Chicken Pot Pie

Why You’ll Love This Recipe

I love this recipe because it’s made from scratch, and every layer—from the crust to the filling—tastes like comfort in a slice. The crust is golden and crisp, the filling is rich and creamy, and the mix of tender chicken and vegetables makes it a hearty, balanced meal. Plus, it’s freezer-friendly, so I can make one now and save another for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 2 1/2 cups all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 cup cold unsalted butter, cut into cubes

• 1/2 cup cold buttermilk

• 1–2 tablespoons cold water

• 1 large egg, beaten (for egg wash)

For the filling:

• 1/4 cup unsalted butter

• 1/3 cup diced onion

• 2 medium carrots, sliced (about 1 cup)

• 1 stalk celery, sliced (about ½ cup)

• 2 cloves garlic, minced

• 1/3 cup all-purpose flour

• 1 1/2 teaspoons minced fresh thyme

• 1 tablespoon minced fresh Italian parsley

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 3/4 cups chicken broth

• 1/2 cup heavy cream

• 3 cups shredded chicken or turkey

• 1 cup frozen peas

Directions

1. I start with the crust. I combine flour, sugar, and salt in a bowl, then add the cubed butter and toss to coat. On a clean surface, I roll the butter into the flour using a rolling pin, scraping and gathering as I go. Once the butter is well distributed and the mixture looks flaky, I chill it in the freezer for 15 minutes.

2. After chilling, I stir in the buttermilk and gently bring the dough together with my hands. I add cold water as needed to form a dough, then divide it in two, shape into disks, wrap in plastic, and refrigerate.

3. For the filling, I melt butter in a skillet over medium-high heat. I cook the onions, carrots, celery, and garlic until tender. Then I whisk in the flour, herbs, salt, and pepper, followed by the chicken broth and cream. I simmer the mixture for about 10 minutes until thickened.

4. I stir in the shredded chicken and frozen peas, then remove the skillet from the heat while I roll out the dough.

5. I preheat the oven to 400°F. On a floured surface, I roll one dough disk into a 12-inch circle, place it into a 9-inch pie pan, and trim the edges.

6. I pour in the filling, roll out the second disk, and lay it on top. I trim and crimp the edges, cut a few slits in the center, and brush the crust with egg wash.

7. I bake the pie for 45 minutes until the crust is golden brown, using a pie shield if needed to prevent over-browning. After letting it cool for 10 minutes, I slice and serve.

Servings and timing

This recipe serves 10 and takes about 1 hour and 25 minutes total—40 minutes of prep and 45 minutes of bake time. It’s great for feeding a crowd or making extra for later.

Variations

• Turkey version: I swap the chicken for leftover turkey during the holidays.

• Vegetarian option: I leave out the chicken and add extra veggies like mushrooms, green beans, or potatoes.

• Shortcut crust: When I’m short on time, I use store-bought pie crust instead of homemade, and it still tastes great.

• Herb crust: Sometimes I mix dried thyme or rosemary into the crust for extra flavor.

Storage/Reheating

I store leftover pot pie in the fridge for up to 3 days. To reheat, I place slices in the oven at 350°F until warmed through. It also freezes beautifully—either unbaked or fully cooked. If unbaked, I wrap it well and bake straight from frozen, adding about 15 extra minutes. If baked, I thaw it in the fridge overnight before reheating.

FAQs

Can I use store-bought crust?

Yes, when I don’t have time for homemade, I use store-bought pie crusts and still get great results.

How do I make the crust extra flaky?

The key is keeping the butter cold and not overworking the dough. I chill everything and work quickly to lock in those buttery layers.

Can I freeze chicken pot pie?

Absolutely. I freeze it unbaked or baked. Unbaked pies go straight from freezer to oven; baked ones should be thawed first and then reheated.

What vegetables can I add?

I like adding mushrooms, green beans, corn, or diced potatoes. I just make sure to sauté or par-cook harder vegetables before mixing them into the filling.

How do I keep the crust from getting soggy?

I let the filling cool slightly before adding it to the crust, and I bake the pie on a lower rack to help the bottom crust cook through.

Conclusion

This classic chicken pot pie is everything I want in a comforting meal—flaky, creamy, hearty, and full of flavor. It’s become a staple in my kitchen, whether I’m using leftovers or cooking from scratch. Every bite feels like home, and it’s always worth the time it takes to make.