Chicken Pot Pie Recipe

Classic Chicken Pot Pie is chicken and vegetables in a creamy sauce, topped with a flaky crust for the perfect comforting meal.This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.

  • 1/3 cup butter
  • 1/2 tsp poultry seasoning or to taste
  • 2 cloves garlic minced
  • 1 small potato peeled and diced
  • 1/2 onion chopped
  • 1/3 cup flour
  • 1/2 cup corn thawed if frozen
  • 1 cup celery diced
  • 1 large carrot peeled and chopped
  • 1/4 tsp thyme leaves
  • 1 tbsp fresh parsley
  • 1/2 cup green peas thawed if frozen
  • 2 1/2 cups cooked chicken or rotisserie chicken, chopped
  • 1 1/4 cup chicken broth
  • 2/3 cup light cream
  • 1 large egg yolk
  • 1 recipe double pie crust
  1. Preheat oven to 400°F.

  2. In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

  3. In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes. 

  4. Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn.

  5. Sprinkle flour over the vegetables and cook for 1 minute.

  6. Gradually pour in chicken broth and cream, whisking after each addition to prevent lumps. The mixture will seem very thick at first. Keep adding a little bit at a time, whisking until the mixture is smooth. Simmer for 1 minute.

  7. Add drained potatoes, chicken, and peas. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.

  8. Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.

  9. Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling.

  10. Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired).

  11. Use a small knife to cut a few slits into the crust to allow steam to escape.

  12. Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.

  13. Let the pie rest 10-15 minutes before cutting to thicken.

Cut slits in the pastry to allow to vent. 

Allow the pie to cool so it can set up a bit and isn’t runny.

Brushing pastry with egg makes it shiny and golden.

To Make Individual Pot Pies with Puff Pastry

Increase liquid (broth/cream) by ¼ cup.

Divide mixture over 6 oven-safe bowls.

Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.

Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.

Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

Nutrition Information:

Calories: 470, Carbohydrates: 30g, Protein: 27g, Fat: 27g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 451mg, Potassium: 432mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2781IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 3mg

Main Course
homemade chicken Pot Pie, how to make Chicken Pot Pie Soup

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