Chicken Pot Pie Recipe (VIDEO)

My Homemade Chicken Pot Pie features a flaky buttery crust and a saucy chicken and vegetable filling that outshines anything from the freezer aisle.

I never liked the frozen ones, so I set out to make a show-stopper: a Homemade Chicken Pot Pie that actually sings. In the video I walk through a flaky top and bottom crust moment that hides a saucy center, plus a tiny trick with unsalted butter that makes the filling silkier and a handful of frozen peas that pop under your fork.

This is part comfort and part slight rebellion against store-bought, and yes the Easy Chicken Pot Pie Recipe label fits because it’s forgiving even when you rush. Watch for the thing I almost messed up, you’ll want to see that.

Ingredients

• Chicken: Rich in protein, low carbs, keeps you full, adds savory depth, mild flavor.
• Butter: Adds creaminess and richness, high in saturated fat, boosts mouthfeel and browning.
• Carrots: Sweet, crunchy, good fiber and vitamin A, add color and subtle sweetness.
• Peas: Tiny burst of sweetness, plant protein and fiber, bright green, slightly starchy.
• Flour: Thickens filling, mostly carbs, little protein, gives structure but can feel heavy.
• Milk: Adds creaminess, calcium and some protein, mellows flavors, makes sauce smooth.
• Thyme: Herby, earthy flavor, small amount goes far, brightens savory dishes, not sweet.

Ingredient Quantities

• 2 (9-inch) pie crusts, top and bottom, store bought or homemade
• 3 cups cooked chicken, shredded or cubed (about 1 1/2 lb)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1/2 cup frozen corn
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1 tablespoon cornstarch (optional)

How to Make this

1. Preheat oven to 400°F (200°C). Fit one 9-inch pie crust into a pie plate, press to the edges and chill in the fridge while you make the filling, this helps prevent shrinking later.

2. Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add 1 medium finely chopped yellow onion, 2 diced carrots, 2 diced celery stalks and 1 teaspoon kosher salt, cook until veggies are soft about 5-7 minutes. Stir in 3 minced garlic cloves and cook 30 seconds more, dont let it brown.

3. Sprinkle 1/3 cup all-purpose flour over the vegetables, stir constantly for 1-2 minutes so the raw flour taste cooks out and everything is coated.

4. Slowly pour in 2 cups low-sodium chicken broth while whisking to avoid lumps, then stir in 1 cup whole milk. Bring to a gentle simmer and cook until the sauce thickens about 3-5 minutes. If it seems too thin mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir that in, cook a minute until glossy.

5. Add about 3 cups cooked chicken (shredded or cubed), 1 cup frozen peas, 1/2 cup frozen corn, 1 teaspoon fresh thyme leaves (or 1/2 tsp dried), 2 tablespoons chopped fresh parsley and 1/2 teaspoon freshly ground black pepper. Simmer 2 minutes just to heat through and marry the flavors, taste and add more salt if needed.

6. Spoon the saucy filling into the chilled bottom crust, leaving about 1/2 inch of dough at the rim. Beat 1 large egg lightly and brush the rim with a little egg wash to help seal.

7. Drape the second pie crust over the filling, trim excess, crimp or flute the edges to seal. Cut a few vents in the top crust so steam can escape, or make a decorative vent. Patch holes with extra dough if needed, they happen and it still tastes great.

8. Brush the top crust with the remaining egg wash for a glossy, golden finish. If you want, sprinkle a tiny pinch of coarse salt on top.

9. Place the pie on a rimmed baking sheet (to catch any drips) and bake at 400°F for 35-45 minutes until crust is deep golden and filling is bubbling through the vents. If the edges brown too fast, tent them with foil for the last 10-15 minutes.

10. Let the pot pie rest 15-20 minutes before slicing so the filling sets. Serve warm garnished with extra parsley. Leftovers keep 3 days in the fridge, reheat in the oven to keep crust crisp. Quick hacks: use rotisserie chicken to save time, or assemble and freeze unbaked for an easy weeknight dinner later.

Equipment Needed

1. Oven (preheat to 400°F)
2. 9-inch pie plate (or similar pie dish)
3. Rimmed baking sheet to catch drips
4. Large skillet or sauté pan for the filling
5. Chef’s knife and cutting board for chopping veg
6. Wooden spoon or silicone spatula for stirring
7. Whisk for the roux and sauces
8. Measuring cups and spoons
9. Small bowl and pastry brush for the egg wash

FAQ

Chicken Pot Pie Recipe (VIDEO) Substitutions and Variations

• Pie crusts: swap with store-bought puff pastry for a flakier top, or use biscuit dough dropped on top for a quicker, country-style finish — bake until golden.
• Cooked chicken: use shredded rotisserie chicken for speed, leftover turkey after Thanksgiving, or canned chicken in a pinch (drain well).
• Whole milk: swap with 1 cup half-and-half for a richer sauce, or use 1 cup unsweetened soy or oat milk plus 1 tbsp melted butter if you need dairy-free.
• Frozen peas: replace with 1 cup chopped green beans, diced zucchini, or extra frozen corn if you prefer sweeter bites.

Pro Tips

– Par-bake or seal the bottom crust so it stays crisp: blind-bake 6 to 8 minutes with parchment and weights, or brush the raw bottom with a thin coat of beaten egg white and bake 2 minutes. Either one helps keep soggy filling out of the crust.

– Don’t over-thicken the filling on the stovetop. Aim for a slightly loose, glossy sauce since it will set as it cools and while baking. If you overdo the cornstarch or flour it can turn gluey once chilled.

– Chill the fully assembled, crimped pie for 15 to 30 minutes before it goes into the oven. That little rest firms the butter in the crust and cuts down on shrinkage and leaks while baking.

– Small flavor hacks: add a splash of dry white wine or 1 teaspoon Dijon to the sauce for depth, swap some breast for dark meat or shredded rotisserie for juicier bites, and finish the top with a sprinkle of flaky sea salt right after it comes out of the oven.