Chicken Pot Pie is the ultimate comfort food. This recipe is made completely from scratch, has the flakiest crust and the creamiest filling, and will have everyone begging for seconds.
When I think of the term comfort food, images of warm houses and loving families spring to mind before food does. I guess for me, comfort food is a feeling more than a type of dish. It is food that warms you to your core and makes you feel taken care of.
This Chicken Pot Pie is at the top of my comfort food list. The crust on this pie is perfectly flaky with the best taste. The filling is made with simple ingredients, but is so rich, creamy, and deep in flavor that you will want to eat it straight from the pan.
This is a recipe to make for someone who needs a little extra love. Or it is a recipe to remind those around you just how much they mean to you.
It was easy to make and absolutely loved by the whole family.
How to Make Chicken Pot Pie
Here is a brief overview of how this chicken pot pie recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Make the Pie Crust
Make a double batch of my homemade pie crust. (Or use a store-bought crust.) Homemade pie dough should chill in the refrigerator for at least an hour, but it could definitely be made the night before. Be sure to store the dough in the refrigerator until right before you are ready to roll it out and fill it.
Sauté the Vegetables
In a large skillet, sauté the onion, carrots, celery, and garlic in butter until tender.
Make the Chicken Pot Pie Filling
Add some flour once the veggies are soft. Stir it into the vegetable and butter mixture until you can no longer see white. Add the chicken stock a little at a time, whisking it into the vegetable mixture. Then the milk to make a thick creamy sauce. Add the bay leaves and seasonings and bring to a simmer.
Cook the Chicken
Add the raw chicken to the creamy sauce and let it cook. Then, stir in the frozen peas, and remove the bay leaves. Put the filling in the refrigerator for 30 minutes to cool.
Put the Pie Together
Roll out the pie crusts. Line the bottom of a deep dish pie pan with one of them and pour the filling over the dough. Top with the second pie crust. Crimp the edges and brush the crust with the egg white. Cut a few small slits in the top crust for steaming.
Bake the Pot Pie
Bake for 30 to 40 minutes or until the pie crust is golden brown. Allow to cool for 45 to 90 minutes before slicing. The pie you see pictured here only cooled for 45 minutes, cool longer for a filling that is more set.
Tips and Tricks
- Homemade vs. store-bought pie crust: I will always vote for my homemade pie crust recipe over store-bought. I personally like the taste and texture much more. If you opt to make a homemade crust, I suggest making the crust the day before you want to make and serve this homemade chicken pot pie. If you want to go the store-bought route, still follow the recipe exactly as written.
- Using raw chicken: A lot of pot pie recipes call for cooked chicken breast. While it takes a step out of the recipe, I love that the chicken can cook right in the filling. If you are someone who always has cooked chicken on hand, I would suggest letting the sauce simmer for 10 minutes and then adding the cooked chicken with the frozen peas.
- Don’t skip cooling the filling before baking. This is an important step. If you skip this step the hot filling will start to melt your pie crust before you can get the pot pie in the oven.
- Make the filling the night before. You could also just make the filling the night before you bake this when you make the pie crust. That way it will be completely cooled when you go to bake your pie.
- Let it cool longer if desired. As you can see in the photos, the filling of this pie is absolutely delicious but it is runny. If you let your pie cool for closer to an hour or an hour and a half it will set better, but of course won’t be as warm. It’s just a matter of personal preference.
Storing and Reheating Leftovers
Store any leftover chicken pot pie in an airtight container in the refrigerator for up to three days. To reheat the portion you want to eat, cover it with aluminum foil and bake it at 350 degrees Fahrenheit for 45 minutes or until the inside reaches 165 degrees Fahrenheit with an instant-read thermometer.
What to Serve with Chicken Pot Pie
With its creamy vegetable and meat filling and amazing crust, this easy chicken pot pie is a meal all on its own. That being said, if you are entertaining and want to round out your table, here are a few suggestions.
If you make this Chicken Pot Pie recipe, leave me a comment and let me know what you think!
Chicken Pot Pie
Ingredients
- 2 pie crusts homemade or store-bought, made the night before
- 4 tablespoons unsalted butter (56.5 grams)
- 2 large carrots peeled and sliced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour (60 grams)
- 2 1/2 cups chicken broth (566.9 grams)
- 1 cup milk (227 grams)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 pound boneless skinless chicken breasts cut into small bite sized pieces (453.6 grams)
- 1 cup frozen peas (133.5 grams)
- 1 egg white whisked
Instructions
- If using homemade pie crust, make two crusts the night before as they need an hour to chill before using. Keep refrigerated until right before it is time to roll them out and fill the pie.2 pie crusts
- Melt the butter in a large skillet or Dutch oven. Add the carrots, celery, onion, and garlic. Season with salt and pepper and sauté until the vegetables are soft, about five to seven minutes.4 tablespoons unsalted butter, 2 large carrots, 2 celery stalks, 1 small yellow onion, 2 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Whisk in the flour. Then slowly whisk in the chicken broth, scraping up any browned bits. I like to whisk in the broth a few tablespoons at a time, adding more when what I just added has been absorbed. That being said, whisking it in should take less than a minute. Whisk in the milk, thyme, and add in two bay leaves. Bring to a simmer.1/2 cup all purpose flour, 2 1/2 cups chicken broth, 1 cup milk, 1/2 teaspoon dried thyme, 2 bay leaves
- Add in the chicken and cook for 10 minutes or until the chicken is cooked through, stirring occasionally so it does not stick to the bottom of the pot. Discard the bay leaves and stir in frozen peas. Allow the filling to cool in the refrigerator for 30 minutes. (Alternatively, you can make your filling the night before.)1 pound boneless skinless chicken breasts, 1 cup frozen peas
- Preheat your oven to 375 degrees Fahrenheit.
- Roll out the pie crust dough. Line the bottom of a deep dish pie pan with one rolled out pie doughs. Add the chilled filling. Top with the second pie crust. Crimp the edges and brush the crust with the egg white. Cut a few holes for steaming. Bake for 30 to 40 minutes or until the pie crust is golden brown. Allow to cool for 45 to 90 minutes before slicing.2 pie crusts, 1 egg white
Denise R says
Hi Lisa, Thank you for all your great recipes! I am looking forward to preparing your Chicken Pot Pie recipe. What size deep dish pie pan did you use for the recipe, diameter and depth? Thanks, Denise
It should be a 9.5 inch deep dish pie pan. I find that these Pyrex ones work really well.
Karen Stewart says
Hello Lisa,
Finally a chicken pot pie recipe that doesn’t run all over the place and lose most of filling trying to serve. I was curious as to the nutrition facts as I have to know the carbs for a insulin diabetic hubby. There isn’t any info in the Nutrition section. So excited to make this and also try your pie shell recipe.
Kindly,
Hi Karen! Just to be clear, if you slice into this pie right after it comes out of the oven, it will absolutely slide all over the plate. And be delicious! This picture was taken the morning after it was baked so I could get a clean slice. When reheated, it stays like this, in slices while still warm. I hope you enjoy it! The nutritional information is in there now.
Robyn Baker says
Could I substitute rice milk for the regular milk?
I would need to test it since I don’t have a lot of experience working with rice milk, my guess is that it would be a little thinner of a sauce.
Adrienne Micheline Briere says
It was easy to make and absolutely loved by the whole family.
I’m so glad to hear this!