Chicken Pot Pie

This classic chicken pot pie has a creamy, veggie-packed filling. Make it entirely from-scratch, or keep it easy with premade crust and rotisserie chicken.

Recipe includes a how-to video!

Course Dinner, Main Course, Main Dish

Cuisine American

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 463kcal

Author Sam Merritt

Equipment

9 ½” pie plate
Large skillet

Ingredients

2 unbaked pie crusts click link for recipe
5 Tablespoons (70 g) salted butter
1 (140 g) medium yellow onion diced (about 1 cup)
1 cup chopped carrots
⅓ cup (38 g) all-purpose flour
¾ teaspoon table salt
½ teaspoon smoked paprika
¼ teaspoon ground mustard
¼ teaspoon ground black pepper
2 ½ cups (591 ml) chicken broth
⅓ cup (78 ml) heavy cream preferred, half and half, or milk
1 sprig fresh thyme or ¼ teaspoon dried thyme
1 lb uncooked chicken breast, thighs, or a mix of both (cut breasts in half to help them cook faster) (see note to use pre-cooked chicken)
1 ½ cups (240 g) small-diced potatoes either golden/yellow potatoes (no need to peel) or peeled russets
2 cups (260 g) frozen mixed veggies

Egg wash

1 egg any size
1 teaspoon water

Instructions

You will need 2 unbaked pie crusts for this recipe, you may use storebought or homemade. I like to use homemade, click the link if you’d like to use my favorite pie crust recipe and prepare the pie crusts and refrigerate while you make the filling.
2 unbaked pie crusts
Preheat oven to 425F (220C) and place a 9 ½” pie plate on a foil or parchment lined baking sheet. Set aside.
Melt butter in a large skillet over medium heat.
5 Tablespoons salted butter
Add onion and carrot and cook until softened (about 5 minutes).
1 medium yellow onion, 1 cup chopped carrots
Sprinkle flour, salt, paprika, ground mustard, and black pepper over the veggies and stir until completely absorbed and smooth.
⅓ cup all-purpose flour, ¾ teaspoon table salt, ½ teaspoon smoked paprika, ¼ teaspoon ground mustard, ¼ teaspoon ground black pepper
Slowly drizzle in chicken broth, scraping the bottom of the pan as you do, then immediately, slowly drizzle in cream or milk. Cook until slightly thickened (about 1-3 minutes).
2 ½ cups chicken broth, ⅓ cup heavy cream
Add chicken and potatoes and thyme and bring to a boil (make sure the chicken is submerged, cut it into smaller pieces if needed). Stir occasionally until potatoes are fork-tender and chicken is easily shreddable.
1 sprig fresh thyme, 1 lb uncooked chicken breast, thighs, or a mix of both, 1 ½ cups small-diced potatoes
Remove the chicken to a plate, cut or shred with two forks, then return to the pot and stir well.
Add frozen veggies, stir until combined, and turn off the heat. Set aside while you assemble your pie crusts.
2 cups frozen mixed veggies

Assembly

Roll out one pie crust and layer it into your 9.5” pie plate. Pour or spoon the filling slowly and carefully into prepared pie plate.
Roll out your second pie dough and arrange over the filling. Crimp or flute the edges to seal. Cut a vent in the top of the crust (an “X” in the center is fine).
Whisk together egg and water for the egg wash then brush lightly all over the surface of the pie dough.
1 egg, 1 teaspoon water
Transfer pot pie (on the lined baking sheet – just in case you have any spills this will be much easier to clean!) to the center rack of your 425F (220C) oven and bake for 30 minutes, until crust is golden brown.
Allow to cool 10-15 minutes before slicing and serving (the warmer it is the messier it is to cut).

Video

Notes

Using pre-cooked chicken

If you’d like to use pre-cooked chicken, you’ll need 3-4 cups (440-585g) cubed or shredded cooked chicken. Don’t add it until after the potatoes are fork tender, then stir the chicken into the mix, cook until warmed through (should only take a few minutes) then proceed with the recipe as written.

Milk

Cream is my preference for a richer pot pie, but half and half, whole milk or even a nut milk could be substituted.

Making in advance

You can prepare and assemble the pot pie up to 2 days before baking and serving. I recommend either storing the filling and crusts separately and then assembling just before baking or letting the filling cool completely before pouring it into the pie crust and adding the second crust/venting. Wait to brush with egg wash until just before baking. Bake according to recipe instructions, but note that you may need longer in the oven (35-50 minutes) for the pie to warm through completely. Keep an eye on the crust, if it begins to over-brown loosely tent it with foil.

Storing

Cover leftovers tightly and store in the refrigerator for up to 3 days. You may also allow the pot pie to cool completely, wrap tightly (or freeze individual servings), and freeze for up to 3 months. To serve, thaw overnight in the refrigerator before reheating. To warm leftovers in the oven, cover with foil and heat in 350F (175C) oven until warmed through (likely over 30 minutes for a whole pie). You can remove the foil for the last 5-10 minutes to help encourage some browning.

Nutrition