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The Best Homemade Chicken Pot Pie

Flaky golden crust with creamy chicken and vegetable filling — classic comfort food.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the pie crust
  • 2.5 cups all-purpose flour ​
  • 1 teaspoon salt ​
  • 1 tablespoon sugar ​
  • 1 cup very cold unsalted butter, cubed (2 sticks)
  • 6-8 tablespoons ice water ​
  • 1 package refrigerated pie dough shortcut — use instead of homemade crust
For the filling
  • 1/3 cup butter ​
  • 1 medium onion diced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1/3 cup all-purpose flour ​
  • 2 cups low-sodium chicken broth ​
  • 3/4 cup heavy cream ​
  • 3 cups cooked shredded chicken ​
  • 1 cup frozen peas ​
  • 1.5 cups diced cooked potatoes ​
  • 1 teaspoon dried thyme ​
  • ​ ​ salt and black pepper to taste ​
  • 1 ​ egg beaten with 1 tablespoon water egg wash

Equipment

  • 9-inch pie dish ​

Method
 

  1. Make the crust: whisk flour, salt, sugar. Cut in cold butter to pea-sized crumbs. Add ice water until dough holds. Divide into 2 discs, wrap, chill 30 minutes.
  2. Cook vegetables: melt butter, cook onion, carrots, celery 6-8 minutes until softened.
  3. Make the gravy: stir flour in 2 minutes, whisk in broth gradually until smooth, simmer until thickened. Stir in cream, thyme, salt, pepper.
  4. Add chicken and veg: fold in chicken, peas, potatoes. Cool slightly.
  5. Assemble: bottom crust in pie dish, add filling, top crust, crimp edges, cut steam vents, brush with egg wash.
  6. Bake at 400°F (200°C) 35-40 minutes until deep golden and bubbling. Rest 10 minutes before slicing.

Notes

Chill the assembled pie 15 minutes before baking — cold dough in a hot oven gives the flakiest layers.
Nutrition per serving: Calories 580, Protein 28g, Carbohydrates 42g, Fat 32g, Fiber 4g, Sugar 6g, Sodium 750mg.