The BEST Homemade Chicken Pot Pie

Are you a chicken pot pie fan? A homemade one that ticks all the boxes for comfort and flavor for those who have their feet under your table? Well, I am so glad you have joined me.

Memories of my childhood take me to those individual frozen chicken pot pies that were my absolute favorite.

As I have grown older, the need to create a larger version of chicken pot pie became a priority on my list.

Whether you cut corners and use a store bought pie crust…or even more delicious, make your own pie crust…the ingredients for this recipe will astound you at how easy it is.

Tips for making the BEST homemade chicken pot pie:

• Prep all of your ingredients before beginning. Measure and dice.
• Use store bought pie crusts if you want to save a bit of time. Easier and still gives you delicious results.
• Rotisserie chicken is your friend and time saver for this recipe.
• Frozen peas and carrots are so much easier to cook, drain and then add to the recipe.
• Cooking 2 cups of diced potatoes in a microwave safe covered container helps with prep and is faster than cooking on the stove.
• After baking, let the pie set for about 30 minutes to make sure that the contents hold when serving.

So, let’s begin!

Chicken Pot Pie

An easy version that produces the most delicious chicken pot pie for those whose feet are under your table.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

25 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• 1 dutch oven
• 1 cutting board
• 1 chef's knife
• 1 microwave
• 1 covered microwave safe bowl
• 1 liquid measuring cup and spoons
• 1 oven
• 1 Whisk
• 1 baking dish or pie plate

Ingredients

  

• 4 T butter
• 1 C onion, diced
• 1/2 C celery, diced
• 2 t salt
• 1 t black pepper
• 1 t smoked paprika
• 1 t Chicken Better than Bouillon
• 2 C chicken broth
• 1/4 C heavy whipping cream or half and half
• 3 C Chicken, diced, rotisserie
• 1 pkg frozen peas and carrots
• 2 C Yukon potatoes, diced
• 1/3 C all purpose flour Use gluten free Bob's Mill 1 to 1 flour if avoiding gluten.
• 1 large egg
• 2 t heavy whipping cream or half and half
• 2 pie crusts, store bought or homemade Use gluten free pie crusts OR Bob's Mill 1 to 1 flour for crusts if avoiding gluten.

Instructions

 

• Prep and measure all ingredients.
  
• Preheat oven to 400°.
• If making your own pie crusts, make two crusts.

  If using store bought crusts, remove from the refrigerator to begin to warm for rolling out.
• Dice celery.
• Dice potatoes and add to a microwave safe bowl and cook covered in the microwave until fork tender. Drain and set aside.
• Cook frozen peas and carrots in the microwave and drain. Set aside.
• Add one pie crust to a 9" pie plate or Lodge ceramic baking pan, making sure that the pie crust comes up the sides.
• Add butter to a Dutch oven and melt.
• When butter is melted, add celery and onion and cook until translucent.

  Season with salt, pepper and paprika.
  
• Add flour to vegetables and stir constantly for about a minute until vegetables are coated and flour cooked.
• Whisk in chicken broth and reduce heat to medium, stirring often until the mixture has thickened.
  
• Remove from heat. Stir in cream.
• Add diced chicken, potatoes, peas and carrots and combine.
  
• Pour mixture into the prepared pie crust.
  
• Top with second pie crust, cutting slits in the top to release steam while baking. Crimp pie crust edges together.
• Whisk the egg with 2 t of whipping cream and brush over the top of the pie crust.

  TIP: This helps to produce a brown and shiny crust when baked.
  
• Add chicken pot pie to the preheated 400°F oven and bake for 30-35 minutes or until the top is golden brown and ingredients are bubbly.
• Set the pie on a cooling rack and let cool for 25-30 minutes before serving. This allows the ingredients to "hold together" for serving.
  
• If using a 9" pie plate, you will get 6 servings. The larger Lodge pan will provide 8 servings.

  Enjoy!
  

Notes

A delicious chicken pot pie that will offer great flavor and comfort food for those who have their feet under your table. Add a salad and/or fruit to complete the meal.

Perfect anytime of the year! Enjoy!

TIP: This is a great recipe for leftover turkey, as well. 

Keyword chicken pot pie

I don’t know about you, but one dish recipes that offer a main dish with vegetables, are perfect for anytime of year.

The ease of using store bought pie crusts can be switched out for homemade crusts to make it even better. With ready made pie crusts in my fridge that needed to be used, this made preparing this recipe a bit easier.

You certainly can buy fresh chicken and cook instead of using a rotisserie chicken.

Again, our Sam’s Club $4.98 rotisserie chickens are wonderful. The cooking always provides a flavorful and larger bird that is so easy to use.

Secondly, the skin and carcass of that rotisserie chicken made the most delicious chicken broth while this pot pie cooked. I’ll be sharing how to do that with you soon.

Need more favorite recipes??

Here you go. Just click on the link to find them.

• chicken noodle soup
• chicken enchilada soup
• chicken divan

Here’s a few links to help you find the Lodge Cast Iron ceramic piece I used for this pot pie, along with pie plates.

As an Amazon, Walmart and LTK affiliate, at times I may provide affiliate links to products that may offer an easier way to find products that I mention or use. Same price for you, but beneficial to this blog and at times, may offer compensation if you use them to shop. See my disclosure policy here.

Hope this recipe gives comfort for the last days of cooler temps we’ve been having. But, trust me, my family loves this one during any season of the year. It’s one of those recipes that although I have made for years, adding it to the recipes here was long overdue.

Enjoy, friends! And, once again, thank you so much for joining me here. My heart overflows when you respond in the comments.

Happy Baking,