When I think comfort food, my mind often goes right to this classic chicken pot pie recipe. There is just something perfect about a nice bowl or slice of pot pie with a flaky crust, rich filling, and tender vegetables in every bite. Just like noodle soup, this chicken casserole is excellent comfort food when you don’t feel great. This recipe is simple, but still made from scratch, and sure to please a crowd.
Chicken Pot Pie
I confess. Growing up, when I thought of pot pies, it meant those little frozen pot pies my mom picked up on occasion. Honestly, they were just perfect. Sure, I’ve had homemade and made many versions, but to this day, you’ll find those frozen ones in my freezer because they just remind me of childhood.
That said, I always wanted homemade and have made a variety of versions of this recipe to test out different flavors. Fresh is always better, and this recipe is definitely one that I have fallen in love with making. The homemade crust is the recipe my grandmother taught me to make when I was a teen. The filling has been perfected by trial and error and is what my family has deemed the best yet. I am sure you will love it as much as we have!
Can I Use a Store-Bought Crust Instead?
If you want to skip the step of making your own crust, you can use a ready-made option. Since I use a top and bottom crust on this recipe, you’ll want to get the rolls of crust or a dry package you mix together. The already made frozen crusts are great but don’t have that top dough layer you need for this recipe.
If you have your own homemade crust recipe you prefer, feel free to make that in place of mine. I know every family has a little different take on pie crusts, so use your judgment and make what works best for your family.
What Vegetables go Into Chicken Pot Pie?
One of the best things about a pot pie is that you can be so versatile in what you include. Every family has something they prefer, but there are a few items that are fairly common in all pies. Potatoes, carrots, onion, and celery are almost always included. I consider these standards. Below are some other vegetables that can also easily go into a pot pie with great results.
- Green beans
- Green peas
Can I Add Cheese To This Pot Pie?
I am not personally a fan of pot pie with cheese, but many really enjoy that extra bit of creaminess or an extra bit of flavor. Some common choices for adding cheese would be a bit of Parmesan or a nice sharp cheddar. Depending upon the ingredients in the filling, you might also like a good mozzarella or even a bit of fontina cheese.
Can I Make This Ahead and Freeze For Later?
Yes! One of the best parts of making pot pie is that it is so perfect for freezing! The best method is to build the pot pie into a disposable pie tin and then wrap it for later. I pick up the little aluminum pie plates at the local dollar store for recipes like this.
Just prepare everything as if you are going to place it into the oven. Instead of cooking, wrap the entire pie, plate and all, in plastic wrap to secure it tightly. I like to add an extra layer of plastic wrap or aluminum foil around that and then label it with the date, recipe name, and baking directions.
When baking from frozen, I recommend adding an extra 15 minutes to the cooking time—depending upon how hot your oven cooks, you may need to add upwards of 30-minutes to the cooking time.
Can I Use Rotisserie Chicken For This Pot Pie?
This recipe is ideal for using leftover rotisserie chicken, baked chicken, or even leftover turkey during the holidays. Simple cut into bite-sized cubes before mixing into the filling once ready to pour into the crust.
- Cooked chicken breast
- Green peas
- All-purpose flour
- Black pepper
- Italian seasoning blend
- Chicken broth
- Heavy cream
Optional: refrigerated pie crust if not making homemade
How to Make Homemade Pie Crust
If you are planning to use refrigerated pie crust, skip this step.
In a large bowl, mix together the flour and salt.
Add in the cold butter and shortening, and cut it in using a pastry cutter, fork, or your hands.
Continue mixing the butter and shortening into the flour until it is incorporated into pea-sized pieces.
Gradually add the ice water to the mixture stirring until a dough begins to form.
Lightly flour a clean surface, and turn the dough out onto the surface.
Sprinkle a bit of extra flour on top of the crust, then knead 2-3 times to incorporate fully.
Cut into two equal portions.
Sprinkle with additional flour as needed, then roll out placing one circular piece in the bottom of the pie plate, and reserving the second for topping the pie after the filling is made.
How to Make Chicken Pot Pie
Preheat the oven to 425°F.
In a dutch oven or large stockpot, place the cut potatoes and carrots and cover with cold water.
Bring to a boil over high heat, then cook for 10-15 minutes until the vegetables are tender.
Drain and set aside the vegetables.
In the same pot, add in butter and melt over medium heat.
Once the butter has melted, mix in the flour and stir to combine well.
Add in the dried herbs and stir.
Mix in the chicken broth and stir to combine well. A whisk works well for this step.
Once the broth and flour are combined, add in the cream or milk and reduce to medium-low heat and simmer until thickened, stirring regularly—about 5 minutes.
Add in the chicken pieces, corn, peas, and drained cooked potatoes and carrots.
Stir the mixture together until all combined.
Preheat the oven to
Pour the chicken mixture into the waiting crust and spread out into an even layer.
Top with the remaining crust crimping the edges and making sure to add a few slits on top for ventilation.
Bake for 30-35 minutes or until the crust is golden brown on top and the mixture is heated through.
More Comfort Food Recipes
If you are looking for comfort food recipes to add to your menu, we have tons of great choices to try. Whether you want chicken, beef, pork, vegetarian, or just a nice side dish, the choices below are ideal for your weeknight menu.
- Comforting Bean and Sausage Casserole Recipe
- Rich Pork Stew Recipe with Root Vegetables
- The Best Ever Instant Pot Juicy Pork Tenderloin
- Herbed Sheet Pan Chicken Thighs with Mushrooms
- The Best Polish City Chicken Recipe
- Creamy Tomato Risotto Recipe
- The Best Authentic Shepherd’s Pie Recipe
- Southern Style Baked Macaroni and Cheese
For pot pies, the best pie plate is a deep dish option. Invest in a few nice pie plates that are varying sizes. I suggest a 9″ deep dish pie plate for pot pies and meat pies. A traditional 9″ pie plate is shorter on the sides but ideal for most fruit pies or nut pies for desserts.
Homemade Crust Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 6 tbsp unsalted butter, chilled
- 3/4 cup vegetable shortening, chilled
- 1/2 cup ice water
Chicken Pot Pie Filling Ingredients
- 2 potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1/2 cup butter
- 1 small onion, diced
- 1/2 cup all purpose flour
- 1 tsp salt
- 1/2 tsp dried thyme
- 1 tsp Italian seasoning
- 1/4 tsp dried parsley
- 1/4 tsp black pepper
- 1 1/2 cups low sodium chicken broth
- 3/4 cup heavy cream
- 1 lb chicken breast, cooked and cubed
- 1/2 cup frozen peas
- 1/2 cup frozen corn
For Homemade Pie Crust
- In a large bowl mix together the flour and salt;
- Add in the cold butter and shortening then mix together until pea-sized crumbles are created;
- Mix in the water a tablespoon at a time until the dough begins to form;
- Once dough forms, lightly flour a clean surface and place flour onto the surface;
- Sprinkle just enough flour on top of the dough to make it easy to handle, and knead 2-3 times;
- Cut the dough in half, and then roll out each half into a circle;
- Place one circle into the bottom of the deep dish pie plate and set aside to fill and top with the second crust.
For Pot Pie Filling
- Preheat the oven to 425°F;
- In a large stockpot or dutch oven, add the peeled potatoes and carrots and cover with cold water;
- Bring to a boil over high heat, then cook for 10-15 minutes or until tender;
- Drain the potatoes and carrots then set aside;
- Using the same pot, melt the butter over medium heat;
- Add the flour to the melted butter and whisk to combine;
- Add the herbs, salt, and black pepper to the mixture and whisk;
- Mix in the chicken broth stirring well and whisk until combined;
- Once the broth is combined well with the flour, add in the cream or milk and whisk until incorporated then reduce heat to low and simmer for 5 minutes until thickened;
- Add the chicken, peas, carrots, potatoes, and corn to the sauce and stir to combine;
- Pour the chicken into the waiting crust, and spread out;
- Top with the second pie crust, and crimp the edges then cut a few slits on the top for ventilation;
- Bake for 30-35 minutes until the crust is golden brown and filling is heated through.
To freeze, wrap prior to baking and date then label. This is good frozen for up to 4 months.
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Amount Per Serving: Calories: 1023Total Fat: 67gSaturated Fat: 35gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 183mgSodium: 1014mgCarbohydrates: 70gFiber: 5gSugar: 4gProtein: 35g