Chicken pot pie is the epitome of comfort food. With its flaky, golden crust and warm, savory filling, it’s a dish that brings a sense of hominess and satisfaction to the table. In this article, I will instruct you how to make the best chicken pot pie from scratch.

1. The Best Chicken Pot Pie Recipe


For the Filling

  • 1 lb boneless, skinless chicken breasts or thighs, cooked and diced
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2-3 medium potatoes, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste

For the Crust

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/4 cup ice water
  • 1 large egg, beaten (for egg wash)


Step 1: Prepare the Crust

By Hand

In a large mixing bowl, combine the flour and salt.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Using a Food Processor

Combine the flour and salt in the bowl of a food processor.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, pulsing until the dough begins to come together.

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

Preheat your oven to 375°F (190°C).

In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, and carrots, and sauté until the vegetables are tender, about 5-7 minutes.

Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

Gradually whisk in the chicken broth and milk (or cream), stirring constantly until the mixture thickens, about 5 minutes.

Add the diced chicken, peas, corn, potatoes, thyme, rosemary, salt, and pepper. Cook for another 5 minutes, until the filling is heated through and well combined. Remove from heat.

Step 3: Assemble the Pot Pie

On a lightly floured surface, roll out one of the dough discs to fit your pie dish. Carefully transfer the dough to the dish, pressing it into the bottom and sides.

Pour the prepared filling into the crust-lined pie dish.

Roll out the second dough disc to cover the top of the pie. Place it over the filling, trimming any excess dough. Crimp the edges to seal.

Cut a few small slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg for a golden finish.

Step 4: Bake the Pot Pie

Place the assembled pot pie on a baking sheet to catch any drips.

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pot pie cool for about 10 minutes before serving to allow the filling to set.

Tips for the Perfect Chicken Pot Pie

  • Make-Ahead: You can prepare the filling and crust ahead of time. Store them separately in the refrigerator for up to 2 days and assemble just before baking.
  • Rotisserie Chicken: For a time-saving shortcut, use store-bought rotisserie chicken.
  • Vegetable Variations: Feel free to add or substitute vegetables based on what you have on hand. Green beans, mushrooms, and celery are great additions.
  • Freezing: Chicken pot pie freezes well. Assemble the pie and freeze it unbaked. When ready to cook, bake from frozen at 375°F (190°C) for about 1 hour, or until the crust is golden and the filling is bubbly.

Making chicken pot pie from scratch is a labor of love that’s well worth the effort. With its rich, creamy filling and perfectly flaky crust, this dish is sure to become a beloved staple in your home. Follow this recipe, and you’ll be serving up the best chicken pot pie that

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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