Welcome to the ultimate comfort food journey! Today, I’m sharing my absolute favorite chicken pot pie recipe – a dish that has warmed hearts and homes for generations.
There’s something magical about breaking through that golden, flaky crust and watching the steam rise as the creamy filling peeks through. This isn’t just food; it’s a hug in a pie dish!
Recipe Overview
| COURSE | Main Course |
|---|---|
| CUISINE | American |
| DIFFICULTY | Moderate |
| SERVINGS | Serves 6-8 people |
| PREPARATION TIME | 45 minutes |
| COOKING TIME | 35 minutes |
| CALORIES | 520 kcal per serving |
I still remember the first time my grandmother taught me to make her chicken pot pie recipe.
It was a snowy Sunday afternoon, and the kitchen windows fogged up as we worked side by side, her hands guiding mine as we rolled out the dough.
“The secret,” she would say with a wink, “is all in how you treat the crust.” Years later, I’m sharing her wisdom with you, with a few of my own tweaks that I’ve perfected over countless family dinners.
Equipment Needed
Before diving into this delicious chicken pot pie recipe, make sure you have these tools ready:
- 9-inch deep pie dish (glass or metal works best)
- Rolling pin
- Large mixing bowls
- Sharp knife and cutting board
- Large skillet or sauté pan
- Medium saucepan
- Pastry brush
- Measuring cups and spoons
- Whisk
- Wire cooling rack
- Fork (for crimping edges)
I’ve found that investing in a good quality pie dish makes all the difference.
My grandmother gifted me her cast iron pie dish when I moved into my first apartment, and it’s been creating perfect pot pie crusts ever since!
Ingredients
For the Crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cubed
- ¼ to ½ cup ice-cold water
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
For the Filling:
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small potato, peeled and diced into ½-inch cubes
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¾ cup half-and-half or whole milk
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon dried rosemary
- 1 cup frozen peas
- ½ cup frozen corn
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Last weekend, I surprised my family by adding some leftover roasted mushrooms to this chicken pot pie recipe, and they went absolutely wild for it!
That’s the beauty of this dish – it welcomes creativity while still maintaining that classic comfort we all crave.
Step-by-Step Instructions
1. Prepare the Pie Crust
- In a large bowl, whisk together flour, salt, and sugar.
- Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice-cold water, 1 tablespoon at a time, mixing gently until the dough begins to come together. Be careful not to overwork it!
- Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Making pie crust from scratch might seem intimidating, but trust me – nothing beats the flavor and texture of homemade. My trick is to keep everything COLD – I even chill my mixing bowl beforehand!
And if you’re having one of those days, store-bought crust will work in a pinch, though I hope you’ll try the homemade version at least once!
2. Prepare the Filling
- In a large skillet, melt 1 tablespoon of butter over medium-high heat.
- Add chicken pieces, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Transfer to a plate and set aside.
- In the same skillet, melt the remaining 3 tablespoons of butter.
- Add onions, carrots, celery, and potato. Cook until vegetables begin to soften, about 5-7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir continuously for 1-2 minutes.
- Gradually whisk in chicken broth and half-and-half, stirring constantly to prevent lumps.
- Add thyme and rosemary, then bring to a simmer. Cook until sauce thickens, about 3-5 minutes.
- Return the cooked chicken to the skillet, add frozen peas and corn, and stir to combine.
- Season with salt and pepper to taste, then stir in fresh parsley.
- Remove from heat and let the filling cool slightly.
My mother always used to say that a chicken pot pie recipe is only as good as its filling.
The key is building layers of flavor – starting with properly browning the chicken, then using that same pan to cook the vegetables to capture all those delicious browned bits.
And don’t rush the sauce-thickening step; a properly thickened filling means your pie won’t be soupy when you cut into it!
3. Assemble and Bake
- Preheat your oven to 400°F (200°C).
- Remove one disk of dough from the refrigerator and let it sit for 5 minutes to slightly soften.
- On a floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick.
- Carefully transfer the dough to a 9-inch deep pie dish, gently pressing it into the bottom and sides.
- Pour the cooled filling into the pie crust.
- Roll out the second disk of dough into another 12-inch circle.
- Place it over the filling, trim any excess dough, and crimp the edges to seal.
- Cut 4-5 small slits in the top crust to allow steam to escape.
- In a small bowl, whisk together the egg and milk, then brush over the top crust.
- Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown.
- Allow the pie to rest for 15 minutes before serving.
I learned the hard way that patience is crucial when making chicken pot pie recipe!
Let the filling cool before adding it to the crust, or you’ll end up with a soggy bottom. And those 15 minutes of resting time after baking? Non-negotiable if you want clean, picture-perfect slices!
Ideas for Serving
Transform your chicken pot pie recipe dining experience with these perfect pairings:
- A crisp green salad with a light vinaigrette dressing
- Cranberry sauce for a sweet-tart contrast (my personal favorite!)
- Steamed green beans tossed with a bit of butter and almonds
- A glass of unoaked Chardonnay or Pinot Noir for the adults
- Honey-glazed carrots for extra vegetable goodness
One Thanksgiving, when we were all tired of turkey, I surprised everyone with this chicken pot pie recipe instead, served with cranberry sauce on the side.
It was such a hit that it’s become our new holiday tradition!
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 24g |
| Carbohydrates | 42g |
| Fat | 28g |
| Saturated Fat | 15g |
| Cholesterol | 125mg |
| Sodium | 620mg |
| Fiber | 3g |
| Sugar | 4g |
While this chicken pot pie recipe isn’t exactly diet food, it’s packed with protein and vegetables, making it a complete meal in one dish.
You can reduce the calories by using milk instead of half-and-half, or by making it with just a top crust (though you’ll miss out on that delicious bottom layer!).
Common Mistakes to Avoid
Even experienced bakers can trip up when making a chicken pot pie recipe. Here are the pitfalls to watch for:
- Overworking the dough: This leads to a tough, chewy crust instead of flaky layers. Mix just until combined!
- Filling too hot: Always cool your filling before adding it to the bottom crust, or you’ll end up with the dreaded “soggy bottom.”
- Skipping the egg wash: This simple step gives your crust that Instagram-worthy golden shine.
- Not letting it rest: Cut into your pot pie too soon, and you’ll have a runny mess. Those 15 minutes of cooling time allow the filling to set.
- Under-seasoning: Taste your filling before adding it to the crust. Remember that the flavors mellow slightly when baked.
The first time I made this recipe for my in-laws, I was so nervous that I forgot to season the filling properly. Let’s just say my mother-in-law’s polite “it’s interesting” comment taught me to always taste as I go!
History of the Recipe
The humble chicken pot pie recipe has a rich history dating back to ancient Rome, where chefs would create elaborate meat pies enclosed in pastry.
The dish made its way to America with European settlers, and by the 18th century, pot pies were common in colonial American cooking.
Pennsylvania Dutch cooks developed a unique variation called “bot boi” (which evolved into “pot pie”), though interestingly, their version often used noodles instead of a pastry crust.
The chicken pot pie recipe as we know it today became particularly popular in the mid-20th century, when home cooking emphasized comfort and convenience.
What fascinates me most about this chicken pot pie recipe is how it’s evolved differently across regions.
In the South, you’ll find versions with biscuit toppings instead of pie crust, while New England recipes might include unique ingredients like oysters alongside the chicken!
Conclusion
There you have it – my grandmother’s treasured chicken pot pie recipe, updated with a few modern touches but still honoring the timeless comfort of this classic dish. From its flaky, buttery crust to the creamy, herb-infused filling, every bite offers a taste of home.
What I love most about this chicken pot pie recipe is its versatility. Make it ahead for busy weeknights, freeze individual portions for quick lunches, or serve it as the star of a cozy dinner party. No matter when or how you enjoy it, this recipe creates more than just a meal—it creates memories.
So tie on your apron, roll up your sleeves, and prepare to impress yourself and your loved ones. I promise the effort is worth it. And when you bite into that perfect combination of crisp crust and savory filling, I hope you feel the same joy and satisfaction that’s made this chicken pot pie recipe a staple in my family for generations.
FAQs
Q: Can I make this chicken pot pie recipe ahead of time? A: Absolutely! You can prepare the filling up to 2 days in advance and store it in the refrigerator. You can also assemble the entire pie, cover it tightly, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if cooking from cold.
Q: Can I freeze this chicken pot pie recipe? A: Yes! You can freeze it either before or after baking. To freeze unbaked, assemble the pie, wrap it well in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time. For baked pies, cool completely, wrap well, and freeze. Reheat covered at 350°F until warmed through.
Q: What if I don’t have time to make crust from scratch for this chicken pot pie recipe? A: Store-bought crust works perfectly fine! Look for refrigerated pie dough in the dairy section of your grocery store. For a quick alternative, you can even top the filling with puff pastry or refrigerated biscuit dough.
Q: How do I prevent a soggy bottom crust in my chicken pot pie recipe? A: Three tips: 1) Make sure your filling is completely cooled before adding it to the crust, 2) Brush the bottom crust with beaten egg white before adding filling, and 3) Place the pie dish on a preheated baking sheet to help crisp the bottom.
Q: Can I use rotisserie chicken for this chicken pot pie recipe? A: Definitely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred or dice the meat and add it to the sauce with the vegetables. You’ll need about 3 cups of cooked chicken.
Q: What vegetables can I substitute in this chicken pot pie recipe? A: The beauty of pot pie is its flexibility! Try mushrooms, green beans, corn, parsnips, or even butternut squash. Just make sure they’re cut to similar sizes for even cooking, and keep the total amount of vegetables about the same to maintain the right filling consistency.
Q: How do I know when my chicken pot pie is done? A: Look for a deeply golden crust and filling that’s bubbling around the edges or through the steam vents. If the crust browns too quickly, cover the edges with foil to prevent burning while the center finishes cooking.
