Description

This best chicken pot pie recipe delivers homemade comfort food at its finest – a creamy filling packed with tender chicken and vegetables, topped with a flaky, golden pastry crust. Made completely from scratch with simple quality ingredients, this easy chicken pot pie tastes restaurant-quality while being surprisingly manageable for home cooks.

Ingredients

Scale

For Poaching the Chicken:

2 pounds boneless, skinless chicken breasts or thighs
4 cups chicken broth
1 small onion (optional)
Salt and pepper to taste

For the Pot Pie Filling:

4 tablespoons butter
¼ cup all-purpose flour
1½ cups heavy cream (or half-and-half or milk)
1 cup chicken broth (additional)
2 cups frozen peas and carrots (or fresh vegetables)
1 teaspoon fresh thyme (or ½ teaspoon dried)
Salt and pepper to taste

For the Pastry Crust:

1¼ cups all-purpose flour
½ teaspoon salt
6 tablespoons cold butter, cubed
4–5 tablespoons ice water
1 egg beaten with 1 tablespoon water (for egg wash)

Optional Garnish:

Fresh thyme sprigs
Coarse salt

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Instructions

Poach the chicken. In a large pot, bring four cups of chicken broth to a boil. Add chicken breasts or thighs, reduce heat to medium, and simmer for 12-15 minutes until chicken is cooked through (internal temperature 165°F). Remove chicken from broth and let cool slightly, then cut into bite-sized pieces. Discard poaching broth or save for other uses. This step can be done ahead of time.
Make the pie crust. In a bowl, combine 1¼ cups flour and ½ teaspoon salt. Add six tablespoons cold butter cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate while preparing the filling. Cold dough is essential for a flaky crust.
Make the roux for the sauce. In the same large pot, melt four tablespoons of butter over medium heat. Once melted and foaming, whisk in ¼ cup all-purpose flour, stirring constantly for about 1-2 minutes. This cooks the raw flour and creates a smooth paste. The roux should be light golden and smell slightly nutty.
Add liquid gradually. Pour in 1½ cups heavy cream and one cup chicken broth slowly while whisking constantly. Whisk vigorously to ensure no lumps form. If lumps do form, strain the sauce through a fine-mesh sieve. The mixture should be smooth and uniform.
Simmer until thickened. Increase heat to medium-high and bring the sauce to a gentle simmer, stirring frequently. Simmer for about 2-3 minutes until the sauce thickens enough to coat the back of a spoon. The sauce should be thick enough to coat ingredients but not so thick it’s stiff.
Add chicken and vegetables. Reduce heat to low and stir in the cooked chicken pieces, two cups frozen peas and carrots, one teaspoon fresh thyme, and salt and pepper to taste. Stir gently to combine. The sauce should coat all ingredients. Taste and adjust seasonings as needed. This filling can be made ahead and refrigerated until ready to assemble.
Preheat oven and prepare pie dish. Preheat oven to 375°F (190°C). Pour the warm or cooled filling into a 9-inch pie dish. If filling has cooled, you can assemble ahead and refrigerate until ready to bake.
Roll out pie crust. On a floured surface, roll the chilled dough into a circle slightly larger than the pie dish, about ⅛-inch thick. This creates a crust that covers the top with enough overhang for sealing edges.
Top with crust. Carefully transfer the rolled dough to the top of the pie, centering it over the filling. Gently press the edges of the dough to the rim of the pie dish. You can crimp the edges with a fork for decoration or fold them under for a rustic look. Cut several small slits in the top to allow steam to escape during baking.
Apply egg wash. Beat one egg with one tablespoon water to create an egg wash. Brush the mixture over the top of the crust to create a golden, shiny appearance. This optional step creates a bakery-quality appearance.
Bake until golden. Bake for 35-40 minutes until the crust is deep golden brown and the filling is bubbling slightly around the edges. If the crust browns too quickly, tent loosely with aluminum foil. The filling bubbling indicates the sauce has reached proper temperature.
Cool before serving. Remove the pot pie from the oven and let cool for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns when cutting. The pot pie will be extremely hot – patience matters here.
Serve warm. Scoop the pot pie into bowls or plates with a spoon, ensuring each serving has crust and plenty of filling. Serve immediately while hot and comforting.

Notes

Poach or use rotisserie chicken – Homemade poached chicken tastes best, but rotisserie chicken saves time
Keep ingredients cold for flaky crust – Cold butter and ice water are essential for proper pastry texture
Roux prevents lumpy sauce – Whisking flour into butter first creates smooth sauce without lumps
Don’t overfill the pie – Filling should come up to just below the rim of the dish
Vent the crust – Slits in the top allow steam to escape, preventing soggy crust
Cool briefly before serving – Hot filling can cause burns; brief cooling allows safe, enjoyable eating
Make ahead option – Assemble completely, refrigerate unbaked, then bake adding 10-15 minutes
Freeze-friendly – Cool completely, wrap well, freeze unbaked for up to 3 months

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (approximately 6 ounces, 1 of 6)
Calories: 520
Sugar: 4g
Sodium: 680mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 35g
Cholesterol: 115mg