This perfect Chicken Pot Pie has a creamy filling with tender chicken and vegetables seasoned with herbs and baked in a golden, flakey crust!
This warm, hearty, and filling Double Crust Chicken Pot Pie is the best version of the meal you grew up eating. You can have this perfect pie with its creamy filling, hearty chicken and vegetables, and flakey golden crust in just about an hour!
THROW OUT THOSE FROZEN DINNERS
I know I’m not alone when I say that some of my first memories of pot pies were from frozen, boxed meals. I had no idea that a Chicken Pot Pie could be so ridiculously delicious when made from scratch! Now I’m here to let the world know, pot pies should never come from a box!
OTHER RECIPES TO SERVE WITH CHICKEN POT PIE
- Honey Glazed Carrots – Sometimes it’s nice to add a little crunch on the side of a pot pie dinner.
- Brussels Sprouts with Bacon – These Brussels sprouts are super flavorful and make a beautiful green side dish.
- Broccoli Salad – The sweetness and the snap of crunchy broccoli is perfect on the side of Chicken Pot Pie.
Chicken: I use boneless, skinless chicken breasts in my pot pies.
Veggies: This filling is packed with carrots, celery, onion, garlic, and frozen peas.
Filling: You’ll need to have oil, butter, flour, chicken stock, and heavy cream on hand.
Seasoning: Season this pot pie with nutmeg, thyme, salt, and pepper.
Crust: For this Chicken Pot Pie crust you will need two sheets of pre-made pie crust and an egg. You can also garnish the crust with poppy seeds if you’d like.
HOW TO MAKE CHICKEN POT PIE
STEP ONE: Start by preheating the oven to 370 degrees F and greasing a 9-inch round baking pan. Next, heat the oil in a separate large pan over medium heat. Once heated, add the carrots, celery, and onion along with a half teaspoon of salt. Cook the veggies for about 3-4 minutes until they soften and begin to brown.
STEP TWO: Add the cubed chicken, garlic, and a teaspoon of salt to the pan. Cook the chicken for another 3-4 minutes or until it is no longer pink. Continue by adding in the butter and stirring until it melts. Now add the flour and stir the contents until everything is coated.
STEP THREE: Pour the chicken stock and heavy cream into the pan and stir until the sauce becomes creamy. Continue to stir while bringing the pan to a boil, then reduce the heat to medium-low and let it simmer for 2-3 minutes. The sauce will become thick and creamy. Finally, stir in the frozen peas, nutmeg, thyme, and salt and pepper to taste.
STEP FOUR: Start building the Chicken Pot Pie by placing one sheet of crust carefully into the greased baking pan, lining it up to the rim. Pour the pot pie filling in and top it with the second sheet of crust. Seal the edges of the pot pie by fluting it or making a fork pattern. Lastly, cut some slits into the top layer of crust.
STEP FIVE: Allow the pot pie to bake on the lowest rack for 40-45 minutes until the crust is perfectly golden brown. Once removed, let the pie rest for at least 15 minutes before cutting into it. Serve and enjoy!
TIPS FOR SUCCESS
- If your pot pie is browning too quickly, place a piece of tin foil over it to prevent it from burning.
- Allowing the pot pie to rest for 15 minutes after it bakes allows the filling to set and not be soupy.
CAN I USE PRE-COOKED CHICKEN?
Absolutely! Instead of using fresh chicken, you can always use rotisserie chicken or leftover shredded chicken. You can even use leftover turkey! If using pre-cooked chicken, just omit adding the chicken in the early steps and add it later on, just before the frozen peas.
CAN YOU FREEZE CHICKEN POT PIE?
You can absolutely freeze this pot pie. If I am freezing my leftovers, I usually freeze the entire leftover pie in the baking pan until it is solid. Then I remove it and wrap the remaining pie tightly in foil and plastic wrap before placing it back into the freezer. When you’re ready to reheat and eat, it takes about 30 minutes to bake a frozen, precooked Chicken Pot Pie and about 15 minutes to cook one that has been thawed out in the fridge overnight.
OTHER CHICKEN MEALS YOUR FAMILY WILL LOVE
- Easy Baked Ham and Cheese Stuffed Chicken
- Cheesy Crock Pot Chicken and Rice
- One Pan Chicken Stroganoff
- Chicken Noodle Casserole
- Sheet Pan Chicken Fajitas
- Chicken Marsala
*This post was originally posted on 04/19/2019.
- 1 tablespoon olive oil
- 1 cup carrots peeled & diced
- 2 stalks celery chopped
- 1 medium yellow onion peeled & diced
- 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 4 cloves garlic minced
- 4 tablespoons butter
- ½ cup all-purpose flour
- 1 ½ cups chicken stock
- ½ cup heavy cream
- ½ teaspoon ground nutmeg
- 2 sprigs fresh thyme remove leaves from stem
- 1 cup frozen peas
- Salt and pepper to taste
- Preheat your oven to 370 degrees F and grease a 9-inch round baking pan. Set aside.
- Heat up the oil in a large pan or pot over medium-high heat. Add the carrots, celery, and onions then sprinkle with 1/2 teaspoon salt. Cook for 3-4 minutes until the veggies get a bit brown and soften, stirring often.
- Add the chicken, garlic, and 1 teaspoon of salt. Cook for another 3-4 minutes until the chicken is not pink anymore. (The chicken will finish cooking in the oven later.) Add butter and stir until it has melted completely. Now add in the flour and stir thoroughly until everything is coated.
- Pour in the chicken broth and heavy cream. Stir until the sauce gets creamy. Bring to a boil (keep stirring!) and then reduce the heat to medium-low. Let the filling simmer for 2-3 minutes until the sauce is thick and creamy.
- Stir in frozen peas, nutmeg, and thyme. Then season with salt and pepper to taste. Take the pot off the heat and set it aside.
- Place one sheet of pie crust carefully into the greased pan and cut off any excess dough. (Be sure to leave yourself a bit of dough to crimp though!) Pour in pot pie filling.
- Top the pie with the second sheet of pie crust. Seal the edges flute them with your fingers or crimp them together with a fork. Cut some slits into the top of the crust to let the steam out. Brush the beaten egg over the top crust and sprinkle with poppy seeds if desired.
- Bake on the lowest oven rack for 40-45 minutes until the crust is golden brown. (If the edges start to get too dark, add some tin foil on top to prevent them from burning.)
- Remove the pot pie from the oven and let it rest for at least 15 minutes before cutting into it. This helps the filling to set and not be too soupy when served.
- You can add other vegetables like sliced mushrooms, chopped green beans, or small broccoli florets to the filling.
- Instead of using fresh chicken, you can substitute shredded pre-cooked or rotisserie chicken, or use some leftover turkey. If you use pre-cooked chicken, just omit adding the chicken in step 4 and add it later when you add in the peas.