Homemade Chicken Pot Pie from Scratch (Print Version)

Classic chicken pot pie made from scratch with a flaky crust and creamy filling. A comforting meal for any night, packed with tender chicken and vegetables.

# Recipe Info:

Prep Time: 35 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American

# Ingredients:

→ Golden Flaky Embrace

01 - 2 1/2 cups all-purpose flour, plus more for dusting
02 - 1 cup (2 sticks) unsalted butter, very cold and cubed
03 - 1 tsp salt
04 - 1/2 cup ice water, plus more if needed

→ Savory Chicken & Veggie Medley

05 - 1 1/2 lbs boneless, skinless chicken breasts
06 - 1 cup diced carrots
07 - 1 cup diced celery
08 - 1 cup frozen peas
09 - 1/2 cup frozen corn

→ Velvety Binder & Aromatic Foundation

10 - 1/2 cup (1 stick) unsalted butter
11 - 1 medium yellow onion, diced
12 - 2 cloves garlic, minced
13 - 1/2 cup all-purpose flour
14 - 3 cups chicken broth
15 - 1 cup whole milk
16 - 1 tbsp fresh thyme, chopped
17 - 1 tsp salt, plus more to taste
18 - 1/2 tsp black pepper, plus more to taste

# Instructions:

01 - In a large bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt. Cut in 1 cup (2 sticks) very cold, cubed unsalted butter until pea-sized crumbs form. Gradually add 1/2 cup ice water, mixing until a dough forms. Divide into two discs, wrap, and chill for at least 30 minutes for the Best Homemade Chicken Pot Pie (From Scratch).
02 - Preheat oven to 375°F. Cook 1 1/2 lbs boneless, skinless chicken breasts (boil, bake, or pan-fry), then shred or dice. In a large pot, sauté 1 cup diced carrots and 1 cup diced celery until tender-crisp. Set aside with the chicken.
03 - In the same pot, melt 1/2 cup (1 stick) unsalted butter over medium heat. Add 1 medium yellow onion, diced, and cook until softened, about 5 minutes. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant.
04 - Sprinkle 1/2 cup all-purpose flour over the onion mixture, whisking constantly for 1-2 minutes to create a roux. Gradually whisk in 3 cups chicken broth and 1 cup whole milk until smooth and thickened. Bring to a gentle simmer, stirring frequently.
05 - Stir the cooked chicken, sautéed carrots and celery, 1 cup frozen peas, and 1/2 cup frozen corn into the thickened sauce. Add 1 tbsp fresh thyme, chopped, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning for your Best Homemade Chicken Pot Pie (From Scratch).
06 - On a lightly floured surface, roll out one chilled dough disc to fit a 9-inch pie dish. Pour the chicken filling into the crust. Roll out the second dough disc and place it over the filling. Crimp edges to seal, cut several slits in the top for steam to escape, ensuring a perfect Best Homemade Chicken Pot Pie (From Scratch).
07 - Bake the pot pie at 400°F for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with foil. Let it rest for 10-15 minutes before serving to allow the filling to set.

# Notes:

01 - For an extra golden crust, brush the top with an egg wash (1 egg yolk + 1 tbsp water) before baking.
02 - Leftover rotisserie chicken is a fantastic shortcut! Use about 3 cups shredded chicken instead of cooking breasts from scratch.
03 - Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
04 - Feel free to customize your veggie medley with diced potatoes, green beans, or mushrooms for added flavor and texture.

# Tools You'll Need:

01 - 9-inch pie dish
02 - large pot or Dutch oven
03 - rolling pin
04 - measuring cups
05 - measuring spoons
06 - cutting board
07 - sharp knife
08 - whisk

# Nutrition Facts (Per Serving):

Calories: 984 kcal
Total Fat: 53 g
Total Carbohydrate: 59 g
Protein: 47 g

Back