This classic Chicken Pot Pie is made from scratch with a creamy, savory chicken and vegetable filling tucked into a flaky pastry crust. It’s comforting, satisfying, and perfect for family dinners in cooler months.
Chicken pot pie is a go-to comfort meal. The filling is rich and creamy, packed with tender chicken and vegetables, while the homemade crust becomes golden and flaky. If you want to save time, serve the filling with quick garlic cheese biscuits or a biscuit crumble, but when you have time, a traditional pastry crust is worth the effort.
What Goes in a Chicken Pot Pie?
A classic chicken pot pie includes diced chicken and a mix of vegetables—typically onions, carrots, celery, and peas—combined in a creamy sauce made from chicken broth and milk, seasoned with thyme, salt, and pepper. The filling is poured into a prepared pie crust and baked until bubbling and golden.
Can You Make Chicken Pot Pie Ahead of Time and/or Freeze it?
Yes. Chicken pot pie freezes well and is a great option for meal prep. You can freeze just the filling or freeze the entire unbaked pie. Below are simple, practical steps for both methods.
- To freeze the filling: Cook the filling according to the recipe and let it cool completely. Transfer it to a zip-top freezer bag, remove excess air, label with the date, and freeze flat for up to 3 months.
- To use frozen filling: Thaw in the refrigerator, stir if the mixture has separated, add to a prepared bottom crust, top with the rolled-out top crust, trim and crimp the edges, and bake as directed.
- To freeze a whole pie: Assemble the pie in a disposable or reusable pie tin, cut slits in the top crust, wrap tightly in plastic wrap and foil, label, and freeze for up to 3 months.
- To bake from frozen: Bake the unwrapped pie uncovered for 30 minutes, then cover with foil and bake another 30 minutes or until the crust is golden and the filling bubbles in the center.
Chicken Pot Pie
Ingredients
Filling:
- 1 Tbsp oil (olive, canola, or vegetable)
- 2 chicken breasts, cubed
- 1 cup onion, diced (1 small or ½ large)
- 1 cup carrots, diced (3–4 carrots)
- ½ cup celery, diced (1–2 ribs)
- 4 Tbsp butter
- ⅓ cup all-purpose flour
- 1½ cups chicken broth (low-sodium)
- 1 cup milk
- 1 tsp dried thyme
- Salt and pepper to taste
- ¾ cup frozen peas
Pie Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup shortening (butter-flavored preferred)
- 1 large egg
- 1 Tbsp white distilled vinegar
- 5+ Tbsp ice-cold water
Instructions
Prepare Pie Crust:
- Combine the flour and salt in a large bowl. Cut in the shortening with a pastry cutter, two forks, or a food processor until the mixture forms pea-sized pieces.
- Add the egg, vinegar, and 5 Tbsp ice-cold water. Mix by hand, adding more water 1 Tbsp at a time until the dough holds together. Turn onto a floured surface.
- Divide the dough in half, shape each half into a flat disc, wrap in plastic, and chill in the freezer for 15 minutes.
For the Chicken Pot Pie:
- Preheat the oven to 375°F (190°C).
- Heat the oil in a large stockpot. Add the cubed chicken and cook 5–7 minutes, until nearly cooked through.
- Add the diced onion, carrots, and celery. Sauté about 5–7 minutes until the vegetables begin to soften.
- Add the butter and let it melt. Sprinkle the flour over the ingredients, stirring and cooking for 1 minute until the flour is fragrant.
- Pour in the chicken broth, milk, and add thyme, salt, and pepper. Stir and bring to a simmer until the sauce thickens. Remove from heat and fold in the frozen peas. Set aside.
- Remove one chilled dough disc, roll on a floured surface to 1/8-inch thickness, and fit it into a 9-inch deep-dish pie plate. Trim excess dough.
- Pour the filling into the prepared crust. Roll out the top crust and place it over the filling. Trim and crimp the edges, then cut vents in the top crust for steam to escape.
- Bake at 375°F for 30–45 minutes, or until the crust is golden and the filling bubbles in the center. Let the pie rest 15 minutes before slicing and serving.
Notes
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