Chicken Pot Pie

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Our favorite Chicken Pot Pie with a flaky (and easy) pie crust, perfectly seasoned cream sauce, and robust filling.

Chicken Pot Pie can be prepared ahead of time, frozen, and reheated, and is easy to adapt with the ingredients you have on hand. 

Homemade chicken pot pie recipe with a slice removed, showcasing a beautifully golden crust, ready to be savored.

Making the filling for the dish, showing veggies being cooked, cream base preparation, and all ingredients mixed together.

  • Pie Crusts: Provide the structure and base of the pie, holding the filling and adding a flaky texture.
  • Yukon Gold Potatoes: Add heartiness and a creamy texture to the chicken pot pie filling.
  • Unsalted Butter: Used for sautéing vegetables and contributing to the richness of the filling.
  • Yellow Onion, Garlic, Carrots, Celery: These vegetables add depth of flavor, sweetness, and aromatics to the filling.
  • Flour: Acts as a thickening agent for the filling, giving it the right consistency.
  • Chicken Stock/Broth: Forms the base of the sauce in the filling, adding moisture and flavor.
  • Heavy Cream: Adds creaminess and richness to the sauce in the filling.
  • Seasonings: The seasoning blend enhances the overall flavor profile of the chicken pot pie.
  • Shredded/Chopped Rotisserie Chicken: Provides the main protein source and adds texture to the pie.
  • Frozen Peas and Corn: Add color, sweetness, and texture to the filling.
  • Egg White: Used to brush the crust, giving it a golden, shiny finish when baked.

Filling being made and added to the crust, with the crust being brushed with butter, ready for baking.

How To Make Chicken Pot Pie

  1. Prepare Crust: Mix flour and salt, cut in butter, add water and egg yolks, knead, and refrigerate two discs for 30 minutes.
  2. Cook Potatoes: Boil until tender, then drain.
  3. Make Filling: Sauté onions, garlic, carrots, and celery in butter. Add flour, then chicken stock and cream. Season, simmer until thick, and add chicken, peas, corn, and potatoes.
  4. Assemble Pie: Roll out crusts, place one in a pan, add filling, top with second crust, and seal edges.
  5. Bake: Brush with egg white, bake at 400°F for 45 minutes, cool, and serve your chicken pot pie.

Savory and flavorful chicken pot pie on a plate, with a bite taken out to reveal its creamy center.

Serve Your Chicken Pot Pie Alongside

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Chicken Pot Pie

5 from 10 votes
Our favorite Chicken Pot Pie with a flaky (and easy) pie crust, perfectly seasoned cream sauce, and robust filling.
Savory and flavorful chicken pot pie on a plate, with a bite taken out to reveal its creamy center.
Print Recipe

Chicken Pot Pie

Savory and flavorful chicken pot pie on a plate, with a bite taken out to reveal its creamy center.
5 from 10 votes
Our favorite Chicken Pot Pie with a flaky (and easy) pie crust, perfectly seasoned cream sauce, and robust filling.
Course Dinner, Main Course
Cuisine American
Keyword chicken pot pie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 slices
Chelsea Lords
Calories 372kcal
Cost $7.48

Ingredients

  • 2 pie crusts (Note 1)
  • 1 cup diced Yukon gold potatoes, (~2 small or 1 large)
  • 4 tablespoons unsalted butter
  • cup yellow onion, diced
  • 1 teaspoon minced garlic (~2 cloves)
  • 1 cup thinly sliced carrots (~2-3 medium carrots)
  • ½ cup thinly sliced celery (~1-2 stalks)
  • cup all-purpose flour
  • 1 ¾ cup chicken stock (or broth)
  • ½ cup heavy cream
  • 1 teaspoon fine sea salt
  • ½ teaspoon cracked pepper (Note 2)
  • ½ tablespoon fresh thyme, finely minced
  • 1 tablespoon fresh flat-leaf parsley, finely minced
  • ¼ teaspoon celery seed, optional
  • 2 teaspoons chicken bouillon powder
  • 2 ½ cups shredded/chopped rotisserie chicken
  • ¾ cup EACH: frozen peas, frozen corn
  • 1 large egg white, beaten

Instructions

  • CRUST: (NOTE 1) In a large bowl, stir together the flour and salt. Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate bowl, whisk together the egg yolks and water (start with less and add more as needed) until smooth. Pour into the center of the dry ingredients and stir with a wooden spoon until combined as much as possible. Gently knead with your hands to form a dough (add an extra tablespoon or two of water if needed). Handle the mixture as little as possible and once it's formed into a dough, gently flatten it into a disc. Cut the disc exactly in half and form each half into a smaller disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax before rolling. You can make the crust ahead of time and refrigerate for 1-5 days.
  • POTATO: Preheat the oven to 400 degrees F. Add the diced potatoes to a pot (you can peel if desired), cover with water and bring to a boil. Cook until tender, about 10-15 minutes. Remove from heat, drain and set aside.
  • FILLING: Meanwhile, heat the butter in a large skillet or pot over medium-high heat. Once the butter is melted, add the onions, cook for 2-3 minutes and then add in the garlic. Stir in the carrots and celery and cook until tender, stirring occasionally, about 6-8 minutes. Don't rush this or you'll have hard pieces of carrot/celery in the pot pie; they don't get much more tender throughout the rest of the process. Whisk in the flour and cook for about 1 minute to cook off the raw flavor. Gradually add the chicken stock and then the heavy cream, whisking constantly until the sauce is smooth. Next, stir in the salt, black pepper, thyme, parsley, celery seed, and chicken bouillon powder. Simmer sauce over medium-low heat for 6-8 minutes or until sauce has thickened. Gently add in the diced chicken, frozen peas, frozen corn, and the drained cooked potato. Remove from heat and set aside while you roll out the pie dough.
  • ASSEMBLY: Roll out the pie crust on a lightly floured surface. Turn the dough about a quarter turn after every few rolls until you have a 12-inch circle of dough. Use the rolling pin to lift up the dough and gently place into a 9-inch pie pan (preferably glass or ceramic; avoid metal). Pour the pot pie filling into the crust. Add top crust. Gently tuck it in with your fingers, making sure it is smooth and the crust is fully sealed; then crimp the edges of the crust.
  • BAKE: With a sharp knife, make a few small slits (to let steam escape) in the center of the top crust. Using a pastry brush, brush the crust and edges with beaten egg white. Bake for 45 minutes, or until the crust is golden brown. (Use a pie shield to protect the edges from browning too much if needed). Cool for 10-15 minutes; cut into slices and serve.

Recipe Notes

Note 1: Make your favorite pie crust or use this recipe:
  • 2 and 2/3 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 14 tablespoons unsalted butter, cubed and chilled
  • 2 large egg yolks
  • 4-6 tablespoons (28g) very cold water
Note 2: If you love lemon, try lemon pepper here instead. We usually do this.

Nutrition Facts

Serving: 10slice | Calories: 372kcal | Carbohydrates: 32g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 578mg | Potassium: 387mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2589IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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17 Comments

  1. What kind of pie plate do you use should you freeze this unbaked. I am always cautious with glass due to the dramatic temp change.
    Thanks-love your website!

    1. Thanks so much! 🙂 I use freezer-to-oven safe dishes (OXO) (and with it sitting out 30 minutes before baking it’s not AS dramatic of a temperature change) or a tin foil pie tin plate should work fine too (I haven’t tried tin foil ones personally)

  2. 5 stars
    Chicken pot pie brings back such fond childhood memories! This looks amazing; can’t wait to enjoy this for dinner this week!

  3. 5 stars
    Delicious! Great sauce! I love some green beans in my pot pie, too…so I’ll be adding some in next time I make this. Very good.

  4. 5 stars
    My family LOVES!!! this recipe. It is the best pot pie evah!

    That said, it takes a lot longer than 50 minutes. The cook time is 45 min, with a 10-15 min rest time. I’ve made this recipe several times (doubling the recipe because of the time intensity) and there is ~90 minutes of prep and another 60 minutes of cook/rest time.

    I love this recipe – it really is the best chicken pot pie recipe I’ve found. But it isn’t a 50 minutes recipe. Plan on 2-1/2 hours. And I *really* recommend doubling the recipe due to the time.

    1. I’m so happy your family loves this recipe so much! Thanks for the tips on the time and thanks for your comment Lyn! 🙂

  5. 5 stars
    Delicious!! I’ve made many chicken pot pies over the years and have tried numerous recipes. This will be my go-to from now on. Savory and hearty filling. Wonderful flavor!

  6. 5 stars
    So yummy!! The hubs loved it. Next time I’ll make a double batch to freeze one for a quick and easy dinner.

  7. 5 stars
    Hello Chelsea,
    I really want to thank you for this delicious recipe. I made this for my family and everyone loved it. I’ll be using your website to make more meals.
    Connie

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