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Homemade Chicken Pot Pie Recipe with Easy Crust

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! 

chicken-pot-pie-on-plate-and-slice-on-a-fork

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.

overhead image of chicken pot pie ingredients laid out.
  • 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.

pie crust mixture meal in a white bowl

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.

easy pie crust rolled out on a wooden board

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.

chicken pot pie filling cooking in a skillet with a spatula

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.

chicken pot pie filling thickening in a skillet

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.

chicken pot pie crust pushed into a baking dish

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.

baked chicken pot pie in a baking dish

 Recipe FAQs

Can I Substitute Chicken for Beef in Pot Pie or Another Protein?

Absolutely! I do half beef and half chicken for my family. Go ahead and use any leftover meat, even leftover turkey from Thanksgiving!

Can I Reheat Chicken Pot Pie?

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.

How to Prevent Chicken Pot Pie from Browning in the Oven?

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.

chicken-pot-pie-in-baking-dish-on-striped-towel

More Chicken Recipes To Try

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!

chicken pot pie with one slice removed with the filling showing.

Homemade Pot Pie from Scratch

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! 
5 from 1 vote
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Course: Main Course
Cuisine: American, Meat & Stews, Meat Dishes
Allergy: Nut Free
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings8 people
Calories: 559kcal
Author: Marina Rizhkov

Ingredients

Pot Pie Dough

  • 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
  • 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
  • cup stock, vegetable or chicken
  • ½ cup heavy cream
  • 2 tsp salt
  • ¼ tsp black pepper
  • ¼ fresh parsley, chopped

Instructions

  • 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,
    pie crust mixture in a white bowl.
  • 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
    a ball of dough on a cutting board.
  • 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,
    veggies sauteing in a black skillet.
  • Add sliced celery and cook for 5 more minutes.
    2 sticks celery,
    veggies sauteing in a skillet with a spatula.
  • 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
    chicken pot pie filling cooking in a black skillet.
  • 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,
    chicken pot pie filling with chicken added in cooking in a skillet.
  • Roll 1 chilled pie crust disk into a circle large enough to cover the 9 inch baking dish.
    pie crust in a baking dish.
  • Spoon the filling into the crust.
    pot pie dough in a baking dish with filling.
  • Roll the second part of the dough and cover the pie. Pinch the edges and cut slits in several places.
    unbaked-chicken-pot-pie-in-baking-dish
  • 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.
    chicken pot pie wrapped in foil.
  • Cool slightly before serving
    baked chicken pot pie fresh out of the oven.

Notes

  • Make sure to measure the dough ingredients perfectly.
  • Feel free to substitute chicken to beef or lamb. 

Nutrition

Calories: 559kcal | Carbohydrates: 42g | Protein: 20g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1195mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3768IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg
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