There’s something special about the experience of having a homemade chicken pot pie for dinner. From the silky sauce to the tender chicken pieces, the buttery crust, and the heavenly aroma wafting from the oven, everything comes together on a chilly evening. If you’ve only ever tried frozen chicken pot pie, then making it from scratch is an entirely new experience. Not only is the filling fresher, but the sauce is richer, and the crust stays flaky rather than becoming soft and soggy.
I started experimenting with this particular recipe during several rainy weekends when I was looking for something comforting that could provide me with some leftovers for the following day. The first time I tried making it, I rushed the process of preparing the filling and filled the crust with a sauce that was still too hot. As a result, the bottom crust got soft and steamed. Now, I always wait until the sauce cools down before assembling the pie.
This chicken pot pie is creamy, delicious, packed with tender chicken pieces and veggies, and encased in a delicious flaky crust.
What You’ll Need
For the Filling
- 1 celery stalk, thinly sliced (about 1/2 cup or 50 g)
- 1 cup carrots, thinly sliced (about 120 g)
- 1/2 cup onion, chopped (120 g)
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves (about 4 g)
Fresh thyme provides the filling with a cozy herby flavor.
- 1/4 cup butter (57 g)
- 1/3 cup all-purpose flour (40 g)
- 1 3/4 cups chicken broth, warmed (420 ml)
- 1/2 cup heavy cream, warmed (120 ml)
Warming the broth and the cream allows you to combine them smoothly with the roux.
- 1 teaspoon salt (6 g)
- 1/2 teaspoon cracked black pepper (1 g)
- 3 cups cooked chicken, chopped or shredded (400 g)
- 1 cup frozen peas (150 g)
Rotisserie chicken works great in this dish when I’m in a hurry.
For the Crust
- 2 rounds of pie dough for a 9-inch pie
- Extra flour for rolling
- 1 tablespoon heavy cream (15 ml), for brushing
- Flaky salt, optional
A sprinkle of flaky salt on top will make the crust even crunchier and tastier.
Prep the Vegetables
First of all, slice the celery and carrots thinly so they can cook evenly. Chopping the onion and mincing the garlic takes just a minute or two. Strip the thyme leaves from the stalks and put everything aside.
The moment you start working with the vegetables, you’ll be amazed at how much they smell like those classic soups and stews. I absolutely adore using fresh thyme in my chicken pot pie recipes because its aroma gets even stronger when the herb warms up in the butter.
You can save some time and buy a pre-prepared mirepoix mix from the grocery store. I do this from time to time,e and it works perfectly.
Pro Tip: Try not to cut the carrots too thick. Otherwise, they might still be crunchy after baking the pie.
Cook the Filling Base
Place a large skillet on medium-high heat and melt the butter. When the butter starts foaming slightly, add the celery, carrots, onion, and garlic.
The aromas produced at this point are absolutely amazing. Onion becomes sweet, et and garlic becomes savory while butter creates a rich g, glossy coating for everything. Stir the vegetables frequently for about 5 minutes until the carrots become tender-crisp.
I made the mistake of cooking the vegetables too quickly when I prepared the filling for my first homemade chicken pot pie. As a result, they remained slightly crunchy inside the baked pie. Now, I always make sure the carrots are cooked enough before moving forward.
Sprinkle the flour over the vegetables and stir them to coat evenly. Cook the flour for about 2 minutes.
The vegetables will turn slightly pasty and thick. This is exactly what we need. Cooking the flour removes its raw taste and creates a base for the sauce.
Pro Tip: Don’t rush this step. If the flour still smells raw, give it another minute before adding the liquid.
Make the Creamy Sauce
Drizzle the warm chicken broth into the skillet, stirring the mixture constantly. Add the warmed heavy cream as soon as the broth is completely incorporated.
As soon as the liquid is added, the sauce will transform. It will become velvety and glossy and will bubble gently on the edges in about 1-2 minutes. This is the moment when the filling becomes real comfort food.
Stir in the salt, black pepper, and thyme. Lower the heat to a minimum and simmer the sauce for 2–5 minutes until it thickens enough to coat a spoon.
I always taste the sauce at this stage to see whether it needs any additional seasoning. Sometimes, I add a pinch of salt or even some black pepper, depending on the chicken broth.
Pro Tip: In case the sauce becomes too thick, dilute it with extra chicken broth. If it becomes too thin, simmer it for a minute or two.
Add the Chicken and Peas
Stir the cooked chicken and frozen peas into the sauce so they become evenly covered.
I usually use rotisserie chicken in my chicken pot pie recipes because it’s quick and delicious. Roasted chicken thighs also work great in this dish. The filling should look creamy and stuffed with chicken pieces rather than soupy.
The smell at this point is absolutely incredible. Thyme, butter, chicken, and garlic create the signature aroma of chicken pot pie.
Transfer the filling to a bowl and spread it out so it cools faster.
This step is extremely important. Hot filling produces steam inside the pie, which negatively affects the crust.
Roll Out the Pie Dough
Preheat the oven to 425°F (220°C).
Roll out the first round of pie dough into a 12-inch circle and transfer it to a deep 9-inch pie pan.
I personally prefer using a metal pie pan as it results in a crispy bottom crust.
Once, I made the mistake of stretching the dough to make it fit the pie pan. The pie shrank badly during baking, and the crust came loose from the sides. Now, I gently place the dough into the pan and press it lightly without stretching.
Roll out the second round of pie dough and put it aside.
Pro Tip: Should the dough become soft or sticky during rolling, chill it in the fridge for 10 minutes.
Assemble the Chicken Pot Pie
Pour the cooled filling into the bottom crust and spread it evenly across the surface.
Lay the second crust over the filling and trim the excess, leaving about an inch around the edges. Fold the edges under the crust and crimp them using your fingers.
Brush the top crust with heavy cream and cut a few slits for ventilation.
The cream provides the crust with a stunning golden color during baking. Besides, I recommend sprinkling the crust with flaky salt as it adds some extra buttery flavors to the pie.
Put the pie on a rimmed baking sheet before baking. Believe me, pot pies tend to bubble over.
Bake Until Golden and Bubbling
Bake the pie at 425°F (220°C) for 20 minutes. Then, lower the temperature to 350°F (175°C) and bake it for 40 minutes more.
After about half the baking time, you’ll start noticing the magnificent aroma wafting around. The buttery crust will become deep golden, the filling will start bubbling through the slits, and you’ll even hear slight sizzling coming from the pie.
When baked properly, the crust should become crisp and puffed with bubbling filling around the edges.
Let the pie cool down to warm room temperature before serving. It will help you prevent the filling from running out of the pie during cutting.
Mistakes to Avoid
Using Filling That Is Too Hot
Hot filling produces steam inside the pie, which leads to a soft crust. Cool it down to room temperature before assembling.
Not Cooking the Flour Long Enough
The flour should be cooked for at least 2 minutes to remove its raw taste. Stir it frequently.
Stretching the Pie Dough
Stretching the dough while fitting it into the pan makes the pie shrink during baking. Gently ease it into place instead.
Making the Sauce Too Thin
Watery sauce turns messy after baking. Let the sauce coat the back of a spoon before adding the chicken pieces.
Skipping Vent Holes
Steam gets accumulated under the crust when you skip vent holes, and makes the top crust soggy. Just make a few slits.
Ways to Change It Up
Use Puff Pastry Instead of Traditional Pie Dough
You can replace the top crust with puff pastry that becomes extra flaky and crisp.
Add Extra Vegetables
Sauteed mushrooms, pearl onions, or leeks can be easily added to the filling. I recommend using mushrooms as they give the filling a nice savory touch.
Make Individual Pot Pies
Serve the filling in ramekins with a crust on top. I love using this trick during dinner parties.
How to Store and Serve
This chicken pot pie can be stored in the refrigerator for up to 4 days. All I need to do is wrap it tightly with aluminum foil and reheat the slices in the oven.
You can also keep the pie in the freezer for up to 3 months. In case the pie is unbaked, you should defrost it overnight in the fridge and bake it normally. If it’s already baked, defrost it in the fridge and warm it up in the oven.
I think this dish tastes best warm and about 20 minutes after being taken out of the oven. The filling thickens, and the crust remains crisp. Sometimes, I serve the pie with a green salad to complement its richness.
This is the kind of meal that makes the whole house feel warm and cozy. Every time I bake a chicken pot pie, someone starts hovering around me waiting for the first slice. I really hope that you try this recipe because once you make your own chicken pot pie from scratch, you won’t want to go back to anything else. I hope that it becomes your regular meal just as it became mine.
