Close your eyes and imagine pulling a bubbling, golden chicken pot pie out of the oven. The buttery, flaky crust paired with a rich, creamy chicken and vegetable filling—it’s the ultimate comfort food. Whether you’re cooking for a cozy family dinner, celebrating a special occasion, or just craving something warm and hearty, this homemade chicken pot pie will never disappoint.
This recipe takes you through every step, from making the perfect crust to preparing the savory filling. Even if you’re new to baking, don’t worry—this guide is easy to follow and will leave you with a dish that’s as satisfying as it is delicious.
Why You’ll Love This Homemade Chicken Pot Pie
- Unbeatable Flavor: The combination of tender chicken, creamy sauce, and a buttery crust is simply irresistible.
- Customizable: Use turkey, swap out veggies, or try a gluten-free crust—this recipe is endlessly adaptable.
- Perfect for Any Occasion: Whether it’s a busy weeknight or a holiday gathering, this dish is always a hit.
- Make-Ahead Friendly: Prepare the pie ahead of time and bake it fresh when you’re ready.
Ingredients for Homemade Chicken Pot Pie
For the Crust
| Ingredient | Quantity |
|---|---|
| Flour | 3 cups |
| Fine sea salt | 1 teaspoon |
| Shortening | 1 cup |
| Large egg, beaten | 1 |
| Ice water | 1/4 cup + 1 tablespoon |
| Vinegar | 1 tablespoon |
For the Filling
| Ingredient | Quantity |
|---|---|
| Salted butter | 1/3 cup |
| Assorted diced vegetables | 4 cups (e.g., carrots, peas, celery) |
| All-purpose flour | 1/2 cup |
| Chicken stock | 1 1/2 cups |
| Half-and-half | 1 1/2 cups |
| Cooked chicken or turkey, chopped | 1 1/2 cups |
| Fine sea salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
How to Make Homemade Chicken Pot Pie
Step 1: Prepare the Crust
- In a large bowl, mix the flour and sea salt.
- Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the beaten egg, ice water, and vinegar. Add this wet mixture to the flour mixture and stir until combined.
- Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Filling
- Melt the butter in a large skillet over medium heat.
- Add the diced vegetables and cook for about 5 minutes, until softened.
- Stir in the flour and cook for 1–2 minutes to remove the raw taste.
- Slowly add the chicken stock, stirring constantly, followed by the half-and-half. Cook until the mixture thickens into a creamy sauce.
- Stir in the cooked chicken, salt, and pepper. Remove from heat and set aside.
Step 3: Assemble the Pie
- Preheat the oven to 375°F (190°C).
- Roll out one disc of dough on a floured surface and fit it into your pie dish, trimming the edges as needed.
- Pour the filling into the crust, spreading it out evenly.
- Roll out the second dough disc and place it over the filling. Seal and crimp the edges, then cut small slits in the top crust to allow steam to escape.
Step 4: Bake the Pie
- Place the pie on a baking sheet to catch any drips.
- Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 10 minutes before serving.
Tips for Success
- Keep Ingredients Cold: Cold shortening and ice water are key to achieving a flaky crust.
- Veggie Variety: Swap in your favorite vegetables, like mushrooms or green beans, for extra flavor.
- Avoid a Soggy Crust: Pre-bake (blind bake) the bottom crust for 5–10 minutes if you want an extra crispy base.
- Brush with Egg Wash: For a beautifully golden crust, brush the top with beaten egg before baking.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 18g |
| Carbohydrates | 40g |
| Fat | 25g |
| Fiber | 3g |
| Sodium | 420mg |
Variations to Try
- Turkey Pot Pie: Use leftover turkey instead of chicken.
- Vegetarian Version: Skip the meat and double the veggies. Use vegetable stock in place of chicken stock.
- Mini Pot Pies: Make individual pies using ramekins for a fun twist.
- Gluten-Free Crust: Use a gluten-free flour blend to make the crust suitable for dietary needs.
FAQs
1. Can I make the crust ahead of time?
Yes, you can prepare the crust dough up to 3 days in advance. Keep it wrapped in plastic and store it in the refrigerator.
2. Can I freeze chicken pot pie?
Definitely! Assemble the pie but don’t bake it. Wrap tightly in foil and freeze for up to 2 months. Bake straight from the freezer, adding an extra 10–15 minutes to the cooking time.
3. Can I use store-bought crust?
Absolutely. While homemade crust has a special touch, store-bought crust works perfectly for convenience.
4. What’s the best way to reheat leftovers?
Reheat individual slices in the microwave, or warm the entire pie in the oven at 350°F until heated through.
5. Can I use fresh vegetables instead of frozen?
Yes! Just be sure to dice them finely and sauté until softened before adding them to the filling.
6. What can I serve with chicken pot pie?
Pair it with a crisp green salad, roasted vegetables, or even a warm fruit cobbler for dessert.
What to Serve with Homemade Chicken Pot Pie
Complete your meal with these side dishes:
- A fresh garden salad with a zesty vinaigrette.
- Steamed green beans or roasted Brussels sprouts.
- Garlic mashed potatoes for extra comfort.
- Warm apple crisp or cobbler for dessert.
Final Thoughts
This homemade chicken pot pie is the ultimate comfort food, perfect for warming up chilly evenings or bringing everyone together at the table. With its flaky, buttery crust and creamy filling, it’s a dish that never fails to impress. Whether you’re new to baking or a seasoned pro, this recipe is a must-try. Make it your own by customizing the ingredients and enjoy the delicious results.
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Homemade Chicken Pot Pie: The Ultimate Comfort Food
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Description
This homemade chicken pot pie is a hearty, comforting dish made with a flaky, buttery crust and a creamy chicken and vegetable filling. Perfect for family dinners, holidays, or whenever you crave something warm and satisfying, this recipe is sure to become a staple in your kitchen!
Ingredients
For the Crust
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 cup shortening
- 1 large egg, beaten
- 1/4 cup plus 1 tablespoon ice water
- 1 tablespoon vinegar
For the Filling
- 1/3 cup salted butter
- 4 cups assorted diced vegetables (carrots, peas, celery, etc.)
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 1/2 cups half-and-half
- 1 1/2 cups cooked chicken or turkey, chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Make the Crust
- In a large mixing bowl, combine the flour and salt.
- Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the beaten egg, ice water, and vinegar. Gradually add this wet mixture to the dry ingredients and stir until just combined.
- Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Melt the butter in a large skillet over medium heat.
- Add the diced vegetables and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1–2 minutes, whisking to remove the raw taste.
- Gradually add the chicken stock while stirring, followed by the half-and-half. Stir until the sauce thickens.
- Add the chopped chicken, salt, and pepper. Mix well and set aside.
Step 3: Assemble the Pot Pie
- Preheat your oven to 375°F (190°C).
- Roll out one disk of chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges if needed.
- Pour the prepared filling into the crust, spreading it evenly.
- Roll out the second disk of dough and place it over the filling. Seal and crimp the edges. Cut small slits in the top crust to allow steam to escape.
Step 4: Bake
- Place the pie on a baking sheet to catch any drips.
- Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 10 minutes before slicing and serving.
Notes
- Cold Ingredients for the Crust: Keep the shortening and water cold to ensure a flaky texture.
- Vegetable Swaps: Use your favorite veggies like green beans, mushrooms, or corn for variety.
- Make-Ahead: The unbaked pie can be stored in the freezer for up to 2 months. Add 10–15 minutes to the baking time when cooking from frozen.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
