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A chicken pot pie, baked to a perfect golden brown with a sprig of fresh thyme on top. The pie dish is sitting on a blue and white striped kitchen towel.

Chicken Pot Pie

Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8
This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

Ingredients

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
US Customary - Metric

Instructions

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!

Notes

  • One rotisserie chicken yields about 3 cups of cooked chicken
  • Chicken pot pie will keep for up to 5 days in the refrigerator.
Nutrition Facts
Chicken Pot Pie
Amount Per Serving (1 g)
Calories 343 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 158mg53%
Sodium 922mg40%
Potassium 502mg14%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 35g70%
Vitamin A 3055IU61%
Vitamin C 6mg7%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes
Cuisine: American
Keyword: chicken breast, chicken pot pie, dinner, pot pie