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Flaky Chicken Pot Pie

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Made this warm chicken pie last night when it was freezing. Simmered tender chicken with fresh veggies. Built a creamy sauce to coat everything. Wrapped it all in flaky crust and baked til golden. The smell brought everyone to the kitchen. It made two pies, so I froze one for later. Cracking into that crisp crust to reach creamy chicken goodness was everything. Real comfort food.
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Updated on Sat, 05 Apr 2025 18:09:38 GMT
A beautifully baked chicken pot pie with a crisp golden-brown crust, showing creamy filling with chicken and veggies. Pin it
A beautifully baked chicken pot pie with a crisp golden-brown crust, showing creamy filling with chicken and veggies. | tasteofmoms.com

The Most Heartwarming Chicken Pot Pie You'll Ever Taste

For as long as I can remember, this chicken pot pie has been our go-to comfort meal. The crispy, golden crust surrounds juicy chicken pieces and garden veggies, all bathed in a smooth, velvety sauce. Whenever I whip this up, it instantly brings back memories of weekend meals at my grandma's place.

A Delectable Chicken Pot Pie From Basics

What makes me smile about this chicken pot pie is that we're making everything ourselves. The flaky double crust paired with that thick, tasty filling creates something truly special in each mouthful. You can swap out veggies depending on what you've got handy and even get it ready beforehand for those crazy busy evenings. It's now the dish everyone begs me to bring to family get-togethers.

What's Inside My Go-To Chicken Pot Pie

  • Pie Crust: The homemade buttery version really stands out, though ready-made will do in a hurry.
  • Chicken: Thighs pack more taste, but chunks of breast meat are perfectly fine too.
  • Carrots & Celery: Together they form a wonderful, filling foundation.
  • Onion & Garlic: Freshly diced for maximum flavor boost.
  • Flour: Just the right amount for a perfectly smooth sauce.
  • Chicken Broth: This forms the core of our filling.
  • Half-and-Half: Adds that dreamy richness we all love.
  • Frozen Peas: They bring a lovely touch of sweetness.
  • Seasonings: Fresh thyme makes all the difference.
  • Egg Wash: Creates that beautiful brown finish on top.
A crispy, golden chicken pot pie sits in a cast iron pan, showing off its creamy mixture of chicken, veggies, and herbs inside. Pin it
A crispy, golden chicken pot pie sits in a cast iron pan, showing off its creamy mixture of chicken, veggies, and herbs inside. | tasteofmoms.com

Let's Cook This Step By Step

Begin With The Crust
Take your cold dough and flatten it into two circles, then lay one inside your pie dish.
Whip Up The Filling
Get your chicken and vegetables nice and soft. Make your sauce by cooking onions and garlic in butter, then mix in flour, broth, and cream until it thickens up nicely.
Bring Everything Together
Spread your chicken and veggies evenly, then drizzle that yummy sauce all over. Top with your second crust, pinch the edges, and cut a few holes to let steam out.
Off To The Oven
Coat with egg wash and stick it in a hot 425°F oven. Let it bake until it turns golden, around 35 minutes, covering the edges if they get too dark.

Insider Cooking Tips

Don't want a mushy crust? Pour your sauce in last after you've put in the chicken and veggies. I always cool my fully assembled pie in the fridge for 30 minutes before cooking, it really makes the crust super crispy. Don't be shy about throwing in some cubed potatoes or sliced mushrooms, they taste awesome in here.

Keep Some For Tomorrow

You can easily freeze this pot pie for later. Just wrap it up good and pop it in the freezer before baking, and it'll stay good for 3 months. When you're hungry, you can cook it straight from frozen. Got leftovers? Warm them up in the oven instead of the microwave to keep the pastry nice and crunchy.

A perfectly baked chicken pot pie shows off its flaky, browned crust and colorful veggie filling in a rustic cast iron dish. Pin it
A perfectly baked chicken pot pie shows off its flaky, browned crust and colorful veggie filling in a rustic cast iron dish. | tasteofmoms.com

Frequently Asked Questions

→ Can I swap the crusts for store-bought ones?

You definitely can! Grab two 9-inch refrigerated or frozen premade ones. If frozen, let them thaw beforehand.

→ How can I keep the bottom crust crunchy?

A thick gravy is key before spooning it in, and give the filling some time to cool down a bit first.

→ Can I prep this in advance?

Totally! The filling can be ready the day before, or freeze the whole pie for up to 3 months. Defrost it overnight when you're ready to bake.

→ Is leftover chicken okay to use?

Of course! Skip the cooking step and just toss your cooked chicken straight into the gravy mix.

→ Why should I cover the crust edges halfway through?

The edges crisp up faster than the middle part. Wrapping them in foil keeps them from burning while everything else bakes fully.

Flaky Chicken Pot Pie

A warm dish with juicy chicken, soft veggies, and creamy gravy hugged by perfectly crisp and buttery pie crust layers.

Prep Time
170 Minutes
Cook Time
35 Minutes
Total Time
205 Minutes
By: Ashley

Category: Chicken

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: ~

Ingredients

01 1/3 cup of unsalted butter.
02 1/3 cup of yellow onion, chopped.
03 1 pound of chicken thighs or breasts, diced.
04 1 cup of carrots, thinly sliced.
05 1/2 cup of celery, sliced up.
06 1 teaspoon garlic, minced.
07 1/3 cup plain flour.
08 3/4 teaspoon table salt.
09 1/2 teaspoon ground black pepper.
10 1 teaspoon dried thyme.
11 1 3/4 cups chicken stock.
12 2/3 cup of half-and-half.
13 1 cup peas, frozen.
14 2 pie crusts, homemade or pre-bought.
15 1 egg mixed with 1 tablespoon milk for brushing.
16 Sprigs of fresh thyme for garnish, if desired.

Instructions

Step 01

Make pie dough and refrigerate for a couple of hours.

Step 02

Simmer chicken, celery, and carrots in water for 10 minutes, then drain off the liquid.

Step 03

Melt butter in a pan, cooking garlic and onion until softened.

Step 04

Mix in flour, black pepper, thyme, and salt until combined.

Step 05

Stir in chicken stock and the cream until it’s lump-free.

Step 06

Cook the sauce on low for 10 minutes until it thickens a lot.

Step 07

Set oven temperature to 425°F.

Step 08

Roll out one pie crust and place it in a 9-inch pie pan.

Step 09

Layer the chicken, peas, and vegetable mix into the crust.

Step 10

Pour the thick gravy over the filling carefully.

Step 11

Lay the second crust over the top, then crimp the edges.

Step 12

Make small slits for venting, then brush crust with the egg wash.

Step 13

Bake for 32 to 38 minutes, covering the edges with foil halfway through.

Step 14

Let the pie sit for at least 10 minutes before cutting it up.

Notes

  1. You can use ready-made crusts.
  2. Filling works great when done a day ahead.
  3. It freezes well for up to 3 months.
  4. You can skip the bottom crust if you want.
  5. Perfect for leftover chicken.

Tools You'll Need

  • Pie pan, 9 inches.
  • Big cooking pot.
  • Frying pan.
  • Tool to roll dough.
  • Brush for pastry.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from butter and cream.
  • Has wheat in the crust and flour.
  • Egg is included in the top glaze.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 38 g
  • Protein: 20 g