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5.0 from 6 votes

Homemade Chicken Pot Pie

Homemade chicken pot pie isn't difficult, get all the details here! This recipe is flavorful and creamy with the perfect balance of ingredients! Try it!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 people
Calories: 722 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Crust
  • 2 ½ cups flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 cup butter 2 sticks, cold
  • 3 tablespoons sour cream
  • ⅓ cup water, ice cold About ¼ - ⅓ cup, see note.
For the Pot Pie
  • 3 tablespoons butter
  • 2 carrots diced
  • 2 celery diced
  • 1 small onion diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1 pinch cayenne
  • 1 pinch paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 chicken bullion cube
  • ½ cup cream
  • 2 cups shredded chicken
  • ½ cup peas frozen (or fresh)
  • 1 egg + 1 teaspoon water for egg wash

Instructions

For the Pie Crust
    Cup of Yum
  1. Cut butter into ½ inch cubes and place in the freezer for 10 minutes.
  2. Whisk together dry ingredients, sage, and thyme.
  3. Cut butter into dry ingredients until it is the size of peas.
  4. Mix 1 tablespoon of the ice water into the sour cream. Drizzle into the dough.
  5. Add ice water, one tablespoon at a time, mixing gradually, until the dough just starts to come together. It will be shaggy.
  6. Turn it onto a floured surface and gently bring it together with your hands. Do not over-work the dough.
  7. Divide it into two portions and refrigerate until you are ready to use it (see note).
For the Pot Pie
  1. Melt butter in a large dutch oven.
  2. Add diced vegetables and cook until slightly softened, about 3 minutes.
  3. Add thyme, sage, parsley, cayenne, paprika, salt and pepper. Cook until fragrant, about 1 minute.
  4. Add flour and cook until light golden, about 3 minutes.
  5. Pour in chicken broth, stirring constantly.
  6. Add chicken bullion cube and cream.
  7. Add in shredded chicken and peas, stir to combine.
  8. Simmer until thickened, 5-7 minutes
  9. Pour filling into pie plate.
  10. Roll out one of the refrigerated pie dough portions into a 12 inch circle.
  11. Top with pie crust, trim any excess and fold under. Vent top of pie with 4-5 slits.
  12. Brush with egg wash.
  13. Bake at 375 degrees F for about 30 minutes or until the top is golden brown.

Notes

  • You may not need all the water for the dough recipe, add it 1 tablespoon at a time until the dough just comes together. 
  • This pie crust recipe makes two crusts - I left it this way in the recipe because often I have leftover chicken and want to throw this meal together quickly. I love having an extra top crust in the freezer for this reason. 
  • The extra pie crust will stay in the freezer for up to 6 months. 
  • If you want to bake this recipe with a double crust, that is also an option! Extend baking time by 10 minutes, covering the top with foil if it becomes too brown. 
  • This pot pie can be frozen for a fantastic freezer meal. To bake, remove from freezer and place in cold oven. Turn oven on to 375 and bake for 30 minutes. Check the pot pie to see if it is still cold in the center. Bake longer if needed and cover with foil if top is golden before center is warmed through.

Nutrition Information

Calories 722kcal (36%) Carbohydrates 53g (18%) Protein 18g (36%) Fat 48g (74%) Saturated Fat 29g (145%) Cholesterol 162mg (54%) Sodium 1359mg (57%) Potassium 415mg (12%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 5015IU (100%) Vitamin C 13.3mg (15%) Calcium 71mg (7%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 722

% Daily Value*

Calories 722kcal 36%
Carbohydrates 53g 18%
Protein 18g 36%
Fat 48g 74%
Saturated Fat 29g 145%
Cholesterol 162mg 54%
Sodium 1359mg 57%
Potassium 415mg 9%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 5015IU 100%
Vitamin C 13.3mg 15%
Calcium 71mg 7%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.