Looking for the ultimate comfort food? This homemade Chicken Pot Pie recipe is everything you crave—creamy, savory, and filled with tender chicken and vegetables in a golden, flaky crust. Easy to make from scratch, it’s perfect for family dinners, meal prep, or using up leftover chicken. With simple ingredients like chicken, carrots, mushrooms, peas, and a rich creamy sauce, this classic dish is bound to be a crowd-pleaser. Whether you make it ahead of time, freeze it for later, or enjoy it fresh out of the oven, this Chicken Pot Pie will quickly become a family favorite!
Ingredients:
- 1 homemade pie crust (2 round)
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup), thinly sliced
- 8 oz white or brown mushrooms (stems discarded), sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt (or to taste), plus kosher salt to garnish
- 1/4 tsp black pepper (plus more to garnish)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley, finely chopped (plus more to garnish)
- 1 egg, beaten (for egg wash)
Instructions:
- In a Dutch oven or large pot, melt 6 tablespoons of butter over medium heat. Add the diced onions and carrots, sautéing for 8 minutes until softened.
- Add the sliced mushrooms and minced garlic to the pot, sautéing for an additional 5 minutes until the mushrooms are tender.
- Stir in 1/3 cup of flour and cook, stirring constantly, for 2 minutes. Gradually add the chicken stock and heavy cream, then bring to a simmer. Cook for 1 minute, or until the mixture thickens to a gravy-like consistency. Season with 2 teaspoons of salt and 1/4 teaspoon of black pepper, or adjust to taste.
- Stir in the shredded chicken, frozen peas, and 1/4 cup of chopped parsley. Remove from heat and let the filling cool slightly while you prepare the crusts.
- Roll out one chilled pie dough disk into a 12-inch circle. Carefully transfer it into a deep 9-inch pie dish. Spoon the pie filling into the crust, spreading it evenly.
- Roll out the second disk of pie dough into a 10-inch circle and place it over the filling. Fold the excess dough under the bottom crust and crimp the edges together to seal the pie. Use a sharp knife to make 5 small slits in the top of the crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle lightly with kosher salt and black pepper.
- Bake at 425°F for 30-35 minutes, or until the top crust is golden brown. If the edges brown too quickly, cover with a pie shield or create one by cutting a 4-inch circle from the center of a sheet of foil and placing it over the pie. Once baked, let the pie rest for 15 minutes before slicing and serving.
Why You’ll Love This Recipe
This homemade Chicken Pot Pie is the ultimate comfort food! Packed with tender, shredded chicken, sautéed vegetables, and a creamy sauce, all enclosed in a flaky, golden crust. It’s a one-dish meal that’s easy to prepare and perfect for feeding a crowd or satisfying a family dinner. The creamy filling and crispy crust make every bite irresistible, and the recipe is a great way to use up leftover chicken.
Tips
- Pie Crust: Use chilled pie crust for the best results. Homemade crusts work great, but store-bought can save time and still deliver a delicious pie.
- Chicken: Rotisserie chicken or leftover roasted chicken works well in this recipe, making it even quicker to prepare.
- Flour: Be sure to cook the flour for a couple of minutes to avoid a raw flour taste in the filling.
- Prevent Overbaking: If the edges of the crust are browning too fast, cover them with foil or a pie shield.
Variations and Substitutions
- Vegetables: You can swap out the carrots and mushrooms for other veggies like corn, potatoes, or green beans.
- Dairy-Free: Use a dairy-free butter substitute and coconut cream or a plant-based cream for the filling.
- Herbs: Experiment with different herbs like thyme or rosemary to add more flavor to the filling.
- Crust Alternative: Use puff pastry instead of pie dough for a lighter, flakier crust.
FAQs
Can I freeze Chicken Pot Pie? Yes! You can freeze the unbaked pie for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. Bake directly from frozen, but add an extra 10-15 minutes to the baking time.
Can I make this ahead of time? Yes, you can prepare the filling and store it in the fridge for up to 2 days before assembling and baking the pie. Make sure to let the filling cool before placing it in the pie crust.
Serving Suggestions
Chicken Pot Pie is a filling meal on its own but pairs well with a side of fresh green salad or roasted vegetables. You can also serve it with a warm, crusty bread for dipping into the creamy filling. For a lighter option, a simple fruit salad or sautéed greens complements the rich pie nicely.
Chicken Pot Pie Recipe
8
servings20
minutes50
minutesIngredients
1 homemade pie crust (2 round)
4 cups cooked chicken, shredded*
6 Tbsp unsalted butter
1 medium yellow onion (1 cup chopped)
2 medium carrots (1 cup), thinly sliced
8 oz white or brown mushrooms (stems discarded), sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup heavy cream
2 tsp fine sea salt (or to taste), plus kosher salt to garnish
1/4 tsp black pepper (plus more to garnish)
1 cup frozen peas (do not thaw)
1/4 cup parsley, finely chopped (plus more to garnish)
1 egg, beaten (for egg wash)
Directions
- In a Dutch oven or large pot, melt 6 tablespoons of butter over medium heat. Add the diced onions and carrots, sautéing for 8 minutes until softened.
- Add the sliced mushrooms and minced garlic to the pot, sautéing for an additional 5 minutes until the mushrooms are tender.
- Stir in 1/3 cup of flour and cook, stirring constantly, for 2 minutes. Gradually add the chicken stock and heavy cream, then bring to a simmer. Cook for 1 minute, or until the mixture thickens to a gravy-like consistency. Season with 2 teaspoons of salt and 1/4 teaspoon of black pepper, or adjust to taste.
- Stir in the shredded chicken, frozen peas, and 1/4 cup of chopped parsley. Remove from heat and let the filling cool slightly while you prepare the crusts.
- Roll out one chilled pie dough disk into a 12-inch circle. Carefully transfer it into a deep 9-inch pie dish. Spoon the pie filling into the crust, spreading it evenly.
- Roll out the second disk of pie dough into a 10-inch circle and place it over the filling. Fold the excess dough under the bottom crust and crimp the edges together to seal the pie. Use a sharp knife to make 5 small slits in the top of the crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle lightly with kosher salt and black pepper.
- Bake at 425°F for 30-35 minutes, or until the top crust is golden brown. If the edges brown too quickly, cover with a pie shield or create one by cutting a 4-inch circle from the center of a sheet of foil and placing it over the pie. Once baked, let the pie rest for 15 minutes before slicing and serving.
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