This classic chicken pot pie is everything I imagine when I want warm, comforting homemade food. A golden, flaky crust holds a creamy, savory filling packed with tender chicken, hearty vegetables, and fragrant herbs. Each time I prepare it, the aroma alone makes the whole kitchen feel cozy and inviting.
Why You’ll Love This Recipe
I love this recipe because it brings together simple ingredients in a way that tastes like true homemade comfort. The crust is buttery and crisp, the filling is rich and flavorful, and the whole dish feels like something special even though it’s easy to prepare. I also appreciate that it serves a crowd and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust:
2 1/2 cups all-purpose flour
2 sticks cold unsalted butter, cubed
1 tablespoon sugar
1 teaspoon salt
1/4 cup cold buttermilk
1/4 cup cold water
1 egg for egg wash
For the filling:
6 tablespoons butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1/2 cup all-purpose flour
1 tablespoon fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
2 cups chicken broth
1 cup heavy cream
4 cups cooked shredded chicken (or turkey)
1 cup frozen peas
Directions
Prepare the crust: In a bowl, I mix the flour, sugar, and salt. I cut in the cold butter until thin sheets form. I chill the mixture briefly, then add the cold buttermilk and water until the dough comes together. I divide it into two discs, wrap, and refrigerate.
Make the filling: In a large skillet, I melt the butter over medium heat and sauté the onions, carrots, celery, and garlic until softened. I sprinkle in the flour, thyme, parsley, salt, and pepper and cook briefly. I slowly whisk in the chicken broth and heavy cream and let it simmer until thick. I stir in the chicken and peas, then let the filling cool.
Assemble the pie: I preheat the oven to 400°F (200°C). I roll out the larger dough disc and line a pie dish. I pour in the cooled filling. I roll out the second disc and place it on top, trimming and crimping the edges. I cut vents and brush the top with egg wash.
Bake: I bake the pot pie for 45–50 minutes, or until the crust is golden and the filling is bubbling. I let it rest for about 10 minutes before slicing.
Servings And Timing
This recipe makes about 10 servings.
Prep time: 30 minutes
Cook time: 45–50 minutes
Total time: 1 hour 15–20 minutes
Variations
I often change this recipe depending on what I have on hand:
I swap chicken for turkey, especially after holidays.
I add potatoes for a heartier filling.
I use a puff pastry top crust when I want a quicker version.
I replace peas with green beans or corn for variety.
I add a splash of white wine to deepen the flavor of the sauce.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 350°F (175°C) so the crust stays crisp. This pie also freezes wonderfully—either baked or unbaked—for up to 3 months. I thaw overnight before reheating or baking.
FAQs
Can I make the pie crust ahead of time?
Yes, I often make the dough a day or two ahead and keep it chilled until I’m ready to assemble.
Can I use rotisserie chicken?
Absolutely. I love using rotisserie chicken because it saves time and adds great flavor.
How do I keep the bottom crust from getting soggy?
I cool the filling before assembling and bake the pie on the lower oven rack for a crisp base.
Can I make this pie dairy-free?
I replace the butter with a dairy-free alternative and use coconut milk or a non-dairy cream substitute.
What vegetables can I substitute?
I often replace peas with corn, add mushrooms, or mix in chopped green beans depending on what I have available.
Conclusion
I make this classic chicken pot pie when I want a meal that feels both nostalgic and deeply satisfying. The flaky crust and creamy, hearty filling make it a favorite in my kitchen, and its versatility means I can adapt it to whatever ingredients I have on hand. This is the kind of comforting, homemade dish I return to again and again.
Classic Homemade Chicken Pot Pie is a comforting, savory dish featuring a buttery, flaky crust filled with creamy chicken and vegetables—perfect for cozy dinners and make-ahead meals.
Ingredients
For the crust:
2 1/2 cups all-purpose flour
2 sticks cold unsalted butter, cubed
1 tablespoon sugar
1 teaspoon salt
1/4 cup cold buttermilk
1/4 cup cold water
1 egg (for egg wash)
For the filling:
6 tablespoons butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1/2 cup all-purpose flour
1 tablespoon fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
2 cups chicken broth
1 cup heavy cream
4 cups cooked shredded chicken (or turkey)
1 cup frozen peas
Instructions
Prepare the crust: In a bowl, mix flour, sugar, and salt. Cut in cold butter until small pieces form. Chill mixture briefly. Add cold buttermilk and water; stir just until dough forms. Divide into two discs, wrap, and refrigerate.
Make the filling: In a large skillet, melt butter over medium heat. Sauté onion, carrots, celery, and garlic until softened. Stir in flour, thyme, parsley, salt, and pepper. Cook for 1–2 minutes.
Slowly whisk in chicken broth and heavy cream. Simmer until thickened. Stir in shredded chicken and peas. Remove from heat and let cool.
Assemble the pie: Preheat oven to 400°F (200°C). Roll out one dough disc and line a pie dish. Add cooled filling. Roll out second disc, place on top, trim, and crimp edges. Cut vents and brush with egg wash.
Bake: Bake for 45–50 minutes until crust is golden and filling is bubbly. Let rest for 10 minutes before slicing.
Notes
Use rotisserie chicken to save time.
Cool the filling before assembling to avoid soggy crust.
Freeze baked or unbaked pie for up to 3 months.
Swap vegetables like peas for green beans, corn, or mushrooms as desired.
