Chicken Pot Pie Recipe - Two Peas & Their Pod

Chicken Pot Pie is the ultimate comfort food, and this is the VERY best chicken pot pie recipe out there. Trust me. It gets rave reviews every single time. Your friends and family will LOVE it.

The homemade crust is buttery, flaky, and tender and easy to make. It will be your new favorite crust recipe.

The hearty chicken filling is creamy and loaded with colorful vegetables. And let me fill you in on a little secret, we use shredded rotisserie chicken to keep the recipe easy as PIE!

This savory pie makes a great weeknight meal and is freezer friendly too! You can’t go wrong with this classic meal.

And you will also have to try our comforting Chicken Pot Pie Soup. It is a DELICIOUS soup!

Perfect Pie Crust

This is the perfect pie crust and really makes the pot pie special. Of course, you can use store-bought pie crust, but our homemade pie crust recipe is the BEST. I promise, it isn’t hard to make.

For the crust, you will need the following ingredients.

• Flour– use all-purpose flour.
• Sugar– add just a little granulated sugar to slightly sweeten the crust.
• Salt– to enhance the flavor.
• Butter– use unsalted COLD butter.
• Buttermilk– make sure your butter milk is cold too.
• Cold water– 1 to 2 tablespoons to help the dough come together. Add a little at a time.
• Egg– to brush the top of the pie so it gets nice and golden brown in the oven.

Filling Ingredients

• Butter– to cook the veggies and to add flavor.
• Vegetables– onion, carrots, celery, and peas
• Garlic– use fresh garlic cloves.  
• Flour– use all-purpose flour to thicken the filling.
• Herbs– parsley and thyme.
• Chicken broth– use your favorite brand.
• Heavy cream– to create a rich filling.
• Chicken– use shredded cooked chicken. We like to use rotisserie chicken to keep the recipe super simple. Leftover turkey also works well in this pot pie recipe.

How to Make Chicken Pot Pie

• First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed cold butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all the butter is incorporated into the flour. Mixture will be very flaky and look a little messy, and that is ok.
• Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter
• Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.

• To make the filling, heat the butter over medium-high heat in a large skillet. Add the onion, carrots, celery, and garlic and cook until tender, stirring occasionally.

• Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened.

• Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.

• Preheat oven to 400°F. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick.
• Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard.

• Fill pie with the creamy chicken filling.

• Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg wash.
• Bake for 45 minutes, or until crust is golden brown. If the pie starts to brown too quickly, you can cover it loosely with foil or use a pie crust shield to protect the edges.
• Cool for 10 minutes, cut into slices and serve.

How to Store

If you have leftover chicken pot pie, let it cool completely and then cover tightly with foil or place in an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven for best results. You can use the microwave, but the crust might get a little soggy.

How to Freeze

Chicken pot pie is a freezer friendly meal. You can freeze the pie unbaked or baked. For best results, I recommend freezing the pie unbaked, so the crust doesn’t get soggy.

• To freeze an unbaked pot pie, make sure you assemble the pie in a metal or foil pan. A glass pan might shatter when going from cold to hot. Don’t add the egg wash before freezing or the crust can get soggy. Cover the pie with aluminum foil and freeze for up to 3 months. When you are ready to bake, place the frozen pie, covered with foil, in a preheated oven. You don’t have to thaw it first. Bake for 30 minutes and then remove the foil. Brush the pie with the egg wash and bake for an additional 35 to 55 minutes or until the pie is golden brown and cooked through.
• To freeze a baked chicken pot pie, let the pie cool completely. Wrap in aluminum foil and freeze for up to 3 months. To reheat, you don’t have to thaw the pie; place in a 350 degree F oven and bake until heated through.

FAQ

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