Classic Chicken Pot Pie Recipe

If you’re searching for the perfect comfort food, look no further than this classic Chicken Pot Pie. With its buttery, flaky crust and rich, creamy filling, it’s no wonder this dish has been a family favorite for generations. Nothing says home like a slice of this hearty, savory pie, fresh out of the oven.

This recipe is perfect for gatherings, family dinners, or simply treating yourself to a cozy meal. From the golden crust to the tender chicken and vegetables inside, every bite is a warm hug on a plate. Plus, it’s made from scratch, which means you control every ingredient—no shortcuts, just homemade goodness.

Whether you have leftover rotisserie chicken, turkey, or want to cook the meat fresh, this chicken pot pie is versatile, indulgent, and surprisingly approachable for home cooks.

Why You’ll Love This Chicken Pot Pie

• From-scratch flavor: Homemade crust and filling make this far tastier than any store-bought version.
• Hearty and satisfying: Packed with chicken, vegetables, and creamy sauce.
• Family-friendly: Loved by both kids and adults alike.
• Customizable: Use leftover poultry or switch up vegetables based on what you have on hand.
• Freezer-friendly: Make ahead and freeze for later meals.

Ingredients Breakdown

This recipe makes 10 servings, perfect for a large family or to have leftovers for later.

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into cubes
• ½ cup cold buttermilk
• 1–2 tablespoons cold water
• 1 large egg, beaten (for egg wash)

For the Pot Pie Filling:

• ¼ cup unsalted butter
• 1/3 cup diced onion
• 2 medium carrots, sliced (about 1 cup)
• 1 stalk celery, sliced (about ½ cup)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 ½ teaspoons minced fresh thyme
• 1 tablespoon minced fresh Italian parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ¾ cups chicken broth
• ½ cup heavy cream
• 3 cups shredded chicken or turkey
• 1 cup frozen peas

Tools & Equipment Needed

• Large skillet for cooking filling
• 9-inch pie pan (or your preferred pie dish)
• Rolling pin
• Bench scraper (optional, helpful for handling dough)
• Pastry brush for egg wash
• Sharp knife
• Measuring cups and spoons
• Mixing bowls

Step-by-Step Instructions

Step 1: Make the Pie Crust

1. In a large bowl, combine 2 ½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt.
2. Add 1 cup cold unsalted butter, cut into cubes. Toss to coat the butter with flour.
3. Transfer the mixture to a clean surface and use a rolling pin to roll the butter into thin sheets, combining with the flour. Use a bench scraper to bring the mixture back together as needed. Continue until the mixture is very flaky.
4. Return the mixture to the bowl and chill in the freezer for 15 minutes.

Step 2: Form the Dough

1. Remove from freezer and add ½ cup cold buttermilk. Stir with a spoon, then use hands to bring it into a dough ball.
2. If the dough is too dry, add 1–2 tablespoons cold water, one at a time.
3. Divide the dough into two disks. Wrap in plastic wrap and chill in the refrigerator while preparing the filling.

Step 3: Prepare the Filling

1. Heat ¼ cup butter in a large skillet over medium-high heat.
2. Add 1/3 cup diced onion, 2 sliced carrots, 1 sliced celery stalk, and 2 cloves minced garlic. Cook until tender, stirring occasionally.
3. Whisk in 1/3 cup flour, 1 teaspoon salt, ½ teaspoon black pepper, 1 ½ teaspoons fresh thyme, and 1 tablespoon parsley.
4. Slowly pour in 1 ¾ cups chicken broth and ½ cup heavy cream, whisking constantly to avoid lumps.
5. Simmer on medium-low heat for 10 minutes until thickened.
6. Stir in 3 cups shredded chicken or turkey and 1 cup frozen peas. Remove from heat and set aside.

Step 4: Assemble the Pot Pie

1. Preheat oven to 400°F (200°C).
2. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about ¼ inch thick.
3. Transfer dough to a 9-inch pie pan, patting it smooth and trimming excess overhang.
4. Fill with the prepared chicken mixture.
5. Roll out the second disk of dough for the top crust. Cover the pie, trim the edges, and seal by crimping with a fork or fingers.
6. Cut a few small slits in the top crust to allow steam to escape.
7. Brush the top and edges with the beaten egg.

Step 5: Bake the Pie

1. Bake for 45 minutes, or until the crust is golden brown. Use a pie crust shield to prevent over-browning on the edges.
2. Cool for 10 minutes before slicing and serving.

Tips & Variations

• Use leftover chicken: Rotisserie chicken works perfectly for a quick version.
• Vegetable swaps: Add mushrooms, green beans, or zucchini for extra nutrition.
• Gluten-free option: Use a gluten-free all-purpose flour blend for the crust.
• Dairy-free option: Replace butter with a plant-based alternative and heavy cream with coconut or cashew cream.
• Freeze ahead: Assemble the pie unbaked, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding extra 10–15 minutes to cook through.

Flavor Profile & Pairings

This chicken pot pie has a rich, buttery, and creamy flavor. The tender chicken, sweet carrots, celery, and peas perfectly complement the flaky, golden crust. Herbs like thyme and parsley add freshness and depth, making it a well-rounded, satisfying dish.

Side dishes to pair with:

• Simple green salad with vinaigrette
• Roasted root vegetables
• Garlic bread or dinner rolls

Nutritional Overview (Per Serving)

• Calories: 476 kcal
• Protein: 15 g
• Carbohydrates: 33 g
• Fat: 31 g
• Saturated Fat: 18 g
• Cholesterol: 127 mg
• Sodium: 929 mg
• Fiber: 2 g
• Sugar: 3 g
• Vitamin A: 3090 IU
• Vitamin C: 10 mg

Dietary considerations: Contains gluten and dairy. Can be adapted for gluten-free and dairy-free diets.

Make-Ahead & Meal Prep Tips

• Prep the crust: Dough can be made a day in advance and stored in the refrigerator.
• Cook filling ahead: Make the filling and refrigerate overnight; assemble before baking.
• Freezing tips: Freeze before baking for convenient ready-to-bake meals. Add egg wash and bake directly from frozen.

Frequently Asked Questions

Q1: Can I make mini chicken pot pies?
Yes! Use muffin tins or ramekins for individual servings. Adjust baking time to 25–30 minutes.

Q2: Can I use turkey instead of chicken?
Absolutely! Leftover turkey works perfectly and adds great flavor.

Q3: How do I prevent the crust from getting soggy?
Use a slightly thickened filling and avoid overfilling. Pre-baking the bottom crust for 5–7 minutes can also help.

Q4: Can I use pre-made pie crust?
Yes, store-bought crust saves time. Just ensure it’s thawed before assembly.

Q5: Can this be made dairy-free?
Yes, swap butter with vegan margarine or coconut oil, and heavy cream with coconut or cashew cream.

Cooking Timeline (at a Glance)

Step	Time	Notes
Make Pie Crust	15–20 min	Includes chilling
Prepare Filling	15 min	Cook vegetables and thicken sauce
Assemble Pie	10 min	Roll out dough and fill
Bake	45 min	Until crust is golden

Serving Suggestions

• Slice into generous wedges and serve warm.
• Top with fresh parsley or thyme for presentation.
• Serve alongside a crisp green salad for balance.

Recipe Variations

1. Herbed Chicken Pot Pie: Add rosemary and sage for extra depth.
2. Cheesy Chicken Pot Pie: Stir in ½ cup shredded cheddar or Gruyere for richness.
3. Vegetable Lover’s Pie: Add mushrooms, zucchini, or corn for extra vegetables.
4. Mini Pot Pies: Use muffin tins for fun, individual servings.

Ingredient Spotlight

Chicken or Turkey:

• Best with leftover roasted poultry for convenience.
• Ensure meat is shredded evenly to distribute flavor throughout the filling.

Pie Crust Butter:

• Cold butter ensures flakiness in the crust.
• Use high-quality unsalted butter for best flavor.

Pro Cooking Tips

• Chill dough before rolling to maintain flakiness.
• Whisk filling continuously to avoid lumps.
• Cut slits in the top crust to allow steam to escape and prevent soggy topping.
• Use a pie crust shield to prevent edges from over-browning.

Storage & Freezing Guide

• Refrigeration: Store leftover slices in an airtight container for up to 4 days.
• Freezing: Freeze unbaked pies for up to 2 months. Bake from frozen with added 10–15 minutes.
• Reheating: Warm in the oven at 350°F until heated through; avoid microwave for best crust texture.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	476 kcal	–
Protein	15 g	From chicken and butter
Carbohydrates	33 g	Includes flour and vegetables
Fat	31 g	Butter and heavy cream
Saturated Fat	18 g	High due to crust and cream
Fiber	2 g	From carrots and peas
Sodium	929 mg	Can reduce with low-sodium broth
Sugar	3 g	Natural from carrots

Expanded Conclusion

This Classic Chicken Pot Pie is the ultimate comfort food for every season. From the flaky, buttery crust to the creamy, savory filling, it’s a dish that brings warmth and joy to any table. Whether it’s a family dinner, holiday gathering, or a cozy night in, this recipe is guaranteed to impress.

Make it with leftover chicken or turkey for convenience, freeze for later, and enjoy the timeless satisfaction of homemade comfort food. It’s the kind of dish that fills your home with irresistible aromas and leaves everyone asking for seconds.

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