When you’re craving comfort food that feels like a warm hug on a plate, nothing beats chicken pot pie. This dish is the ultimate combination of flaky, buttery crust paired with a creamy filling packed with tender chicken and hearty vegetables.
This easy recipe is a guaranteed crowd-pleaser if you’re serving it for a cozy family dinner or preparing it ahead for meal prep
Why Chicken Pot Pie Is a Timeless Favorite
There’s something about chicken pot pie that evokes feelings of nostalgia and warmth. It’s a dish that has stood the test of time, loved by generation after generation.
Unlike store-bought versions, this homemade recipe delivers juicy chicken, perfectly cooked vegetables, and a rich, savory filling all encased in a golden, flaky crust.
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Making chicken pot pie at home is surprisingly simple. The recipe offers flexibility, whether you choose to create the crust from scratch or opt for a pre-made one.
Either way, the end result is a showstopping pie that looks and tastes like it came straight from a professional kitchen.
The Benefits of This Easy Recipe
This recipe is easy enough for beginners yet sophisticated enough to impress guests. It’s a great option for families because you can adjust the ingredients to suit everyone’s tastes.
Plus, it’s an excellent way to use up leftovers. Got some roasted chicken sitting in the fridge? Toss it in! Have an abundance of fresh or frozen vegetables? They’ll blend perfectly into the creamy filling.
Not only is this chicken pot pie recipe easy to prepare, but it’s also incredibly versatile. You can scale it up for larger gatherings or make individual pot pies for single servings. Best of all, you can prepare it ahead of time, making it a convenient option for busy weeknights.
Tips for Crafting the Perfect Chicken Pot Pie
- Nail the Crust: A flaky, buttery crust is essential to a good pot pie. If you’re feeling adventurous, try making the crust from scratch. However, a high-quality store-bought crust can also do the trick.
- Cook the Vegetables Just Right: Make sure the vegetables are tender but not mushy. This balance ensures a great texture and flavor.
- Use a Thick Sauce: A creamy filling is key to a satisfying chicken pot pie. If you prefer a lighter version, swap out heavy cream for milk or even chicken stock thickened with flour.
- Don’t Skip the Egg Wash: Brushing the crust with a beaten egg ensures a beautiful golden color when baked.
Make It Your Own with Substitutions & Variations
This easy recipe is highly customizable. Add mushrooms for an earthy flavor or corn for a touch of sweetness. You can also replace chicken with turkey or make a vegetarian version by substituting beans or tofu.
For a low-carb option, skip the crust and serve the filling over cauliflower rice.
If you’re looking to save time, you can assemble the pie in advance and freeze it. Simply bake it straight from the freezer when you’re ready to enjoy.
A Meal for Every Occasion
Whether you’re making it for a Sunday family dinner or prepping for a week of meals, this chicken pot pie recipe is a winner. It combines classic flavors with modern convenience, ensuring that you’ll have a dish that everyone will enjoy.
With its flaky crust and rich, savory filling, this recipe is bound to become a regular in your cooking rotation.
Easy Chicken Pot Pie Recipe
Equipment
- Large Dutch oven or soup pot
- Rolling Pin
- 9-inch pie dish
Ingredients
For the Pie Crust (Makes 2 single or 1 double crust):
- 2 ½ cups all-purpose flour plus more for dusting
- 1 ½ teaspoons sugar
- ½ teaspoon fine sea salt
- 1 cup 2 sticks very cold unsalted butter, diced into ¼-inch pieces
- ½ cup ice water
For the Filling:
- 6 tablespoons unsalted butter
- 1 cup yellow onion chopped
- 1 cup carrots thinly sliced
- 8 ounces button or cremini mushrooms sliced
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth homemade or store-bought
- ½ cup heavy cream
- 2 teaspoons fine sea salt
- ¼ teaspoon freshly ground black pepper adjust to taste
- 4 cups shredded cooked chicken
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
For Assembly:
- 1 large egg beaten
- Kosher salt for sprinkling
Instructions
Prepare the Pie Dough:
- In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually drizzle in the ice water, pulsing until the dough just comes together.
- Divide the dough in half, shape into disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before rolling out.
Preheat the Oven:
- Heat the oven to 425°F.
Cook the Filling:
- Melt the butter in a large Dutch oven over medium heat. Add the onions and carrots, cooking for 8 minutes or until softened. Stir in the mushrooms and garlic, cooking for an additional 5 minutes.
- Sprinkle the flour over the vegetables, stirring for 2 minutes. Slowly whisk in the broth and cream, bringing the mixture to a simmer. Cook until thickened, about 1 minute.
- Season with salt and pepper. Stir in the chicken, peas, and parsley. Remove from heat and allow the filling to cool slightly.
Assemble the Pot Pie:
- Roll out one disk of chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any overhang.
- Fill the crust with the cooled chicken mixture. Roll out the second dough disk to cover the pie, trimming and crimping the edges to seal. Cut five small slits in the top for ventilation.
Bake:
- Brush the top crust with beaten egg and sprinkle lightly with kosher salt. Bake for 30–35 minutes or until the crust is golden brown.
Cool and Serve:
- Let the pie cool for at least 15 minutes before slicing and serving.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.