Creamy Chicken Pot Pie with Flaky Pie Crust Recipe

Introduction

Chicken pot pie is a comforting classic full of tender chicken, hearty vegetables, and a creamy sauce all baked inside a flaky, golden crust. This homemade version combines fresh herbs and a rich filling that’s perfect for family dinners or cozy nights in.

Ingredients

• 3 boneless skinless chicken breasts (cooked and shredded)
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 small bag frozen peas (10 to 12 ounces)
• 1 small bag frozen corn (10 to 12 ounces)
• 1 small bag frozen pearl onions (optional)
• 1 tablespoon fresh rosemary, chopped finely
• 1 tablespoon fresh parsley, chopped finely
• Salt and black pepper to taste
• Pie crust for double crust (homemade or store-bought)

Instructions

1. Step 1: Preheat the oven to 375 degrees F and line a half sheet pan with parchment paper; set aside.
2. Step 2: In a large cast iron skillet over medium heat, heat the oil and butter. Add the onions, carrots, and celery, stirring occasionally until softened, about 4 to 5 minutes.
3. Step 3: Sprinkle the flour over the cooked vegetables and stir continuously for 1 to 2 minutes to cook the flour.
4. Step 4: Gradually add the chicken broth and heavy cream, stirring frequently until the mixture begins to thicken. Remove from heat.
5. Step 5: Stir in the frozen peas, corn, and optional pearl onions. Season with salt, black pepper, rosemary, and parsley. Add more chicken broth if needed for desired consistency.
6. Step 6: Add the shredded chicken to the filling and stir to combine well.
7. Step 7: On a lightly floured surface, roll out one pie crust into a circle and place it in a greased 10-12-inch cast iron skillet or glass pie plate.
8. Step 8: Spoon the chicken pot pie filling evenly into the prepared crust.
9. Step 9: Roll out the second pie crust and carefully place it over the filling. Gently roll under the edges and press to seal. Cut several vents in the top crust with a sharp knife to allow steam to escape.
10. Step 10: Brush the top crust with an egg wash using a pastry brush for a golden finish.
11. Step 11: Place the skillet or pie plate on the prepared half sheet pan and bake for 30-35 minutes until the crust is golden brown and the filling is bubbling.
12. Step 12: Allow the pot pie to cool for 10-15 minutes before serving to let the filling set.

Tips & Variations

• Use leftover rotisserie chicken or poach the chicken breasts for easy shredding.
• Add a splash of white wine to the sauce for extra depth of flavor.
• For a vegetarian version, substitute chicken with mushrooms and use vegetable broth.
• Brush the crust with milk or cream if you don’t have an egg for the wash.
• Feel free to add other vegetables like green beans or potatoes for variety.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm a portion in a 350 degrees F oven until heated through, about 15-20 minutes. The crust will stay flaky and delicious when reheated this way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken such as rotisserie or leftover roasted chicken works perfectly and saves time. Just shred it before adding to the filling.

Can I freeze chicken pot pie?

Yes, chicken pot pie freezes well. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding extra time if still cold.

Creamy Chicken Pot Pie with Flaky Pie Crust Recipe

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★★★★★

4.7 from 98 reviews

This classic Chicken Pot Pie recipe features a flaky double crust filled with a creamy mixture of shredded chicken, fresh vegetables, and herbs. With tender carrots, celery, peas, and pearl onions in a rich, savory filling, this comforting dish is perfect for a hearty family meal.

• Author: Lara
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling Ingredients

• 3 boneless skinless chicken breasts (cooked and shredded)
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 small bag frozen peas (10 to 12 ounces)
• 1 small bag frozen corn (10 to 12 ounces)
• 1 small bag frozen pearl onions (optional, 10 to 12 ounces)
• 1 tablespoon fresh rosemary, chopped finely
• 1 tablespoon fresh parsley, chopped finely
• Salt and black pepper to taste

Pie Crust

• Pie crust for double crust (homemade or store-bought)
• 1 egg (for egg wash)

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line a half sheet pan with parchment paper and set it aside for baking.
2. Cook Vegetables: In a large cast iron skillet over medium heat, heat the butter and oil. Add the chopped onions, carrots, and celery, stirring occasionally until softened, about 4 to 5 minutes.
3. Make Roux: Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
4. Add Liquids: Gradually add the chicken broth and heavy cream while stirring frequently, allowing the mixture to thicken. Remove the skillet from the heat when thickened.
5. Add Vegetables and Seasoning: Stir in the frozen peas, corn, pearl onions (if using), freshly chopped rosemary, parsley, salt, and black pepper. Add more chicken broth if the mixture is too thick.
6. Add Chicken: Fold the shredded cooked chicken into the filling mixture until evenly combined.
7. Prepare Pie Crust Base: On a lightly floured surface, roll out one pie crust into a circle and place it into a greased 10 to 12-inch cast iron skillet or glass pie plate, pressing it gently into the edges.
8. Fill the Pie: Spoon the chicken and vegetable filling evenly into the prepared pie crust shell.
9. Add Top Crust: Roll out the second pie crust and carefully place it over the filling. Trim and roll the edges under, then press down to seal. Cut several steam vents in the top crust with a sharp knife.
10. Apply Egg Wash: Beat an egg and brush it over the top crust to give a beautiful golden finish when baked.
11. Bake: Place the skillet or pie plate onto the prepared sheet pan and bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
12. Cool and Serve: Let the pot pie cool for 10 to 15 minutes before serving to allow the filling to set.

Notes

• Cooking the chicken ahead of time by boiling or roasting before shredding ensures juicy meat and faster assembly.
• Fresh herbs can be substituted with 1 teaspoon each of dried rosemary and parsley if fresh are unavailable.
• Additional vegetables like mushrooms or potatoes can be added to the filling for variation.
• Use refrigerated or frozen pie crusts for convenience.
• Make sure to cut steam vents in the top crust to prevent the pie from becoming soggy or bubbling over.
• Letting the pie cool slightly before serving prevents burns from hot filling.

Keywords: chicken pot pie, comfort food, chicken recipe, pie crust, baked chicken pot pie, creamy chicken and vegetable pie