Homemade Chicken Pot Pie Recipe
This homemade chicken pot pie is the kind of comfort food that brings everyone to the table. With tender chicken, hearty vegetables, and a creamy filling tucked into a flaky crust, this classic recipe is simple, satisfying, and perfect for cozy family dinners. Made with everyday ingredients and easy steps, it’s a go-to meal when you want something warm, filling, and made from scratch.
Serving size: 6
Total cook time: 2 hours
IngredientsPie Crust
2 1/2 c all purpose flour
1 tsp fine sea salt
1 tsp sugar
2 sticks salted butter, chilled and cubed
1/2 c ice water
1 egg + 1 tsp waterFilling
3-4 cups shredded / diced chicken
1 cup carrots, chopped
1 cup frozen corn
1 cup frozen peas
⅓ cup unsalted butter
½ yellow onion, minced
1 stick celery, sliced
2 cloves garlic, minced
⅓ cup all-purpose flour
¾ tsp salt
¼ tsp black pepper
1 tsp fresh thyme
1 ¾ cups chicken broth
⅔ cup heavy cream
DirectionsMake the Crust:
1. In a large bowl or food processor, combine the flour, sugar, and salt.
2. Add the cold, cubed butter and cut it into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs with pea-sized pieces.
3. Slowly add the ice water, a few tablespoons at a time, gently mixing just until the dough comes together.
4. Divide the dough into two equal portions, shape into balls, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before using.
Prepare the Filling:
1. Preheat the oven to 425°F.
In a pot of boiling water, cook the carrots, corn, and peas until tender, about 15 minutes, then drain well.
2. Transfer the cooked vegetables to a large bowl and stir in the cooked chicken.
3. In a large pot or skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and cook until softened, about 3 minutes.
4. Sprinkle in the flour, salt, pepper, and thyme, stirring constantly for about 30 seconds to form a roux.
5. Slowly pour in the broth and heavy cream, stirring continuously until the mixture thickens into a creamy sauce.
6. Add the chicken and vegetables to the sauce and stir until evenly combined.
7. Roll out one portion of dough and place it into a pie dish. Pour the filling evenly into the crust.
8. Roll out the remaining dough and place it over the top. Pinch and seal the edges.
9. Cut a few slits in the top crust to allow steam to escape, then brush with egg wash.
10. Bake for 30 minutes, or until the crust is golden brown.
11. Let the pie cool for 10 minutes before serving.
Tools I Use for Chicken Pot PieThese are the exact kitchen tools I use when making this homemade chicken pot pie. They make prep easier and help everything come together smoothly:
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More RecipesLooking for more? Check out my other recipes below:
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