for Chicken Pot Pie from Scratch
A hearty chicken pot pie filling and homemade pie crust are made with simple, well-known ingredients.
- Shredded Cooked Chicken: For this, rotisserie chicken, turkey, or beef work great. Chicken breasts are most commonly used.
- Vegetable or Chicken Stock: Chicken stock is a good option here. If you are using beef, you can also use beef broth. Also, vegetable stocks are an excellent alternative if you can’t find chicken or beef stock.
- Egg Wash: This is what makes your flaky pie crust shiny.
- Heavy cream
- Unsalted butter
- Vegetables: Onion, peas, and corn are our essentials. You can add potatoes celery, and more if you’d like.
- Unbleached Flour
- Seasonings: Garlic, salt, pepper, and parsley
Easy Pot Pie Crust Ingredients
You can quickly buy a ready-made crust, but I highly recommend making your flaky buttery crust from scratch. It’s easier than you may imagine. Made with just 5 ingredients, you can make it ahead of time.
You need flour, sugar, salt, butter, and water to make your pie crust. That’s it! The top crust is brushed with an egg wash to make it flaky and shiny.
Find the full printable recipe with specific measurements below.
How To Make Easy Homemade Chicken Pot Pie
Step 1: Start Dough
Pulse together flour, sugar, and salt in the bowl of a food processor until combined. Add the cold diced butter and pulse the mixture until it resembles a coarse meal. You can also use a pastry cutter for this step.
Step 2: Finish and Cool Dough
Add 6-7 tbsp of cold water and pulse just until the mixture starts to clump. Transfer the dough to a clean work surface, and gather it together into a ball. Divide it in half and flatten it to form 2 disks. Cover them both in plastic wrap and let them cool in the fridge while you prepare the filling.
Step 3: Preheat
Heat oven to 425°F.
Step 4: Saute Vegetables
Melt butter in a large pan and add the onions and carrots. Saute for 5 minutes over medium heat until they’re soft. Then, add sliced celery and cook for 5 more minutes.
Step 5: Make Creamy Filling
Add 1/4 cup of flour and cook, stirring constantly for 2 minutes. Add the chicken stock, and heavy cream, then bring the mixture to a simmer and cook for 1 minute.
Step 6: Add Chicken and Frozen Veggies
Add the shredded cooked chicken, frozen peas, and corn, 2 tsp salt, 1/4 tsp black pepper, and 1/4 cup parsley. Stir everything to combine and then remove from heat.
Step 6: Prepare Crust
Roll one of the chilled pie crust disks into a circle large enough to cover the 9-inch baking dish, and then spoon the filling into the crust. Roll the second part of the dough and cover the top of the pie. Pinch the edges and cut slits in several places on top.
Step 7: Bake
Brush the top with a beaten egg and then bake at 425˚F for 30-40 minutes, or until the top is golden brown. If the edges are browning too fast, cover them with foil. Cool the pot pie slightly before serving.
Absolutely! I do half beef and half chicken for my family. Go ahead and use any leftover meat, even leftover turkey from Thanksgiving!
Yes, for sure. Store in an airtight container, and reheat it in the microwave or on low heat covered with foil in the oven until the center is heated. The chicken filling stays creamy and hearty, just like the day you made it. Leftover chicken pot pie is a great lunch option.
To prevent the edges from burning too quickly, after the edges have a slightly golden brown color, loosely cover the edges of the pie with foil for the remainder of the baking time.
More Chicken Recipes To Try
- Chicken Couscous Soup is simple, delicious, and healthy!
- This One Pot Chicken and Rice Plov recipe is a simple and savory meal you won’t want to skip!
- Don’t miss the Best Way to Make Chicken in a Mushroom Sauce!
- Make sure you keep Chicken with Mushrooms in Tomato Sauce in your weeknight dinner rotation!
Thanks so much for reading! Be sure to leave a comment and star review letting me know what you think of this classic homemade recipe!
Other Tasty Chicken Recipes to Make
If you tried this Homemade Pot Pie from Scratch or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Homemade Pot Pie from Scratch
Pot Pie Dough
- 2½ cups all-purpose flour, plus more to dust, *measured correctly
- 1 egg, for egg-wash
- ½ Tbsp granulated sugar
- 6 oz cold unsalted butter, cut into 1 tbsp pieces
- ½ tsp salt
- 6-7 Tbsp cold water
Chicken Pot Pie Filling
- 3 cups cooked chicken, shredded
- ⅓ cup butter, unsalted
- 1 medium yellow onion, chopped
- 2 medium carrot, sliced
- ½ cup frozen peas
- ½ cup frozen corn
- 3 cloves garlic, minced
- 2 sticks celery, sliced
- ¼ cup flour, unbleached
- 1¾ cup stock, vegetable or chicken
- ½ cup heavy cream
- 2 tsp salt
- ¼ tsp black pepper
- ¼ fresh parsley, chopped
Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. Add cold diced butter and pulse the mixture until it resembles a coarse meal. You can also use a pastry cutter for it.2 tsp salt, ½ Tbsp granulated sugar, 6 oz cold unsalted butter,, 2½ cups all-purpose flour, plus more to dust,
Add 6-7 Tbsp of cold water and pulse just until it clumps.Transfer dough to a clean work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks. Cover the dough discs in plastic wrap and let cool in the fridge while you prepare the filling.6-7 Tbsp cold water
- Heat oven to 425°F.
Melt butter in a large pan, add onions, garlic, and carrots and saute 5 minutes over medium heat until soft.⅓ cup butter,, 1 medium yellow onion,, 2 medium carrot,, 3 cloves garlic,
Add sliced celery and cook for 5 more minutes.2 sticks celery,
Add 1/4 cup flour and cook, stirring constantly for 2 minutes. Add chicken stock, and heavy cream. Bring to a simmer and cook for 1 minute.¼ cup flour,, 1¾ cup stock,, ½ cup heavy cream
Add shredded cooked chicken, frozen peas and corn, salt, black pepper, and parsley. Stir to combine then remove from heat.3 cups cooked chicken,, ½ cup frozen peas, ½ cup frozen corn, ¼ tsp black pepper, ½ tsp salt, ¼ fresh parsley,
Roll 1 chilled pie crust disk into a circle large enough to cover the 9 inch baking dish.
Spoon the filling into the crust.
Roll the second part of the dough and cover the pie. Pinch the edges and cut slits in several places.
- Heat oven to 425°F.
Brush the top with a beaten egg.1 egg,
Bake at 425˚F for 30-40 minutes or until the top is golden brown. If edges are browning too fast, cover them with foil.
Cool slightly before serving
- Make sure to measure the dough ingredients perfectly.
- Feel free to substitute chicken to beef or lamb.