Best Homemade Chicken Pot Pie Recipe

Introduction

Nothing beats the comforting warmth of a classic chicken pot pie made from scratch. This recipe features a creamy, savory filling packed with tender chicken and vegetables, all encased in a flaky, golden crust. It’s the perfect homemade meal for cozy evenings.

Ingredients

• 6 tablespoons butter
• 1 cup finely chopped onion
• ¾ cup diced carrot
• ½ cup diced celery
• 1 ½ teaspoons kosher salt
• 1 teaspoon finely chopped fresh rosemary (optional)
• ⅓ cup all-purpose flour
• 1 ½ cups chicken broth
• ½ cup heavy cream
• 4 cups diced cooked chicken breast
• 1 cup frozen peas
• 2 tablespoons finely chopped fresh parsley
• Salt and ground black pepper to taste
• 1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Instructions

1. Step 1: Preheat the oven to 425 degrees F (220 degrees C).
2. Step 2: Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary, and cook while stirring often until the onion is translucent, about 5 minutes.
3. Step 3: Stir in the flour and cook for 1 minute to eliminate the raw taste.
4. Step 4: Gradually stir in the chicken broth and cream, then bring the mixture to a simmer. Reduce the heat and cook, stirring frequently, until thick and creamy and the vegetables have softened, about 5 minutes.
5. Step 5: Add the diced chicken, frozen peas, and parsley. Stir until well combined, then season with salt and pepper. Remove the skillet from heat.
6. Step 6: Place one pie crust in the bottom of a 9-inch pie plate. Pour the filling evenly over the crust.
7. Step 7: Cover with the second crust. Press the edges together to seal and crimp with your fingers. Cut small slits in the top crust to allow steam to escape.
8. Step 8: Transfer the pie to a rimmed baking sheet and bake in the preheated oven for about 30 minutes, or until the crust is golden and the filling is bubbly. If the crust edges brown too quickly, tent them with foil.
9. Step 9: Let the pot pie stand for 10 minutes before serving to allow the filling to set.

Tips & Variations

• Use leftover roasted or rotisserie chicken to save time without sacrificing flavor.
• For a lighter version, substitute half-and-half for heavy cream.
• Add mushrooms or potatoes to the filling for extra heartiness.
• If you don’t have fresh rosemary, ¼ teaspoon dried rosemary works well.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire pie in a 350°F (175°C) oven until heated through, about 20 minutes. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and assemble the pie in advance. Cover and refrigerate it for up to 24 hours before baking. This makes for easy meal prep on busy days.

What can I use instead of pie crust?

If you prefer, you can use puff pastry or biscuit dough as a topping. For a crustless version, bake the filling in a casserole dish and cover with mashed potatoes for a pot pie casserole.

Best Homemade Chicken Pot Pie Recipe

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4.6 from 91 reviews

This Best Homemade Chicken Pot Pie features a rich and creamy filling loaded with tender chicken, fresh vegetables, and herbs, all enveloped in a flaky, buttery pie crust. Perfectly baked until golden and bubbly, it’s a comforting classic that’s ideal for cozy dinners.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling Ingredients

• 6 tablespoons butter
• 1 cup finely chopped onion
• ¾ cup diced carrot
• ½ cup diced celery
• 1 ½ teaspoons kosher salt
• 1 teaspoon finely chopped fresh rosemary (Optional)
• ⅓ cup all-purpose flour
• 1 ½ cups chicken broth
• ½ cup heavy cream
• 4 cups diced cooked chicken breast
• 1 cup frozen peas
• 2 tablespoons finely chopped fresh parsley
• salt and ground black pepper to taste

Pie Crust

• 1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s fully heated for baking the pot pie.
2. Cook Vegetables: Melt butter in a large, deep skillet over medium-high heat. Add the chopped onion, diced carrot, diced celery, kosher salt, and optional rosemary. Cook while stirring frequently until the onion becomes translucent, about 5 minutes.
3. Add Flour: Stir in the all-purpose flour and cook it for 1 minute to create a roux, which will thicken the filling.
4. Make Sauce: Gradually stir in the chicken broth and heavy cream. Bring the mixture to a simmer, then reduce the heat and cook, stirring often until the sauce thickens to a creamy consistency and the vegetables begin to soften, about 5 minutes.
5. Mix Filling: Add the diced cooked chicken, frozen peas, and chopped parsley to the sauce. Stir well to combine. Season with additional salt and ground black pepper to taste. Remove the skillet from heat.
6. Prepare Pie Crust: Place one refrigerated pie crust into the bottom of a 9-inch pie plate, pressing it down gently to fit the dish.
7. Fill Pie: Pour the chicken filling into the crust-lined pie plate, spreading it evenly.
8. Cover Pie: Place the second pie crust over the filling. Press the edges of the two crusts together to seal, then crimp the edges using your fingers or a fork for a decorative finish. Cut small slits in the top crust to allow steam to escape.
9. Bake Pot Pie: Transfer the pie to a rimmed baking sheet to catch any drips, then bake in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, tent them with foil to prevent burning.
10. Rest and Serve: Let the pot pie stand for 10 minutes after baking to allow the filling to set before serving.

Notes

• You can substitute fresh herbs like thyme or sage for rosemary according to your preference.
• Using cooked chicken from a rotisserie or leftover chicken works well for convenience.
• Frozen peas add a pop of color and sweetness; you can also use fresh or other frozen vegetables if desired.
• To ensure a flaky crust, keep the pie crust cold until assembling and handle it minimally to prevent shrinkage.
• Make sure to seal the edges properly to avoid leakage during baking.
• Letting the pot pie rest allows the filling to thicken and makes serving neater.

Keywords: chicken pot pie, homemade chicken pot pie, creamy chicken pie, comfort food, chicken dinner recipe, flaky pie crust