I couldn’t believe how this homemade chicken pot pie produced a golden, flaky crust and a saucy, spoon-stopping filling that had everyone asking for seconds.

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I’m obsessed with the kind of chicken pot pie that announces itself when you cut into it: a flaky homemade double crust shredding into a saucy, savory center. I love the way rotisserie chicken makes the filling rich and effortless without tasting lazy.

I love how the vegetables and sauce mingle into something melt-in-your-mouth but still has texture. Seriously, I live for that top crust cracking, steam puffing, a golden gloss.

But mostly I crave the contrast: crisp pastry and silky filling. I make dinner feel deliberate, not thrown together.

It’s always a request at my weeknight table every night.

Ingredients

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Crust: flaky, golden top — comforting and crisp.
Chicken: hearty protein, makes it filling and homey.
Butter: rich fat that gives cozy mouthfeel.
Plus oil: helps brown veggies, adds subtle aroma.
Onion: sweet-savory backbone, it brings depth.
Carrots: sweet crunch and bright color.
Celery: light herbal crunch, classic texture.
Basically potatoes: creamy bites that soak sauce.
Peas: little pops of sweetness and green.
Flour: thickens the sauce so it clings.
Chicken broth: savory base, real meaty flavor.
Cream: makes the filling silky and rich.
Thyme: herbal hint that lifts the mix.
Salt: pulls flavors together, don’t skimp.
Pepper: warm bite, wakes up the filling.
Egg wash: shiny, golden crust you’ll want.
Plus parsley: fresh finish and a little brightness.

Ingredient Quantities

2 refrigerated 9 inch pie crusts or enough homemade double crust for a 9 inch pie

3 cups cooked chicken, diced or shredded (rotisserie works great)

4 tablespoons unsalted butter

1 tablespoon olive oil or extra butter for sautéing

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

1 cup diced potatoes, small dice, optional but nice

1 cup frozen peas

1/3 cup all purpose flour

1 1/2 cups low sodium chicken broth

3/4 cup whole milk or heavy cream

1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped

1 teaspoon salt, adjust to taste

1/2 teaspoon freshly ground black pepper

1 egg, beaten for egg wash

1 tablespoon chopped fresh parsley, optional

How to Make this

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1. Preheat oven to 400°F (200°C). Place one refrigerated pie crust into a 9 inch pie dish, press into edges and trim excess, patch if needed; set the second crust on a parchment lined baking sheet ready for the top.

2. Heat 1 tablespoon olive oil and 4 tablespoons unsalted butter in a large skillet over medium heat. Add chopped onion, diced carrots, celery and potatoes if using. Sauté about 6 to 8 minutes until veggies start to soften and onion is translucent.

3. Stir in 1/3 cup all purpose flour and cook, stirring constantly, about 1 to 2 minutes to get rid of the raw flour taste. It will look pasty but thats ok.

4. Gradually whisk in 1 1/2 cups low sodium chicken broth and 3/4 cup whole milk or heavy cream until smooth. Add 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook until sauce thickens, about 3 to 5 minutes.

5. Stir in 3 cups cooked chicken (diced or shredded) and 1 cup frozen peas. Heat through for a couple minutes so everything is evenly coated. Taste and adjust salt and pepper if needed. If the filling seems too thin, simmer a bit longer; too thick, splash in a little more broth.

6. Remove filling from heat and let it cool 10 minutes. This helps prevent a soggy bottom and makes assembly easier.

7. Spoon the cooled filling into the prepared bottom crust, mound slightly but dont overfill. Sprinkle 1 tablespoon chopped fresh parsley if using.

8. Place the second crust over the filling, trim excess, press edges to seal and flute or crimp as you like. Cut a few vents in the top so steam can escape. Brush the entire top with the beaten egg for a glossy golden finish.

9. Bake on the middle rack for 30 to 40 minutes until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too fast, tent loosely with foil for the last 10 minutes.

10. Let the pie rest at least 10 to 15 minutes before slicing so the filling sets. Serve warm and enjoy.

Equipment Needed

1. 9 inch pie dish
2. rimmed baking sheet lined with parchment (for the top crust)
3. large skillet or sauté pan
4. chef knife and cutting board
5. wooden spoon or heatproof spatula
6. whisk (for the sauce and egg wash)
7. measuring cups and spoons
8. small bowl and pastry brush (for the beaten egg)
9. oven mitts and a cooling rack
10. slotted spoon or spatula for transferring chicken and veggies

FAQ

Q: Can I make this pot pie ahead of time and refrigerate or freeze it?

A: Yes. You can assemble and cover it, then refrigerate for up to 24 hours. For longer storage freeze the assembled pie for up to 2 months. Bake from frozen at a slightly lower temp for longer time, tenting with foil if the crust browns too fast.

Q: How do I stop the bottom crust from getting soggy?

A: Partially bake the bottom crust for 8 to 10 minutes before filling, or brush it with a thin layer of beaten egg or a little melted butter to create a moisture barrier. Also make sure the filling isnt too watery before adding it to the crust.

Q: Can I use rotisserie chicken or leftover turkey?

A: Absolutely. Rotisserie chicken is perfect. Use about 3 cups diced or shredded. Leftover turkey works great too and gives a slightly different, tasty flavor.

Q: What if I want to make this vegetarian?

A: Swap the chicken and chicken broth for firm tofu or extra vegetables like mushrooms and use vegetable broth. Add a splash of soy sauce for depth if you like.

Q: My filling is too thin. How do I thicken it?

A: Cook the flour and butter a minute longer before adding the liquids to make a thicker roux, or simmer the filled sauce until it reduces. You can also mix a teaspoon of cornstarch with cold milk and stir it in, cook until it thickens.

Q: How do I get a golden, shiny crust?

A: Brush the top crust with a beaten egg right before baking and make sure your oven is preheated. If the edges brown too quickly cover them with foil for the remaining bake time.

Chicken Pot Pie Recipe (VIDEO) Substitutions and Variations

2 refrigerated 9 inch pie crusts: swap for one sheet of puff pastry (works great for a flakier top), or use canned biscuit dough pressed into the dish for a rustic casserole style crust.
3 cups cooked chicken: use shredded rotisserie turkey after Thanksgiving, or for a vegetarian option try 3 cups cooked chickpeas or cubed tofu (press and pan fry first so it holds up).
4 tablespoons unsalted butter: replace with equal amount olive oil for a lighter flavor, or use vegan buttery spread if you need dairy free.
1/3 cup all purpose flour: if you need gluten free use 1/3 cup gluten free 1-to-1 baking flour, or use 2 tablespoons cornstarch mixed into the milk to thicken instead of flour.

Pro Tips

1) Don’t rush the cooling step. Let the filling sit at least 10 minutes and even a little longer if you can. If it’s too hot the bottom crust turns soggy and the filling will run everywhere when you slice. Patience pays off.

2) Brown some of the buttered veggies a bit more than the recipe says. A little color on the onions and carrots adds real flavor, youll notice the difference. Just don’t burn them.

3) If your filling looks thin, toss in a quick slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water while it’s simmering, not flour. It thickens faster and keeps the sauce glossy. Add a bit at a time until it coats the back of a spoon.

4) Shield the crust edges early. If they’re browning too fast, tent foil over the rim from the start of baking, or wrap the edges with a strip of foil. That way the top can keep darkening without the rim burning.

5) For extra flavor and less work use rotisserie chicken, but shred it unevenly. Bigger chunks give nice texture and little shreds soak up the sauce so every bite is different. A sprinkle of fresh parsley or a squeeze of lemon right before serving brightens the whole pie.

Chicken Pot Pie Recipe (VIDEO)

Recipe by Tina Bueller

0.0 from 0 votes

I couldn't believe how this homemade chicken pot pie produced a golden, flaky crust and a saucy, spoon-stopping filling that had everyone asking for seconds.

Servings

servings

Calories

791

kcal

Equipment: 1. 9 inch pie dish
2. rimmed baking sheet lined with parchment (for the top crust)
3. large skillet or sauté pan
4. chef knife and cutting board
5. wooden spoon or heatproof spatula
6. whisk (for the sauce and egg wash)
7. measuring cups and spoons
8. small bowl and pastry brush (for the beaten egg)
9. oven mitts and a cooling rack
10. slotted spoon or spatula for transferring chicken and veggies

Ingredients

2 refrigerated 9 inch pie crusts or enough homemade double crust for a 9 inch pie
3 cups cooked chicken, diced or shredded (rotisserie works great)
4 tablespoons unsalted butter
1 tablespoon olive oil or extra butter for sautéing
1 medium yellow onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
1 cup diced potatoes, small dice, optional but nice
1 cup frozen peas
1/3 cup all purpose flour
1 1/2 cups low sodium chicken broth
3/4 cup whole milk or heavy cream
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
1 teaspoon salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1 egg, beaten for egg wash
1 tablespoon chopped fresh parsley, optional

Directions

Preheat oven to 400°F (200°C). Place one refrigerated pie crust into a 9 inch pie dish, press into edges and trim excess, patch if needed; set the second crust on a parchment lined baking sheet ready for the top.
Heat 1 tablespoon olive oil and 4 tablespoons unsalted butter in a large skillet over medium heat. Add chopped onion, diced carrots, celery and potatoes if using. Sauté about 6 to 8 minutes until veggies start to soften and onion is translucent.
Stir in 1/3 cup all purpose flour and cook, stirring constantly, about 1 to 2 minutes to get rid of the raw flour taste. It will look pasty but thats ok.
Gradually whisk in 1 1/2 cups low sodium chicken broth and 3/4 cup whole milk or heavy cream until smooth. Add 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook until sauce thickens, about 3 to 5 minutes.
Stir in 3 cups cooked chicken (diced or shredded) and 1 cup frozen peas. Heat through for a couple minutes so everything is evenly coated. Taste and adjust salt and pepper if needed. If the filling seems too thin, simmer a bit longer; too thick, splash in a little more broth.
Remove filling from heat and let it cool 10 minutes. This helps prevent a soggy bottom and makes assembly easier.
Spoon the cooled filling into the prepared bottom crust, mound slightly but dont overfill. Sprinkle 1 tablespoon chopped fresh parsley if using.
Place the second crust over the filling, trim excess, press edges to seal and flute or crimp as you like. Cut a few vents in the top so steam can escape. Brush the entire top with the beaten egg for a glossy golden finish.
Bake on the middle rack for 30 to 40 minutes until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too fast, tent loosely with foil for the last 10 minutes.
Let the pie rest at least 10 to 15 minutes before slicing so the filling sets. Serve warm and enjoy.

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.