Chicken Pot Pie

Chicken pot pie is a comfort food classic, and this one, made with chunks of white chicken and lots of veggies in a lush, savory gravy, all wrapped in the flakiest all-butter pie crust, is the BEST.

Yes, This Is Actually the Best Chicken Pot Pie Recipe EVER

There are just certain comfort food dishes everyone should know how to make. Timeless classics like a whole roasted chicken, spaghetti and meat sauce, and mac and cheese (to name just a few).

Well friends, add this creamy chicken pot pie to your list, because there is nothing like a scratch-made, bubbling pot pie to warm your heart and your stomach.

I modeled the majority of this recipe on my leftover turkey curry pot pie, which is a huge fave to make post-Thanksgiving. The filling is loaded with chunks of chicken breast, onion, celery, carrot, potato, and peas, all in a creamy, savory pot pie sauce made with cream cheese and celery seed.

This homemade chicken pot pie is topped — and bottomed — with my easy-to-make, all butter, no-fail butter crust. It’s a true keeper, and I dare you not to go back for seconds.

What You’ll Need for the Filling and Crust

The full recipe, with amounts, can be found in the recipe card below.

• Butter — Adds richness to the filling.
• Veggies — I like to make my chicken pot pie with onion, celery, carrots, Russet potatoes, and frozen peas (no need to defrost first).
• Seasonings — Fresh garlic is a must, as is thyme, salt, and pepper. I also love the flavor that celery seed adds, but you could leave it out.
• Chicken breast — Baked from this recipe, poached, or store-bought rotisserie chicken.
• All-purpose flour — For thickening the filling.
• White wine — For deglazing your veggies (nothing fancy, just one that you’d drink). Alternatively, you could use sherry cooking wine.
• Cream cheese — This adds a creamy tang and richness to the sauce.
• Chicken stock — Use Better than Bouillon Chicken Base or homemade chicken stock.
• 1 double crust, pie dough — Homemade or store-bought.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

5 from 10 votes

The BEST Chicken Pot Pie Recipe

Chicken pot pie is a comfort food classic, and this one, made with chunks of white chicken and lots of veggies in a lush, savory gravy made with cream cheese and wrapped in the flakiest all-butter pie crust, is the BEST.

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Course Main Course

Cuisine American

Keyword chicken pot pie

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 8

Calories 382kcal

Ingredients 

½x1x2x3x

• 6 tablespoons butter
• 1 medium yellow onion , finely chopped (about 1 cup)
• 2 large celery ribs , medium-diced (about 1 cup)
• 2 large carrots , peeled and medium-diced (about 1 cup)
• 1 russet potato , peeled and medium-diced (about 1 ½ cups)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper , plus more for topping pie
• 1 tablespoon fresh thyme
• ¼ teaspoon celery seed
• 1 pound skinless boneless chicken breast , cooked and chopped (about 2 cups)
• ½ cup all-purpose flour
• ½ cup white wine , (nothing fancy but one that you’d drink)
• 2 ounces cream cheese
• 2 cups chicken stock , from better than bouillon chicken base
• 1 cup frozen peas
• 1 recipe all butter pie crust , for a double crust pie
• 1 egg
• half and half or milk , for egg wash

Instructions

For the filling:

• Melt butter in a large Dutch oven or heavy bottom pot over medium heat. Add the onion, celery, carrots, and potato. Season with salt and pepper, then add the thyme and celery seed. Sauté until the onions are translucent and the veggies are tender, about 25-30 minutes. Stir occasionally so the vegetables don’t brown. Add the white wine and cook for about 1 minute so the alcohol burns off.
• Stir in the chicken, peas, and flour. Stir and cook for about 3 minutes, stirring continuously, until the flour taste has been cooked out.
• Stir in the chicken stock. Bring the mixture to a boil, stirring often, and cook until thickened, about 3-5 minutes. Stir in the cream cheese until melted. Turn off the heat and allow the filling to cool for about 10 minutes.

To assemble the pot pie:

• To roll out the dough, place half of the dough on a countertop sprinkled with flour and sprinkle the dough with flour. Rub flour on the rolling pin and rap the dough with the rolling pin 6-8 times to soften it. Flip the dough over, lightly dust it with flour, and rap the dough again, this time in the opposite direction.
• Starting from the middle of the dough, roll the dough away from you, giving it a quarter turn after each couple of passes. Flip the dough over and once again roll the dough from the middle outward, giving the dough a quarter turn each time, dusting the flour and the roller as needed.
• Roll the dough to ¼-inch thickness and a few inches larger than your 9-inch glass pie pan. Gently fold the dough in half and in one movement, lift it off the rolling surface and into the pan. Unfold the dough circle and gently ease it into the pan. Don’t stretch the dough down into the pan or when it heats up in the oven, it will bounce back and shrink.
• Preheat the oven to 400°F.
• Scoop the slightly cooled chicken filling mixture into the pie pan, mounding in the middle if needed. Roll out your remaining disc of pie dough, then place over the top of the pie. Fold the top and bottom layers of pie dough under one another on the lip of the pie pan, making a big edge. Crimp the edge with the tines of a fork or flute the edge by pinching your knuckle into the middle of the index and middle finger of your opposite hand and repeat along the edges of the crust.
• Whisk 1 egg with a splash of half and half or milk and brush on the top of the pie dough. Sprinkle with a bit of kosher salt and a few grinds of black pepper (optional). Cut 3 to 5 vents in the top of the pie. Place pie on a sheet pan and bake for 45-50 minutes, or until golden brown and bubbling. Cool for 10-30 minutes before serving for the filling to set.

Notes

Prepare a homemade double pie crust using this recipe or purchase a good-quality store-bought uncooked crust from the refrigerator section. 

Here’s my go-to method for reheating chicken pot pie leftovers:

• Microwave your slice for about 1 minute, just to take the chill off.
• Wrap your slice in foil and place in a 325°F oven for about 10 or 15 minutes.
• Remove the foil from the top of the pie so it’s exposed, and heat for another 5 minutes.

Nutrition

Calories: 382kcal | Carbohydrates: 30g | Protein: 19g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 649mg | Potassium: 590mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3180IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg

More Pot Pie Recipes

• Puff Pastry Chicken Pot Pie
• Chicken Pot Pie Pizza
• Curry Turkey Pot Pie
• Turkey Pot Pie Soup

What to Serve with Chicken Pot Pie

• Parmesan Arugula Salad
• Roasted Asparagus
• Parmesan Roasted Cauliflower
• Browned Butter Green Beans Almondine
• Garlicky Sauteed Spinach
• Caesar Salad

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