I can never resist a golden, flaky chicken pot pie with a creamy, saucy filling packed with tender chicken and vegetables. This homemade version is the kind of family dinner that makes everyone ask for seconds.
I’m obsessed with chicken pot pie because it hits every craving at once: flaky crust, rich sauce, tender bites, and that savory smell that makes me hover near the oven like I have no self-control. I love how the top shatters into buttery pieces while the filling stays thick and loaded with cooked chicken and carrots.
And honestly, I’d pick this over takeout any night. It feels a little dramatic when it lands on the table, in the best way.
But the real reason I keep coming back? That creamy, saucy center.
Absolute dinner bait. No leftovers if I’m around.
Ingredients
- Flour gives the crust structure, so it’s sturdy but still tender.
- Cold butter makes those flaky layers everyone secretly picks at first.
- Ice water helps the dough come together without getting tough.
- Chicken brings the cozy protein, and leftovers work perfectly here.
- Carrots add sweetness, color, and a little veggie goodness.
- Peas pop in your bite and make the filling feel classic.
- Celery adds that soft crunch and old-school pot pie flavor.
- Onion and garlic make the whole kitchen smell like dinner’s happening.
- Butter and flour thicken the sauce into that creamy, spoonable filling.
- Broth keeps it savory, while milk or cream makes it rich.
- Thyme and parsley add freshness without making things fancy.
- Salt and pepper wake everything up, because bland pot pie is sad.
- Plus, the egg wash gives the crust that shiny golden top.
Ingredient Quantities
- 2 1/2 cups all purpose flour (for crust)
- 1 teaspoon salt (for crust)
- 1 tablespoon granulated sugar (optional, for crust)
- 1 cup (2 sticks) cold unsalted butter, cubed (for crust)
- 6 to 8 tablespoons ice water (for crust)
- 3 cups cooked chicken, diced or shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter (for filling)
- 1/3 cup all purpose flour (for filling)
- 1 1/2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 large egg (for egg wash)
- 1 tablespoon cold water (to mix with egg for wash)
How to Make this
1. Make the crust: whisk 2 1/2 cups flour, 1 teaspoon salt and 1 tablespoon sugar in a bowl; cut in 1 cup cold cubed butter until mixture resembles coarse crumbs; add 6 to 8 tablespoons ice water a tablespoon at a time until dough just comes together; form into two disks, wrap and chill at least 30 minutes.
2. Preheat oven to 400 degrees F and lightly butter or spray a 9-inch pie dish.
3. Prepare the filling base: melt 4 tablespoons unsalted butter in a large skillet over medium heat; add 1 diced onion, 1 cup diced carrots and 1 cup sliced celery and cook until softened, about 5 to 7 minutes; stir in 2 minced garlic cloves and cook 30 seconds.
4. Make the gravy: sprinkle 1/3 cup flour over the vegetables and cook 1 minute while stirring; slowly whisk in 1 1/2 cups chicken broth and 1 cup whole milk or heavy cream until smooth; simmer until thickened, about 3 to 5 minutes.
5. Finish the filling: stir in 3 cups cooked diced or shredded chicken, 1 cup frozen peas, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves and 1 tablespoon chopped fresh parsley; remove from heat and let cool slightly.
6. Roll out one disk of chilled dough on a lightly floured surface to fit the pie dish; transfer to the dish and trim the edges leaving a slight overhang.
7. Fill the crust with the chicken mixture, mounding gently; roll out the second dough disk and place over the filling, trim and crimp edges to seal, and cut a few vents in the top to release steam.
8. Make the egg wash by whisking 1 large egg with 1 tablespoon cold water; brush the entire top crust with the egg wash.
9. Bake at 400 degrees F for 35 to 45 minutes or until crust is deep golden and filling is bubbly; if the edges brown too quickly, tent with foil for the last 10 to 15 minutes.
10. Let the pie rest 10 to 15 minutes before slicing and serve warm.
Equipment Needed
1. Large mixing bowls (one for crust, one for filling prep)
2. Pastry cutter or food processor (to cut in cold butter)
3. Measuring cups and spoons
4. Rolling pin and lightly floured work surface
5. 9-inch pie dish, buttered or sprayed
6. Large skillet for cooking vegetables and gravy
7. Whisk and wooden spoon or heatproof spatula
8. Pastry brush and sharp knife or bench scraper for trimming and vents
9. Chef knife and cutting board for vegetables and chicken
FAQ
Chicken Pot Pie Recipe (VIDEO) Substitutions and Variations
- Cold unsalted butter (for crust): substitute equal amount cold vegetable shortening for flakier, more stable crust, or use chilled solid coconut oil for a slightly sweeter, dairy free crust.
- All purpose flour (for crust): substitute a 1-to-1 gluten free flour blend for gluten free crust, or use pastry flour for a more tender, delicate crust.
- Whole milk or heavy cream (for filling): substitute half and half for a lighter filling, or use evaporated milk for a richer, slightly caramelized flavor; for dairy free, use unsweetened full fat coconut milk.
- 1/3 cup all purpose flour (for filling): substitute 3 tablespoons cornstarch mixed with cold water as a slurry to thicken the filling with a clearer, silkier sauce, or use arrowroot powder in the same way for a paleo friendly option.
Pro Tips
1) Keep everything cold for a flakier crust: work quickly, use cold butter and ice water, and chill the formed dough disks at least 30 minutes. If the butter gets warm while rolling, pop the dough back in the fridge for 15 minutes before proceeding.
2) Prevent a soggy bottom by cooling the filling slightly before you fill the crust and make sure it is nicely thick. If the gravy seems loose, simmer it a few extra minutes or stir in 1 to 2 teaspoons cornstarch dissolved in cold water until it holds shape but is still spoonable.
3) Protect the crust edges and encourage even browning: brush the edges with egg wash and if they brown too fast while the center still needs time, tent foil over the rim for the last 10 to 15 minutes of baking.
4) Boost flavor and texture with small finishing touches: fold a tablespoon of cold cubed butter into the hot filling right before you fill the pie for extra silkiness, and stir in a splash of lemon juice or a teaspoon Dijon mustard to brighten the overall flavor profile.
Chicken Pot Pie Recipe (VIDEO)
I can never resist a golden, flaky chicken pot pie with a creamy, saucy filling packed with tender chicken and vegetables. This homemade version is the kind of family dinner that makes everyone ask for seconds.
6
servings
767
kcal
Equipment: 1. Large mixing bowls (one for crust, one for filling prep)
2. Pastry cutter or food processor (to cut in cold butter)
3. Measuring cups and spoons
4. Rolling pin and lightly floured work surface
5. 9-inch pie dish, buttered or sprayed
6. Large skillet for cooking vegetables and gravy
7. Whisk and wooden spoon or heatproof spatula
8. Pastry brush and sharp knife or bench scraper for trimming and vents
9. Chef knife and cutting board for vegetables and chicken
Ingredients
-
2 1/2 cups all purpose flour (for crust)
-
1 teaspoon salt (for crust)
-
1 tablespoon granulated sugar (optional, for crust)
-
1 cup (2 sticks) cold unsalted butter, cubed (for crust)
-
6 to 8 tablespoons ice water (for crust)
-
3 cups cooked chicken, diced or shredded
-
1 cup carrots, diced
-
1 cup frozen peas
-
1 cup celery, sliced
-
1 medium yellow onion, diced
-
2 cloves garlic, minced
-
4 tablespoons unsalted butter (for filling)
-
1/3 cup all purpose flour (for filling)
-
1 1/2 cups chicken broth
-
1 cup whole milk or heavy cream
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
-
1 tablespoon fresh parsley, chopped
-
1 large egg (for egg wash)
-
1 tablespoon cold water (to mix with egg for wash)
Directions
- Make the crust: whisk 2 1/2 cups flour, 1 teaspoon salt and 1 tablespoon sugar in a bowl; cut in 1 cup cold cubed butter until mixture resembles coarse crumbs; add 6 to 8 tablespoons ice water a tablespoon at a time until dough just comes together; form into two disks, wrap and chill at least 30 minutes.
- Preheat oven to 400 degrees F and lightly butter or spray a 9-inch pie dish.
- Prepare the filling base: melt 4 tablespoons unsalted butter in a large skillet over medium heat; add 1 diced onion, 1 cup diced carrots and 1 cup sliced celery and cook until softened, about 5 to 7 minutes; stir in 2 minced garlic cloves and cook 30 seconds.
- Make the gravy: sprinkle 1/3 cup flour over the vegetables and cook 1 minute while stirring; slowly whisk in 1 1/2 cups chicken broth and 1 cup whole milk or heavy cream until smooth; simmer until thickened, about 3 to 5 minutes.
- Finish the filling: stir in 3 cups cooked diced or shredded chicken, 1 cup frozen peas, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves and 1 tablespoon chopped fresh parsley; remove from heat and let cool slightly.
- Roll out one disk of chilled dough on a lightly floured surface to fit the pie dish; transfer to the dish and trim the edges leaving a slight overhang.
- Fill the crust with the chicken mixture, mounding gently; roll out the second dough disk and place over the filling, trim and crimp edges to seal, and cut a few vents in the top to release steam.
- Make the egg wash by whisking 1 large egg with 1 tablespoon cold water; brush the entire top crust with the egg wash.
- Bake at 400 degrees F for 35 to 45 minutes or until crust is deep golden and filling is bubbly; if the edges brown too quickly, tent with foil for the last 10 to 15 minutes.
- Let the pie rest 10 to 15 minutes before slicing and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 767kcal
- Fat: 44.1g
- Saturated Fat: 21g
- Trans Fat: 1.4g
- Polyunsaturated: 3.3g
- Monounsaturated: 10g
- Cholesterol: 202mg
- Sodium: 758mg
- Potassium: 378mg
- Carbohydrates: 56.8g
- Fiber: 3.7g
- Sugar: 6.8g
- Protein: 32.3g
- Vitamin A: 3667IU
- Vitamin C: 10.7mg
- Calcium: 69mg
- Iron: 1.3mg
