Classic Chicken Pot Pie
This homemade chicken pot pie is the ultimate comfort food. Packed with a savory, creamy chicken filling and topped with a buttery, flaky crust, it’s the perfect dish for a cozy dinner that will have your family asking for seconds. Plus, it comes together in under an hour—making it a quick weeknight dinner or a satisfying weekend meal. You can even save time by using a refrigerated pie crust if you’re short on time!
Servings: 8 servings
Calories: 612kcal
Cost: $10-$12
Equipment
- 9-inch deep-dish pie plate
- Rolling pin (if making homemade crust)
Ingredients
For the Crust (Homemade):
- 2 ½ cups all-purpose flour
- ½ cup solid vegetable shortening or all butter if you prefer
- ½ cup salted cold butter cut into small pieces
- 1 egg at room temperature
- ½ tsp salt
- 1 tbsp vodka
- ¼ cup ice-cold water
For the Filling:
- 4 tablespoons butter
- 3 stalks celery finely chopped
- 3 medium carrots peeled and finely chopped
- 1 cup finely chopped onion
- ⅓ cup flour
- 2 cups chicken broth
- 1 teaspoon chicken bouillon granules
- 1 cup heavy cream
- 2 cups chopped cooked chicken or rotisserie chicken
- ½ cup frozen green peas thawed
- 1 teaspoon ground thyme
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Make the Crust:
- In a large bowl, combine flour and salt.
- Cut in the shortening and butter using a pastry blender or fork until it resembles coarse crumbs with pea-sized lumps.
- In a separate bowl, whisk together the egg, vodka, and water until well combined. Pour this mixture into the flour mixture all at once. Stir gently with a fork until the dough just comes together into a ball.
- Divide the dough into two pieces, flatten into disks, and wrap them in plastic wrap. Chill in the fridge for at least 1 hour (or overnight for best results). Freeze one disk for later use.
Make the Filling:
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium-high heat. Add the chopped celery, carrots, and onions, and cook, stirring often, for about 7 minutes or until the vegetables are tender.
- Stir in the flour and cook for another 1-2 minutes until smooth.
- Add chicken broth and bouillon granules, stirring constantly until it comes to a boil. Reduce the heat, then stir in the heavy cream. Cook, stirring frequently, for about 5 minutes until the mixture thickens.
- Add the chopped chicken, peas, thyme, salt, and pepper, and stir to combine. Remove from heat.
Assemble the Pie:
- Lightly grease a 9-inch deep-dish pie plate with cooking spray. Pour the chicken mixture into the pie plate.
- Unroll one of your pie crusts (homemade or store-bought) onto a work surface. Cut small slits in the center to vent and then place it over the filling. Fold the edges of the crust under the pie plate to seal.
- Bake for 30 minutes or until the crust is lightly browned and the filling is bubbly. Let the pie cool for 10 minutes before serving.
Notes
If you're short on time, feel free to use a refrigerated pie crust instead of making your own. The result will still be delicious and cut your prep time significantly.
For extra flavor, use rotisserie chicken—it's a great shortcut.
The crust recipe makes enough for two pies, so feel free to freeze one of the disks of dough for a future meal.
Nutrition
Calories: 612kcal | Carbohydrates: 41g | Protein: 16g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 125mg | Sodium: 929mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4913IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg
