Chicken pot pie is the ultimate comfort food that wraps tender chunks of chicken, fresh vegetables, and a rich, creamy sauce in a golden, flaky pastry crust. This classic dish brings warmth to any dinner table and fills your kitchen with the most wonderful aromas as it bakes. The combination of savory chicken, colorful vegetables like carrots, peas, and celery, all swimming in a velvety gravy and topped with buttery pastry, creates the perfect harmony of flavors and textures. Whether you’re feeding a hungry family on a cold evening or preparing a special meal for guests, this homemade chicken pot pie delivers satisfaction in every single bite and always leaves everyone asking for seconds.
This recipe makes one large 9-inch pot pie, serving 6-8 people as a hearty main dish.
What You Need for the Filling
For the chicken filling, gather 3 cups of cooked chicken cut into bite-sized pieces, 2 tablespoons of butter, 1 medium onion diced, 2 medium carrots diced, 2 celery stalks diced, 3 cloves of garlic minced, 3 tablespoons of all-purpose flour, 2 cups of chicken broth, half a cup of heavy cream, 1 cup of frozen peas, 2 tablespoons of fresh thyme leaves, 1 teaspoon of salt, and half a teaspoon of black pepper.
What You Need for the Crust
You’ll need 2 and a half cups of all-purpose flour, 1 teaspoon of salt, 1 cup of cold butter cut into small cubes, and 6-8 tablespoons of ice-cold water. You’ll also need 1 beaten egg for brushing the top crust.
Making the Perfect Crust
Start with the pastry crust since it needs time to chill. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
Cooking the Chicken
If you don’t have cooked chicken ready, you can quickly cook 1 and a half pounds of boneless chicken breasts or thighs. Season them with salt and pepper, then cook in a skillet with a little oil over medium heat for 6-7 minutes per side until fully cooked. Let cool, then cut into bite-sized pieces.
Building the Filling
Heat the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for about 8 minutes until the vegetables are soft and the onion is translucent. Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Creating the Sauce
Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Add the heavy cream and continue stirring until the mixture thickens, about 3-4 minutes. The sauce should coat the back of a spoon. Add the cooked chicken pieces, frozen peas, fresh thyme, salt, and pepper. Stir everything together and let it simmer for 2-3 minutes. Remove from heat and let cool slightly.
Preparing Your Baking Dish
Preheat your oven to 425 degrees. Grease a 9-inch pie dish or deep baking dish with butter. Roll out one portion of the chilled dough on a lightly floured surface until it’s about 12 inches in diameter and quarter inch thick. Carefully transfer it to your prepared dish, gently pressing it into the bottom and up the sides. Let any excess dough hang over the edges.
Assembling the Pie
Pour the chicken and vegetable filling into the pastry-lined dish, spreading it evenly. Roll out the second portion of dough for the top crust, making it slightly larger than the dish. Place it over the filling and trim both the top and bottom crusts to leave about 1 inch of overhang. Fold the edges under and crimp them together with your fingers or a fork to seal the pie.
Finishing Touches
Cut 4-5 small slits in the top crust to allow steam to escape during baking. Brush the entire top crust with the beaten egg to give it a beautiful golden color when baked. This also helps create that perfect flaky texture.
Baking to Golden Perfection
Place the pot pie on a baking sheet to catch any drips and bake for 30-35 minutes until the crust is golden brown and the filling is bubbling through the steam vents. If the edges of the crust start browning too quickly, cover them with strips of aluminum foil. Let the pie rest for 10 minutes before serving to allow the filling to set up slightly.
Serving and Storage
Serve the pot pie hot, cutting it into generous wedges. It pairs wonderfully with a simple green salad or steamed vegetables. Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in a 350-degree oven for about 20 minutes until heated through. You can also freeze the assembled, unbaked pie for up to 3 months. Just add an extra 15-20 minutes to the baking time when cooking from frozen.
