Chicken Pot Pie

A classic dish that comes out of the oven bubbling and delicious, this savory chicken pot pie is sure to make you feel warm and cozy.

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This hearty chicken pot pie is loaded with tender chicken and vegetables smothered in a rich gravy and then baked into a light, flaky crust. There is nothing better than this comforting warm meal on a cold evening.

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We’ve created so many ways to enjoy the classic taste of chicken pot pie. Our chicken pot pie soup and skillet chicken pot pie are just two of the recipes you can check out.

Chicken Pot Pie Ingredients

You’ll need:

• 4 tablespoons of salted butter, melted
• ½ cup diced yellow onion
• ¼ cup of all-purpose flour
• ½ teaspoon salt
• ½ teaspoon of black pepper
• 1 cup of chicken broth (or 1 cup water + 1½ teaspoons chicken bouillon)
• 1¼ cups of whole milk
• 2 ounces of cream cheese, cut into pieces
• 1 cup frozen peas and carrots
• ½ cup frozen corn
• 2 cups diced, cooked chicken
• Double crust pie crust recipe (Check out our pie crust recipe here)
• 1 egg yolk + 1 teaspoon water, beaten

PRO TIP:

The cream cheese is optional. It provides a little extra creaminess, but the filling is rich and thick enough to set without the cream cheese.

How to Make This Chicken Pot Pie Recipe

STEP ONE: Preheat oven to 450°F. In a medium saucepan, melt the butter over medium heat. Add the diced onions and saute until the onion is translucent, about 3 to 4 minutes.

STEP TWO: Add the flour, salt, and pepper. Cook, constantly stirring until the flour mixture begins to brown, about 3 to 4 minutes.

STEP THREE: Slowly stir or whisk the chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.

STEP FOUR: Continue cooking over medium heat, constantly stirring to ensure the milk does not burn on the bottom of the pan. Cook until the mixture begins to bubble and thicken slightly, about 5 minutes. Remove the pan from the heat.

STEP FIVE: Stir in the cream cheese, frozen peas, carrots and corn, and diced chicken. Stir the vegetable mixture to mix evenly. Set aside.

STEP SIX: Prepare the pie crusts, fitting the bottom crust into a 9-inch pie plate with edges of the pie dough hanging over for crimping in the next step.

STEP SEVEN: Spoon the chicken pot pie filling into the pie crust, spreading evenly. Place the top crust over the filling.

STEP EIGHT: Fold under the overhanging edges so that the top and bottom crusts come together and seal at the edges. Crimp.

STEP NINE: Brush the top of the pie with the egg yolk mixture and add a few small slits to the top in a few places for venting.

STEP TEN: Bake for 15 minutes in the preheated oven. Check the pie for a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking 15 minutes longer until the bottom crust is also cooked and the filling is bubbling up under the crust.

STEP ELEVEN: Cool for at least 15 minutes before cutting and serving.

How To Serve

There are so many side dishes you could serve alongside this easy chicken pot pie. A side salad would add crisp fresh veggies to your plate, but you could also choose mashed potatoes, roasted vegetables, or corn casserole as part of your meal.

MORE CHICKEN RECIPES

Chicken Dinner Ideas

Homemade Chicken Parmesan

Casserole Ideas

Chicken Fajita Casserole

Storage

IN THE FRIDGE: Homemade chicken pot pie will last in the fridge for 2 to 3 days covered in aluminum foil or plastic wrap.

IN THE FREEZER: Wrap this savory pie with aluminum foil and freeze for up to 3 months.

MAKE-AHEAD: You can make this homemade chicken pot pie recipe up until step eight and then cover well and store it in a freezer-safe bag or airtight container to thaw and bake later. It will keep for two to three months in the freezer. It is best to thaw the frozen pot pie overnight in the fridge when you’re ready to enjoy it.

A traditional chicken pot pie is one of the ultimate comfort foods. A creamy sauce with chicken and vegetables all baked into a buttery crust make this homemade version a satisfying alternative to store-bought.

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Chicken Pot Pie

5 from 3 votes

A classic dish that comes out of the oven bubbling and delicious, this savory chicken pot pie is sure to make you feel warm and cozy.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

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Ingredients

  

1x2x3x

• 4 tablespoons salted butter, melted
• ½ cup diced yellow onion
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth (or 1 cup water + 1½  teaspoons chicken bouillon)
• 1¼ cups whole milk
• 2 ounces cream cheese cut into pieces
• ½ cup frozen corn
• 1 cup frozen peas and carrots
• 2 cups diced cooked chicken
• double crust pie crust recipe (check out our homemade pie crust here)
• 1 egg yolk + 1 teaspoon water, beaten

Instructions

 

• Preheat the oven to 450°F.
• In a medium saucepan, melt the butter over medium heat. Add the diced onions and saute until the onion is translucent, about 3 to 4 minutes.
• Add the flour, salt, and pepper. Cook, stirring constantly until the flour mixture begins to brown, about 3 to 4 minutes.
• Slowly stir or whisk the chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture
• Continue cooking over medium heat, stirring constantly to ensure the milk does not burn on the bottom of the pan. Cook until the mixture begins to bubble and thicken slightly, about 5 minutes. Remove from the heat.
• Stir in the cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly. Set aside.
• Prepare the pie crusts, fitting the bottom crust into a 9-inch pie plate with edges hanging over for crimping in the next step.
• Spoon the chicken pot pie filling into the pie crust, spreading evenly. Place the top crust over the filling.
• Fold under the overhanging edges so that the top and bottom crusts come together and seal at the edges. Crimp.
• Brush the top of the pie with egg yolk mixture and slit the top in a few places for venting.
• Bake for 15 minutes in the 450°F oven. Check pie for a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking 15 minutes longer until the bottom crust is also cooked and th filling is bubbling up under the crust.
• Cool for at least 15 minutes before cutting and serving.

Notes

Note: The cream cheese is optional. It provides a little extra creaminess, but the filling is rich and thick enough to set without the cream cheese.

 

Note: You can also make this in a 9-inch cast-iron skillet instead of a 9-inch pie plate if that is what you have available.

 

Note: Spread a layer of melted butter across the bottom pie crust before adding the chicken mixture to act as a barrier and help avoid a soggy bottom crust. You can also brush the bottom crust with an egg wash to get the same effect.

 

Note: I always put my pie plate on a baking sheet. This helps to transport the dish without spills, especially when it has a liquid filling. It will also catch any filling that may bubble over.

Nutrition

Calories: 395kcal | Carbohydrates: 31g | Protein: 17g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 558mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2036IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg

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