Homemade chicken pot pie made all from scratch with a buttery flaky crust and the most luscious chicken and vegetable filling!
I remember my mom bringing home a frozen pot pie from the store on the nights that she was just too crazy busy to make it from scratch. Back then that was the norm, you know? Convenience items weren’t thought twice about because they were there to help moms get dinner on the table.
Since that time I’d forgotten about pot pie until years and years ago we had a homemade one from a friend and it was comfort food perfection! We’ve had our chicken pot pie soup on the blog for a long time, but we’ve needed a classic chicken pot pie. Sadly it’s taken me until now to develop the perfect pie crust and filling, but here it is!
I mean, the crust had to be buttery and flaky but still hold up to the filling and my gosh, that filling needed to be perfect! None of this watery mumbo jumbo. And no, it should not taste like chicken gravy either. It should be a perfect sauce with well seasoned big pieces of chicken in it. Rotisserie chicken is a must to achieve that. Not only is it easier but the flavor and texture are meant to be!
How to Make Chicken Pot Pie
A pot pie requires a special chicken pot pie crust! It has to be buttery and sturdy, but still flaky. I have finally figured it out! Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.
Once you’ve made the pie crust, preheat your oven to 425 degrees Fahrenheit, and split your dough into two equal parts. Roll out half and place it into your pie pan, then wrap your pie plate and the other half of the dough in plastic wrap and place them in the refrigerator while you prep the filling.
The vegetables will be cooked in two steps. First, take the carrots, corn and peas and place them in a pot and fill it with enough water to just cover the veggies. Heat it over medium heat until the veggies are tender (about 15 minutes). Drain them and combine them with the chicken in a bowl.
The next step in cooking vegetables will be to saute the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent (about 3 minutes). This will become the base for the sauce.
Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.
Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed and cut slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.
Place the pie in the preheated oven and bake for 30 minutes or until the top is perfectly golden. Pull the pie out of the oven and allow it to cool for a few minutes before slicing and serving.
How to Make Sure the Bottom Pie Crust is Cooked
I didn’t do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.
- Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you don’t want it to be soggy.
- Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
- Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.
How to Get a Shiny Golden Pie Crust
Getting that perfectly golden shiny top crust all depends on your glaze. Some people use milk, others use an egg wash. We go with the egg wash in this easy chicken pot pie recipe. The sugars and proteins caramelize before the crust bakes completely so it adds that extra beautiful color.
Vegetables to Use in a Pot Pie
The vegetables that go into a chicken pot pie are totally up to you. We’ve gone with the standard carrots, corn and peas in this recipe but here are some others that would be delicious to add:
- green beans
Just go with what your family loves!
Can Chicken Pot Pie Be Frozen Before Baking?
Chicken pot pie can be prepared and frozen before or after baking.
Freezing unbaked chicken pot pies is more desirable because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust.
How Long Can An Unbaked Chicken Pot Pie Keep In The Freezer?
A frozen chicken pot pie will keep for 4-6 months.
How Do You Bake A Frozen Chicken Pot Pie?
You should bake the pie without thawing first.
Brush the top with an egg wash or cream and bake at 375 degrees until browned and bubbly, about 45 minutes.
How Long Will Chicken Pot Pie Keep?
Freshly baked chicken pot pie will keep for 3-5 days in the refrigerator.
Gather all your loved ones near and dive in to this homemade chicken pot pie! The crust is flaky and perfectly encases the rich and creamy chicken and vegetable filling. It is comfort in every single bite!
More Comfort Food Dishes You Must Try:
- Sweet Potato Pie
- Pie Crust
- Classic Meatloaf
- Beef Stew
- Broccoli Cheddar Soup
- Chicken Noodle Soup
- Garlic Butter Steak
- Broccoli Bake with Bacon
- Instant Pot Chili
- Chicken Enchiladas
- Sloppy Joes
- Lasagna Pasta
- Macaroni and Cheese
Chicken Pot Pie
For the Crust
- 2 1/2 Cup Flour all-purpose
- 1 Cup Butter or 2 sticks, unsalted, very cold, cut in 1/2in cubes
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 8-12 Tablespoon Water Ice
For the Filling
- 1 Rotisserie Chicken meat removed and cut into cubes
- 1 Cup Carrots chopped
- 1 Cup Frozen Corn
- 1 Cup Frozen Peas
- 1/3 Cup Butter
- 1/2 Yellow Onion minced
- 1 Stick Celery sliced
- 2 Cloves Garlic minced
- 1/3 Cup Flour
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Pinch Nutmeg
- 1 Teaspoon Fresh Thyme
- 1 3/4 Cup Chicken Broth
- 2/3 Cup Whole Milk Or heavy cream for an extra creamy pot pie
- 1 Egg
- 1 Teaspoon Water
For the Crust
- Place the flour, sugar and salt into a bowl and mix well.
- Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
- Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
- Smash the dough together and separate into two balls.
- Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.
- Preheat the oven to 425 degrees.
- Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.
For the Filling
- Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
- Stir together the chicken and veggies in a bowl. Set aside.
- In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
- Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.
- Slowly add the broth and milk, stirring frequently until thick.
- Remove from heat.
- Stir in the chicken and veggies and pour into a pie dish.
- Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
- Whisk together the egg and the water and brush it all over the top crust.
- Bake for 30 minutes or until golden brown.
- Allow to cool slightly and serve!
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.