A homemade chicken pot pie filled with chicken, onion, carrots, celery and peas. The crust is buttery, flaky and only takes minutes to prepare. The filling is a creamy, savory mixture of chicken broth and cream for true comfort food.
This recipe is part of the winter recipes category, where you’ll find many cozy dinner and dessert ideas.
Chicken pot pie is one of my favorite dishes to make when the weather cools down. It’s homestyle, satisfying and great for family dinners.
This version is similar to a classic store-bought comfort pie but elevated with extra vegetables and richer flavor from homemade stock and cream.
There is only a top crust; beneath it you’ll find chicken, carrots, celery, onion, peas and a savory creamy sauce that binds everything together.
I used to be intimidated by pie crusts because they seemed complicated, but this crust is quick and forgiving. A few ingredients, a short chill and you’re ready to roll.
How to Make the Pie Crust from Scratch
This crust is quick and easy—so simple you may never buy a pre-made crust again. You only need all-purpose flour, cold diced butter, a bit of salt, baking powder and cold water. It takes about five minutes of hands-on time and a rolling pin.
Combine the flour, diced cold butter, salt and baking powder and work them together until there are no large butter chunks. Add cold water a little at a time until the dough holds together in a flattened ball. Chill briefly before rolling.
A buttery homemade crust is worth the extra minutes when you want a comforting, flaky topping for your pot pie.
Ingredients You’ll Need
Most of these ingredients are likely already in your kitchen. Here’s a simple breakdown:
- Cooked chicken — leftover, rotisserie, or cooked fresh (instant pot, oven, poached or baked)
- Butter — salted butter works well for sautéing vegetables and building the roux
- Onion — sweet yellow onion is preferred, diced
- Celery — about two stalks, diced
- Carrots — two carrots, diced
- Thyme — fresh is best, a small pinch of dried works too
- Chicken bouillon or concentrated base — optional for extra depth
- Chicken broth — low sodium recommended
- Half-and-half or heavy cream — for a creamy filling
- Frozen peas — about 1/2 cup
- Salt and pepper — to taste
- Egg — for an egg wash, or use half-and-half thinned with water for a golden top
Crust ingredients: all-purpose flour, cold butter, salt, baking powder and cold water. If you’re in a pinch, a frozen vegetable mix works fine instead of fresh carrots, celery and onion.
How to Make Homemade Chicken Pot Pie
Here’s an overview of the process. Visual learners can follow the photos or video for step-by-step guidance.
- Preheat the oven to 375°F.
- Cook chicken until just done, let cool and chop into bite-size pieces.
- Boil red potatoes until almost al dente, drain and set aside.
- Make the crust by combining flour, cold butter, salt and baking powder. Add cold water a tablespoon at a time until the dough comes together. Chill briefly.
- Roll the dough on a floured surface, fold a few times to create layers, then roll into a disc and chill while you make the filling.
- Melt butter in a large sauté pan over medium-low heat. Add onion, celery, carrots and thyme and sauté about 5 minutes. Stir in flour and cook 1–2 minutes.
- Gradually add chicken broth, allowing the sauce to thicken, then stir in bouillon (if using) and cream. Bring to a gentle boil until thickened.
- Reduce heat, stir in chicken, peas, potatoes, salt and pepper. Transfer filling to a pie dish or braiser.
- Roll out the chilled crust, place over the filling, cut a few slits for venting and brush with egg wash or thinned cream.
- Bake about 40 minutes until crust is golden and filling is bubbling. Let rest 15–20 minutes before serving.
FAQ
- Crust substitutions: Use a store-bought roll-out pie crust or puff pastry for a quick alternative. Either benefits from an egg wash and vent slits.
- Cooked chicken options: Rotisserie chicken is convenient. You can also roast, poach or pressure-cook breasts for the recipe.
- Gluten-free option: Use a gluten-free pie crust and swap the flour for cornstarch to thicken the sauce—about 2 tablespoons of cornstarch works since it’s a strong thickener.
- Time needed: About 20–30 minutes prep and 35–45 minutes baking, depending on your oven and dish.
Favorite Cozy Dinner Recipes
- World’s Best Beef Stroganoff — a rich, comforting classic
- Four Cheese Creamy Baked Mac and Cheese — indulgent and family-friendly
- Ground Turkey Meatballs and Pasta — a lighter take that still delivers
- Red Wine Braised Short Ribs — hearty and elegant with mashed potatoes
- Olive Garden Zuppa Toscana Soup — a popular, cozy soup recipe
Homemade Chicken Pot Pie
Homemade chicken pot pie filled with chicken, onion, carrots, celery, red potatoes and peas. The crust is buttery and flaky; the filling is creamy and savory—a true comfort dish.
Ingredients
Filling
- 1 ½ lb chicken breast
- 2 small red potatoes
- 3 tbsp butter
- 1 onion, diced (about 1 cup)
- 2 celery ribs, diced
- 2 carrots, diced
- Pinch fresh or dry thyme
- Pinch marjoram
- ¼ cup flour
- 1 tsp concentrated chicken bouillon (optional)
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup frozen peas
- ¾ tsp kosher salt
- Freshly ground pepper
Crust
- 1 ½ cups all-purpose flour
- 8 oz cold butter, diced
- ½ tsp salt
- ½ tsp baking powder
- 5–7 tbsp cold water
Instructions
- Preheat oven to 375°F.
- Cook chicken breasts until just done, cool and chop into bite-size pieces.
- Cut potatoes into chunks and boil until nearly tender, drain and set aside.
- Make the crust by combining flour, cold butter, salt and baking powder. Add cold water a tablespoon at a time until dough forms.
- On a floured surface, roll the dough into a rectangle, fold a few times to create layers, then shape into a disc and chill.
- Melt butter in a large sauté pan over medium-low. Add onion, celery, carrots and thyme; sauté 5 minutes. Stir in flour and cook 1–2 minutes.
- Slowly add chicken broth, letting the sauce thicken, then stir in bouillon (if using) and cream. Bring to a low rolling boil until thickened.
- Reduce heat and stir in chicken, peas, potatoes, salt and pepper. Transfer filling to a pie dish or braiser.
- Roll out chilled dough, cover the filling, cut slits for vents and brush the top with egg wash or thinned cream.
- Bake about 40 minutes until crust is golden and filling bubbles. Let rest 15–20 minutes before serving.
Notes
Egg wash gives a glossy finish, but thinned cream or half-and-half works well too.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 366
Total Fat: 23g
Protein: 14g
Nutrition figures are estimates from online calculators.
Follow Modern Crumb on social channels for more recipe inspiration and subscribe to the newsletter for updates when new recipes are posted.
This recipe was originally published on 12/04/2018.