Prepare to create the **Ultimate Homemade Chicken Pot Pie**, a recipe so satisfying and straightforward that you’ll wonder why you ever hesitated to make it from scratch. This iconic comfort food delivers a golden, flaky double crust that envelops a luxuriously thick and creamy sauce, brimming with succulent pieces of chicken and a vibrant medley of vegetables. It’s a hearty, wholesome meal perfect for any occasion, promising warmth and culinary delight with every spoonful.
For those seeking an even more effortless yet equally delicious experience, consider exploring our Crock Pot Chicken Pot Pie recipe, designed for convenience without compromising on flavor.
The Best Homemade Chicken Pot Pie Recipe
Often perceived as a labor-intensive dish, homemade chicken pot pie is surprisingly simple to master, especially with a few clever shortcuts. Forget the notion that “from scratch” means hours in the kitchen. Our recipe leverages the convenience of premade pie crusts, significantly reducing preparation time while still delivering that authentic, comforting taste you crave. This approach makes getting this classic dish on your dinner table quicker than ever.
While this recipe outlines how to cook chicken breast for the filling, don’t hesitate to utilize a convenient shortcut: pre-cooked rotisserie chicken or even leftover roasted chicken. This simple swap can save precious time without sacrificing flavor. With your chicken ready, all that remains is whipping up the rich, savory filling, assembling the pie, and baking it to golden perfection.
Easy Chicken Pot Pie with Pie Crust – Video Guide
Visual learners will appreciate our step-by-step video tutorial, demonstrating just how simple it is to achieve this comforting dish with a perfect pie crust. Watch as we guide you through each stage, from preparing the luscious filling to achieving that enviable golden-brown, flaky top.
Key Ingredients for a Perfect Pot Pie
Crafting the ultimate chicken pot pie begins with selecting quality ingredients. Each component plays a vital role in building the layers of flavor and texture that make this dish so beloved. Here’s a breakdown of what you’ll need, along with tips for best results:
- Chicken: You’ll need about 1½ pounds of boneless, skinless chicken breast, diced and cooked for the filling. For a convenient shortcut, feel free to use shredded rotisserie chicken or any leftover cooked chicken you have on hand. This is a great way to repurpose leftovers!
- Butter: Essential for sautéing the aromatics, butter adds a foundational richness and depth of flavor to the sauce. Olive oil can be a suitable substitute if preferred, though butter offers a classic taste.
- Onion: A medium white or yellow onion, finely chopped, provides a sweet and savory base for the filling, becoming translucent and fragrant as it cooks.
- Garlic: Freshly minced garlic offers the most pungent and delightful aroma, elevating the entire dish. In a pinch, jarred minced garlic can be used, but fresh is always recommended for superior flavor.
- Cornstarch: This acts as our thickening agent. When mixed with cold water to form a “slurry” and then whisked into the hot liquid, it creates a wonderfully thick and smooth sauce, preventing any watery mishaps.
- Chicken Broth & Bouillon: Chicken broth forms the liquid base of our creamy filling. Adding chicken bouillon (cubes or granules) is an optional but highly recommended step, as it significantly boosts the savory chicken flavor profile.
- Heavy Cream: The secret to an irresistibly creamy and smooth sauce is heavy cream. It adds a luxurious texture and richness that defines a classic pot pie filling.
- Thyme: Fresh thyme, with its small, aromatic leaves, infuses the filling with a subtle, earthy herb flavor that complements the chicken and vegetables beautifully. Dried thyme can be used, but fresh provides a brighter taste.
- Mixed Vegetables: For ultimate convenience and consistency, frozen mixed vegetables are a fantastic choice. They come pre-cut and partially cooked, saving you prep time and ensuring a consistent texture throughout the pie. Look for blends with peas, carrots, corn, and green beans.
- Pie Dough: Our recipe streamlines the process by utilizing premade pie dough. Remember to purchase two packages, as this is a decadent double-crust chicken pot pie. For those who enjoy baking from scratch, our Homemade Flaky Pie Crust recipe is an excellent option for an even more personalized touch.
How to Make the Best Chicken Pot Pie: A Step-by-Step Guide
Follow these detailed instructions to create a chicken pot pie that will impress everyone at your table. Precision in each step ensures a perfect balance of flavors and textures.
- Preheat Oven & Prep Chicken: Begin by preheating your oven to a robust 400°F (200°C). In a large skillet over medium heat, add a tablespoon of avocado oil. Once hot, add your diced chicken. Season generously with salt and pepper. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked through and no longer pink in the center. Remove the cooked chicken from the skillet and set it aside in a bowl, reserving it for later.
- Sauté Aromatics: Return the same skillet to medium heat. Add the tablespoon of butter and allow it to melt, scraping any flavorful browned bits from the bottom of the pan – this is called “fond” and adds incredible depth! Add the finely minced onion and cook for 3-5 minutes until it becomes soft and translucent. Next, add the minced garlic and cook for another 1-2 minutes until it becomes wonderfully fragrant, being careful not to burn it.
- Develop the Creamy Filling: Pour the chicken broth into the skillet with the sautéed aromatics and add the bouillon cubes. Bring the mixture to a gentle simmer, allowing the bouillon to dissolve fully. In a separate small bowl, whisk together the cornstarch and cold water until a smooth “slurry” forms. Slowly add this cornstarch slurry to the simmering broth in the skillet, stirring continuously. Continue to cook gently until the broth noticeably thickens and begins to bubble, indicating the cornstarch has activated.
- Combine & Cool Filling: Stir in the heavy cream, ensuring it is well incorporated into the thickened broth. Add the fresh thyme, the frozen mixed vegetables (no need to thaw), and the previously cooked chicken back into the skillet. Stir everything until thoroughly combined. Remove the skillet from the heat and allow the filling to cool slightly. This cooling step is crucial as it prevents the pie crust from becoming soggy during assembly.
- Prepare the Bottom Crust: Lightly flour a clean work surface. Unroll one sheet of your prepared pie pastry. Gently roll it out further to ensure even thickness and to fit your pie plate perfectly. Carefully roll the pastry onto your rolling pin and transfer it to a 9-inch pie plate. Gently press the pastry into the bottom and up the sides of the pie plate, allowing the edges to overhang by at least one inch.
- Add the Filling: Once the chicken pot pie filling has cooled sufficiently, spoon it evenly into the prepared pie crust in the pie pan. Spread it out to ensure an even distribution of chicken and vegetables.
- Top with Second Crust: Unroll the second sheet of prepared pie pastry. Carefully place it over the filling in the pie plate. Using a sharp knife, cut several small slits in the top crust to allow steam to escape during baking. Alternatively, get creative and form a lattice pattern using strips of pie dough for a beautiful presentation.
- Seal and Decorate: Trim the edges of both the top and bottom crusts, leaving about a ½-inch overhang. Fold the overhanging edges of the top crust under the bottom crust. Then, crimp the edges together either by pinching them firmly with your fingers or by pressing with the tines of a fork to create a decorative, sealed edge that prevents filling from bubbling out.
- Bake to Perfection: For a beautiful golden finish, use a pastry brush to lightly brush the top of the chicken pot pie with milk (a milk wash encourages browning). Place the pie on a baking sheet to catch any potential drips. Bake in your preheated 400°F (200°C) oven for approximately 25-30 minutes, or until the top crust is gloriously golden brown and the filling is visibly bubbling through the slits.
- Cool and Serve: Carefully remove the baked chicken pot pie from the oven. Allow it to cool for at least 10-15 minutes before slicing and serving warm. This resting period allows the filling to set, making for cleaner slices and preventing burnt tongues. Enjoy your homemade masterpiece!
Exciting Chicken Pot Pie Recipe Variations
While the classic chicken pot pie is undeniably delicious, it also serves as a fantastic canvas for culinary creativity. Here are a few exciting variations to keep your meals fresh and fun, allowing you to tailor this beloved dish to your taste preferences. Don’t hesitate to experiment and create your own unique combinations!
- Southwestern Pot Pie: For a vibrant twist, incorporate black beans, corn, and diced green chilies into your creamy filling. Season generously with ground cumin, chili powder, and a sprinkle of fresh cilantro for an authentic Southwestern flair. For the crust, you could even try a cornbread topping or a pastry crust infused with a hint of chili powder for an extra kick.
- Mushroom & Leek Elegance: Elevate your pot pie with the rich, earthy flavors of sautéed mushrooms (cremini or button work wonderfully) and tender leeks. These additions provide a sophisticated depth and umami that pairs beautifully with the chicken.
- Curry-Spiced Delight: Introduce an aromatic warmth by adding a tablespoon or two of your favorite curry powder to the filling mixture. For an even more exotic flavor profile, consider substituting a portion of the chicken broth with creamy coconut milk, creating a subtly sweet and savory curry pot pie.
- Buffalo Chicken Pot Pie: For those who love a spicy kick, shred your cooked chicken and toss it with a generous amount of buffalo sauce. Stir this into the filling, and then, just before topping with the crust, sprinkle in some crumbled blue cheese for that classic buffalo wing flavor combination.
- Garden Vegetable Medley: Beyond the standard frozen mixed vegetables, feel free to add other fresh seasonal vegetables like diced bell peppers, asparagus, or broccoli florets. Just be sure to pre-cook harder vegetables slightly before adding them to the filling.
- Herbaceous Infusion: Experiment with different fresh herbs! Rosemary, sage, or parsley can all offer distinct and delightful aromas, transforming the flavor profile of your pot pie.
Frequently Asked Questions About Chicken Pot Pie
Here are answers to some common questions to help you achieve chicken pot pie perfection:
The most common reasons for a watery pot pie filling are either insufficient cornstarch slurry or not simmering the filling long enough after adding the slurry. The cornstarch needs heat and time to properly thicken the liquid. Ensure you mix the cornstarch with *cold* water thoroughly before adding it to the simmering broth, and then continue to cook and stir until the mixture thickens visibly and begins to bubble. Following the recipe’s exact measurements and cooking times will ensure a perfectly thick and creamy filling every time.
Absolutely! Puff pastry is a fantastic alternative for a lighter, even flakier topping. If using puff pastry, thaw it according to package directions. You can simply lay a sheet over the filling or cut it into decorative shapes. The baking time may vary slightly compared to traditional pie crust, so keep a close eye on your pie in the oven to prevent over-browning. You might find it bakes a little faster, typically around 20-25 minutes, until golden and puffed.
There are a few clear indicators that your chicken pot pie is perfectly baked. Visually, the top crust should be a rich, golden brown, and the filling should be bubbling vigorously around the edges and through any vents or slits in the crust. For absolute certainty, you can use an instant-read thermometer inserted into the center of the filling; it should register an internal temperature of 165°F (74°C).
Yes, chicken pot pies freeze exceptionally well, making them an excellent make-ahead meal! You can freeze them either baked or unbaked. For unbaked pies, cool the filling completely before assembling, then cover the assembled pie tightly with aluminum foil and freeze for up to 2 months. To bake from frozen, remove foil and bake at 375°F (190°C) for about 60-75 minutes, or until golden and bubbly. If freezing a baked pot pie, allow it to cool completely before covering and freezing for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F (175°C) oven until warmed through.
Chicken pot pie is a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a vinaigrette, steamed green beans, or a side of crusty bread to soak up any extra creamy sauce. Its richness is often balanced well by something light and fresh.
Absolutely! Preparing the filling a day in advance is a fantastic time-saver. Simply cook the filling according to the instructions, then allow it to cool completely before storing it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to bake, just assemble the pie with your prepared crusts and proceed with the baking steps. Ensure the filling is completely cool before putting it into the pie crust to prevent a soggy bottom.
Storing and Reheating Instructions for Chicken Pot Pie
Proper storage and reheating ensure your delicious chicken pot pie remains just as enjoyable the next day:
- Refrigerator: Store any leftover chicken pot pie in an airtight container in the fridge for up to 3 days. Ensure it’s cooled completely before refrigerating.
- Freezer: For longer storage, you can freeze either a baked or unbaked pot pie. Cover it tightly with aluminum foil, then wrap with plastic wrap, and freeze for up to 2 months. Freezing individual portions is also a great idea for quick, single-serving meals.
- To Reheat: For a small portion, you can reheat it gently in the microwave until warmed through. For larger portions or to maintain a crispy crust, reheat in a preheated 350°F (175°C) oven until thoroughly warmed, approximately 20-30 minutes for individual slices or longer for a whole pie. Cover with foil if the crust starts to brown too much.
Double Crust Chicken Pot Pie Recipe
The Carefree Kitchen
Pin
Rate
Video
15 minutes
30 minutes
45 minutes
8
people
Ingredients
- 1 tablespoon avocado oil
- 1½ pounds chicken breasts, cut into 3/4″ chunks (or 3 cups shredded cooked chicken)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 medium onion, chopped (white or yellow)
- 2 teaspoons garlic, minced (about 2 cloves)
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups chicken broth
- 2 cubes chicken bouillon, optional, for boosted flavor
- 1/3 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- 2 cups frozen mixed vegetables
- 2 each prepared pie crust dough, or Homemade Pie Crust
- 1/4 cup milk, to brush over the pie crust
Instructions
- Preheat the oven to 400°F (200°C).
Pot Pie Filling Preparation
- In a large skillet over medium heat, add the avocado oil. Once hot, add the diced chicken. Season with salt and pepper and cook for about 5-7 minutes, stirring occasionally, until there is no longer pink in the center of the chicken.
- Remove the cooked chicken from the skillet and set aside. Add the butter to the same pan and melt over medium heat, stirring to scrape any browned bits from the bottom. Add the minced onion and cook until translucent, about 3-5 minutes. Add the garlic and cook for about 1-2 minutes until very fragrant.
- Add the chicken broth and bouillon cubes to the pan and bring to a simmer. In a separate bowl, mix the cornstarch and cold water to make a smooth slurry. Slowly add the cornstarch slurry to the chicken broth while continuously stirring, and gently cook until the broth is thickened and bubbling.
- Stir in the heavy cream, then add the fresh thyme, mixed vegetables, and the reserved cooked chicken. Stir until all ingredients are well combined. Remove from heat and allow to cool slightly before assembling the pie.
How to Assemble and Bake the Chicken Pot Pie
- Unroll one sheet of the prepared pie pastry onto a lightly floured surface. Gently roll out the pie pastry to make it even and slightly larger. Roll it up onto a rolling pin to easily transfer it to a 9-inch pie plate. Gently press the pie pastry around the pie plate, ensuring the edges of the pastry fall over the sides by at least 1 inch.
- Once the chicken pot pie filling has cooled slightly, spoon it evenly into the prepared pie pan. Roll out the second prepared pie pastry and carefully place it on top of the filling. Make a few slits in the top crust to allow steam to escape, or create a decorative lattice pattern using strips of pie dough.
- Pinch together the top and bottom crusts around the entire pie. You can do this by rolling the edges under and crimping with your fingers, or by using a fork to create a decorative design and ensure a good seal.
- Use a pastry brush to lightly brush milk over the top crust of the chicken pot pie for a beautiful golden-brown finish.
- Bake in the preheated 400°F (200°C) oven for about 25-30 minutes, or until the filling is bubbling hot and the top crust is perfectly golden brown.
- Remove the pie from the oven and allow it to cool slightly for 10-15 minutes before serving warm. Enjoy this ultimate comfort food!
Video Tutorial
Notes
Freezing: Cover either baked or unbaked pot pie tightly with foil and then plastic wrap, and freeze for up to 2 months.
Reheating: For best results, reheat slices in a preheated 350°F (175°C) oven until warmed through. Smaller portions can be reheated in the microwave.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only and may vary.
Main Course
American
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this recipe?
Don’t forget to leave a rating below and make sure to follow us on Pinterest, Instagram and Tiktok for more delicious recipes and cooking inspiration!
More Comfort Food Classics to Savor
If you loved this chicken pot pie, you’ll surely enjoy these other comforting recipes from our kitchen. Perfect for family dinners, cozy evenings, or any time you need a heartwarming meal:
- Creamy Chicken Alfredo
- Slow Cooker Tangy Chicken Sliders
- Classic Crispy Chicken Tenders
- Hearty Slow Cooker Chicken and Gravy
- Authentic Homemade Chicken Parmesan
- Cheesy Crockpot Chicken and Rice
- Nourishing Slow Cooker Chicken Noodle Soup
- Explore more delectable Chicken Recipes for every occasion.
- Discover additional Reader Favorite Recipes that are tried and true crowd-pleasers.
This comprehensive guide to making the perfect **Homemade Chicken Pot Pie** demonstrates just how achievable it is to create this beloved classic comfort food dish in your own kitchen. With its incredibly flaky crust and rich, creamy filling bursting with tender chicken and wholesome vegetables, it’s a meal that truly embodies the warmth and satisfaction of home cooking. Enjoy crafting and savoring every delicious bite!