Chicken Pot Pie

There’s nothing quite like a homemade chicken pot pie, and this creamy, protein-packed, veggie-filled, easy chicken pot pie lives up to expectations. It’s loaded with a savory and indulgent filling that is carefully contained by a crispy, buttery, and flaky homemade pie crust. This comforting dish is just what you need when you are craving something warm and cozy on a chilly day this fall and winter. Plus, it stores and freezes well!

Why You'll Love Chicken Pot Pie

• It’s fast (for chicken pot pie). You’ll love how quick this chicken pot pie comes together. Spending all day long in the kitchen is fun for some, but not everyone. That’s why this quick chicken pot pie is the perfect dinner recipe for cooks who prefer to eat not long after they’ve begun cooking.
• The crisp exterior crust. This savory pie features an optional homemade chicken pot pie crust. When you follow the instructions, you’ll end up with delicious dough... and bragging rights!
• The creamiest chicken pot pie filling. Of course, the best part of this chicken pot pie is inside. You’ll find the traditional ingredients like peas and carrots, with the creamy goodness of butter and cream.

Ingredient Notes

To make this comforting chicken pot pie, you will need the following ingredients (full quantities in recipe card below):

• double pie crust - you will need flour, butter, salt, and ice water for the easy homemade pie crust. You can also use store-bought pie crust to make this recipe even quicker.
• butter
• vegetables - we use onion, garlic, carrots, celery, and peas.
• all-purpose flour
• chicken broth
• sour cream or heavy cream
• cooked chicken - this is a great recipe to use up any leftover chicken from a Roast Whole Chicken, Air Fryer Chicken Breast, or many other Chicken Recipes. You can also substitute with leftover turkey.
• salt and pepper
• to prepare the crust for baking - you will also need an egg for the egg wash to brush over the crust before baking to help it develop an extra golden crust. You’ll also need a little more salt and pepper to sprinkle on top of the crust.

You will also need measuring cups and spoons, large skillet (I used my cast-iron skillet), and a 9-inch pie dish.

How to Make the Best Chicken Pot Pie

How to Make Homemade Pie Crust

1. Make the dough. Add flour, butter and salt into a food processor. Pulse mix on and off for 1 minute until the flour mixture turns into a small breadcrumb-like consistency. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute until the crumbs stick together.
2. Bring the dough together. Transfer the dough onto a lightly floured surface. Divide the dough ball in half and flatten to form 2 equal discs. I highly recommend you wear disposable gloves to handle the dough to keep it as cold as possible.
3. Shape the crust. Roll the dough into approximately two 10-inch round circles (one for top crust and one for bottom crust). Sprinkle with some flour if needed to help rolling. Carefully lift and fit one dough circle into a 9-inch pie dish (for the bottom crust). Carefully wrap the top crust with plastic cling wrap.
4. Chill. Refrigerate the pie dough lined pie dish along with the wrapped top pie crust for at least 15 minutes.

How to Make Chicken Pot Pie Filling

1. Sauté vegetables. In a large skillet, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, carrots and celery. Sauté until tender, about 2 minutes.
2. Thicken. Add flour and stir well until thickened into a paste, about 1 minute. Slowly add chicken broth and sour cream. Mix well until smooth and bring the mixture to a simmer. Let it simmer over medium heat until thickened to a desired consistency (similar to gravy), about 2-3 minutes.
3. Add chicken. Turn off heat. Stir in chicken and peas and season with salt and pepper. Set the chicken pot pie filling aside, allowing it to cool down a bit.

Assembling Chicken Pot Pie

Remove the pie dish lined with the chilled pie crust lined from the fridge and fill it with the chicken mixture. Place the top crust over the filling to form a lid (It should completely cover the edge of the bowl)

Tuck in the excess overhanging dough and press down to seal the edge. Flute the edges of the pie crust (to make it look pretty). Cut out a few small vents on the top crust with a knife. Apply egg wash over the top pie crust and season with some salt and pepper.

Bake in a 400 F preheated oven until the top turns golden brown, about 30 minutes. Let it rest for 15 minutes, then slice and serve.

What to Serve with Chicken Pot Pie

Old fashioned chicken pot pie is a complete and very filling meal on its own. But you can balance it all out with some light dishes on the side. Some of my favorites are:

• Garden Salad
• Roasted Vegetables
• Lemon Kale Salad
• Roasted Corn on the Cob
• Honey Roasted Carrots
• Air Fryer Brussels Sprouts
• Mushroom Gravy

More Chicken Recipes

• 25 Leftover Rotisserie Chicken Recipes
• Chicken and Rice Soup
• White Chicken and Spinach Lasagna
• Chicken Enchiladas
• White Chicken Chili
• Chicken Marsala

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