Homemade Chicken Pot Pie Recipes

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Homemade Chicken Pot Pie Recipes

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Homemade Chicken Pot Pie Recipes

Homemade Chicken Pot Pie Recipe

Homemade chicken pot pie is a comforting and hearty dish that’s perfect for family dinners. With a rich, creamy filling and a flaky crust, this classic recipe will become a favorite in your household. Follow these steps to create a delicious chicken pot pie from scratch.


For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • 1/4 to 1/2 cup ice water

For the Filling:

  • 1 pound boneless, skinless chicken breasts or thighs, cooked and diced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1/2 cup celery, sliced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 egg, beaten (for egg wash)


Step 1: Prepare the Pie Crust

  1. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
  2. Cut in Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Water: Gradually add ice water, a tablespoon at a time, until the dough begins to come together. Avoid adding too much water; the dough should just come together without being too wet.
  4. Form the Dough: Divide the dough in half, shape each half into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

  1. Cook the Vegetables: In a large pot, bring water to a boil. Add the diced potatoes and cook for 5 minutes. Add the carrots and celery and cook for an additional 5 minutes. Drain and set aside. Add the peas to the vegetable mixture.
  2. Make the Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, onion powder, garlic powder, thyme, and parsley. Cook, stirring constantly, until the mixture is bubbly and has a paste-like consistency.
  3. Add Liquids: Gradually stir in the chicken broth and milk. Cook and stir until the mixture comes to a boil and thickens. Remove from heat.
  4. Combine: Stir the cooked chicken and vegetables into the sauce until well combined.

Step 3: Assemble the Pot Pie

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Roll Out Dough: On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the dough in the pie pan, pressing it gently into the corners and sides.
  3. Add Filling: Pour the chicken and vegetable filling into the crust-lined pie pan.
  4. Top Crust: Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
  5. Egg Wash: Brush the top crust with the beaten egg for a golden, glossy finish.

Step 4: Bake the Pot Pie

  1. Bake: Place the pot pie on a baking sheet to catch any spills. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  2. Cool: Let the pot pie cool for 10-15 minutes before serving.

Tips for the Best Chicken Pot Pie

  • Chill the Dough: Keep the dough chilled until ready to use to ensure a flaky crust.
  • Use Leftover Chicken: This recipe is perfect for using up leftover chicken or even turkey.
  • Customize the Filling: Feel free to add other vegetables like corn, green beans, or mushrooms.


  • Herbed Crust: Add 1 teaspoon of dried herbs (such as thyme or rosemary) to the pie crust dough for an extra burst of flavor.
  • Mini Pot Pies: Use ramekins to create individual pot pies. Adjust the baking time as needed.

Storage and Reheating

  • Refrigerate: Store leftover pot pie in the refrigerator for up to 3 days.
  • Freeze: For longer storage, freeze the unbaked pot pie. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen, adding an additional 10-15 minutes to the baking time.
  • Reheat: Reheat leftovers in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes.

Enjoy the classic taste of homemade chicken pot pie with this easy-to-follow recipe. Perfect for any day of the week, this dish is sure to bring warmth and satisfaction to your table.