Why You’ll Love This Recipe
I always come back to this dish because it delivers big flavor without needing complicated ingredients. The homemade crust is buttery and flaky, and the filling is packed with wholesome veggies, shredded chicken, and a touch of cream that brings it all together. I can make it ahead, freeze it, or use leftover turkey or rotisserie chicken, which makes it incredibly convenient. It’s the kind of meal that gets everyone around the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken pot pie 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 pot pie filling:
1/4 cup unsalted butter
1/3 cup diced onion
2 medium carrots, sliced (about 1 cup)
1 stalk celery, sliced (about 1/2 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
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Make the Pie Crust:
I start by combining flour, sugar, and salt in a large bowl. Then I toss in the cubed butter and use a rolling pin to press it into thin sheets, mixing it with the flour until the mixture becomes coarse and flaky. I pop this into the freezer for 15 minutes to keep the butter cold. -
Form the Dough:
After chilling, I stir in the buttermilk and use my hands to bring the dough together. If it’s too dry, I add cold water one tablespoon at a time. Once it forms a dough ball, I divide it in half, flatten each half into a disk, wrap them in plastic wrap, and refrigerate while I work on the filling. -
Cook the Filling:
In a large skillet over medium-high heat, I melt the butter and add the onions, carrots, celery, and garlic. I cook until the veggies are tender. Then I whisk in the flour, herbs, salt, and pepper, followed by the chicken broth and heavy cream. After 10 minutes of simmering, the sauce thickens beautifully. I stir in the shredded chicken and peas and set it aside. -
Assemble the Pie:
I preheat the oven to 400°F and roll out one disk of dough into a 12-inch circle. I gently lay it in a 9-inch pie pan and trim the excess. I spoon in the filling, roll out the second dough disk, and place it on top. After trimming and sealing the edges, I cut slits in the top and brush it with beaten egg for a golden finish. -
Bake:
I bake the pie for 45 minutes, until the crust is perfectly golden. If the edges brown too quickly, I cover them with a pie crust shield. After baking, I let it rest for 10 minutes before slicing.
Servings and Timing
Servings: 10
Prep time: 40 minutes
Cook time: 45 minutes
Total time: 1 hour 25 minutes
Variations
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Protein Options: I sometimes swap out the chicken for leftover turkey, especially after the holidays.
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Vegetables: Frozen mixed vegetables work in a pinch, and I occasionally add mushrooms or green beans.
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Crust Alternatives: When I’m short on time, I use store-bought pie crust or puff pastry, though nothing beats the homemade version.
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Dairy-Free Option: I’ve had success using plant-based butter and coconut cream for a dairy-free twist.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices in the oven at 350°F until warmed through. The crust stays flakier this way than microwaving.
If I want to freeze the pie, I do it unbaked—assembled and tightly wrapped. When ready to bake, I place it straight in the oven (no need to thaw), adding about 15 minutes to the baking time.
FAQs
Can I use store-bought pie crust?
Yes, when I’m short on time, I use refrigerated pie crust or puff pastry. While homemade crust adds that special touch, store-bought versions still give a great result.
Can I make this chicken pot pie ahead of time?
Absolutely. I often prepare and assemble the whole pie a day in advance, then keep it covered in the fridge until I’m ready to bake it fresh.
Can I freeze chicken pot pie?
Yes. I freeze the assembled, unbaked pie for best results. When I’m ready to bake, I place it straight into the oven from frozen—just increase the baking time slightly.
What’s the best way to avoid a soggy crust?
I bake the pie on the lower third rack of the oven, which helps the bottom crust cook evenly. Letting the filling cool slightly before assembling also prevents excess steam from softening the crust.
Can I make this recipe gluten-free?
Yes. I use a 1:1 gluten-free flour blend for both the crust and filling, and it works well. Just make sure the blend includes xanthan gum for structure.
Conclusion
This classic homemade chicken pot pie is everything I love in a comforting meal—flaky crust, creamy filling, and rich, savory flavor. It’s perfect for sharing with family or savoring as leftovers through the week. I keep coming back to this recipe because it feels both nostalgic and fresh every time I make it.
Print
Classic Homemade Chicken Pot Pie
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
Description
This classic homemade chicken pot pie is the ultimate comfort food—flaky buttery crust, creamy filling, and tender chicken make it a family favorite for cozy dinners.
Ingredients
For the Chicken Pot Pie 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 Pot Pie Filling:
1/4 cup unsalted butter
1/3 cup diced onion
2 medium carrots, sliced (about 1 cup)
1 stalk celery, sliced (about 1/2 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
Instructions
Make the Pie Crust:
Combine flour, sugar, and salt in a large bowl. Add cubed butter and toss to coat. Roll butter into thin sheets using a rolling pin, scraping as needed with a bench scraper until combined into a flaky mixture. Freeze for 15 minutes.
Add Liquid:
Mix in buttermilk and stir until dough forms. If dry, add water 1 tablespoon at a time. Divide dough in two, shape into disks, wrap in plastic, and refrigerate while preparing the filling.
Prepare Filling:
In a large skillet, melt butter over medium-high heat. Add onion, carrots, celery, and garlic; cook until tender. Stir in flour, thyme, parsley, salt, and pepper. Gradually whisk in chicken broth and heavy cream until smooth. Simmer 10 minutes until thickened. Stir in shredded chicken and peas. Remove from heat.
Assemble Pie:
Preheat oven to 400°F (200°C). Roll out one dough disk to a 12-inch circle (¼-inch thick) and place in a 9-inch pie pan. Add filling. Roll out the second disk and cover pie, trimming excess dough. Seal and crimp edges, then cut slits on top for steam. Brush with beaten egg.
Bake:
Bake for 45 minutes, or until the crust is golden brown. Use a pie crust shield to prevent over-browning.
Cool and Serve:
Allow to cool for 10 minutes before slicing. Serve warm and enjoy!
Notes
Perfect for using leftover rotisserie chicken or turkey.
Can be made ahead and frozen — just thaw before baking.
Use a pie crust shield to protect edges from burning.
Customize with extra vegetables like mushrooms or corn.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dinner, Comfort Food, Main Course
- Method: Baked
- Cuisine: American
