This Homemade Chicken Pot Pie Recipe is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!
Chicken Pot Pie (From Scratch!)
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 chicken pot pie 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!
Gather all your loved ones near and dive in to this homemade pot pie! The crust is flaky and perfectly encases the rich and creamy chicken and vegetable filling. It is comfort in every single bite!
What’s Needed for Homemade Chicken Pot Pie?
This easy chicken pot pie recipe has two main parts: the homemade pot pie crust and the veggie-packed filling. Here’s what you’ll need to make this chicken pot pie from scratch:
- All-purpose flour
- Granulated sugar
- Rotisserie chicken
- Carrots, peas, and corn
- Yellow onion
- Fresh thyme
- Chicken broth
How to Make Chicken Pot Pie
Step 1: Make the Chicken Pot Pie Crust
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.
Step 2: Prep the Chicken Pot Pie 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.
Step 3: Assemble the Homemade Chicken Pot Pie
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.
Step 4: Bake Pot Pie
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.
Can I Use Other Veggies in This Chicken 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 about 1 month.
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 Last?
Freshly baked chicken pot pie will keep for 3-5 days in the refrigerator.
Tips for the BEST Chicken Pot Pie
- If desired, you can prep the crust the night before you plan on assembling the pot pie. Just pull it out of the fridge about 20 minutes before you want to roll it out so it’s easier to shape.
- You can also prep the chicken pot pie filling the night before and gently reheat it before assembling the pot pie the next day. Easy peasy!
- We LOVE the homemade pot pie crust, but I understand if you just don’t have the time to make it from scratch. If that’s the case, pick up a package of your favorite store-bought pie crust.
More Comfort Food Recipes You Must Try:
- 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
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Chicken Pot Pie
For the Crust:
- 2 1/2 Cup All-Purpose Flour
- 1 Cup Unsalted Butter very cold, cut into 1/2-inch cubes (2 sticks)
- 1 Teaspoon Salt
- 1 Teaspoon Granulated Sugar
- 8-12 Tablespoon Ice Water
For the Filling:
- 1 Rotisserie Chicken , meat removed and cut into cubes, see note
- 1 Cup Carrots , chopped
- 1 Cup Frozen Corn
- 1 Cup Frozen Peas
- 1/3 Cup Unsalted Butter
- 1/2 Yellow Onion , minced
- 1 Stick Celery , sliced
- 2 Cloves Garlic , minced
- 1/3 Cup All-Purpose 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)
For the Egg Wash:
- 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 F.
- 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 at 425 degrees F, or until golden brown.
- Allow to cool slightly and serve!
- One rotisserie chicken yields about 3 cups of cooked chicken
- Chicken pot pie will keep for up to 5 days in the refrigerator.
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