Chicken Pot Pie
This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs. It’s cozy comfort food that’s wonderful in the winter!
If you’re looking for a hearty recipe to make for dinner on chilly nights, this Chicken Pot Pie is fantastic.
Sometimes people think of chicken pot pie as boring freezer food, but when it’s done right, made from scratch, it can be really delicious and satisfying.
It’s a recipe that is made many ways, sometimes with biscuits or puff pastry, but I think a classic flaky pie crust is best.
And of course, there must be crust on both the bottom AND the top.
My brother used to call me and rant when he’d dine out and get a chicken pot pie with only a “pie crust lid on top,” saying that his favorite part was the delicious bottom crust that soaks up all the delicious flavors of the “chickeny goodness.”
He makes a good point, doesn’t he? The crust on the bottom is arguably even more important than the top.
I always like to make my pie crust from scratch with butter, and recommend you do the same. Here’s my step-by-step post with tips for Butter Pie Crust.
There’s no flavor comparison when it comes to homemade vs. storebought, which are often made with vegetable oils or shortening.
I get that pie crust can be kind of challenging, but you only get better at it with practice. I share my post for that below.
How to Make Chicken Pot Pie:
Combine chopped carrots, celery, onion, and potato in a pot, along with rosemary, sage, thyme, butter, salt, and pepper:
Let this cook for about 20 minutes over medium heat, until all the vegetables have softened:
Add diced cooked chicken breast and frozen peas to the pan:
I use my Crockpot Chicken Breast for the chicken here. It’s so easy, and the chicken is always tender.
Next add butter to the pan, and stir it around until it melts.
Once the butter has melted completely, add flour:
This flour/butter combo is what will thicken the sauce later.
Toss the flour around until it’s moistened, and you no longer see any dry spots.
Next, remove the herb stems from the pan. You will see that they’ve pretty much given off all their leaves by this point:
Add chicken stock to the pan:
Bring the mixture to a boil, and cook for 2-3 minutes until thickened.
Then add 1/4 cup of cream for a touch of richness:
Stir it in, then remove the pan from the heat.
Now it’s time to put the filling in the pie crust!
You will need one batch of double pie crust for this recipe, or two single crusts. My Pie Crust Recipe is a double batch and uses all butter (no shortening) for the fat, but you may use any prepared pie crust you like.
Roll a single crust out and press it into the pie plate:
I actually like to have the bottom pie crust chilled and waiting for me in the fridge before I add the filling.
Next, add all the filling to the pie crust. It should be the perfect amount to fill a 9″ pie plate:
I used this Emile Henry Pie Plate (affiliate) that is 9″ in diameter and 2.25″ high.
Lay the other pie crust on top, and crimp as desired. You can use the tines of a fork, but I like to pinch it with my right thumb and pointer finger, and left thumb:
Next brush the top with egg wash. This is just for looks, but it’s worth the minute it takes to do it. The pie comes out so shiny and golden.
And finally, cut a few slits into the top, to let the steam escape.
Bake for about an hour, until the crust is deeply golden and flaky.
Then it’s ready to serve:
Can Chicken Pot Pie be Frozen? Yes, there’s a reason this is a typical freezer meal you can buy from the store. It freezes well for at least 2 months.
Can Chicken Pot Pie be Made Ahead? Yes, and there are a few options for doing this. The two I recommend are to 1) make and chill the filling as well as the crusts, assemble it all with cold ingredients, and pop the entire unbaked pie into the freezer, then bake when you’re ready. You will likely need an extra 15-20 minutes of bake time, if baking straight from frozen. The other option 2) is to make the filling and refrigerate it, and prepare and refrigerate the pie crusts ahead of time as well. Then simply assemble the pie in the pie plate the next day, and bake.
Chicken Pot Pie
- 8 tbsp unsalted butter divided
- 2 cups chopped yellow onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped potato (I like yellow or red potatoes)
- 10 sage leaves chopped
- 5 sprigs thyme
- 1 rosemary stem
- 1 cup frozen peas
- 3 cups diced, cooked chicken breast
- 3 cups chicken stock
- 1/2 cup flour
- 1/4 cup heavy cream
- 2 prepared pie crusts*
- 1 egg, beaten (for egg wash)
- Melt two tablespoons of butter over medium heat in a large pot, and add the onion, carrot, celery, potato, sage, thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
- Saute the vegetables, stirring every few minutes, until soft, about 20 minutes.
- Add the peas and diced chicken to the pot.
- Preheat the oven to 375 degrees F.
- Add the remaining 6 tbsp of butter to the softened vegetables, and let it melt completely.
- Add the flour and stir to distribute, until there are no more pockets of dry flour.
- Remove the herb stems from the mixture and discard.
- Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer, and let it bubble for a minute or two until the mixture has thickened.
- Stir in the heavy cream, as well as 1/2 tsp salt and 1/4 tsp black pepper (or desired amounts to taste). Remove the pan from the heat.
- Lay the bottom pie crust into a standard 9" pie plate, and spoon all of the chicken vegetable mixture into the crust.
- Place the other pie crust on top, and crimp with your fingers or with the tines of a fork.
- Brush the top with egg wash, then cut slits into the top of the crust, so the steam can escape during baking.
- Bake for one hour, until the pie crust is deeply golden brown and flaky. Serve and enjoy!
Post updated in November 2018. Originally published January 2012.