This homemade chicken pot pie features a buttery, flaky double crust filled with tender chicken and garden vegetables in a creamy sauce. It is a hearty, complete meal that provides a comforting balance of protein and vegetables in every slice.

List of ingredients

1 homemade pie crust (2 round disks) – provides the flaky base and top.
4 cups cooked chicken, shredded – use rotisserie or boiled breasts.
6 Tbsp unsalted butter – used for sautéing and the roux.
1 medium yellow onion (1 cup chopped) – adds a savory aromatic base.
2 medium carrots (1 cup) thinly sliced – provides sweetness and color.
8 oz white or brown mushrooms (stems discarded), sliced – adds earthiness to the gravy.
3 garlic cloves, minced – adds pungent flavor.
1/3 cup all-purpose flour – the thickening agent for the sauce.
2 cups chicken stock – the liquid base for the gravy.
1/2 cup heavy cream – creates a rich, velvety texture.
2 tsp fine sea salt (or to taste, plus kosher salt to garnish) – enhances all flavors.
1/4 tsp black pepper (plus more to garnish) – provides a mild spice.
1 cup frozen peas (do not thaw) – adds pops of color and sweetness.
1/4 cup parsley (finely chopped, plus more to garnish) – adds a fresh herbal finish.
1 egg, beaten for egg wash – ensures a golden brown finish on the crust.

step-by-step instructions

Sauté the aromatics: In a dutch oven or pot, melt 6 Tbsp butter over medium heat. Add diced onions and carrots and sauté for 8 minutes until they become soft.
Cook the mushrooms: Add sliced mushrooms and minced garlic to the pot. Sauté for another 5 minutes until the mushrooms have softened and released their moisture.
Thicken the gravy: Stir in 1/3 cup flour and cook, stirring constantly for 2 minutes. Pour in the chicken stock and 1/2 cup heavy cream, then bring to a simmer for 1 minute or until the mixture reaches a thick gravy consistency. Season with 2 tsp salt and 1/4 tsp black pepper.
Combine the filling: Stir in the shredded cooked chicken, frozen peas, and 1/4 cup parsley. Remove the pot from heat and let the filling cool slightly.
Prepare the bottom crust: Roll out one chilled pie crust disk into a 12-inch diameter circle. Carefully transfer the dough into a deep 9-inch pie dish. Spoon the prepared chicken filling evenly over the bottom crust.
Seal the pie: Roll the second pie dough disk into a 10-inch diameter circle and place it over the filling. Fold the excess dough under the bottom crust and crimp the edges together to seal tightly.
Vent and glaze: Use a sharp paring knife to cut 5 small slits in the top crust to allow steam to escape during baking. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
Bake: Bake at 425°F for 30-35 minutes or until the top crust is golden brown. If the edges brown too quickly, cover them with a pie shield or a piece of foil with a 4-inch center hole.
Rest: Remove the pie from the oven and let it rest for 15 minutes to allow the filling to set before slicing.

Customizing the Vegetable Filling

Incorporate Different Root Vegetables

You can replace or add to the carrots by using diced parsnips, turnips, or rutabaga. Ensure these are diced into small, uniform pieces to ensure they cook through during the sautéing process. If using potatoes, pre-boil them until fork-tender before adding them to the filling.

Adding Green Vegetables

While peas are traditional, you can add diced celery or sliced green beans for extra texture. Corn kernels also work well to add a touch of sweetness. Add these during the final stage of mixing the filling to maintain their color and snap.

Enhancing the Flavor with Fresh Herbs

Beyond parsley, consider adding fresh thyme, oregano, or chives. Thyme pairs exceptionally well with chicken and mushrooms, adding a woody depth. Stir these herbs in at the same time as the parsley for the best flavor profile.

Using Alternative Proteins

Leftover roast turkey or baked ham can be used instead of chicken for a seasonal variation. This is an excellent way to repurpose holiday leftovers. Keep the gravy and vegetable components the same to maintain the classic pot pie experience.

Crust Selection and Preparation

Making a Homemade All-Butter Crust

A homemade crust using cold unsalted butter provides the best flakiness. Keep the butter and water ice-cold to prevent the fat from melting before it hits the oven. This creates the distinct layers characteristic of a professional savory pie.

Using Store-Bought Pie Disks

For a faster preparation, chilled store-bought pie crusts are a viable option. Ensure they are fully thawed according to the package instructions before rolling them out. This prevents the dough from tearing when you transfer it to the pie dish.

Substituting with Puff Pastry

For a lighter, airier top, use a sheet of store-bought puff pastry instead of the second dough disk. Puff pastry creates a dramatic rise and a crispier texture. If using puff pastry, you may need to adjust the baking time slightly based on the pastry’s requirements.

Achieving the Perfect Crimp

To seal the edges, press the top and bottom crusts together using your fingers or a fork. A fluted edge is created by pressing the dough in a rhythmic pattern around the perimeter. This not only looks professional but ensures the filling does not leak during baking.

Baking Success and Quality Control

Using a Pie Shield for Even Browning

The edges of a pie crust often bake faster than the center. A pie shield, or a homemade foil ring, protects the perimeter from burning while the center continues to cook. This results in a uniform golden-brown color across the entire surface.

Monitoring the Internal Temperature

To ensure the filling is heated through and safe to eat, use an instant-read thermometer. The center of the pie should reach an internal temperature of 165°F. This ensures the gravy is bubbling and the chicken is hot throughout.

The Importance of Steam Vents

Cutting slits in the top crust is critical for preventing the crust from lifting or bursting. Steam builds up inside the pie as the gravy heats up. Vents allow this pressure to escape, keeping the crust secure and the filling contained.

Preventing a Soggy Bottom Crust

To avoid a soggy bottom, ensure the filling has cooled slightly before adding it to the crust. Placing boiling hot filling directly onto raw dough can melt the fats prematurely. Additionally, baking the pie on a lower oven rack can help the bottom crust crisp up more effectively.

Storage and Preservation Methods

Refrigerating Leftovers

Cover leftover pot pie tightly with plastic wrap or aluminum foil to prevent the crust from drying out. Store the pie in the refrigerator for up to 4 days. The creamy sauce typically holds its consistency well during short-term refrigeration.

Freezing Unbaked Pies

You can prepare the entire pie, cover it with foil, and freeze it for up to 2 months. To bake from frozen, remove the pie from the freezer 30 minutes before putting it in the oven. Bake it covered with foil at 425°F for 25-30 minutes longer than the original recipe, then uncover to brown the top.

Freezing Baked Slices

Baked slices can be frozen individually by wrapping them in freezer-safe wrap and placing them in a sealed bag. This is an efficient way to preserve individual portions. Thaw them in the refrigerator overnight before reheating.

Optimal Reheating Techniques

For the best texture, reheat refrigerated slices in the oven at 350°F for 20-30 minutes. This restores the crispness of the crust. For a faster option, use a microwave for 2-3 minutes, though this will result in a softer crust.

Serving and Pairing Suggestions

Fresh Side Salads

A crisp Caesar salad provides a sharp, acidic contrast to the rich, creamy filling of the pot pie. Use fresh romaine lettuce and a lemon-based dressing to cut through the heaviness of the butter and cream. This creates a balanced meal.

Hearty Bread Accompaniments

Serve the pie with warm dinner rolls or sliced sourdough bread. These are ideal for soaking up any extra gravy that escapes the crust. Brush the bread with melted butter and garlic for added flavor.

Complementary Vegetable Sides

Since the pie already contains vegetables, serve it with a different texture, such as roasted Brussels sprouts or baked asparagus. Boiled corn on the cob or a refreshing coleslaw also adds a nice crunch and brightness to the plate.

Troubleshooting Common Issues

Addressing Too-Thin Gravy

If the gravy is too thin after simmering, it is likely due to insufficient cooking of the roux. Ensure the flour and butter mixture is cooked for the full 2 minutes before adding liquids. If it remains thin, you can simmer it longer before adding the chicken and peas.

Fixing Over-Browned Crusts

If the crust browns too quickly, immediately lower the oven temperature by 25°F. Tent the top of the pie loosely with aluminum foil to block direct heat. This allows the interior to finish cooking without burning the exterior.

Preventing Dough Shrinkage

If the crust shrinks down the sides of the dish, it may be because the dough was stretched too thin during placement. Gently press the dough against the sides of the pan. Allowing the dough to rest in the fridge for 30 minutes before baking can also reduce shrinkage.

Managing Excessive Moisture

Adding thawed frozen vegetables can release too much water into the gravy. Always add frozen peas directly from the freezer. If using other frozen vegetables, pat them dry with a paper towel before stirring them into the filling.

Frequently Asked Questions

Can I use a different type of chicken?

Yes, you can use boneless chicken breasts, thighs, or a pre-cooked rotisserie chicken. Ensure the chicken is cooked through and shredded into bite-sized pieces before adding it to the sauce.

Can this recipe be made in a cast iron skillet?

Yes, a 9-inch cast iron skillet is an excellent alternative to a pie dish. Simply roll the bottom crust to fit the skillet and proceed with the filling and top crust as directed.

What is the best way to shred chicken for pot pie?

For the most tender results, poach the chicken in stock until cooked, then shred it using two forks. Alternatively, a stand mixer with a paddle attachment can shred cooked chicken breasts quickly on low speed.

Can I use milk instead of heavy cream?

You can use whole milk, but the gravy will be less rich and slightly thinner. To compensate, you may need to increase the amount of flour in the roux by one tablespoon to maintain the desired thickness.

How do I know when the filling is fully cooked?

The filling is ready when the gravy is bubbling and thick, and the internal temperature reaches 165°F. The top crust should be a deep golden brown, and the edges should be set.

Savory Homemade Chicken Pot Pie

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Author: rachelthompson
Total Time: 70 minutes
Yield: 8 servings 1x
Diet: General

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Description

This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky pie crust and is loaded with juicy chicken in gravy and vegetables.

Ingredients

Scale

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, 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
1/4 tsp black pepper
1 cup frozen peas
1/4 cup parsley, finely chopped
1 egg, beaten

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Instructions

Step: In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
Step: Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
Step: Add ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste.
Step: Add shredded cooked chicken, frozen peas, and ¼ cup parsley. Stir to combine then remove from heat and cool slightly.
Step: Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a deep 9” pie dish. Spoon the pie filling over the bottom crust.
Step: Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
Step: Bake at 425°F for 30-35 minutes or until top crust is golden brown. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

Notes

Use leftover shredded rotisserie chicken or cooked chicken breasts. For variations, try adding green beans, celery, corn, or broccoli. You can also substitute the top crust with puff pastry.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 579 kcal
Sugar: 3 g
Sodium: 879 mg
Fat: 36 g
Saturated Fat: 15 g
Unsaturated Fat: 18 g
Trans Fat: 0.3 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 112 mg