This chicken pot pie recipe makes the best dinner for a cozy night in. The filling is out of this world and my favorite homemade pie crust makes it that much better.
Making a chicken pot pie entirely from scratch is a daunting process that is certainly a labor of love. Luckily, if you happen to be short on time there are a few shortcuts you can take that could possibly get this glorious meal on your table in less than an hour. You can even skip the crust altogether and serve the filling on its own as a delicious soup! So go ahead and adjust this recipe to your preferred level of difficulty. I guarantee your family will absolutely adore this, and you for making it for them!
How to Make Chicken Pot Pie:
- Pie crust: Traditional chicken pot pie is made with a top and a bottom crust, so you will need 2 – 9″ round pie crusts. Using a store-bought pie crust is definitely easier, but if you really want to blow people away with this dish, a homemade pie crust is always 1000x better.
- Chicken: Boneless, skinless chicken breast, pounded to an even thickness and diced. The chicken easily cooks in the pot along with the other vegetables. Or to make things even easier, you can use pre-cooked chicken, such as from a store-bought rotisserie, or simply use any leftovers you have.
- Vegetables: Classic chicken pot pie staples include onions, celery, carrots, and peas. I like to use a bag of frozen carrots and peas because it’s extra easy and a huge time saver. You can also add some diced potatoes if you’d like, which makes the filling extra thick.
- Soup: Butter, flour, heavy cream, and chicken broth make the filling so wonderfully thick, flavorful, and creamy!
Make the pie crust:
You need 2 – 9″ pie crusts, for the top and the bottom. If you are making this using a homemade pie crust you will need to plan ahead to allow enough time for the dough to chill. You can also easily make the dough a few days in advance, prepared pie dough can be stored in the fridge for up to 3 days or kept frozen for up to 6 months. A store-bought pie crust will also work and is obviously the easiest option.
Prepare the pie crust:
On a lightly floured surface, roll out half of your dough large enough to fit in the bottom of a 9″ pie dish. Set in the fridge while you make the filling.
Make the filling:
Heat olive oil in a large pot and add sliced celery, diced onions, and diced chicken. Season with salt and pepper, and saute until the veggies are soft and the chicken is cooked through. Add in minced garlic and saute another minute or two. Add in flour and toss to coat. Then add in butter and once it has melted, stir in chicken broth. Cook, stirring occasionally until the soup is thickened. Add in heavy cream and stir in frozen peas and carrots.
Add the filling into the bottom pie crust and roll out the second portion of dough large enough to cover the top. Crimp the edges and brush the top with a beaten egg, which helps get the top crust nice and golden brown.
Bake in a 425° oven for 35-40 minutes until the top is golden brown. Allow the pie to cool for at least 10 minutes before serving.
More Pie Recipes:
Chicken Pot Pie
- 1 Homemade Pie Crust, or store-bought (2 - 9" pie crusts)
- 1 tbsp olive oil
- ½ medium onion chopped
- 3 ribs celery sliced
- 1 lb. boneless, skinless chicken breast diced
- 1 tsp. salt
- 1 tsp. pepper
- 2 cloves garlic minced
- ½ cup flour
- ¼ cup butter
- 2 cups chicken broth
- 1 (12 oz.) bag frozen carrots and peas
- ¼ cup heavy cream
- 1 egg, beaten for brushing the top crust
- Spray a 9" pie dish with non-stick cooking spray. Roll out half of the pie dough and add it to the bottom of the dish. Set in the fridge while you make the filling.
- Preheat oven to 425°
Make the Filling:
- Heat the olive oil in a large pot. Add sliced celery, chopped onion, and diced chicken. Season with salt and pepper and saute until the chicken is cooked through. Add in the minced garlic and saute an additional minute.
- Stir in the flour and add the butter. Once the butter has melted, add the chicken broth and bring to a boil. Reduce the heat and continue to stir and cook until the soup is thickened. Stir in the frozen peas and carrots and the heavy cream.
Assemble and Bake:
- Add the filling into the bottom pie crust and top with the second crust. Crimp the edges and brush the top with the beaten egg.
- Bake in the preheated oven for 35-40 minutes. If the top crust is getting too brown you can cover it with a pie cover or with aluminum foil.
- Remove the pie from the oven and let cool for at least 10 minutes before serving.