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5.0 from 531 votes

Homemade Chicken Pot Pie

Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!

Prep Time
20 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 470 kcal
Course: Main Course , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 small potato peeled and diced ½-inch
  • ⅓ cup butter
  • ½ medium onion chopped
  • 2 cloves garlic minced
  • ½ teaspoon poultry seasoning or to taste
  • ¼ teaspoon dried thyme leaves
  • 1 large carrot peeled and chopped
  • 2 ribs celery diced
  • ½ cup corn kernels thawed if frozen
  • ⅓ cup all-purpose flour
  • 1 ¼ cups chicken broth
  • ⅔ cup half and half
  • 2 ½ cups cooked chopped chicken or rotisserie chicken
  • ½ cup frozen green peas thawed
  • 1 tablespoon chopped fresh parsley
  • 1 recipe double pie crust or store-bought
  • 1 egg yolk

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
  3. In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes. 
  4. Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.
  5. Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.
  6. Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.
  7. Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.
  8. Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.
  9. Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.
  10. Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.
  11. Let the pie rest 10-15 minutes before cutting to thicken.

Notes

  • Cut slits in the pastry to allow to vent. Allow the pie to cool so it can set up a bit and isn't runny.Brushing pastry with egg makes it shiny and golden.
  • To Make Individual Pot Pies with Puff Pastry
  • ¼ cup.
  • Divide mixture over 6 oven-safe bowls.
  • Cut a sheet of puff pastry into squares large enough to overhang about 1" on each dish.
  • Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
  • Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
  • Increase liquid (broth/cream) by ¼ cup.
  • Divide mixture over 6 oven-safe bowls.
  • Cut a sheet of puff pastry into squares large enough to overhang about 1" on each dish.
  • Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
  • Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

Nutrition Information

Calories 470 (24%) Carbohydrates 30g (10%) Protein 27g (54%) Fat 27g (42%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 134mg (45%) Sodium 451mg (19%) Potassium 432mg (12%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 2781IU (56%) Vitamin C 12mg (13%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 470

% Daily Value*

Calories 470 24%
Carbohydrates 30g 10%
Protein 27g 54%
Fat 27g 42%
Saturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 134mg 45%
Sodium 451mg 19%
Potassium 432mg 9%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 2781IU 56%
Vitamin C 12mg 13%
Calcium 57mg 6%
Iron 3mg 17%

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