Chicken Pot Pie Recipe (VIDEO)

I just made my Homemade Chicken Pot Pie and if you still think frozen is fine, keep scrolling.

I’m obsessed with this Homemade Chicken Pot Pie because it’s everything I want when dinner needs to shut up and feed me. Flaky top and bottom, like a 2 Crust Chicken Pot Pie you’d brag about, packed with saucy chicken and veggies that actually taste like something.

I love the way tender cooked chicken and frozen peas sneak into a rich, savory sauce and make every forkful worth it. But it’s not fussy.

Big, messy slices that ooze sauce. And the crackly crust?

Yes. I want to eat the whole thing and not feel bad about it, no regrets, ever.

Ingredients

• Chicken, the protein that makes it hearty and totally filling.
• Butter, gives richness and that slightly silky mouthfeel.
• Onion, adds sweet background and cozy aroma while cooking.
• Garlic, punches up flavor — warm and slightly spicy.
• Carrots, add subtle sweetness and a tiny bit of crunch.
• Potatoes, basically comfort carbs, creamy bites in every forkful.
• Frozen peas, bright pops of color and sweet vegetable relief.
• Celery, crisp freshness that keeps the filling from tasting flat.
• Flour, thickens the sauce so it clings to everything.
• Chicken broth, adds savory depth without being overpowering.
• Milk, makes the sauce smooth and a little indulgent.
• Salt, brings out flavors — don’t skip it entirely.
• Pepper, simple heat and a little sharpness at the end.
• Thyme, herbal lift that feels cozy and slightly floral.
• Parsley, fresh herb pop, makes it look like you cared.
• Egg wash, basically glossy finish and golden, picture-perfect crust.
• Milk or water for wash, thins the egg so it spreads.
• Refrigerated crusts, easy shortcut if you’re short on time.
• Flour for crust, structure and that flaky chew everyone loves.
• Salt for crust, essential for flavor in the pastry.
• Sugar for crust, optional sweetness if you want a hint.
• Butter for crust, cold cubes create those flaky layers.
• Ice water for crust, keeps butter cold so crust stays flaky.

Ingredient Quantities

• 3 cups cooked chicken, chopped or shredded
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced potatoes or 1 cup frozen pearl potatoes, optional
• 1 cup frozen peas
• 1/2 cup diced celery
• 1/3 cup all purpose flour
• 1 1/2 cups low sodium chicken broth
• 3/4 to 1 cup whole milk or half and half
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley, optional
• 1 large egg, beaten for egg wash
• 1 tablespoon milk or water to mix with egg wash
• 2 refrigerated pie crusts, or for homemade crust use:
• 2 1/2 cups all purpose flour (for crust)
• 1 teaspoon salt (for crust)
• 1 tablespoon granulated sugar, optional (for crust)
• 1 cup (2 sticks) cold unsalted butter, cubed (for crust)
• 6 to 8 tablespoons ice cold water (for crust)

How to Make this

1. Preheat oven to 400°F (200°C). If making homemade crust, toss 2 1/2 cups flour, 1 tsp salt and 1 tbsp sugar (optional) in a bowl, cut in 1 cup cold cubed butter with a pastry cutter or fingers until pea sized crumbs form, sprinkle 6 to 8 tbsp ice water a tablespoon at a time until dough just holds, divide, flatten to disks, chill while you make the filling.

2. Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and 1/2 cup diced celery; cook 3 to 4 minutes until softened. Stir in 2 minced garlic cloves and cook 30 seconds more.

3. Add 1 cup diced carrots and 1 cup diced potatoes (or frozen pearl potatoes) to the skillet, cook 4 to 5 minutes until they start to soften. Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried thyme (or 1 tsp fresh leaves).

4. Sprinkle 1/3 cup all purpose flour over the veggies and stir well to coat, cooking 1 to 2 minutes to remove raw flour taste. Slowly pour in 1 1/2 cups low sodium chicken broth while stirring to prevent lumps, then stir in 3/4 to 1 cup whole milk or half and half until the sauce thickens into a creamy gravy.

5. Stir in 3 cups cooked chopped or shredded chicken and 1 cup frozen peas, heat through and taste for seasoning adding more salt or pepper if needed. Fold in 1 tbsp chopped fresh parsley if using, then remove from heat to cool slightly.

6. Roll out one refrigerated pie crust or one chilled homemade dough disk on a lightly floured surface and fit into a 9 inch pie dish, pressing gently. Trim excess but leave a small overhang. Spoon the cooled chicken mixture into the crust, mounding slightly in the center.

7. Roll out second crust and place over filling, crimp edges to seal by pinching or using a fork. Cut a few vents in the top crust to let steam escape, or make a decorative slit pattern. If you like a lattice top this is the time to do it.

8. Whisk 1 large beaten egg with 1 tbsp milk or water and brush over the top crust for a shiny golden finish. Sprinkle a pinch of salt or a few extra thyme leaves if you want.

9. Place pie on a rimmed baking sheet to catch any drips and bake at 400°F for 20 minutes, then reduce oven to 375°F and bake another 25 to 30 minutes until crust is deep golden and filling is bubbling. If edges brown too fast, tent with foil.

10. Let pie rest 15 to 20 minutes before slicing so filling sets. Leftovers keep covered in the fridge 3 to 4 days and reheat in a 350°F oven to keep crust flaky.

Equipment Needed

1. Oven (set to 400°F then 375°F)
2. Large skillet (for cooking veggies and gravy)
3. 9 inch pie dish (or two if you want backups)
4. Rolling pin and lightly floured surface (for fitting crust)
5. Mixing bowls (one for dough, one for filling cool down)
6. Pastry cutter or fork (to cut cold butter into flour)
7. Rimmed baking sheet (to catch drips in the oven)
8. Pastry brush and small bowl (for egg wash)
9. Chef knife and cutting board (for chopping onion, carrots, potatoes and chicken)

FAQ

Chicken Pot Pie Recipe (VIDEO) Substitutions and Variations

• Chicken: swap with cooked turkey (great for leftovers), shredded rotisserie chicken works too, or for a vegetarian twist use firm tofu cubes or canned chickpeas — they soak up the gravy nicely.
• Unsalted butter: use equal amount of olive oil for a lighter profile, or margarine if thats what you have, or coconut oil for a slightly sweet, richer note.
• Frozen peas: replace with frozen corn, chopped green beans, or shelled edamame for similar color and sweet bite.
• Refrigerated pie crusts: use store bought puff pastry for extra flaky top, or drop-biscuits (canned or homemade) for a rustic cobbler style, or several sheets of phyllo brushed with butter for a crisp alternative.

Pro Tips

1. Let the filling cool enough before topping with the second crust, even if you’re impatient. If it’s too hot, the bottom crust will get soggy and the filling will leak out when you cut it. Patience here gives you flaky crust and cleaner slices.

2. Blind bake or par-bake the bottom crust for 8 to 10 minutes if you are using a lot of wet filling or thin crust. Prick it a few times with a fork so steam can escape, that helps prevent a soggy bottom. No pita-chefs judgment, just do it.

3. Use a mix of half whole milk and half cream or half and half if you want a richer, silkier gravy. If the sauce gets too thick while cooling, stir in a little extra chicken broth, a splash at a time. Don’t dump it in or you’ll make it runny.

4. To get an even golden top without burning the edges, tent the rim with foil after 25 minutes and finish baking. Also brush the pastry twice, first right before baking and again 10 minutes in, for a deeper shine and color.

Chicken Pot Pie Recipe (VIDEO)

Recipe by James Level

0.0 from 0 votes

I just made my Homemade Chicken Pot Pie and if you still think frozen is fine, keep scrolling.

Pin

Servings

6

servings

Calories

737

kcal

Equipment: 1. Oven (set to 400°F then 375°F)
2. Large skillet (for cooking veggies and gravy)
3. 9 inch pie dish (or two if you want backups)
4. Rolling pin and lightly floured surface (for fitting crust)
5. Mixing bowls (one for dough, one for filling cool down)
6. Pastry cutter or fork (to cut cold butter into flour)
7. Rimmed baking sheet (to catch drips in the oven)
8. Pastry brush and small bowl (for egg wash)
9. Chef knife and cutting board (for chopping onion, carrots, potatoes and chicken)

Ingredients

• 3 cups cooked chicken, chopped or shredded

• 2 tablespoons unsalted butter

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 cup diced carrots (about 2 medium carrots)

• 1 cup diced potatoes or 1 cup frozen pearl potatoes, optional

• 1 cup frozen peas

• 1/2 cup diced celery

• 1/3 cup all purpose flour

• 1 1/2 cups low sodium chicken broth

• 3/4 to 1 cup whole milk or half and half

• 1 teaspoon kosher salt, more to taste

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

• 1 tablespoon chopped fresh parsley, optional

• 1 large egg, beaten for egg wash

• 1 tablespoon milk or water to mix with egg wash

• 2 refrigerated pie crusts, or for homemade crust use:

• 2 1/2 cups all purpose flour (for crust)

• 1 teaspoon salt (for crust)

• 1 tablespoon granulated sugar, optional (for crust)

• 1 cup (2 sticks) cold unsalted butter, cubed (for crust)

• 6 to 8 tablespoons ice cold water (for crust)

Directions

• Preheat oven to 400°F (200°C). If making homemade crust, toss 2 1/2 cups flour, 1 tsp salt and 1 tbsp sugar (optional) in a bowl, cut in 1 cup cold cubed butter with a pastry cutter or fingers until pea sized crumbs form, sprinkle 6 to 8 tbsp ice water a tablespoon at a time until dough just holds, divide, flatten to disks, chill while you make the filling.
• Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and 1/2 cup diced celery; cook 3 to 4 minutes until softened. Stir in 2 minced garlic cloves and cook 30 seconds more.
• Add 1 cup diced carrots and 1 cup diced potatoes (or frozen pearl potatoes) to the skillet, cook 4 to 5 minutes until they start to soften. Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried thyme (or 1 tsp fresh leaves).
• Sprinkle 1/3 cup all purpose flour over the veggies and stir well to coat, cooking 1 to 2 minutes to remove raw flour taste. Slowly pour in 1 1/2 cups low sodium chicken broth while stirring to prevent lumps, then stir in 3/4 to 1 cup whole milk or half and half until the sauce thickens into a creamy gravy.
• Stir in 3 cups cooked chopped or shredded chicken and 1 cup frozen peas, heat through and taste for seasoning adding more salt or pepper if needed. Fold in 1 tbsp chopped fresh parsley if using, then remove from heat to cool slightly.
• Roll out one refrigerated pie crust or one chilled homemade dough disk on a lightly floured surface and fit into a 9 inch pie dish, pressing gently. Trim excess but leave a small overhang. Spoon the cooled chicken mixture into the crust, mounding slightly in the center.
• Roll out second crust and place over filling, crimp edges to seal by pinching or using a fork. Cut a few vents in the top crust to let steam escape, or make a decorative slit pattern. If you like a lattice top this is the time to do it.
• Whisk 1 large beaten egg with 1 tbsp milk or water and brush over the top crust for a shiny golden finish. Sprinkle a pinch of salt or a few extra thyme leaves if you want.
• Place pie on a rimmed baking sheet to catch any drips and bake at 400°F for 20 minutes, then reduce oven to 375°F and bake another 25 to 30 minutes until crust is deep golden and filling is bubbling. If edges brown too fast, tent with foil.
• Let pie rest 15 to 20 minutes before slicing so filling sets. Leftovers keep covered in the fridge 3 to 4 days and reheat in a 350°F oven to keep crust flaky.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 379g
• Total number of serves: 6
• Calories: 737kcal
• Fat: 51.8g
• Saturated Fat: 28.2g
• Trans Fat: 0.3g
• Polyunsaturated: 5.2g
• Monounsaturated: 18.1g
• Cholesterol: 98mg
• Sodium: 817mg
• Potassium: 453mg
• Carbohydrates: 60.5g
• Fiber: 4.1g
• Sugar: 4.3g
• Protein: 32.7g
• Vitamin A: 2200IU
• Vitamin C: 16.5mg
• Calcium: 56mg
• Iron: 1.6mg