Cozy Homemade Chicken Pot Pie Recipe for Family Dinners
Comfort arrives in a golden, flaky embrace with this classic chicken pot pie recipe that promises pure culinary bliss.
Tender chunks of juicy chicken nestle amid a medley of vibrant vegetables in a rich, creamy sauce.
Each bite tells a story of home-cooked warmth and nostalgic flavors.
The buttery, crisp pastry crust creates a perfect seal over the hearty filling, locking in every delectable morsel.
Layers of savory ingredients meld together in a symphony of textures and tastes that dance across your palate.
This recipe brings restaurant-quality comfort directly to your dining table with minimal effort and maximum satisfaction.
One forkful and you’ll understand why this dish has been a beloved classic for generations.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories: 456 kcal
Servings: 7
Chicken Pot Pie Ingredient Essentials
For Pie Base:
Homemade Pie Crust: Flaky foundation that creates a golden, crispy exterior for the pot pie, choose an all-butter recipe for maximum flavor.
Egg: Provides rich, glossy egg wash that gives the crust a beautiful burnished shine and helps seal the edges.
For Protein and Vegetables:
Cooked Chicken, Frozen Peas: Hearty protein and sweet green bursts that add substantial texture and balanced nutrition.
Yellow Onion, Carrots, Mushrooms, Garlic: Aromatic vegetables that build deep, layered flavor profiles and provide essential nutrients.
For Creamy Sauce and Seasoning:
Unsalted Butter, All-Purpose Flour: Classic roux base that thickens and enriches the sauce with silky smoothness.
Chicken Stock, Heavy Cream: Creates luxurious, velvety liquid that binds all ingredients with comforting richness.
Fine Sea Salt, Black Pepper: Essential seasoning that elevates and balances the entire dish's flavor complexity.
Parsley: Fresh herb that adds bright, verdant finish and visual appeal to the pot pie.
Tools to Assemble and Bake Chicken Pot Pie Easily
Dutch oven: Perfect for sautéing vegetables and creating a creamy filling.
Cutting board: Essential for chopping onions, carrots, and other ingredients.
Sharp knife: Helps chop vegetables and trim pie crust edges cleanly.
Wooden spoon: Great for stirring and mixing ingredients smoothly.
Pie dish (9-inch): Holds the chicken pot pie and gives it a classic shape.
Rolling pin: Needed to roll out pie crusts to the right thickness and size.
Pastry brush: Used to apply egg wash for a beautiful golden-brown crust.
Measuring cups and spoons: Ensures accurate ingredient quantities.
Pie shield or aluminum foil: Protects pie edges from over-browning.
Step-by-Step Chicken Pot Pie Instructions
Cozy Comfort Pie
Vegetable Harmony Warm up your dutch oven and create a delightful dance of chopped onions and carrots. Let them mingle and soften, transforming into a golden, fragrant base that whispers comfort.
Mushroom Magic Invite sliced mushrooms and garlic to join the party. Let them sizzle and develop deep, rich flavors that will make your kitchen smell incredible.
Creamy Foundation Sprinkle flour over your vegetable medley, creating a silky blanket. Pour in chicken stock and cream, stirring until a luxurious sauce emerges that hugs every ingredient.
Flavor Symphony Season your mixture with salt and pepper, letting each spice sing. Fold in tender chicken, sweet peas, and fresh parsley for a melody of textures and tastes.
Pastry Canvas Gently drape your first pie crust into a waiting dish, creating a welcoming home for your filling. Spoon the hearty mixture into its buttery embrace.
Crust Crown Layer the second pie crust on top, sealing the edges with playful crimps. Cut a few steam vents to let the pie breathe and whisper its deliciousness.
Golden Finish Brush the top with a gentle egg wash, sprinkling a touch of salt for extra sparkle. Bake until the crust turns a gorgeous, sun-kissed golden brown.
Resting Moment Allow your pie to rest and settle, letting flavors meld and become even more magical before serving.
Variations and Filling Ideas for Chicken Pot Pie
Crust Creativity: Swap traditional pie crust with puff pastry for a flakier, more luxurious texture that adds elegant layers to your chicken pot pie.
Protein Power: Replace chicken with turkey, rotisserie chicken, or leftover roasted meats for a quick and delicious meal variation that transforms your dish.
Veggie Boost: Mix in additional vegetables like diced celery, leeks, or sweet potatoes to increase nutritional value and create more complex flavor profiles.
Spice Adventure: Experiment with herbs like thyme, rosemary, or sage to elevate the classic pot pie taste and introduce subtle, aromatic undertones that complement the creamy filling.
Make-Ahead Magic: Prepare the entire pot pie in advance and refrigerate for up to 24 hours before baking, or freeze unbaked for convenient future meals that save time and reduce weeknight cooking stress.
Serve Chicken Pot Pie as a Comfort Classic
Cozy Dinner Companion: Pair this hearty chicken pot pie with a crisp green salad dressed in light vinaigrette for a fresh contrast to the rich, creamy filling.
Rustic Side Delight: Serve alongside roasted seasonal vegetables like Brussels sprouts or glazed carrots to complement the pie's warm, comforting flavors.
Wine Pairing Magic: Enhance the meal with a chilled glass of Chardonnay or a light Pinot Noir, which beautifully balances the creamy chicken and buttery crust.
Leftover Lunch Transformation: Enjoy cold slices the next day for a delicious work or school lunch, or reheat gently in the oven to maintain the crust's flaky texture.
Store Chicken Pot Pie for Meals Ahead
Smart Refrigeration Strategy: Store leftover chicken pot pie in an airtight container within 2 hours of cooking. Refrigerated portions remain delicious for 3-4 days when sealed properly.
Quick Freezing Hack: Wrap individual slices or the entire pie tightly in plastic wrap, then aluminum foil. Frozen pot pie maintains peak quality for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Magic: Warm individual slices in the oven at 350°F for 15-20 minutes to restore crispy crust texture. Covering with foil prevents excessive browning while ensuring even heating.
Batch Cooking Brilliance: Prepare two pies simultaneously – enjoy one fresh and store the second in the freezer for future quick meals. Label containers with preparation date to track freshness.
Home cooks adore this classic chicken pot pie with its flaky golden crust and creamy interior packed with tender chicken and hearty vegetables. Warm comfort emerges from each comforting bite, inviting you to savor traditional American culinary comfort.
Ingredients
Scale
4 cups shredded cooked chicken
1 homemade pie crust (2 rounds)
8 oz (226 g) white or brown mushrooms, sliced
6 tbsps unsalted butter
2 cups chicken stock
1 medium yellow onion (1 cup, chopped)
2 medium carrots (1 cup, thinly sliced)
⅓ cup all-purpose flour
1 cup frozen peas (do not thaw)
½ cup heavy cream
3 garlic cloves, minced
2 teaspoons fine sea salt (or to taste)
¼ cup parsley, finely chopped
¼ teaspoon black pepper, plus more to garnish
1 egg (for egg wash)
Instructions
Preheat: Ignite the oven to 425°F, creating an ideal baking environment for a spectacular chicken pie.
Sauté Vegetables: In a dutch oven, melt butter and combine onions, carrots, mushrooms, and garlic, cooking until vegetables become tender and aromatic, approximately 10 minutes.
Create Sauce Base: Sprinkle flour over the vegetable mixture, stirring consistently to develop a smooth roux, then gradually incorporate chicken stock and heavy cream, whisking until a luxurious, silky gravy emerges.
Season and Combine Filling: Introduce sea salt, black pepper, shredded chicken, frozen peas, and fresh parsley, blending ingredients into a harmonious, flavorful filling.
Assemble Pie: Gently drape the first pie crust into a 9-inch pie dish, ensuring complete coverage, then generously spoon the cooled chicken filling into the crust.
Finalize Crust: Layer the second pie crust on top, trimming and crimping edges to create a perfect seal, then strategically slice five vents to allow steam escape.
Enhance and Bake: Brush the crust with beaten egg, sprinkle coarse salt and pepper, then bake for 30-35 minutes until the crust achieves a rich, golden-brown complexion, using a pie shield if edges brown too quickly.
Rest and Serve: Allow the pie to settle for 15 minutes, enabling flavors to meld and filling to stabilize before presenting this delectable culinary creation.
Notes
Prep Like a Pro: Chop vegetables uniformly to ensure even cooking and balanced flavor distribution.
Temperature Matters: Maintain consistent oven heat to achieve a perfectly golden, crispy crust without burning.
Resting is Crucial: Let the pie sit for 15 minutes after baking to allow filling to set and flavors to meld together.
Prevent Soggy Bottom: Create steam vents and use a beaten egg wash to help create a beautifully sealed, crisp crust.
Recipe Development, Food Styling and Photography, Seasonal and Local Ingredients, Vegetarian and Vegan Cuisine, Culinary Education
Education
Portland Community College
Degree: Associate of Applied Science in Culinary Arts
Focus: Comprehensive training in culinary techniques, kitchen management, and food safety. Gained hands-on experience in preparing diverse cuisines and understanding flavor profiles
Oregon Culinary Institute
Program: Baking and Pastry Certificate
Focus: Specialized education in baking fundamentals, pastry arts, and dessert presentation. Emphasized creativity and precision in crafting baked goods.
Jessica Martin is a talented food writer and recipe creator who specializes in seasonal cooking and approachable home baking.
Educated at Portland Community College with additional pastry training from Oregon Culinary Institute, Jessica’s culinary journey spans nearly a decade of creating and sharing flavorful recipes.
Her deep appreciation for local ingredients shapes each of her recipes, making them both accessible and inspiring. At Beard and Bonnet, Jessica uses her cheerful, down-to-earth writing to help readers effortlessly bring new tastes and creative dishes into their daily routines.
Jessica Martin
Recipe Developer & Food Writer
Expertise
Recipe Development, Food Styling and Photography, Seasonal and Local Ingredients, Vegetarian and Vegan Cuisine, Culinary Education
Education
Portland Community College
Oregon Culinary Institute
Jessica Martin is a talented food writer and recipe creator who specializes in seasonal cooking and approachable home baking.
Educated at Portland Community College with additional pastry training from Oregon Culinary Institute, Jessica’s culinary journey spans nearly a decade of creating and sharing flavorful recipes.
Her deep appreciation for local ingredients shapes each of her recipes, making them both accessible and inspiring. At Beard and Bonnet, Jessica uses her cheerful, down-to-earth writing to help readers effortlessly bring new tastes and creative dishes into their daily routines.