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4.28 from 185 votes

Chicken Pot Pie

This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky pie crust and the most luscious chicken and vegetable filling!
Prep Time20 minutes
Cook Time50 minutes
Chill Time1 hour
Total Time2 hours 10 minutes
Course: Mom's Best 100 Easy Chicken Recipes
Cuisine: American
Keyword: chicken breast, chicken pot pie, dinner, pot pie
Servings: 8
Author: Carrian Cheney

Equipment

Ingredients

For the Crust:

For the Filling:

  • 1 Rotisserie Chicken meat removed and cut into cubes, see note
  • 1 Cup Carrots chopped
  • 1 Cup Frozen Corn
  • 1 Cup Frozen Peas
  • ⅓ Cup Unsalted Butter
  • ½ Yellow Onion minced
  • 1 Stick Celery sliced
  • 2 Cloves Garlic minced
  • ⅓ Cup All-Purpose Flour
  • ¾ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 Pinch Nutmeg
  • 1 teaspoon Fresh Thyme
  • 1 ¾ Cup Chicken Broth
  • ⅔ Cup Whole Milk (or heavy cream for an extra creamy pot pie)

For the Egg Wash:

  • 1 Egg
  • 1 teaspoon Water
US Customary - Metric

Instructions

For the Crust:

  • Place the flour, sugar and salt into a bowl and mix well. 
    2 ½ Cup All-Purpose Flour, 1 teaspoon Granulated Sugar, 1 teaspoon Salt
  • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
    1 Cup Unsalted Butter
  • Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
    8-12 Tablespoon Ice Water
  • Smash the dough together and separate into two balls.
  • Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough. 
  • Preheat the oven to 425 degrees F.
  • Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.

For the Filling:

  • Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
    1 Cup Carrots, 1 Cup Frozen Corn, 1 Cup Frozen Peas
  • Stir together the chicken and veggies in a bowl. Set aside.
    1 Rotisserie Chicken
  • In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
    ⅓ Cup Unsalted Butter, ½ Yellow Onion, 1 Stick Celery, 2 Cloves Garlic
  • Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.
    ⅓ Cup All-Purpose Flour, ¾ teaspoon Salt, ¼ teaspoon Black Pepper, 1 Pinch Nutmeg, 1 teaspoon Fresh Thyme
  • Slowly add the broth and milk, stirring frequently until thick. Remove from heat.
    1 ¾ Cup Chicken Broth, ⅔ Cup Whole Milk
  • Stir in the chicken and veggies and pour into a pie dish.
  • Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
  • Whisk together the egg and the water and brush it all over the top crust.
    1 Egg, 1 teaspoon Water
  • Bake for 30 minutes at 425 degrees F, or until golden brown.
  • Allow to cool slightly and serve!

Video

Notes

  • One rotisserie chicken yields about 3 cups of cooked chicken
  • Chicken pot pie will keep for up to 5 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 505kcal | Carbohydrates: 46g | Protein: 9g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 738mg | Potassium: 289mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3857IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 3mg