Easy Homemade Chicken Pot Pie Recipe

This easy chicken pot pie is so incredibly simple to make and absolutely delicious. If you are in need of a dinner that the whole family will enjoy, look no further than this classic recipe.

Prep time: PT25M

Cook time: PT45M

Total time: PT85M

Rating

4.5 stars (4 reviews)

Keywords

Easy Chicken Pot Pie

Ingredients

1 All Butter Pie Crust
¼ cup butter
1 cup carrots (chopped)
½ cup onions (diced)
½ cup celery (diced)
¼ cup all purpose flour
1 ½ cups chicken broth
¼ teaspoon celery seed
1 teaspoon dried thyme
⅓ cup heavy cream ((plus extra for brushing on the pastry before baking))
¾ cup frozen peas
2 cups chopped cooked chicken (from 2 chicken breasts or a store bought rotisserie chicken)

Cuisine

American

Steps

Make a batch of All-Butter Pie Crust and refrigerate for several hours to chill.
In a large skillet, melt butter over medium heat. Add chopped carrots, onions, and celery. Cook for 5 - 8 minutes, until softened.
Sprinkle in ¼ cup all-purpose flour and cook, stirring constantly, for 2–3 minutes to eliminate the raw flour taste. Add chicken broth, whisking until smooth. Stir in herbs and heavy cream. Reduce heat to medium-low and simmer for a few minutes until thickened.
Stir in cooked, chopped chicken and frozen peas. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly while you roll out the dough.
Preheat the oven to 400°F (200°C).
Roll out one half of the refrigerated pie crust and place it in a standard 9-inch pie plate. Trim any excess dough. Roll out the second half and set aside.
Pour the chicken pot pie filling into the bottom crust and smooth the top. Cover with the second crust, trim and fold the pie crust edges under, then crimp to seal edges. Cut a few small slits in the top to allow steam to escape.
Using a pastry brush, brush the top of the crust with heavy cream. Place the pie on a cookie sheet to catch any drips that may happen while the pot pie bakes. Bake for 40 - 45 minutes, or until the crust is golden brown.
Let the pie rest for 10 - 15 minutes before slicing. Serve and enjoy!

Nutitrion

Serving Size: 6 servings
Calories: 373 kcal
Carbohydrates: 25 g
Protein: 16 g
Fat: 23 g
Saturated Fat: 11 g
Trans Fat: 0.3 g
Cholesterol: 71 mg
Sodium: 456 mg
Sugar: 3 g
Unsaturated Fat: 10 g

Reviews

Jacky Smith on 2025-06-05 (5 stars):
This recipe is so easy and very satisfying! You never miss a beat Farmhouse on Boone!! Thank you
Ily on 2025-05-31 (5 stars):
Yummy. Perfect for the family
Zookeeper on 2025-05-31 (4 stars):
I made this recipe. It's simple,tasty and it's easy to sub out ingredients to make it GF friendly. I used 1 to 1 gluten free flour for the roux and a gluten free puff pastry for the crust. I baked it in an Emile Henri ceramic pan 8"x10"x2.5", it was a perfect size for the size of this recipe. I have a saucy family, if there is a sauce, there must be a lot of it, so I added about 1/4c of half&half plus 1/4c chicken broth. I thought, after baking, it would have been pretty dry without the added fluids. My son is not a fan of thyme so I halved that; the celery seed added a nice flavor. I may try some tarragon next time. This recipe could be done using rotisserie chicken and a bag of frozen veggies for time saving. Loved it!
Morgan on 2025-05-27 (4 stars):
This was a very tasty chicken pot pie! I did not have celery salt on hand, but it was still very good without. I added garlic powder. We will definitely be making this again. I have leftover pie dough to make empanadas with!