Homestyle Chicken Pot Pie with Flaky Crust Recipe

Introduction

Chicken pot pie is a classic comfort food featuring tender chicken and hearty vegetables in a creamy sauce, all encased in a flaky, golden crust. This recipe combines simple ingredients for a satisfying meal that’s perfect any time of year.

Ingredients

• 3 boneless skinless chicken breasts (cooked and shredded)
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 small bag frozen peas (10 to 12 ounces)
• 1 small bag frozen corn (10 to 12 ounces)
• 1 small bag frozen pearl onions (optional)
• 1 tablespoon fresh rosemary, chopped finely
• 1 tablespoon fresh parsley, chopped finely
• Salt and black pepper to taste
• Pie crust for double crust (homemade or store-bought)
• 1 egg (for egg wash)

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper and set aside.
2. Step 2: In a large cast iron skillet over medium heat, heat the oil and butter. Add the onions, carrots, and celery, stirring occasionally until softened, about 4 to 5 minutes.
3. Step 3: Sprinkle the flour over the cooked vegetables and stir to combine. Cook for 1 to 2 minutes, stirring continuously to avoid lumps.
4. Step 4: Gradually add the chicken broth and heavy cream, stirring frequently until the mixture begins to thicken. Remove from heat.
5. Step 5: Stir in the frozen peas, corn, and optional pearl onions. Season with black pepper, then add the chopped rosemary and parsley. Add more chicken broth if the mixture is too thick.
6. Step 6: Add the shredded chicken to the filling and stir until well combined.
7. Step 7: On a lightly floured surface, roll out one pie crust into a circle and place it in the bottom of a greased 10-12 inch cast iron skillet or glass pie plate.
8. Step 8: Spoon the chicken and vegetable filling evenly into the prepared pie crust.
9. Step 9: Roll out the top pie crust and carefully place it over the filling. Trim excess edges, then gently roll under and press down to seal. Use a sharp knife to cut several vents in the top crust to allow steam to escape.
10. Step 10: Beat the egg and brush it over the top crust to create a golden, shiny finish.
11. Step 11: Place the skillet or pie plate on the prepared half sheet pan and bake in the oven for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling.
12. Step 12: Remove from oven and let cool for 10 to 15 minutes before serving to allow the filling to set.

Tips & Variations

• For extra flavor, use homemade chicken broth or add a splash of dry white wine to the filling.
• Substitute fresh vegetables in season or swap in frozen mixed vegetables if you prefer.
• To make prep easier, cook and shred chicken ahead of time or use rotisserie chicken.
• Brush the crust with milk or cream if you don’t have an egg handy for the egg wash.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F oven for about 20 minutes or until heated through. You can also freeze the unbaked pie wrapped tightly for up to 2 months; thaw overnight before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken from a store-bought rotisserie?

Yes, rotisserie chicken works perfectly and can save time. Just shred it before adding to the filling.

Can I make this pot pie gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust to accommodate gluten sensitivities.

Homestyle Chicken Pot Pie with Flaky Crust Recipe

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4.6 from 99 reviews

Classic Chicken Pot Pie with a creamy vegetable and shredded chicken filling encased in a flaky double crust. This comforting dish blends tender chicken, peas, corn, carrots, and herbs in a rich sauce, perfect for a hearty family meal.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 boneless skinless chicken breasts (cooked and shredded)
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 small bag frozen peas (10 to 12 ounces)
• 1 small bag frozen corn (10 to 12 ounces)
• 1 small bag frozen pearl onions (optional)
• 1 tablespoon fresh rosemary, chopped finely
• 1 tablespoon fresh parsley, chopped finely
• Salt and black pepper to taste

Crust

• Pie crust for double crust (homemade or store-bought)
• 1 egg (for egg wash, not listed but implied for brushing)

Instructions

1. Preheat the oven: Set your oven to 375°F and prepare a half sheet pan lined with parchment paper to catch any drips during baking.
2. Cook vegetables: In a large cast iron skillet over medium heat, warm the oil and butter. Add chopped onions, carrots, and celery. Cook, stirring occasionally, until softened, about 4 to 5 minutes.
3. Add flour: Sprinkle flour over the cooked vegetables and stir continuously for 1–2 minutes to cook out the raw flavor and form a roux.
4. Create sauce: Gradually pour in the chicken broth and heavy cream while stirring frequently. Continue until the mixture thickens into a creamy consistency. Remove from heat.
5. Add vegetables and seasoning: Stir in the frozen peas, corn, and pearl onions (if using). Season with black pepper and add the finely chopped rosemary and parsley. Adjust thickness with more chicken stock if needed.
6. Combine chicken: Add the shredded cooked chicken to the filling and mix thoroughly to combine all ingredients evenly.
7. Prepare crust base: On a lightly floured surface, roll out one pie crust into a circle and place it into a greased 10- to 12-inch cast iron skillet or glass pie plate.
8. Add filling: Spoon the chicken and vegetable filling evenly into the crust-lined dish.
9. Cover with top crust: Roll out the second pie crust and place it over the filling. Trim and press edges together, then roll under and seal the edges firmly. Cut several vents in the top crust to allow steam escape.
10. Apply egg wash: Using a pastry brush, lightly brush the top crust with beaten egg to achieve a golden-brown finish during baking.
11. Bake: Place the assembled chicken pot pie on the prepared half sheet pan and bake in the preheated oven for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling.
12. Cool and serve: Allow the pie to cool for 10 to 15 minutes to set before slicing and serving.

Notes

• Use cooked, shredded chicken breast to ensure the filling is tender and flavorful.
• If you do not have fresh rosemary or parsley, dried herbs can be substituted at about one-third the fresh quantity.
• Adding pearl onions is optional but adds a sweet onion flavor and texture contrast.
• An egg wash is made by beating one egg with a tablespoon of water; this helps the crust brown beautifully.
• Letting the pie rest after baking allows the filling to thicken and makes serving easier.
• To speed up preparation, leftover cooked chicken or rotisserie chicken can be used.

Keywords: chicken pot pie, comfort food, savory pie, creamy chicken recipe, classic American pie, homemade pot pie