Chicken Pot Pie with a flaky (and easy) pie crust, perfectly seasoned cream sauce, and robust filling is a favorite.
Chicken Pot Pie can be prepared ahead of time, frozen, and reheated, and is easy to adapt with the ingredients you have on hand.
Ingredients
- Pie Crusts: Chill the dough before rolling to keep it from becoming too soft.
- Yukon Gold Potatoes: Add heartiness and a creamy texture to the chicken pot pie filling.
- Unsalted Butter: Use cold butter when making the crust for a flakier result.
- Yellow Onion, Garlic, Carrots, Celery: Cook until tender to ensure they are fully incorporated.
- Flour: Thickens the filling to a creamy consistency.
- Chicken Stock: Use low-sodium stock to control the saltiness. Broth works as well.
- Heavy Cream: Substitute with half-and-half for a lighter version.
- Seasonings: You can swap the dried herbs for fresh.
- Shredded/Chopped Rotisserie Chicken: Or throw in some leftover cooked grilled chicken.
- Frozen Peas and Corn: Add them in frozen, they’ll warm through quick.
- Egg White: Gives the crust a golden, glossy finish.
How To Make Chicken Pot Pie
- Prepare Crust: Mix flour and salt, cut in butter, add water and egg yolks, knead, and refrigerate two discs.
- Cook Potatoes: Boil until tender, then drain.
- Make Filling: Sauté veggies in butter. Add flour, then chicken stock and cream. Season, simmer until thick, and add chicken, peas, corn, and potatoes.
- Assemble Pie: Roll out crusts, place one in a pan, add filling, top with second crust, and seal edges.
- Bake: Brush with egg white, bake, cool, and serve your chicken pot pie.
Serve Your Chicken Pot Pie Alongside
- Italian Salad or any other simple garden salad
- Any veggie that’s not in the pie, such as roasted Brussels sprouts or roasted broccoli
- Fruit salad (or this winter fruit salad for fall or wintertime)
- This Apple Fennel Salad
- Strawberry Salad or any citrus-dressed salad
Chicken Pot Pie
Chicken Pot Pie features a flaky crust, a rich, creamy sauce, and a hearty, well-seasoned filling. Easy to make and so delicious!
Equipment
- Large skillet or pot
- Pie pan 9-inch, preferably ceramic or glass
Ingredients
- 2 pie crusts see note 1
- 1 cup diced Yukon gold potatoes 2 small or 1 large
- 4 tablespoons unsalted butter
- 1/3 cup yellow onion diced
- 1 teaspoon minced garlic 2 cloves
- 1 cup thinly sliced carrots 2 to 3 medium carrots
- 1/2 cup thinly sliced celery 1 to 2 stalks
- 1/3 cup all-purpose flour
- 1-3/4 cups chicken stock or broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper see note 2
- 1/2 tablespoon fresh thyme finely minced
- 1 tablespoon fresh flat-leaf parsley finely minced
- 1/4 teaspoon celery seed optional
- 2 teaspoons chicken bouillon powder
- 2-1/2 cups shredded rotisserie chicken or chopped
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 large egg white beaten
Instructions
- Crust: See note 1. In a large bowl, stir together the flour and salt. Using a pastry cutter (or 2 table knives), cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate bowl, whisk together the egg yolks and water (start with less water and add more as needed) until smooth. Pour into the center of the dry ingredients and stir with a wooden spoon until combined as much as possible.
- Gently knead with your hands to form a dough (add an extra tablespoon or 2 of water if needed). Handle the mixture as little as possible, and once it’s formed into a dough, gently flatten it into a disc. Cut the disc exactly in half and form each half into a smaller disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax before rolling. You can make the crust ahead of time and refrigerate for 1–5 days.
- Preheat oven to 400°F. Add the diced potatoes to a pot (you can peel if desired), cover with water and bring to a boil. Cook until tender, about 10–15 minutes. Remove from heat, drain and set aside.
- Meanwhile, heat the butter in a large skillet or pot over medium-high heat. Once butter is melted, add the onions, cook for 2–3 minutes, and add garlic. Stir in the carrots and celery and cook until tender, stirring occasionally, about 6–8 minutes. Don’t rush this or you’ll have hard pieces of carrot/celery in the pot pie; they don’t get much more tender throughout the rest of the process. Whisk in the flour and cook for about 1 minute to cook off the raw flavor.
- Gradually add the chicken stock and heavy cream, whisking constantly until the sauce is smooth. Next, stir in the salt, pepper, thyme, parsley, celery seed, and chicken bouillon powder. Simmer sauce over medium-low heat for 6–8 minutes or until sauce has thickened. Gently add in diced chicken, frozen peas, frozen corn, and drained cooked potato. Remove from heat and set aside while you roll out the pie dough.
- Roll out the pie crust on a lightly floured surface. Turn the dough about a quarter turn after every few rolls until you have a 12-inch circle of dough. Use the rolling pin to lift up the dough and gently place into a 9-inch pie pan (preferably glass or ceramic; avoid metal). Pour the pot pie filling into the crust. Add top crust. Gently tuck it in with your fingers, making sure it is smooth and the crust is fully sealed; then crimp the edges of the crust.
- With a sharp knife, make a few small slits (to let steam escape) in the center of the top crust. Using a pastry brush, brush the crust and edges with beaten egg white. Bake for 45 minutes, or until the crust is golden brown. (Use a pie shield to protect the edges from browning too much if needed). Cool for 10–15 minutes; cut into slices and serve.
Recipe Notes
Note 1: Make your favorite pie crust or use this recipe (steps 1 and 2 in the instructions):
- 2 and 2/3 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 14 tablespoons unsalted butter, cubed and chilled
- 2 large egg yolks
- 4–6 tablespoons (28g) very cold water
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 32g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 578mg | Potassium: 387mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2589IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Chelsea,
I really want to thank you for this delicious recipe. I made this for my family and everyone loved it. I’ll be using your website to make more meals.
Connie
I am so thrilled to hear this! Thanks so much! 🙂
So yummy!! The hubs loved it. Next time I’ll make a double batch to freeze one for a quick and easy dinner.
So glad to hear this was a hit! 🙂 Thank you!
Delicious!! I’ve made many chicken pot pies over the years and have tried numerous recipes. This will be my go-to from now on. Savory and hearty filling. Wonderful flavor!
I am seriously so happy to hear that Kathy! Thanks so much for your comment! 🙂
My family LOVES!!! this recipe. It is the best pot pie evah!
That said, it takes a lot longer than 50 minutes. The cook time is 45 min, with a 10-15 min rest time. I’ve made this recipe several times (doubling the recipe because of the time intensity) and there is ~90 minutes of prep and another 60 minutes of cook/rest time.
I love this recipe – it really is the best chicken pot pie recipe I’ve found. But it isn’t a 50 minutes recipe. Plan on 2-1/2 hours. And I *really* recommend doubling the recipe due to the time.
I’m so happy your family loves this recipe so much! Thanks for the tips on the time and thanks for your comment Lyn! 🙂
This pot pie has great sauce. Thanks for the tip at cutting the veggies etc. Totally helpful.
The best classic flavors. This brings back the comfort of home!
Delicious! Great sauce! I love some green beans in my pot pie, too…so I’ll be adding some in next time I make this. Very good.
That sounds like a great addition! Thanks Betsy 🙂
This is delicious and so great for winter
So happy to hear it! 🙂
Chicken pot pie brings back such fond childhood memories! This looks amazing; can’t wait to enjoy this for dinner this week!
What kind of pie plate do you use should you freeze this unbaked. I am always cautious with glass due to the dramatic temp change.
Thanks-love your website!
Thanks so much! 🙂 I use freezer-to-oven safe dishes (OXO) (and with it sitting out 30 minutes before baking it’s not AS dramatic of a temperature change) or a tin foil pie tin plate should work fine too (I haven’t tried tin foil ones personally)