Is there anything more comforting than a hot chicken pot pie? I mean, really. That golden crust, the creamy filling, those tender bites of chicken and veggies. It’s like a warm hug in pie form. If you’ve ever thought, “I could totally make this at home,” then stick around. You’re in for something good.
Why Chicken Pot Pie Is Always A Good Idea
Let’s face it. Life gets chaotic. Comfort food knows how to keep us sane. And what’s more comforting than a flaky crust and creamy chicken filling?
I grew up with pot pie on chilly nights, the scent filling the whole place. It’s one of those recipes that feels like it fixes everything. Angry? Eat a pot pie. Sad? Eat two. Happy? Celebrate with three. See where I’m going with this?
This recipe feels old school in the best way. But don’t worry, we’ll skip the canned soup shortcut and go for real flavors without making it a huge production.
What Makes This Version Stand Out
You might ask, “Do I really need another chicken pot pie recipe?” Fair enough. But yes, you do. This one has a homemade crust and a creamy sauce that doesn’t feel too heavy. Plus, it actually reheats well.
Here’s the best part. It’s a full meal in a single dish. No juggling side dishes or searching for extra protein. It’s all here, wrapped up in buttery crust.
Still thinking about it? Let’s just get to the good stuff.
Ingredients
For The Crust
- 2 and 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter (cut into cubes)
- 6 to 8 tbsp cold water
For The Filling
- 2 cups cooked chicken (shredded or chopped)
- 1 cup carrots (diced)
- 1 cup peas (frozen is fine)
- 1 cup celery (sliced)
- 1 small onion (chopped)
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half and half
- Salt and pepper to taste
- 1 egg (optional for egg wash)
How To Make Chicken Pot Pie
Step 1
Mix flour and salt in a large bowl. Cut in the butter using a pastry cutter or two forks until the mixture looks crumbly. Add cold water one spoonful at a time while mixing until it holds together. Split the dough in half. Wrap and chill both pieces for at least 30 minutes.
Step 2
In a large skillet, melt the butter and add onion, carrot, and celery. Cook over medium heat for about 6 minutes until soft and fragrant. Add the peas and stir just until heated.
Step 3
Sprinkle flour over the veggies and stir until coated. Slowly pour in chicken broth while stirring, then add milk. Keep stirring until it thickens into a creamy sauce. Season with salt and pepper.
Step 4
Add chicken into the sauce and let it simmer for a few minutes. The whole kitchen will smell amazing. Let it cool slightly.
Step 5
Roll out one crust to fit the bottom of a pie dish. Add the filling. Roll out the second crust and place it on top. Trim edges and pinch to seal. Cut small slits for steam. Brush the top with beaten egg if desired.
Step 6
Bake at 400°F for about 35 minutes until golden. If it browns too fast, cover loosely with foil. Let it rest for 10 minutes before serving. Unless you enjoy scalding your tongue, trust me, wait a bit.
Tips To Keep It Simple And Delicious
- Rotisserie chicken works great when you’re short on time.
- Store-bought crusts work if needed, but homemade tastes better.
- Leftovers keep for 3 days in the fridge and reheat perfectly in the oven.
- Add a dash of thyme or rosemary for extra flavor.
Common Chicken Pot Pie Mistakes And Fixes
- Runny filling? Let the sauce thicken longer before baking.
- Soggy bottom? Bake on the lowest oven rack for extra crispness.
- Dry crust? You might have used too much flour. Keep everything cold.
Make It Yours
Don’t feel stuck with peas and carrots. Try mushrooms, corn, or whatever veggies you have hanging around. Leftover turkey also works perfectly. Want it vegetarian? Skip the meat completely and go for it.
You can even divide the filling into ramekins for individual pies. People love getting their own little dish. Same effort, double the compliments.
Why You’ll Keep Coming Back To This Recipe
This chicken pot pie recipe hits every mark. The crust actually flakes. The filling is creamy yet light. You get all the cozy vibes with none of the packaged taste.
I’ve made this for picky eaters and food snobs alike. Every single one finished their plate. That’s basically a culinary miracle in my book.
Final Thoughts
If comfort food had a hall of fame, chicken pot pie would be right at the top. This homemade version brings warmth, flavor, and flaky perfection to your table. Ready to make it happen?
Hungry for more comfort favorites? Check out Easy Beef Stew and Classic Mashed Potatoes to keep your cozy meal streak going.
Homemade Chicken Pot Pie
Ingredients
Method
- In a large bowl, mix 2 and 1/2 cups all-purpose flour with 1 tsp salt. Cut in 1 cup cold butter using a pastry cutter or two forks until crumbly. Add 6 to 8 tbsp cold water one spoonful at a time, mixing until the dough holds together. Divide the dough in half, wrap each piece, and chill for at least 30 minutes.
- In a large skillet over medium heat, melt 3 tbsp butter. Add 1 small chopped onion, 1 cup diced carrots, and 1 cup sliced celery. Cook for about 6 minutes until softened. Stir in 1 cup frozen peas and heat through.
- Sprinkle 1/3 cup all-purpose flour over the vegetables and stir to coat. Slowly pour in 2 cups chicken broth while stirring, then add 1 cup milk or half and half. Stir continuously over medium heat until the mixture thickens into a creamy sauce. Season with salt and pepper to taste.
- Add 2 cups shredded or chopped cooked chicken to the sauce and simmer for a few minutes. Remove from heat and let cool slightly.
- Roll out one half of the chilled dough to fit the bottom of a pie dish. Add the chicken and vegetable filling. Roll out the second half of the dough and place on top. Trim the edges and pinch to seal. Cut small slits in the top to allow steam to escape. Optionally, brush the crust with a beaten egg.
- Preheat the oven to 400°F (200°C). Bake the pie on the lowest oven rack for about 35 minutes, or until the crust is golden brown. If the pie browns too quickly, cover loosely with foil. Let rest for 10 minutes before serving.