Classic Homemade Chicken Pot Pie

A farmhouse favorite! This old-fashioned Chicken Pot Pie recipe is made from scratch with a flaky, buttery, double crust and a creamy chicken and vegetable filling. It's the ultimate cozy, cold-weather comfort food dinner!

Old Fashioned Chicken Pot Pie Recipe

Chicken pot pie is a classic, old-fashioned savory pie that's traditionally made with a flaky, buttery pie crust and a creamy chicken and vegetable filling. There are endless ways to prepare this dish -- from single crusts to double crusts, puff pastry to biscuit toppings -- and everything in between. This traditional chicken pot pie recipe is the absolute best, and will convert even non-pot-pie-lovers (like my husband and my kids) into true, raving fans.

You just can't beat the made-from-scratch all-butter crust, which gets perfectly flaky and crisp in a cast iron skillet. Add a thick, rich filling and you've got an instant winner of a dinner. It's a great way to use up leftover meat, but it's also simple enough to prepare with a store-bought rotisserie chicken. When comfort food is calling your name, this is the only homemade chicken pot pie recipe that you will ever need!

Pie Crust for Chicken Pot Pie

Y'all. This crust is a total game-changer! It will transform your pot pie into a restaurant-quality dish, and it couldn't be easier to make from scratch. I first came across the all-butter pie crust recipe in pastry chef Erin Jeanne McDowell's book, The Book on Pie. For years, I assumed that homemade pie crusts should be made with at least a little bit of shortening, but Erin's all-butter recipe has changed my mind. It's more flavorful than your average crust (thanks to the butter), and when I put it into a cast iron skillet for my favorite chicken pot pie recipe, it baked up golden brown, flaky and crisp -- not a soggy crust in sight! Of course, you can substitute with a package of refrigerated store-bought pie crusts, but trust me here...your chicken pot pie just won't be quite as good.

Ingredients for a Homemade Pie Crust

• All-purpose flour
• Salt
• Butter
• Ice water

I bet you've already got all of those simple ingredients waiting in the kitchen!

Chicken Pot Pie Filling

Now let's chat about the filling. It's a simple made-from-scratch mixture of diced or shredded chicken, celery, onion, peas, carrots and corn, all in a creamy white sauce that's thickened with a roux. I use frozen peas and carrots, as well as frozen corn kernels, but you can substitute with 2 ½ cups of any mixed vegetables that you like.

You’ll need a total of about 3 cups of cooked, shredded or diced chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

• Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken.
• Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed.
• Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this dish.

Filling Ingredients -- What's In Chicken Pot Pie

Here's a quick overview of the ingredients that you'll need for this dish. As always, the complete recipe with specific measurements and instructions is included in the box at the bottom of this post.

• Butter
• Onion, celery and garlic
• All-purpose flour
• Chicken broth
• Whole milk
• Salt, pepper and thyme
• Cooked chicken
• Frozen peas and carrots; frozen corn kernels

How to Make Chicken Pot Pie from Scratch

While this cozy meal requires a bit of time (to chill the dough, make the filling, and let it stand after baking), it's not difficult at all, and the end result is well worth the effort. I think of it as a labor of love, because one bite of this incredible comfort food is like a giant hug from Grandma!

Step 1: Make Pie Crust

Prepare the dough for a double crust, flatten into two discs, and chill in the refrigerator for at least 1 hour (or up to 2 days).

Step 2: Roll Out Crust

Roll out one portion of the dough and place it in a 10-inch cast iron skillet.

Roll out the other portion of dough, transfer it to a baking sheet, and cut it into 1-inch strips. This will be the lattice topping on your pot pie.

Return the dough to the fridge to chill again while you prepare the filling.

Step 3: Make Filling

In a large skillet on the stovetop, prepare the creamy white sauce and stir in the chicken and vegetables.

Step 4: Assemble Pot Pie

Transfer the filling to the skillet and top with the lattice crust. Don't worry about making it look beautiful -- this is a rustic pie that will taste delicious no matter how straight your lattice topping may (or may not) be!

Step 5: Bake

Bake the pot pie in a 425°F oven until the crust is golden brown and the filling is bubbly -- about 35 minutes. Let the pie stand for about 20-30 minutes before slicing and serving. This will give the filling time to set so that it slices easily, and will make it less likely that you burn your mouth!

What to Serve with Chicken Pot Pie

Here are a few easy sides that go well with this cozy dinner:

• A simple green salad tossed in Buttermilk Dressing or Pepper Jelly Vinaigrette
• Southern Fried Apples
• "Angel Fluff" Cool Whip Fruit Salad
• Slow Cooker Southern Green Beans
• Arkansas Green Beans with Bacon or Amish Green Beans with Brown Butter
• Garlic Roasted Broccoli
• Southern Collard Greens
• Sauteed Spinach or Sauteed Kale with Bacon
• Three Bean Salad
• Southern Buttermilk Biscuits
• Skillet Cornbread or Corn Muffins
• Pumpkin Bread or Pumpkin Muffins
• Soft Dinner Rolls or Homemade Crescent Rolls

Make Ahead

Prepare the pie crust at least 1 hour ahead, or even a day or two in advance.

To make the filling in advance, prepare as instructed, transfer to an airtight container, and keep in the refrigerator for up to 3 days. When ready to bake the pot pie, allow the filling to sit on the counter at room temperature for at least 30-60 minutes so that it's not cold when you add it to the pie crust. Alternatively, you can freeze the pot pie filling in an airtight container for up to 3 months.

You can also assemble the entire pot pie and freeze it before baking. Wrapped tightly, the unbaked pot pie will keep in the freezer for up to 3 months.

To Bake from Frozen

To bake from frozen, preheat oven to 425°F. Place pot pie on a baking sheet, cover with foil, and bake on the middle rack of the oven for 30 minutes. Remove the cover and continue baking for 35-40 minutes, or until the top is golden brown and the inside is bubbly.

Storage -- Creamy Chicken Pot Pie Recipe

Leftover baked chicken pot pie will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.

To Reheat

Allow the pie to sit on the counter at room temperature for at least 30 minutes before baking. Place the pie in a 300° F oven for about 30 minutes, or until heated through. If the crusts starts to get too brown, you can cover the edges with foil while the rest of the dish warms.

Tips for the Best Chicken Pot Pie Recipe

• A cast iron skillet conducts heat far better than a casserole dish or pie plate, so the crust on your pot pie becomes very crisp and flaky. You can substitute with a deep-dish pie plate or a 2-quart casserole dish, but the cast iron skillet yields the best results.
• Place the skillet on the middle or bottom rack in your oven. This helps the bottom crust become nice and crisp, since it's closer to the heating element.
• Do not poke holes in the bottom pie crust.
• You know that the pot pie is done when the crust is golden brown on top. All of the filling ingredients are already cooked through, so if the inside is bubbly and the top is browned, it's finished!
• Allow about 20 minutes for the pie to rest before slicing and serving. This will give the filling a chance to set so that it doesn't run out when you cut into it.

More Homemade Chicken Pot Pie Recipes to Try

• Dump-and-Bake Chicken Pot Pie {an easy chicken pot pie with biscuit topping and a filling that's made with cream of chicken soup}
• Mom's Easy Chicken Pot Pie {a short-cut recipe with a single crust made from store-bought pie dough}
• Chicken Pot Pie Soup {serve the creamy soup with flaky biscuits for a fun twist on the classic casserole}
• Crock Pot Chicken Pot Pie {yes, you can even make it in the slow cooker}

Print Pin

Classic Homemade Chicken Pot Pie

A farmhouse favorite! This old-fashioned Chicken Pot Pie recipe is made from scratch with a flaky, buttery, double crust and a creamy chicken and vegetable filling.

Course Dinner

Cuisine American

Keyword Chicken Pot Pie, homemade chicken pot pie

Prep Time 1 hour 45 minutes

Cook Time 35 minutes

Resting Time 20 minutes

Total Time 2 hours 40 minutes

Servings 8 people

Calories 568kcal

Author Blair Lonergan

Ingredients

For the Crust (Yields a Double Crust):*

• 2 ½ cups (300 grams) all-purpose flour
• ¼ teaspoon salt
• 16 tablespoons (2 sticks) (8 ounces) cold salted butter, cut into ½ -inch cubes
• ½ cup ice water, plus more as needed

For the Filling:

• ⅓ cup salted butter
• ⅓ cup finely-diced onion
• ⅓ cup finely-diced celery
• ½ teaspoon minced fresh garlic (about 1 small clove)
• ⅓ cup all-purpose flour
• 1 ½ cups chicken broth
• ⅔ cup whole milk, at room temperature
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
• 3 cups shredded cooked chicken
• 1 ½ cups frozen peas and carrots, thawed
• 1 cup frozen corn kernels, thawed

Instructions

MAKE THE PIE CRUST:

• In a large bowl, whisk together the flour and salt. Add the cold, cubed butter, tossing them through the flour until each piece is well coated. Using your fingers or a pastry cutter, cut the butter into the flour just until the pieces of butter are about the size of walnut halves.
• Make a well in the center of the flour mixture. Add the ice water, use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).
• Divide the dough into two equal portions. Press each portion into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the discs of pie dough for up to 3 months.

ROLL OUT THE PIE CRUST:

• If the dough is very cold and hard, let the discs rest for 10-15 minutes at room temperature before rolling out. On a floured surface, roll out the first disc of dough to a large circle, about ⅛ – ¼ -inch thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
• Grease a 10-inch cast iron skillet with cooking spray. Using the rolling pin, transfer the rolled out dough to the skillet. Cover with plastic wrap and place the skillet in the refrigerator while you roll out the second disc.
• Roll out the second disc of dough to a large circle, using the same method as described above. Using a rolling pin, transfer the rolled out dough to a large platter or baking sheet. Cut the dough into 1-inch wide strips. Cover with plastic wrap and place it in the refrigerator while you make the filling.

MAKE THE FILLING:

• Preheat oven to 425° F.
• In a large skillet or Dutch oven, melt butter over medium heat. Add onion and celery; cook until soft (about 5 minutes). Add garlic and cook for 1 more minute, stirring constantly. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Add the salt, pepper and thyme. Cook, whisking frequently, until thickened (about 4-5 minutes).
• Remove from the heat. Stir in the chicken, peas and carrots, and corn.

ASSEMBLE PIE:

• Pull the cast iron skillet with the bottom crust out of the refrigerator. Pour the chicken mixture into the crust. Weave the strips of pie crust in a lattice pattern on top of the chicken mixture. Trim the ends of the lattice strips to be even with the edges of the bottom crust. Press the ends of the top strips and the edges of the bottom crust together, and crimp if desired.
• Bake on the middle rack in the 425° F oven until the crust is golden brown and the filling is bubbly, about 35 minutes. Let stand for 20-30 minutes before slicing and serving.

Notes

*Can sub with 1 (14.1 ounce) package refrigerated piecrusts

Prepare the pie crust at least 1 hour ahead, or even a day or two in advance.

To make the filling in advance, prepare as instructed, transfer to an airtight container, and keep in the refrigerator for up to 3 days. When ready to bake the pot pie, allow the filling to sit on the counter at room temperature for at least 30 minutes so that it's not cold when you add it to the pie crust. Alternatively, you can freeze the pot pie filling for in an airtight container for up to 3 months.

You can also assemble the entire pot pie and freeze it before baking. Wrapped tightly, the unbaked pot pie will keep in the freezer for up to 3 months.

To bake from frozen, preheat oven to 425°F. Place pot pie on a baking sheet, cover with foil, and bake on the middle rack of the oven for 30 minutes. Remove the cover and continue baking for 35-40 minutes, or until the top is golden brown and the inside is bubbly.

Nutrition

Serving: 1/8 of the recipe | Calories: 568kcal | Carbohydrates: 43g | Protein: 21g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 793mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3553IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 3mg

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