Classic Homemade Chicken Pot Pie

Square featured image of homemade chicken pot pie in a skillet

5 from 7 votes

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, classic chicken pot pie, homemade chicken pot pie, old fashioned chicken pot pie

Prep Time 1 45

Cook Time 35

Resting Time 20

Total Time 2 40

Servings 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.

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