Is there any meal more comforting, more nostalgic, or more deeply satisfying than a classic, from-scratch Chicken Pot Pie? That incredible moment when you break through a flaky, golden-brown, all-butter crust to reveal a rich, savory, and creamy filling loaded with tender chicken and vegetables… it’s the very definition of soul-warming food. This is the ultimate, one-dish comfort food meal that brings the whole family to the table.
This isn’t just a recipe; it’s your definitive guide to mastering this iconic comfort food. We’ll show you the simple secrets to an incredibly flaky, from-scratch double pie crust and a luscious, perfectly seasoned gravy that is never, ever runny. Whether you’re using fresh chicken or delicious holiday leftovers, this is a recipe that tastes like pure, homemade love.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Meal
What makes this Chicken Pot Pie so spectacular is its commitment to classic, from-scratch techniques that build incredible, deep flavor. The foundation is a rich and savory cream gravy, made with a classic roux and loaded with a hearty medley of tender chicken, carrots, celery, mushrooms, and sweet peas. And unlike single-crust versions, this is a true, traditional double-crust pie, providing the ultimate, satisfying ratio of flaky pastry to creamy filling in every single bite. It’s a make-ahead and freezer-friendly meal that is perfect for a chilly evening.
| Metric | Time / Level |
| Total Time | 2 hours 15 minutes (plus dough chilling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 8 |
The Essential Ingredients for a Perfect Pot Pie
This recipe is built from two perfect, from-scratch components.
- The Perfect Flaky Pie Crust: The rich, buttery, and flaky vessel for our pot pie. A homemade crust is truly worth the effort for its incredible flavor and texture.
- Cold Unsalted Butter: The absolute key to a flaky crust. It is crucial that your butter is very cold and cut into small pieces. These cold pieces of butter will create steam as the pie bakes, which is what creates all those beautiful, flaky layers.
- The Rich and Creamy Filling:
- The Chicken: This recipe calls for fresh, boneless, skinless chicken breast or thighs that are quickly par-boiled to ensure they are perfectly tender. This is also the absolute best way to use leftover Thanksgiving turkey or a shredded rotisserie chicken for a fantastic shortcut!
- The Vegetables: A classic, savory, and aromatic blend of yellow onion, carrots, celery, and mushrooms forms the flavorful base of the filling. Frozen peas are stirred in at the very end to keep them bright green and tender.
- The Gravy: A classic, rich, and creamy gravy made from a roux (a cooked mixture of butter and flour), savory chicken or turkey broth, and a splash of half-and-half for extra creaminess and richness. A blend of classic poultry herbs like dried thyme and rosemary provides the perfect, fragrant aroma.
Step-by-Step to the Best Chicken Pot Pie
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Perfect Flaky Pie Crust
This recipe makes enough dough for one 9-inch double-crust pie.
Step 1: In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar.
Step 2: Add 1 1/2 sticks of cold, cubed butter. Using a pastry blender or your fingertips, quickly “cut” the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Step 3: In a small bowl, whisk together 1 large egg and about 1/4 cup of ice water. Drizzle this mixture into the flour and stir with a fork until the dough just begins to form a shaggy mass.
Step 4: Turn the dough out, divide it in half, form each half into a flattened disc, and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight.
Part 2: The Rich and Creamy Pot Pie Filling
Step 1: In a large pot, combine the 1 pound of cubed chicken, the 1 cup of sliced carrots, and the 1/2 cup of sliced celery. Add enough cold water to cover everything, and bring it to a boil over medium-high heat. Let it boil for 10 minutes. Drain the chicken and vegetables and set them aside.
Step 2: In a large skillet or Dutch oven, combine the 1/3 cup of unsalted butter, the 1/3 cup of chopped yellow onion, and the 1 teaspoon of minced garlic. Cook over medium heat, stirring occasionally, until the onions are soft and translucent.
Step 3 (Make the Roux): Sprinkle the 1/3 cup of all-purpose flour, the 3/4 teaspoon of salt, the 1/2 teaspoon of pepper, the 1 teaspoon of dried thyme, and the 1/2 teaspoon of dried rosemary over the vegetables. Stir and cook for about 1 to 2 minutes, until the flour has absorbed all the butter.
Step 4 (Make the Gravy): Slowly and gradually, while stirring constantly, pour in the 1 3/4 cups of chicken or turkey broth and the 2/3 cup of half-and-half.
Step 5: Bring the mixture to a simmer and let it cook, stirring, for 7 to 8 minutes, until it has thickened into a beautiful, rich gravy consistency.
Step 6: Remove the pan from the heat. Stir in the 1 cup of frozen peas and the par-boiled chicken and vegetables. Give the filling a taste and add more salt, pepper, or herbs if you think it needs it.
Step 7: Let the filling cool for at least 10 minutes.
Part 3: Assembling and Baking Your Pot Pie
Step 1: Preheat your oven to 425°F (218°C).
Step 2: On a floured work surface, roll out one of the chilled discs of pie dough into an 11- or 12-inch circle. Carefully place the dough into a 9-inch pie dish that is 1.5–2 inches deep. Spoon the cooled filling into the crust.
Step 3: Roll out the second half of the pie crust dough. Cover the pie with the second crust. Trim the extra overhang, and then fold the top crust under the bottom crust and crimp the edges with a fork to seal.
Step 4: In a small bowl, prepare your egg wash by beating the 1 large egg with 1 tablespoon of milk. Lightly brush the top of the pie crust with the egg wash.
Step 5: Use a small, sharp knife to cut a few slits in the top of the crust to act as steam vents. This is a crucial step that will prevent the top crust from getting soggy from the inside.
Step 6: Place the pie on a larger, rimmed baking sheet. Bake for 32 to 38 minutes, until the top of the crust is a deep golden brown and the filling is hot and bubbly.
Pro Tip: If you notice that the edges of your crust are getting too brown before the center is done, you can cover just the edges with a pie crust shield or some strips of aluminum foil.
Let the pot pie cool for at least 10 minutes before serving.
The Best Cozy & Classic Double Crust Chicken Pot Pie
A classic and comforting recipe for a from-scratch, double-crust chicken pot pie. The dish features a rich and creamy filling made with chunks of tender chicken, carrots, celery, onions, and sweet peas. The savory gravy is made with a butter and flour roux, then enriched with chicken broth and half-and-half. This hearty filling is encased in a homemade all-butter pie crust and baked until the pastry is golden brown and the filling is hot and bubbly.
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 45 minutes (includes dough chilling time)
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Ingredients
- 1 recipe for a double pie crust (homemade or store-bought)
- 1 pound skinless boneless chicken breast or thighs, cubed
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1 and 3/4 cups chicken broth
- 2/3 cup half-and-half
- 1 cup frozen peas
- For Egg Wash:
- 1 large egg beaten with 1 Tablespoon milk
Instructions
- Prepare your pie dough and let it chill in the refrigerator for at least 2 hours.
- Make the Filling: In a large pot, combine the cubed chicken, carrots, and celery. Cover with water and bring to a boil. Boil for 10 minutes, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent.
- Whisk in the flour, salt, pepper, thyme, and rosemary. Cook for 1 minute to create a roux.
- Slowly whisk in the chicken broth and half-and-half until smooth. Let the mixture simmer over medium-low heat for about 10 minutes, or until it has thickened into a gravy consistency.
- Stir in the cooked chicken and vegetables and the frozen peas. Let the filling cool for at least 10 minutes.
- Assemble and Bake: Preheat the oven to 425°F.
- Roll out one disc of the chilled pie dough and fit it into a 9-inch pie dish. Pour the cooled filling into the crust.
- Roll out the second half of the pie crust. Cover the pie with the second crust. Trim and crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape. Brush the crust with the egg wash.
- Bake for 32–38 minutes, or until the top of the crust is golden brown. Cover the edges of the crust with a pie shield or foil after 20 minutes to prevent them from burning.
- Remove the pot pie from the oven and let it cool for at least 10 minutes before serving.
Notes
- This recipe requires a double pie crust, which you can make from scratch according to the linked recipes or use a store-bought version.
- Par-boiling the chicken and vegetables before adding them to the gravy ensures they are tender in the finished pie.
- Using a pie crust shield is recommended to keep the delicate edges of the crust from getting too brown during the long bake.
- Leftovers keep well in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1/8 of pie
- Calories: 600-700
- Sugar: 6-9 g
- Sodium: 900-1200 mg
- Fat: 35-45 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 35-45 g
- Fiber: 3-5 g
- Protein: 25-30 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
A Chicken Pot Pie is a fantastic make-ahead meal, perfect for a busy week or for stocking your freezer.
- Make-Ahead: You can prepare the pie dough up to 3 days in advance and store it, well-wrapped, in the refrigerator. The creamy filling can also be made completely up to 24 hours in advance and stored in an airtight container in the refrigerator.
- Storage: Store any leftover pot pie, well-covered, in the refrigerator for up to 5 days.
- Freezing: You can freeze the entire, unbaked pot pie. Assemble it completely (but do not brush it with the egg wash), wrap it very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. You can bake it directly from frozen, adding about 20-30 minutes to the baking time.
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Creative Recipe Variations
- Classic Biscuit Topping: If you’re not in the mood for a double pastry crust, you can omit the top crust. Instead, prepare your favorite recipe for drop biscuits and arrange the raw biscuit dough in dollops over the top of the hot filling before you bake it.
- Make it a Turkey Pot Pie: This recipe is the absolute best way to use up leftover Thanksgiving turkey! Simply substitute the fresh chicken with an equal amount (about 3 cups) of shredded, cooked turkey.
- Use Different Vegetables: This recipe is wonderfully versatile! Feel free to customize the filling with other classic pot pie vegetables. You can add about 1 cup of diced potatoes (boil them along with the carrots), and you can substitute the frozen peas with an equal amount of frozen corn or cut green beans.
Enjoy The Ultimate Comfort Food!
You’ve just created a truly special dish that is the very definition of homemade comfort. This classic Chicken Pot Pie, with its rich and creamy filling and its flaky, golden-brown crust, is a rewarding and deeply satisfying meal that is sure to become a new family favorite. It’s the kind of timeless dish that makes any day feel cozy and special.
We hope you enjoy every last, delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, old-fashioned comfort food meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a flaky, not tough, pot pie crust?
The two most important secrets are cold ingredients and not overworking the dough. Keeping your butter and your water ice-cold is essential for creating the flaky layers. Not over-mixing the dough after the water is added is crucial for preventing the development of too much gluten, which is what makes a pie crust tough.
2: How do I keep my pot pie filling from being runny?
The key to a perfectly thick and creamy, not runny, filling is to make a proper roux. As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the secret that will allow them to thicken your sauce beautifully and without any lumps.
Q3: How do I prevent a soggy bottom crust?
For a double-crust pie like this one, the best way to ensure a crisp bottom is to make sure your filling is not too hot or too thin when you add it to the raw crust. Letting the filling cool for at least 10 minutes, as the recipe directs, is a great first step. For an extra guarantee, you can also bake your pot pie on a preheated baking sheet in the lower third of your oven, which will help to crisp up the bottom crust quickly.
Q4: Can I freeze my chicken pot pie?
Yes! A pot pie freezes beautifully. The absolute best make-ahead method is to assemble the entire unbaked pot pie in a freezer-safe pie dish, wrap it very well, and freeze it. This allows you to bake it fresh from frozen for that perfect, just-baked taste.
Q5: Can I use a store-bought pie crust for this recipe?
Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust. You will need one box, which contains two crusts for a double-crust pie.