Nothing says comfort like homemade chicken pot pie. Our recipe features a creamy filling loaded with vegetables and tender chicken, all tucked under a golden, buttery, flaky pie crust.
In the world of comfort food, chicken pot pie reigns supreme. It’s the culinary equivalent of a warm hug—a savory, creamy filling brimming with tender chicken and vegetables, all encased in a buttery, flaky pastry that shatters with every forkful. While store-bought versions can’t compare, many home cooks are intimidated by the idea of making it from scratch.
Let this recipe be your guide. We’ll walk through creating a rich, flavorful filling from a simple homemade sauce (no canned soup here) and a pie crust so good you might never buy frozen again. Whether you make one large pie to feed a crowd or individual portions for a special touch, this chicken pot pie delivers that deeply satisfying, nostalgic flavor that turns an ordinary dinner into a memorable occasion.
It’s a labor of love that pays off in spades with every golden, bubbling bite.
The Anatomy of a Perfect Pot Pie: Filling & Crust Harmony
A great pot pie achieves a delicate balance. The filling must be thick enough to hold its shape when sliced, yet creamy and luxurious. The secret is a well-made velouté sauce—a roux-thickened chicken broth that forms a silky, savory base. Sautéing the vegetables (a classic mirepoix of onions, carrots, and celery) before adding the liquid builds a foundational flavor that can’t be achieved by simply boiling them in the sauce. Using shredded rotisserie chicken or leftover roasted chicken adds depth and saves time.
The crust is equally important. A true pot pie crust is sturdy enough to contain the filling but remains tender and flaky. Using a combination of butter (for flavor) and shortening or lard (for flakiness) creates the ideal texture. The key is keeping all ingredients cold and handling the dough as little as possible to prevent gluten development, which leads to toughness. When this flaky lid bakes over the hot filling, it steams from below and browns from above, creating the perfect edible vessel for the creamy treasure beneath.
Ingredients
For the Flaky Pie Crust (or use 1 store-bought pie crust for top only):
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ¼ cup cold vegetable shortening or lard
- 3-5 tablespoons ice water
For the Chicken Filling:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- ½ cup heavy cream or whole milk
- 3 cups cooked, shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Make the Pie Crust: In a food processor, pulse flour and salt. Add cold butter and shortening; pulse until mixture resembles coarse crumbs with pea-sized pieces. Drizzle in ice water, 1 tbsp at a time, pulsing until dough just begins to clump. Turn out onto plastic wrap, form into a disc, wrap tightly, and refrigerate for at least 1 hour.
2. Cook the Vegetables: Preheat oven to 400°F (200°C). In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook, stirring, for 8-10 minutes until onions are soft and carrots begin to soften.
3. Make the Sauce: Sprinkle the flour over the cooked vegetables. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook until thickened, about 3-5 minutes. Stir in the heavy cream.
4. Finish the Filling: Remove from heat. Stir in the shredded chicken, frozen peas, parsley, and thyme. Season generously with salt and pepper. Taste and adjust seasoning—it should be well-seasoned. Pour the filling into a 9-inch deep-dish pie plate or a 2-quart baking dish.
5. Top with Crust: On a floured surface, roll the chilled dough into a circle about 1 inch larger than your dish. Carefully drape the crust over the filling. Trim any excess, then crimp the edges to seal. Cut 4-5 small slits in the center to vent steam. Brush the top lightly with beaten egg wash.
6. Bake: Place the pot pie on a baking sheet (to catch any drips). Bake for 35-45 minutes, until the crust is deeply golden brown and the filling is bubbly around the edges. If the crust browns too quickly, tent it loosely with foil.
7. Rest and Serve: Let the pot pie cool on a wire rack for at least 15 minutes before serving. This allows the filling to set slightly for cleaner slices. Serve warm.
Tips for Pot Pie Perfection
Time-Savers: Use a store-bought refrigerated pie crust for the top only, or use pre-chopped mirepoix from the grocery store.
Make-Ahead: The filling can be made and refrigerated for up to 2 days. Assemble with cold filling and crust just before baking; you may need to add 5-10 minutes to the bake time.
Freezing: Assemble the unbaked pot pie, wrap tightly, and freeze. Bake from frozen, adding 20-30 minutes to the bake time, covering with foil if the crust browns too much.
Individual Pies: Divide the filling among 4-6 oven-safe ramekins. Top with smaller rounds of crust for personal pot pies.
Adding Flair: For extra richness, stir a splash of white wine into the broth, or add a teaspoon of poultry seasoning to the filling. This classic chicken pot pie is the epitome of hearty, homemade comfort—a dish that nourishes both body and soul.
