Chicken Pot Pie Recipe
Made from scratch, this classic Chicken Pot Pie has a buttery flakey double crust with a creamy chicken and vegetable filling.
Winter has arrived, and my cravings have shifted towards warm and comforting meals. Soups, stews, and pot pies are my go-to dishes during these colder months. Among these classics, Chicken Pot Pie reigns supreme. This chicken pot pie is the epitome of comfort food – tender chicken simmered in a rich gravy with vegetables, all topped with a flaky, golden crust. It’s pure bliss! The best part? This recipe is incredibly easy to assemble, so I guarantee it will quickly become a staple in your own winter repertoire.
Check out my Fresh Milled flour pie crust recipe or my regular Pie Crust Recipe!
How I source my Chicken
I’ve been in love with Wild Pastures, our monthly meat subscription box. Their commitment to sourcing pasture-raised meats from regenerative family farms has transformed our meals. Unlike conventionally raised meats, pasture-raised animals enjoy a natural, humane life, grazing freely on grass. This lifestyle results in meat packed with essential nutrients like omega-3 fatty acids, vitamins, and minerals. Plus, the flavor and tenderness are unparalleled. One of the monthly staples I get in the box is a whole chicken that I roast in the oven. Afterwards I am left with the bones and connective tissues which I then turn into bone broth. Two meals!!
If you want to check out Wild Pastures click here, you’ll get $20 off your first box with my link.
Why You Will Love This Chicken Pot Pie Recipe
Chicken Pot Pie is a true comfort food classic. It’s perfect for a chilly evening, a potluck gathering, or any occasion that calls for a comforting meal. What makes this recipe truly special is its versatility. You can use leftover roast chicken, rotisserie chicken, or even canned chicken to create a flavorful filling. Throw in veggies you need to use up, and make this and everything but the kitchen sink meal.
Make Double and Freeze!
Beyond its ease and versatility, this Chicken Pot Pie recipe is also incredibly freezer-friendly. Make a double batch and freeze half for a quick and easy meal on busy nights. Simply thaw and bake for a delicious homemade dinner with minimal effort. With its customizable flavors and convenience, this Chicken Pot Pie is sure to become a family favorite.
Freezing and Baking From Frozen
- Freeze: After assembling the pot pie, wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 6 months.
- Thaw and Bake: Thaw the frozen pot pie in the refrigerator overnight. Remove the plastic wrap and bake as directed in this recipe, adding an extra 10-15 minutes to the baking time.
- Bake from frozen: Preheat the oven to 375 degrees. Bake for 60-90 mins depending on the size of your pie.
Tips For The Perfect Chicken Pot Pie
- Use leftover chicken: This is a great way to use up leftover roast chicken or rotisserie chicken.
- Add vegetables: Feel free to add other vegetables to the filling, such as peas, corn, or mushrooms.
- Make it your own: Experiment with different herbs and spices, such as rosemary, sage, or paprika.Top with biscuits: For a Southern twist, use homemade or store-bought biscuits instead of pie crust.
How To Make Chicken Pot Pie
Serves 8-9 people
Equipment
- 9 Inch Pie Plate
Ingredients
For The Filling:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups organic frozen vegetables (for fresh vegetables use 3 carrots & 3 celery stalks)
- 1 pound cooked chicken, shredded
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup Whole milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
For The Crust: See Pie Crust Recipe Here
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter, diced and then chilled
- ¼ cup ice cold water, or as needed
Step-by-step Instructions
- Make the pie dough: Use my recipe here! Just double it for 2x crusts.
- Par Bake the crust:
- Roll out the dough to fit your pie dish
- Line the crust with parchment paper, fill it with pie weights (I use beans), and bake at 400F for 18 mins. Dough should be mostly cooked through.
- Make the Filling:
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute.
- Sprinkle flour over mixture and stir constantly for around 1-2 minutes.
- Slowly pour in the chicken broth and milk while constantly stirring to ensure the mixture is well incorporated.
- Add the shredded chicken, thyme, oregano, salt, and pepper.
- Bring to a simmer, just until the sauce has thickened.
- Assemble the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Pour the chicken mixture into the par baked crust
- Top with the second pie crust
- Cut a few slits in the top crust to allow steam to escape.
- Bake:
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Chicken Pot Pie
Equipment
- 9 inch pie plate
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 ½ cups organic frozen vegetables for fresh vegetables use 3 carrots & 3 celery stalks
- 1 pound cooked chicken shredded
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup Whole milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter diced and then chilled
- ¼ cup ice cold water or as needed
Instructions
Make the pie dough: 2x crusts.
- Allow to chill for 30 minutes
Par Bake the crust:
- Roll out the dough to fit your pie dish
- Line the crust with parchment paper, fill it with pie weights (I use beans), and bake at 400F for 18 mins. Dough should be mostly cooked through.
Make the Filling:
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute.
- Sprinkle flour over mixture and stir constantly for around 1-2 minutes.
- Slowly pour in the chicken broth and milk while constantly stirring to ensure the mixture is well incorporated.
- Add the shredded chicken, thyme, oregano, salt, and pepper.
- Bring to a simmer, just until the sauce has thickened.
Assemble the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Pour the chicken mixture into the par baked crust
- Top with the second pie crust
- Cut a few slits in the top crust to allow steam to escape.
Bake:
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
