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Best Homemade Chicken Pot Pie

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 8 people
Calories 4230 kcal

Equipment

  • 1 Large, deep skillet Preferably oven-safe if you wish to finish the dish in one pan
  • 1 9-inch Pie plate
  • 1 Rimmed Baking Sheet For catching any drips and easy transfer
  • 1 Whisk or Sturdy Spoon For mixing the roux and thickening the sauce
  • 1 Chef's Knife and Cutting Board For precise dicing of vegetables

Ingredients
  

Main

  • 6 tablespoons butter
  • 1 cup finely chopped onion
  • ¾ cup diced carrot
  • ½ cup diced celery
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon finely chopped fresh rosemary Optional
  • ⅓ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup heavy cream
  • 4 cups diced cooked chicken breast
  • 1 cup frozen peas
  • 2 tablespoons finely chopped fresh parsley
  • salt and ground black pepper to taste
  • 1 14.1 ounce package ready-to-use refrigerated pie crusts

Instructions
 

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving. lutzflcat

Notes

To prevent a soggy bottom crust, consider a quick blind bake of the bottom crust for 8-10 minutes before adding the filling, or sprinkle a thin layer of breadcrumbs or shredded hard cheese (like Parmesan) on the bottom crust before pouring in the filling. For a richer flavor, use high-quality chicken broth or homemade stock. A small pinch of freshly grated nutmeg in the filling can enhance its creamy depth. Ensure your roux cooks for at least 1 minute after adding flour to avoid a raw taste, but don't brown it too much. Tenting the pie edges with foil is crucial to prevent over-browning while allowing the center to bake through and bubble. For an impressive golden-brown crust, brush the top pie crust with an egg wash (1 egg beaten with a tablespoon of water or milk) before baking.