Easy Chicken Pot Pie Recipe
This easy chicken pot pie recipe features a buttery, flaky crust and a creamy, flavorful filling packed with tender chicken, fresh veggies, and herbs. Learn how to make homemade chicken pot pie from scratch for the ultimate comfort food experience!
This chicken pot pie recipe with a double crust is one of my favorite pies ever, alongside these meat pies! You will be surprised how easy it is to make, and the result is a flaky crust, creamy filling, and super impressive pie.
Video Recipe 🎥
Watch the full video recipe to learn how to make the best chicken pot pie! This step-by-step video tutorial, including the ingredients, makes the process easy to follow, with tips and tricks to ensure perfect results every time.
Prefer the written recipe? Scroll down to the recipe box for the full details! 👇
Why You’ll Love Homemade Chicken Pot Pie
Homemade chicken pot pie is the ultimate comfort food! Here’s why you’ll love it:
- 🥧 Flaky Crust: Buttery and golden, the perfect topping for a hearty filling.
- 🍗 Creamy Filling: Packed with tender chicken, fresh vegetables, and rich flavors.
- 🕒 Easy to Make: Follow the steps for a foolproof recipe.
- 🤩 Impressive Results: A stunning dish that wows every time.
Make this simple chicken pot pie for a satisfying dinner your whole family will adore!
How to Make Chicken Pot Pie
Wondering how to make chicken pot pie from scratch? This guide works whether you’re using a chicken pot pie crust recipe or pre-made dough! Here’s an easy step-by-step guide:
- 🥣 Prepare the Dough: Make a buttery crust and let it chill.
- 🥕 Cook the Filling: Sauté veggies, stir in chicken, and create a creamy sauce.
- 🥧 Roll Out the Crust: Line your pie dish with the base crust.
- 🍗 Assemble the Pie: Add the filling, cover with the top crust, and seal the edges.
- 🔪 Cut Slits: Let steam escape for even cooking.
- 🔥 Bake: Cook until golden and bubbling—perfection!
Best Chicken for Chicken Pot Pie
The type of chicken you use can make or break your chicken pot pie recipe. Here are the best options for a flavorful and tender filling:
- 🍗 Rotisserie Chicken: Pre-cooked and shredded, perfect for a quick and easy chicken pot pie recipe.
- 🍳 Leftover Chicken: A great way to repurpose roasted or grilled chicken.
- 🥘 Poached Chicken Breast: Cooked in broth for juicy, flavorful meat.
- 🦃 Turkey Substitute: A great alternative for a twist on homemade chicken pot pie.
Pro Tips to Make the Best Chicken Pot Pie
- 🥶 Keep the Dough Cold: A chilled crust ensures flakiness.
- 🥕 Customize Veggies: Add your favorites like green beans or corn.
- 🥣 Use Quality Broth: Enhances the creamy filling flavor.
- ⏱️ Chill the Filling: Prevents a soggy crust.
- 🍗 Pre-Cook Meat: Use cooked, shredded chicken or turkey.
- 🕒 Cover Edges: Use foil to avoid over-browning.
What Type of Crust is Best for Chicken Pot Pie?
When it comes to chicken pot pie, the crust matters! A homemade buttery crust is classic, offering a flaky, tender texture that complements the filling. Other great options include:
- 🥐 Puff Pastry: For a light, crispy topping.
- 🥧 Store-Bought Crust: Convenient and time-saving.
- 🌾 Gluten-Free Dough: Perfect for dietary needs.
- 🥔 Mashed Potatoes: A hearty twist.
Whether you use a traditional recipe for pie crust for chicken pot pie or opt for puff pastry, the crust can transform your dish!
Chicken Pot Pie Variations
Looking to switch up your chicken pot pie recipe? Try these fun twists:
- 🥧 Crust Options: Use puff pastry, biscuit dough, or gluten-free crust.
- 🥕 Vegetable Variety: Add mushrooms, zucchini, or corn for new flavors.
- 🦃 Meat Alternatives: Swap chicken for turkey or make it vegetarian with tofu.
- 🌾 Dough-Free: Use mashed potatoes as a topping.
These easy chicken pot pie recipe variations ensure everyone can enjoy this classic dish!
Best Served With
Pair your creamy homemade chicken pot pie with these delicious sides:
How to Store
To store chicken pot pie, let it cool completely. Cover tightly and refrigerate for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Reheat in the oven for best results!
Common Questions
To make chicken pot pie with biscuits, skip the pie crust and top the creamy filling with store-bought or homemade biscuit dough. Arrange the biscuits on top and bake until golden brown and cooked through.
Yes, you can assemble the pie and refrigerate it unbaked for up to 24 hours or freeze it for up to 2 months. Bake it fresh when needed.
Use chilled filling, pre-bake the bottom crust for 5-7 minutes, and avoid overloading the pie with liquid.
Yes, puff pastry is a delicious alternative for the top crust. It adds a light, crispy texture to the pie.
More Comforting Recipes
Chicken Pot Pie Recipe
Ingredients
For the pie crust:
- 3½ cups (440 g) All-purpose flour
- 1 cup + 1 tablespoon (245 g) Cold butter cubed (unsalted)
- ½ teaspoon Salt
- 6-8 tablespoons Cold Water
For the filling:
- 1½ pounds (675 g) Cooked chicken shredded or cubed
- ½ cup (115 g) Butter
- 2 Onions chopped
- 3-4 Garlic cloves crushed
- 2 Carrots diced
- ½ cup (60 g) Flour
- ¾ cup (180 ml) Heavy cream read notes
- 1¾ cups (420 ml) Chicken stock read notes
- 1 cup (160 g) Frozen peas
- 1 tablespoon Thyme
- Salt to taste
- Black pepper to taste
- 3 tablespoons Parsley chopped
- Egg wash
Instructions
- Make the crust: In a food processor process flour, salt and cold cubed butter. Process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
- Divide the dough into two parts (40/60), Shape into balls and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C).
- Make the filling: in a large pot over medium heat, melt the butter. Add chopped onions, diced carrots and cook until the carrots are tender, about 5-7 minutes. Add crushed garlic and sauté for 1 minute.
- Stir in flour and cook, whisking constantly until thickens. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until slightly thickens. Add shredded chicken, frozen peas, thyme, salt, pepper and parsley. Cook, stirring, for 3-4 minutes. Remove from heat.
- Assembly: Roll out the bigger part of dough to about 11-12 inch (30cm) in diameter. Lay in a 8-9 inch (20-23cm) pan. Fill with chilled chicken mixture. Brush around the outer edge of the pastry with the beaten egg.
- Roll out the second part of the pastry to about 10-11 inches (25-28cm), place on top of the filling. Trim and then pinch the edges of the crust together. With a small and sharp knife, slice a few small slits in the top crust for steam to escape and brush with the egg wash.
- Bake for 55-60 minutes, or until golden brown. After 30 minutes add a pie crust shield or aluminum foil on top of the pie if the crust is getting brown too quickly.
- Allow to cool for at least 15 minutes before serving.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Cream: For a lighter version, instead of heavy cream, use half-and-half.
- Chicken stock: You also can use beef stock, water and even add a splash of white wine for extra flavor.
- Making pie crust without a food processor:To make pie crust without a food processor, use a pastry cutter or two knives to cut cold butter into the flour until the mixture resembles coarse crumbs. Then, gradually add cold water, mixing with a fork until the dough comes together. Handle the dough gently and keep it chilled for the best results.
made it last year and going to make this for Thanksgiving again.